LEGHORN CHICKEN BIRYANI
Biriyani is a delicious mixed rice dish famous in Kerala. Lagoon chicken biriyani is different from other
biriyani recipes in its unique flavour and method of preparation. This tasty biriyani recipe is passed
on from my sister in law. The secret in this recipe is the freshly powdered whole spice mix. Lagoon
chicken is healthier than other chicken with fatty skin. It is good for controlling cholesterol, reducing
blood pressure etc. Lagoon chicken biriyani is traditionally prepared for marriage functions and has
its own fan base. Lagoon chicken biriyani will be loved by everyone.
Ingredients
Lagoon chicken – 2 nos.
Rice ( preferably Jeerakasala rice) – 1 kg
Salt
Vinegar – 1 teaspoon
Pepper powder – 1 teaspoon ( Use more if you prefer spicier)
Turmeric powder – 1 teaspoon
Water – 500 ml
Coconut oil
Green chilly – depending on the amount of spiciness required
Fennel seeds – 1 teaspoon
Cumin seeds
Onions – 5 big ones
Tomato – 5 medium-sized ones
Sunflower oil – 1 teaspoon
Garam masala powder - 1 teaspoon
Vinegar – 1 teaspoon
Dum
Ghee – 2 - 3 tablespoons
Crushed ginger and garlic
Chopped coriander leaves
Chopped mint leaves
Curd – 3 – 4 tablespoons
Vinegar – 1 teaspoon
Garam masala – 1 teaspoon/whole spices
Turmeric powder
Pepper powder
Garam masala – 1 teaspoon
Coriander leaves
Mint leaves
Sunflower oil
Preparation
Wash the chicken well with salt and vinegar. Drain the water. Cut the chicken into pieces. Add 1
teaspoon of pepper powder, 1 teaspoon of turmeric powder and 1 teaspoon of vinegar. You can add
more pepper powder if you prefer to make the chicken hotter. Vinegar is added so that the chicken
is cooked quickly. Add salt as required. Mix well. Add 500 ml of water. Pressure cook till 6 whistles.
After 6 whistles, check if the chicken is cooked and cook it for some more time if needed. When the
chicken is well cooked, we will be able to remove the sock-like portion at the end of the leg piece. I
had to cook for 2 more whistles. It depends on the chicken.
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Pour coconut oil into another cooker. Add green chilli, fennel seeds and cumin seeds. Saute well.
Add more green chilli if you prefer the dish to be spicier. Slice the onions and add to the pressure
cooker. Add salt and sauté. When the onion becomes soft, add tomatoes. Mix well. Add some water
and pressure cook it till 2 whistles. You can sauté the masala like that of ordinary biriyani too.
Masala is not absorbed easily by lagoon chicken. When we do this, the chicken will be well coated
with the masala.
Wash the rice well. Soak it in water for 10 minutes. If we soak for a long time, the rice will absorb the
water and biriyani won't be tasty. After 10 minutes, drain the water.
Boil some water to cook the rice. When it is boiling, add 1 teaspoon of sunflower oil, salt(as
required), 1 teaspoon of garam masala powder and 1 teaspoon of vinegar. Vinegar gives white
colour to the rice and prevents it from being sticky. Add the rice to it. The rice will be cooked in 5 – 6
minutes. Move the rice to another bowl.
Heat the pan. Add 2 – 3 tablespoons of ghee. Add the cooked tomatoes and onions. Saute well.
When the tomatoes and onions are sautéed and the raw smell is gone, add crushed ginger and
garlic. When the raw smell of ginger and garlic is gone, add a bunch of chopped coriander leaves and
mint leaves. Add the stock of chicken, i.e., the water remaining with the chicken. This will give the
biriyani a unique taste. Thicken the stock water. When the masala is well sautéed and the water
starts to dry up, add 3 – 4 tablespoons of curd, 1 teaspoon of vinegar and 1 teaspoon of garam
masala powder. Instead of garam masala, you can add whole spices while sautéing the onion at first.
Add salt as required. Saute well. Add some turmeric powder and pepper powder. Add 1 teaspoon of
garam masala, coriander leaves and mint leaves. Saute well. Add the cooked chicken to it. The
chicken should get well cooked in the masala. Keep it closed for a while. The chicken has to be
cooked for 5 - 10 minutes in the masala. Only then the masala will be absorbed well by the chicken.
This biriyani will not be tasty if the chicken is not well cooked.
When the chicken is well cooked, add coriander leaves and mint leaves. Spread sunflower oil over it.
You can add ghee too. But the biriyani will have a special taste if we add sunflower oil. Add the
biriyani rice over it as the first layer. Spread sunflower oil, coriander leaves and mint leaves over it.
Add the rice over it as the next layer. Close it with aluminium foil and close the lid. Cook for ½ an
hour over a low flame. Remove the flame after ½ an hour. Then keep it for another half an hour.
Lagoon chicken biriyani is ready.
