Palakkadan Rawuthar Biriyani | പാലക്കാടൻ റാവുത്തർ ബിരിയാണി | Spicy Palakkadan Chicken Biriyani

Introduction

This tutorial will guide you through the process of making authentic Palakkadan Rawuthar Biriyani, a spicy and flavorful chicken biriyani from Kerala. This dish is renowned for its rich aroma and unique blend of spices, making it a favorite among biriyani lovers. Follow these steps to create your own delicious version at home.

Step 1: Gather Ingredients

Before you start cooking, ensure you have all the necessary ingredients ready. Here’s what you will need:

• For the marination:

  • 1 kg chicken, cut into pieces
  • 1 cup yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Juice of 1 lemon
  • Fresh coriander and mint leaves, chopped

• For cooking:

  • 3 cups basmati rice
  • 4 large onions, thinly sliced
  • 3-4 green chilies, slit
  • Whole spices (bay leaves, cloves, cardamom, cinnamon)
  • 1/4 cup cooking oil or ghee
  • 4-5 cups water
  • Additional coriander and mint leaves for garnishing

Step 2: Marinate the Chicken

1. In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice.
2. Mix well to ensure all the pieces are coated with the marinade.
3. Cover the bowl and let it marinate for at least 1 hour, preferably overnight in the refrigerator for best results.

Step 3: Prepare the Rice

1. Rinse the basmati rice under cold water until the water runs clear. This removes excess starch.
2. Soak the rice in water for about 30 minutes, then drain.
3. In a large pot, bring 4-5 cups of water to a boil. Add the soaked rice and cook until it is 70% done. The rice should be slightly firm as it will finish cooking later with the chicken.
4. Drain the rice and set it aside.

Step 4: Cook the Chicken

1. In a large, heavy-bottomed pot, heat the oil or ghee over medium heat.
2. Add the sliced onions and sauté until they turn golden brown. This step is crucial for flavor.
3. Stir in the slit green chilies and whole spices (bay leaves, cloves, cardamom, cinnamon) and cook for a minute.
4. Add the marinated chicken and mix well. Cook until the chicken is fully cooked and the oil separates from the masala, approximately 15-20 minutes.

Step 5: Layer the Biriyani

1. Once the chicken is cooked, reduce the heat to low.
2. Layer the partially cooked rice evenly over the chicken.
3. Sprinkle additional garam masala, chopped coriander, and mint leaves on top.
4. Drizzle a little more ghee or oil over the rice for added flavor.

Step 6: Cook the Biriyani

1. Cover the pot tightly with a lid to trap the steam. You can seal the edges with dough for better results.
2. Cook on low heat (dum cooking) for about 25-30 minutes. This allows the flavors to meld and the rice to finish cooking.
3. Turn off the heat and let it rest for 10 minutes before opening the lid.

Conclusion

Congratulations! You've made a delicious Palakkadan Rawuthar Biriyani. Serve it hot with raita or salad on the side. This dish is perfect for special occasions or family gatherings. Enjoy the rich flavors and the satisfaction of cooking an authentic biriyani at home. For next steps, consider experimenting with different meats or vegetarian options to expand your biriyani repertoire.