Keralan Indian · India

Vanilla and Cinnamon Keralan Chicken Biryani

Name: Vanilla and Cinnamon Keralan Chicken Biryani
Total time: 62 min
Yield: 4 servings
Cuisine: Keralan Indian
Ingredients: 500g chicken; 2 cups basmati rice; 1 onion, sliced; 2 tomatoes, chopped; 1 green chili, slit; 1 tbsp ghee; 1 tsp cumin seeds; 1 tsp turmeric powder; 1 tsp coriander powder; 1/2 tsp cardamom powder; 1/2 cup coconut milk; 1/4 cup saffron threads; Salt to taste; 1/2 tsp vanilla extract; 1/2 tsp ground cinnamon

A sweet and warm variation with vanilla and cinnamon.

62 minutes4 servings

Method

Mix vanilla extract and ground cinnamon into the rice before soaking.
Rinse rice and soak for 30 minutes. Drain.
In a pot, heat ghee, add cumin seeds, onions, and tomatoes. Sauté until soft.
Marinate chicken with turmeric, coriander, salt, and green chili for 30 minutes.
Add marinated chicken, rice, coconut milk, saffron, and spices. Cook on low heat until water is absorbed.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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