|Picture from: malabar-ruchi|
Image Credit: Vineetha
Malabar Chicken Biriyani
“If you look carefully can you notice that rice I used for this biriyani is slightly different from the usual long grain basamathi rice, we use a small variety of biriyani rice and this is one of the precious things which I pack from India every time. I always use this rice for making Malabar biriyani and I think the rice also makes a difference in the taste!” Vineetha
Chicken - 1 kg (with bones)
Red chili powder - 1 tablespoon
Turmeric powder - ¼ teaspoon
Coriander powder - 1 ½ tablespoons
Chicken masala - 1 ½ tablespoons, I used eastern chicken masala
Ginger garlic paste - 1 teaspoon
Onions - 6 -7(thinly sliced)
Tomatoes - 2
Ginger garlic paste - 1 tablespoon
Green chilies - 1-2
Garam masala - 1 teaspoon
Pepper powder - 1 teaspoon
Coriander leaves- fistful
Mint leaves/ pudina - few
Oil or ghee (I used oil)
Biriyani rice - 3 cup
Ghee - 2 tablespoons
Onion - 1 (thinly sliced lengthwise)
Cinnamon sticks - 2-3 sticks
Cardamom pods - 4-5
Cloves - 4
Bay leaf - 2
Star anise - 2
Fennel - 1 tablespoon
Peppercorns – 1 teaspoon (optional)
Lime juice- 1 tablespoon
Boiling Water - 5 ½ cup
Ghee - 1 tbs
Fried onions - 2 tablespoons
Cashewnuts - 1 tablespoon
Sultanas /raisins - 1 tablespoon
Soak the biriyani rice in some water for ½ hour - 1 hour.
Drain the rice and allow it to dry.
Meanwhile marinate the chicken with all the ingredients mentioned under marinating and keep
it aside for 30 minutes.
In a big wok add oil /ghee and sauté thinly sliced onions adding a pinch of salt.
Sauté until they are brown, it may take up to 30 minutes. Walk away from onions and come
back once in awhile and give it a stir.
Once onions are well browned add ginger garlic paste, green chilies, and fry for a minute or so.
Add chopped tomatoes and cook until slightly mushy.
Add marinated chicken and cook covered for 20-25 minutes or until chicken is cooked.
Finally add garam masala, pepper powder, coriander leaves, mint leaves and cook for a
minute and remove from fire.
Meanwhile in a heavy bottomed pan add 2 tablespoons ghee, sauté the thinly sliced onions for
rice until they are soft and light brown.
Add the rice, lime juice, salt and fry the rice for few minutes until rice becomes lightly brittle.
Add 5 ½ cups of boiling water, salt and cook till the water has all been absorbed , rice will be
99 % cooked now.
Switch off the flame, leave the rice covered (it will get fully cooked from heat) for 5 minutes.
In an ovenproof dish layer rice and chicken masala alternately and cover the dish tightly and
pop them into a preheated oven at 180°C for 15 - 20 minutes.
In a pan add ghee and fry cashew nuts until brown, fry sultanas/raisins until they puff up and
keep it aside.
Once the biriyani is out of the oven garnish the biriyani with fried onions, cashewnuts and
We serve it hot with some coconut chutney, raita, pappad, pickles and cabbage thoran but you can even enjoy the biriyani on its own!
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