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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
Ingredients:
Chicken - 1
kg (with bones)
To
marinate:
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
Salt
For
gravy:
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)
For
rice:
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
Salt
Boiling Water
- 5 ½ cup
For
garnishing:
Ghee - 1 tbs
Fried onions
- 2 tablespoons
Cashewnuts -
1 tablespoon
Sultanas
/raisins - 1 tablespoon
Method:
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
sultanas.
We serve it hot with some coconut chutney,
raita, pappad, pickles and cabbage thoran but you can even enjoy the biriyani
on its own!
Read
more and enjoy this amazing recipe and many more when visiting malabar-ruchi
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