• • Prep Time
  • 30 Minutes
• • Cook Time
  • 120 Minutes
• • Serving
  • 4
  • 4

Instructions

1. Heat a pan and dry roast the biryani masala and grind them.
2. Heat 3-4 table spoons of clarified butter in a saucepan; add onions and sauté it till golden brown colour.
3. Then add tomatoes and sauté well.
4. Now add ginger garlic paste, curd and biriyani masala and cook till oil gets separated.
5. Then add mint leaves, red chilli, turmeric powder and coriander powder and stir it.
6. Add the chicken pieces and salt cook chicken becomes soft.
7. Once it is done, add coriander leaves and put the flame off.

For Rice

• 1. Soak the rice about 10 minutes and drain well.
• 2. Melt ghee in a saucepan and black cumin, cinnamon and bay leaf and stir it.
• 3. Now add sliced onion, cashew nuts, raisins and sauté till brown in colour.
• 4. Add milk and water. Allow to boil and then add rice and salt.
• 5. Lower the heat, cover and continue to cook for 15 minutes.

To proceed

• 1. Soak saffron in 2 table spoon of milk.
• 2. Take another saucepan and place half the rice into it.
• 3. Then add the chicken on the top of the rice.
• 4. Now add remaining rice on top of the chicken and spread it evenly.
• 5. Now pour saffron milk on top.
• 6. Place little clarified butter, fried onion, cashew nuts and raisins on the surface and cover tightly.
• 7. Cook it on low flame for 30 minutes.
• 8. Now put the flame off and enjoy “Malabar Chicken Biryani”.

• Recipe Type : Chicken, Kerala, Non vegetarian, Non Vegetarian, Regional, Rice/ Biryani