Malabar Chicken Biryani Recipe

Ingredients

For Malabar Chicken Biryani Recipe

Basmathi rice 3 cups
Chicken 500 grams
Onion (payaz), chopped 2 cups
Green chilly (hari mirch) 10
Tomato (tamater) chopped ¾ cup
Ginger garlic (adrakh lahsan) paste 2 table spoons
Coriander powder (dhaniya) 2 table spoons
Turmeric powder (haldi) ¼ tea spoon
Red chilli (lal mirch) powder 1 tea spoon
Coriander leaves (hara dhaniya), chopped 5-6 table spoons
Mint (pudina) leaves, chopped 4 table spoons
Curd (dahi) 1 cup
Salt (namak) To taste

For Biryani masala

Green chilly (hari mirch), chopped 4 table spoons
Cinnamon (dalchini) 1” piece
Cloves (laung) 4-5
Fennel (saunf) 1 tea spoon
Cardamom (elaichi)  2
Peppercorn (kali mirch) 8-10

For Rice

Onion (payaz), sliced 1 cup
Black cumin seeds (shahi jeera) 1 tea spoon
Cinnamon stick (dalchini) 1” piece
Bay leaves (tej patta) 2
Cashew nuts( kaju) 8-10
Resins (kismis) 8- 10
Green Cardamom (hari elaichi)  3
Clarified butter (ghee) 100 gram
Milk (doodh) 250 ml
Saffron (kesar) 1 pinch
Water 500 ml
Salt (namak) To taste

Method

For Chicken

  • 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”.

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