Malabar Chicken Biriyani


Malabar Biriyani is the most favourite biriyani of mine.It is very, very rich, flavourful and delicious.In this biriyani shallots and curry leaves are used unlike all the other biriyanis, which gives it a unique flavour. Here’s my treasured recipe for malabar biriyani.

Ingredients :-

For the fragrant rice

  1. Kaima / Jeerakasala Rice –2 cups (I used India Gate Basmathi rice)
  2. Bayleaf – 2
  3. Cinnamon – 1” piece
  4. Cloves – 4 no.s
  5. Cardamom – 4 no.s
  6. Fennel seeds – ¾ tsp.
  7. Ghee –2 tbsp (solid)
  8. Cilantro – few
  9. Mint leaves – few
  10. Rose essence– ½ tsp
  11. Saffron –  a generous pinch(optional)
  12. Warm milk – ¼ cup

For the Chicken gravy

  1. Chicken cut into big pieces – 1 kg
  2. Ghee –4 tbsp (solid)
  3. Dalda – 1 tbsp
  4. Thinly Sliced Onion- 4 medium
  5. Coriander powder – 1 dessertspoon (heaped)
  6. Sliced Tomato –1 cup (pureed)
  7. Garam masala powder – 1 tsp.
  8. Chopped Coriander leaves – a handful
  9. Chopped Mint leaves – a handful
  10. Curry leaves-1 sprig
  11. Salt – as reqd

For Marinating Chicken

  1. Red Chili Powder – 1 tbsp (level)
  2. Salt – 2 tsp.

For Grinding

  1. Green Chillies – 4
  2. Garlic – 1 whole big bulb
  3. Ginger – 1 big piece
  4. Shallots – 15 no.s

Grind them together to a smooth paste in ur grinder. Keep aside.

  1. Almonds – 8 (presoaked & blanched)
  2. Cashewnuts -10 (presoaked)

Grind cashews and almonds to a smooth paste in ur grinder.

For Garnish

  1. Broken cashew nuts – 1/4 cup
  2. Raisins – 1/4 cup
  3. Dalda – as needed
  4. Boiled eggs – 2


For the Chicken gravy

  1. Mix together the ingredients for marinating chicken. Marinate the chicken pieces and allow it to stand for half an hour at room temperature. Fry the chicken pieces for a minute on each side/ till the chicken turns reddish.
  2. Heat ghee and dalda ,add the onions and saute them till golden brown. Reserve 2 tbsp. of fried onions for garnish.
  3.  Mix in the ground shallot, green chili, ginger and garlic paste and saute them for 10 minutes. Add coriander powder and sauté for a minute and then add the pureed tomato. Stir till oil starts to separate.
  4.  Mix the ground almond and cashewnut paste with 2 cups water. Add this solution to the masala paste and bring to a boil. Now add the fried chicken pieces, coriander leaves, mint leaves, curry leaves and garam masala powder,  mix well, cover and cook for 30 mins on low heat.There should be some thick gravy left. Switch off the stove.

For the fragrant rice

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice.
  2.  Heat ghee and add all the spices. When fragrant add the rice and fry till opaque.
  3. Add 4 cups boiling water, cilantro, mint leaves and salt into it. Bring to a second boil, lower heat and cover cook rice till soft and all the water is absorbed. Let it stand undisturbed for 10 more mins.

For garnish

Heat a little dalda in a pan and roast cashews and raisins till brown and keep it aside.

 For the layering and dum

  1. Mix saffron and rose essence with warm milk and keep aside.
  2. Take a big vessel and smear it with ghee, add half the cooked rice Sprinkle a little rose –saffron milk on the rice. Spread the chicken pieces and gravy over the rice, followed by the remaining rice.( U could mix ½ cup rice with a turmeric milk solution and color the rice).
  3. Heat a dosa pan till very hot.Plce the tightly closed biriyani vessel on it. Place a pan full of boiling water on the biriyani vessel’s lid. Cook on medium heat for 15 minutes and then reduce the heat to sim and cook further for 15 minutes.
  4. Keep it undisturbed for 30 minutes.
  5. At the time of serving garnish with fried onions, cashews, raisins and boiled eggs.
This entry was posted in chicken, malabar, rice. Bookmark the permalink.

One Response to Malabar Chicken Biriyani

  1. I like this post very much, wish you can write more about this.

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