Malabar Chicken Biriyani (Kerala Style)

  • Dinner
  • 6 Servings
  • 3Spicy
  • 1Hr 15MinCook Time
  • Cuisine : Indian
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I used 10 thigh pieces of chicken for the biriyani. Also I’ve used only 5 cups of water for cooking the rice. Usually the water is double the amount of rice. But it varies depending on the type of Basmati rice you are using. If you tend to overcook the rice, I suggest you use 5 cups and not 6 cups of water for 3 cups of rice. If you dont have an oven to bake the biriyani, do the following method. 1. Layer the rice and masala in a greased heavy bottomed vessel/non stick pan & cover it with a tight lid. 2. Heat a thava/dosa kallu, when it is really hot, place the biriyani vessel on top of that. Reduce the heat to the lowest flame & cook for 20-25 mins. Keep the heat at the lowest flame throughout, otherwise it might get burnt. 3. Also place a pan of boiling water on top of the biriyani vessel at the same time.


Ingredients

3 garlic cloves 1" ginger 1 big green chilly ½ tsp ground turmeric Salt to taste 3 medium onions, sliced 2 tsp yogurt ¼ tsp fennel seeds 1 big tomato, chopped 2" cinnamon stick 1 bay leaf 4 cloves 4 cardamom pods 2 tsp ground black pepper 1 tsp garam masala 1 tsp ground coriander 2 tsp ground red chilies 3 cups basmati rice or jeera rice Juice of 1 lemon 1 kg chicken pieces (bone in) Oil 2 tbsp ghee 6 cups water + ⅓ cup water 20 cashew nuts 3 tbsp raisins 1 sprig coriander (cilantro) leaves

Cookwares

Prestige Aluminium Biryani Pot, 15.7 Litres/340mm Induction Pot for frying onions and chicken prior to that.

Step By Step Method

  • Grind garlic, ginger, and green chillies to a smooth paste. Add little water to make the process easier. Marinate chicken using half of the paste, ground turmeric, 1 tsp ground red chilies, ½ tsp garam masala and salt. Keep it in the refrigerator for an hour. Then shallow fry the pieces in oil. Set aside. Soak 7 cashew nuts in ½ cup water. Set aside for half an hour. Then grind the nuts to a smooth paste. Set aside. Soak basmati rice in water for half an hour and set aside. Heat some oil in another pan and fry ¼ cup sliced onions, 13 cashew nuts and raisins separately. Set aside. To prepare rice for the biriyani:- Heat ghee in a deep pan and splutter fennel seeds. Fry one medium onion until translucent. Add cloves, cardamom pods, cinnamon stick and bay leaves. Fry again. Add 8 cups of water along with 3 cups of washed rice. Add lemon juice. Season with salt. Let it come to boil. Then turn down the heat and cover the pan with a lid. Once cooked, drain and keep it aside. To prepare gravy for chicken:- Heat oil in a pan and fry the rest of onions until golden brown. Then add remaining paste and fry for a few seconds. Throw in tomatoes, the rest of the spices ( ground coriander, ground red chilies, ground black pepper, garam masala), enough salt and cashew nut paste. Fry again for 3-4 minutes. Add chicken pieces along with ⅓ cup water. Finally, add 2 tsp yogurt and 1 tsp vinegar. Cook again for a couple of minutes. To arrange the layers :- Take a deep bowl and place a layer of chicken. Then add a layer of rice. Use chicken and rice alternatively until finished. But make sure the top layer is rice. Now you can garnish biryani with fried cashew nuts, raisins, onions and chopped coriander leaves.

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