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Perfect Malabar Chicken Biryani


Jun 27, 2017

PREPARATION TIME

COOKING TIME

SERVES

6

PREPARATION LEVEL

Easy

End your fast with a Kerela style malabar chicken biryani.

INGREDIENTS

    For marination:
    1 tsp crushed black pepper
    1 tsp cumin powder
    1 tsp turmeric powder
    1 tsp fennel powder
    1 tbsp fresh ginger garlic paste
    1 tsp finely chopped green chillies
    1.5 tbsp cashew paste
    1 tsp lime juice
    Salt to taste
    For rice:
    2 cups raw rice, soaked for 15 minutes and drained
    3 to 4 cloves
    2 cardamom
    1 cinnamon stick
    1 bayleaf
    1 tbsp ghee
    Salt to taste
    4 cups water
    Other ingredients:
    1/4 cup oil
    1 tsp finely chopped ginger
    1 tsp finely chopped garlic
    2 onions, sliced
    1 large tomato, pureed
    1/2 tsp garam masala powder
    1/2 tsp crushed pepper
    1/2 cup coconut milk
    Salt to taste
    1/3 cup coriander leaves, chopped
    1/3 cup mint leaves, chopped
    1/4 cup deep fried onions
    1/4 cup fried cashews

DIRECTIONS

1. Marinate chicken using marination as above for 4 hours or overnight. Keep aside.

2. Heat a pan and add 1 tbsp ghee.Add whole garam masalas (given in rice section) and fry for few seconds. Add water and bring to boil.

3. Add drained rice, salt and cook till par boiled. Drain and keep aside.

4. In a broad deep pan, heat oil and sauté ginger, garlic, onions on a medium flame for 5 to 7 minutes. Add chicken and sear for few minutes.

5. Add tomato, garam masala powder and pepper. Cook on medium flame for 5 minutes. Cover and cook till chicken is half cooked. Add coconut milk, salt and simmer till its a thick gravy and almost cooked.

6. In another pan, grease with oil or ghee and spread a portion of rice. Top with chicken pieces and add mint and coriander leaves.

7. Top again with remaining rice, fried onions and cashews.

8. Cover with tight fitting lid and cook on low flame over tawa for 10 to 15 minutes or till well cooked.

About Preetha SrinivasanFollow On

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Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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