Malabar Chicken Biryani | How to make Malabar chicken biryani

Hi, today I will bring here the taste of Malabari chicken biryani into my recipe, actually when I was in Kerala for my work, when I working as a chef in Marriott I used to had this Malabari chicken biryani in lunch, & dinner because this is so delicious, and I love it so much. I have tasted so many biryanis around India, but this one just loveliest. It is a little bit sweeter. a little bit white in colour and very aromatic. one of the spice call star-anise is very important for this recipe. I am going to share this recipe with you all which you can make at home easily.

Cooking time - 1hr

servings - 6 persons

Ingredients:

(For Biryani chicken masala)

Chicken Pieces - 1kg

Salt -  to taste

Lemon juice - 3tbsp

Turmeric powder - 1tbsp

Red chilli powder - 2 tbsp

Coconut Oil - 1tbsp

Refined oil - 4tbsp

Ghee - 2tbsp

Red onion - 2 piece (sliced)

Ginger paste - 1 tbsp

Garlic paste  - 3 tbsp

Green chilli - 4 pieces

Cumin powder - 1tsp

Sugar - 1tbsp

Tomato - 2 pieces

Yoghurt - 200gm

Fresh Coriander leaves -1/2 cup

Coconut milk - 1 cup

(For biryani masala)(Grind this masala together)

Fennel seed - 1tsp

poppy seed - 1tsp

Cinnamon stick - 1 large piece

Cloves - 5 pieces

Mace - 1 flower

Star anis - 1 piece

Green cardamom -  7 piece

(For Biryani rice)

Basmati rice - 700gm

Whole peppercorn - 7 to 10 piece

Ghee - 3 tbsp

Fennel seed - 1/2 tsp

Cardamom - 4 pieces

Star anise - 1 piece

Mace - 1/2 piece

Cinnamon stick - a small piece

Curry leaves - 1 sprig

small onion - 1 piece (sliced)

Red onion 1/4 cup

Rosewater - 1tbsp

Salt - 1tbsp

water - 1.5 liter

(For Garnish)

Ghee - 1.1/2 tbsp

Raisins - 15 to 20 pieces

Cashew nuts - 15 to 20 pieces

Pineapple - 1 cup small pieces

Cooking Method:

• First, marinate the chicken pieces with turmeric powder, salt, lemon juice, red chilli powder, and keep aside.

• Now soak  & keep aside the biryani rice for about 30 minutes.

• Ready your garnish by sauéting cashew nuts & raisins in ghee for 1 minute. (keep aside for later use).

• Now take a Kadai or big pan add coconut oil, refined oil and heat for few seconds.

• Now add sliced onions into the Kadai & sauté for 5 to 6 minutes until golden brown.

• Now add ginger, garlic paste & green chilli paste to Kadai. Keep sautéing for 3 to 5 minutes at medium flame.

• Now add salt, cumin powder red chilli powder and mix them well for 5  to 6 minutes.

• When the raw flavours of masala goes away from fried onion masala now add the marinated chicken pieces into the Kadai.
  
  
  
  

• Now stir fry the marinated chicken pieces with onion masala for about 5 to 8 minutes.

• Then add diced tomato & curd to the chicken masala, mix them well for a few minutes.

• After few times of sautéing the chicken masala, add grounded biryani masala fresh coriander leaves and ghee in it. (grounded Biryani masala is in the ingredient list).
  
  
  
  

• Mix and cook for about 15 minutes more. While you understand chicken pieces are getting tender, add coconut milk in it.
  
  
  
  

• Now add ghee & cover the chicken gravy masala and cook for 5 minutes more.

• After ready, the biryani chicken masala comes to the rice preparation.

• First, take another sauté pan add refined oil & ghee heat at medium flame, add fennel seeds, whole peppercorn, star anise, cardamom, cinnamon stick, mace, curry leaves, sliced small onion  & sugar in the pan and do sauté for 1minute at medium flame. (quantity of the spices are mentioned in the ingredient list).
  
  

  
  

  
  
  
  

• Now add soaked rice to the pan and sauté the rice for 3 to 4 minutes with spices.

• Now add water & salt, rose water in the rice (quantity mentioned is in the ingredient list).
  
  
  
  

• Cook until tender and water properly dries out and stir it frequently.

• Set aside the rice after done.

• Now take a big patila grease ghee on the bottom of it. Now spread the chicken masala in it then spread the cooked rice over the chicken masala, now sprinkle fried raisins cashews & pineapple cubes.
  
  
  
  

• Do the same layers after and after until all items are finished to set in layers.

• Then cover with foil or atta dough, set in low flame over Tawa for about 35 minutes.

• Your Malabar chicken biryani is absolutely ready to enjoy.

Hope this tasty and aromatic Malabari chicken biryani you may like. Please make this recipe at home. This is really a loving dish for everyone. Any questions about this recipe please let me know in the down comment section. please try my another easy biryani recipe by click here.