Malabar Chicken Biryani - A one pot biryani to spice up your week. This is the perfect and delicious classic biryani from the northern parts of Kerala.
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Ingredients
- ▢ 3 garlic cloves
- ▢ 1 inch ginger
- ▢ 1 big green chilly
- ▢ ½ teaspoon ground turmeric
- ▢ Salt to taste
- ▢ 3 medium onions sliced
- ▢ 2 teaspoon yogurt
- ▢ ¼ teaspoon fennel seeds
- ▢ 1 big tomato chopped
- ▢ 2 " cinnamon stick
- ▢ 1 bay leaf
- ▢ 4 cloves
- ▢ 4 cardamom pods
- ▢ 2 teaspoon ground black pepper
- ▢ 1 teaspoon garam masala
- ▢ 1 teaspoon ground coriander
- ▢ 2 teaspoon ground red chilies
- ▢ 3 cups basmati rice or jeera rice
- ▢ Juice of 1 lemon
- ▢ 1 kg chicken pieces bone in
- ▢ Oil
- ▢ 3 tablespoon ghee
- ▢ 6 cups water + ⅓ cup water
- ▢ 1 teaspoon rose water
- ▢ 20 cashew nuts
- ▢ 3 tablespoon raisins
- ▢ 1 sprig coriander cilantro leaves
Instructions
- 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 teaspoon ground red chilies, ½ teaspoon 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 2 tablespoon 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 teaspoon yogurt and 1 teaspoon vinegar. Cook again for a couple of minutes.
- To arrange the layers :-
- Take a deep heavy bottomed pan and place a layer of chicken. Then add a layer of rice. Pour ½ teaspoon rose water. Use chicken and rice alternatively until finished. But make sure the top layer is rice. Pour ½ teaspoon rose water. Add 1 tablespoon ghee.
- Now you can garnish biryani with fried cashew nuts, raisins, onions and chopped coriander leaves.
- To ‘dum’ biryani, place the pan on a large tawa over low heat for 10 minutes.
Video
Notes
Nutrition
Serve this biryani with
More Biryani Recipes
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- One Pot Indian Chicken and Rice
- One Pot Chicken Pulao
Ingredients
- ▢ 3 garlic cloves
- ▢ 1 inch ginger
- ▢ 1 big green chilly
- ▢ ½ teaspoon ground turmeric
- ▢ Salt to taste
- ▢ 3 medium onions sliced
- ▢ 2 teaspoon yogurt
- ▢ ¼ teaspoon fennel seeds
- ▢ 1 big tomato chopped
- ▢ 2 " cinnamon stick
- ▢ 1 bay leaf
- ▢ 4 cloves
- ▢ 4 cardamom pods
- ▢ 2 teaspoon ground black pepper
- ▢ 1 teaspoon garam masala
- ▢ 1 teaspoon ground coriander
- ▢ 2 teaspoon ground red chilies
- ▢ 3 cups basmati rice or jeera rice
- ▢ Juice of 1 lemon
- ▢ 1 kg chicken pieces bone in
- ▢ Oil
- ▢ 3 tablespoon ghee
- ▢ 6 cups water + ⅓ cup water
- ▢ 1 teaspoon rose water
- ▢ 20 cashew nuts
- ▢ 3 tablespoon raisins
- ▢ 1 sprig coriander cilantro leaves
Instructions
- 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 teaspoon ground red chilies, ½ teaspoon 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 2 tablespoon 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 teaspoon yogurt and 1 teaspoon vinegar. Cook again for a couple of minutes.
- To arrange the layers :-
- Take a deep heavy bottomed pan and place a layer of chicken. Then add a layer of rice. Pour ½ teaspoon rose water. Use chicken and rice alternatively until finished. But make sure the top layer is rice. Pour ½ teaspoon rose water. Add 1 tablespoon ghee.
- Now you can garnish biryani with fried cashew nuts, raisins, onions and chopped coriander leaves.
- To ‘dum’ biryani, place the pan on a large tawa over low heat for 10 minutes.
