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Prep Time15 minutes
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Cook Time40 minutes
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Malabar Chicken Biryani is a lip-smacking creation from the Moplah cuisine. It is a gastronomical melange of aromatic spices and flavors. A trip to Malabar city in Kerala is incomplete without indulging in this delicious royal biryani. The origin story of biryani is quite fascinating. Some say that biryani was first prepared for the war soldiers. It was considered as one power-packed source of nourishment. And indeed a clever strategy by the king who firmly believes that “a happy soldier can make you win many wars.”
The preferred variety of rice used for making this biryani is Jeerakasala. It has a spectacular taste and a unique aroma which enhances the flavors of biryani. In this recipe, the chicken is cooked separately with all the masalas. Which is then layered on top of the cooked rice followed by sprinkled fried onions, cashews, and a generous drizzle of ghee on top. The entire pot is then put on dum and cooked.
The Perfect Pairing/Best Combo
An ideal match for Malabar chicken biryani is mixed salad raita or curd. The curd helps in digestion and also acts as a great palate cleanser.
Ingredients
Ingredients Required For chicken
Ingredients Required For Biryani Masala
Ingredients Required For Rice
Ingredients Required For Garnish
Directions
How to make Malabar Biryani at home
Firstly, prepare the Biryani masala, dry roast the ingredients for biryani masala, cool and blend it to a smooth powder consistency.
Heat ghee in a pan and add sliced onions, fry till golden brown (remove some for garnish) then add tomato cover and cook till they get softened.
Add ginger-garlic paste, mix well, add chilly pd turmeric pd, coriander pd, and biryani masala, season with salt and cook till the raw smell of spices is gone.
Add curd, cover, and cook till ghee or oil starts releasing from the pan, then add the chicken pieces and cook well.
For cooking rice, heat a pot and add ghee, add cinnamon cardamon, bay leaf, and stir for 30 seconds then add soaked rice, mix well, add milk & water combined in 1:3 ratio, Cook the rice for 15-20 minutes or till it’s done.
Layer the biryani by placing the cooked chicken on top of the rice, followed by fried onions, cashews, and a generous drizzle of ghee. Repeat the layer if cooking in large quantities and finally garnish with coriander and mint leaves.
Cover and seal the pot with dough and cook on dum in low flame for 5 -7 minutes
Open the lid, give a gentle fluff to the rice & serve hot.
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