Monday, January 9, 2012

Chicken Biriyani Malabar Style


Chicken – 2 lb (with bone or boneless or chicken thighs)

Onion – 4 nos. medium

Tomato puree – ½ cup

Green chillies – 5-10 nos.

Ginger – 2 inch piece

Garlic pods – 5-8 big cloves

Pepper cones- 10-20 nos.

Turmeric powder – 1 tsp

Yogurt – 3 tbsp

Fennel seed (Perumjeerakam) -1/2 tsp

Mint leaves,chopped – ½ cup

Red chilli powder – 3 tsp

Coriander powder – 2 tsp

Garam masala – 2 tsp

Coriander leaves,chopped – ½ cup

Cinnamon – 2 inch stick, small

Cloves – 4-6 nos.

Cashew nuts – 10-20 nos.



For the Rice

Basmati rice – 2 ½ cups

Cinnamon – 3 inch stick

Cloves – 4-6 nos.

Cardamom – 4-6 nos.

Bay leaf – 2-3 leaves.

Ghee – 4-6 tbsp




· Clean the chicken and cut into medium sized pieces,wash and drain well.

· Grind together the ginger garlic,green chilli and fennel seed into coarse paste.Without add water.

· Marinate chicken with above ground paste,turmeric powder,1/4 cup mint leaves,cardamom,cloves,bay leaf,1 tsp red chilli powder,some coriander leaves,curd and salt and keep covered for at least 2-3 hours

· Sliceed one onion is extra fine.This one is for the fried onion garnish the biriyani

· Heat oil in a pan add the sliced onion into the oil and fry till they turn brown and crispy,then add cashews and stir for 2-5 minutes, remove from the heat and keep it aside.

· Heat up the remaining oil and add the rest of the sliced onions and sauté it till it become translucent.

· Add the tomato puree and sauted for 5-10 minutes and then add turmeric powder,chilli powder,coriander powder,garam masala,crushed pepper cones and sauted for 5 minutes.

· Add the marinated chicken and mix thoroughly.Cook on lower heat for about 20 minutes.Check frequently to prevent burning and wait till the oil to separate.

· There should be some gravy left and the chicken is almost cooked.Add water only if no liquid for the chicken to cook.

Mean While Prepare Rice:-

· Clean and soak rice for 10 minutes. And drain the water. Keep aside.

· Heat 3 tbsp of the ghee in another pan and add the cinnamon,cardamom,cloves and bay leaf.

· Sauted for a second and add the drained rice.

· Stire fry the rice till it turns opaque and add water,mint leaf,salt and cook the rice till it is half cooked and keep it aside.

· Finally add the half cooked rice to the chicken masala and mix everything well and covered well ,put this into simmer for 15-30 minutes.Carefull don’t allow to burn.

· Finally garnish with fried onion and cashew and coriander leaves

Serve with cucumber raitha and pappadam and pickle…………..Yummyyyyy…..

1 comment:

  1. Hi good job by you , the tomato decoration is veryvery pretty ..happy to follow you !!!


Thanks all for ur wonderfull comments

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