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Malabar Biryani

Malabar Biryani
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Malabar Biryani is a fragrant and flavorful rice dish from the Malabar Coast of Kerala, India. This delightful biryani combines tender chicken with aromatic spices and perfectly cooked rice, creating a unique taste that’s perfect for any occasion. Whether it’s a family dinner or a special celebration, this dish brings warmth and rich flavors to your table.

Ingredients

Scale
  • 1 kg chicken pieces (bone-in)
  • 3 cups basmati rice or jeera rice
  • 3 garlic cloves
  • 1-inch piece of ginger
  • 1 large green chili
  • ½ tsp ground turmeric
  • Salt to taste
  • 3 medium onions, sliced
  • 2 tsp yogurt
  • ¼ tsp fennel seeds
  • 1 large tomato, chopped
  • 2-inch cinnamon stick
  • 1 bay leaf
  • 4 cloves
  • 4 cardamom pods
  • 2 tsp ground black pepper
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 2 tsp ground red chilies
  • Juice of one lemon
  • Oil (for frying)
  • 3 tbsp ghee (clarified butter)
  • 6 cups water (plus extra for soaking)
  • 1 tsp rose water
  • 20 cashew nuts
  • 3 tbsp raisins
  • Fresh coriander leaves (for garnish)

Instructions

  1. Marinate the Chicken:
    Blend garlic, ginger, and green chili into a paste. Mix half with turmeric, red chilies, garam masala, and salt into the chicken. Cover and refrigerate for 1 hour.
  2. Prepare Cashew Paste:
    Soak 7 cashew nuts in ½ cup of water for 30 minutes. After soaking, blend into a smooth paste.
  3. Soak the Rice:
    Rinse basmati rice under cold water until it runs clear. Then soak in water for 30 minutes.
  4. Fry Onions & Nuts:
    Heat oil in a pan over medium heat. Fry sliced onions until golden brown. Reserve half for garnish. In the same oil, fry cashews and raisins until golden and set aside.
  5. Cook the Rice:
    In a deep pot, heat ghee and add fennel seeds until they splutter. Add a sliced onion and cook until translucent. Toss in whole spices, then add soaked rice and 8 cups of water. Season with salt and lemon juice. Bring to a boil, cover, and simmer until rice is mostly cooked (about two-thirds done).
  6. Prepare Chicken Gravy:
    In another pan, heat oil and fry remaining onions until golden. Add the remaining spice paste and tomatoes; cook until soft. Add marinated chicken and cashew paste, adding enough water for a gravy-like consistency. Cook until chicken is tender.
  7. Layering:
    In a heavy pot, layer half of the chicken gravy and half of the cooked rice. Repeat the layers, finishing with rice on top. Drizzle rose water and ghee over the top.
  8. Dum Cooking:
    Cover tightly and cook on low heat for about 10 minutes to meld flavors.

Notes

Serving Suggestions:
Serve hot, garnished with fried onions, cashews, raisins, and fresh coriander. Pair with cooling raita or a fresh kachumber salad.

Tips & Tricks:

  • For extra flavor, marinate the chicken overnight.
  • Whole spices can be ground for a fresher taste.

Storage & Reheating:
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on low heat, adding a splash of water if necessary to prevent drying out.

Find it online: https://indianrecipe.info/malabar-biryani/