Name: Malabar Fried Chicken Biriyani
Ingredients: 4 cups basmati rice; 7 cups water; 4 pods cardamom, dried, whole; 5 whole cloves; 2 pieces cinnamon stick; 2 whole bay leaf, dried; 2 tbsp butter (or vegetable shortening); 1 tbsp salt; 1 whole chicken (cut in to big pieces); 1 tbsp chili powder; 1 tsp paprika, hot (or Kashmiri chili powder (optional)); 3 tsp tumeric, ground; 2 tsp black pepper ((optional)); 1 tbsp ginger/garlic paste ((you can also use grated ginger and garlic)); 2 tsp garam masala; 1 tbsp yogurt; 2 tsp salt ((or to taste)); 1/2 cup frying oil ((just enough to shallow fry the chicken)); a bunch curry leaves; 4 medium onion (chopped); a bunch cilantro, fresh; a bunch mint leaves, fresh ((optional)); 1 tsp garam masala; 1/2 tsp oil; 2 tbsp ghee ((or butter)); a pinch salt ((or to taste)); 12 pieces cashews, whole ((10 - 15 pieces)); 1 pack raisins ((small pack)); 2 medium onion (sliced thin and fried); 1 drop biriyani essence ((1 or 2 drops))

Malabar Fried Chicken Biriyani

published 24 Sep 2015 by Sajna

Biriyani is very popular all over the world.The name is derived from the Persian word beryā(n) which means “fried” or “roasted”. It is a very delicious dish usually prepared for special occasions such as weddings, parties and holidays. Today I am sharing the recipe of my mother in law’s famous Malabar Fried Chicken Biriyani. This is a delicious meal in itself and needs no accompaniment. The rich aroma of the spices in this impressive dish will warm your home and your soul. Make sure your family won’t get addicted to this dish. You’ll be in trouble 🙂

Malabar Fried Chicken Biriyani

CourseMain Dish
RegionMalabar

Malabar Fried Chicken Biriyani

CourseMain Dish
RegionMalabar

Ingredients

Preparation of Rice

4 cups basmati rice
7 cups water
4 pods cardamom, dried, whole
5 whole cloves
2 pieces cinnamon stick
2 whole bay leaf, dried
2 tbsp butter or vegetable shortening
1 tbsp salt

For Frying Chicken

1 whole chicken cut in to big pieces
1 tbsp chili powder
1 tsp paprika, hot or Kashmiri chili powder (optional)
3 tsp tumeric, ground
2 tsp black pepper (optional)
1 tbsp ginger/garlic paste (you can also use grated ginger and garlic)
2 tsp garam masala
1 tbsp yogurt
2 tsp salt (or to taste)
1/2 cup frying oil (just enough to shallow fry the chicken)
a bunch curry leaves

For Masala

4 medium onion chopped
a bunch cilantro, fresh
a bunch mint leaves, fresh (optional)
1 tsp garam masala
1/2 tsp oil
2 tbsp ghee (or butter)
a pinch salt (or to taste)

For garnish

12 pieces cashews, whole (10 - 15 pieces)
1 pack raisins (small pack)
2 medium onion sliced thin and fried
1 drop biriyani essence (1 or 2 drops)
1/4 cup pineapple, fresh chopped
1/4 cup tomato, fresh

Secret ingredient

1/2 cup coconut grated (store bought is fine)

Servings:

Instructions

How to prepare Rice

Put the water into a pot on high heat. While it is heating up, continue with the next steps, but be sure to keep an eye on it so it doesn't boil over. If the water starts to boil before it is needed, lower the heat to a slow boil, or to just under boiling so you can quickly raise it back up to a boil.
Wash rice 2 - 3 times, until the starch is removed and the water runs clear. Keep it on a colander to drain off the excess water.
Add butter or vegetable shortening to a vessel large enough to cook the rice in, and raise it to medium heat. Add the spices and then the rice. Sauté for 5 minutes.
Add the boiling water to the rice. Sprinkle salt and let it boil for some time. Keep it on medium flame for another 10 minutes. As soon as the rice is cooked, remove it to another vessel. Add chopped cilantro and close it with a lid. If you follow the instructions correctly, you should get good textured rice that doesn’t stick to each other.

How to prepare Chicken

Wash chicken well and keep it in a colander to drain off the excess water. This is important especially if you are frying chicken. Marinate the chicken with all the spices and yogurt for 15 minutes.
Heat a small pan under medium flame and add oil to it. Add few curry leaves to the pan to see if the oil is hot enough. Now add the pieces of chicken one by one and close the pan with a lid. After 5-10 minutes, change the sides and cook it for few more minutes. Make sure the flame is medium, you don’t want to deep fry the chicken. When you see the chicken turning dark brown, take it out and keep it aside. Don’t throw that oil away.
Now add the sliced onions for Masala in that oil and sauté until they are golden brown. Remove onions. Mix fried chicken pieces with these onion masala. Add a pinch of salt to it.
Now comes the secret ingredient: grated Coconut. After you sauté the onions, in the same pan add the ½ cup grated coconut (store bought coconut is fine). When it slightly changes color remove them from fire. You can mix this into the Chicken Onion masala . This will give a really good smoky flavor to the Biriyani.

How to layer biriyani

Place a big Dutch oven under low heat. When it is slightly warm, add 1 tbsp of Butter/Ghee to it. Keep the remaining Ghee for garnishing.
Add one fourth cup of chicken masala to it. Don’t add too much, as sometimes it sticks to the pot. Layer rice on top of the chicken. Add the next set of the masala and Rice. Complete the layering by adding the rest of masala and remaining rice. Sprinkle with cashews, raisins, pineapple, tomatoes & coriander leaves.
Cover the entire vessel with foil or tissue paper and close the lid tightly. This is to infuse the flavor of the biryani masala into the rice and the process is called "Dum". Make sure the flame is low. After around 5 – 6 minutes, take the lid off and you should see steam coming from the top.
Garnish with fried onions and boiled eggs. These are optional

Share this Recipe

Powered byWP Ultimate Recipe

Malabar Fried Chicken Biriyani

Search

Choose Project Starfish India with Amazon Smile

Project Starfish India