Malabar Chicken Biriyani Recipe

Ingredients

 1 lbs. Chicken
Marinate Ingredients
 1 Onion
 1/2 tsp. Turmeric powder
 1 tsp. Pepper
 1 tbsp. Lemon Juice
 2 tbsp. Yogurt
 Salt
 Masala Ingredients:
 2 Onion
 1 Tomato
 1 1/2 inch Ginger
 6 Garlic
 6 Green chilies
 1/2 tsp. Garam masala
 6 Cashews
 4 tbsp. chopped Cilantro & Mint leaves
Rice Ingredients
 2 cups Basmati Rice
 3 1/4 cup Hot water
 6 Cloves
 4 Cardamom
 2 Star Anise
 2 Cinnamon sticks
 2 tbsp. Lemon Juice
 Salt
 Ghee for cooking

Directions

Rice Directions
1

Soak the rice in water and a 1 tbsp. of oil for 30 - 40 minutes. Boil 3 1/2 cups of water with exactly half of the cloves, cardamom, star anise and cinnamon stick. Add the lemon juice and salt to the water. In a vessel, heat about 2 tbsp. of ghee and splutter the other half of cloves, cardamom, star anise and cinnamon stick. Add the rice and fry for 4-5 minutes. Once it starts to crackle add the water and cook until the water evaporates. Spread the rice in a bigger vessel and let it rest for a while.

Marinade Directions
2

Grind the onion, turmeric powder, pepper, yogurt and salt with 2 tbsp. of water and marinate the chicken with it for an hour.

Masala Directions
3

Grind together ginger, garlic, and green chili. Heat about 5 tbsp. of ghee in a pressure cooker and brown the onion. Add the ground paste and cook for 3 minutes. Add the garam masala and chopped tomato. Cook until the tomato turns soft and add the marinated chicken and cashew to it. Stir everything together and pressure cook this for up to 2 or 3 whistles depending on the size of the chicken pieces.

Layering directions
4

In a heavy bottomed deep vessel put half of the chicken masala. Add half of the rice on top of it. Add half of the cilantro and mint leaves to it. Follow the same procedure layer it again. Close with a tight lid. Turn the stove to low heat and cook for 25 to 30 minutes. Garnish with fried onions and hard boiled eggs. Serve alone or with raita.

Ingredients

 1 lbs. Chicken
Marinate Ingredients
 1 Onion
 1/2 tsp. Turmeric powder
 1 tsp. Pepper
 1 tbsp. Lemon Juice
 2 tbsp. Yogurt
 Salt
 Masala Ingredients:
 2 Onion
 1 Tomato
 1 1/2 inch Ginger
 6 Garlic
 6 Green chilies
 1/2 tsp. Garam masala
 6 Cashews
 4 tbsp. chopped Cilantro & Mint leaves
Rice Ingredients
 2 cups Basmati Rice
 3 1/4 cup Hot water
 6 Cloves
 4 Cardamom
 2 Star Anise
 2 Cinnamon sticks
 2 tbsp. Lemon Juice
 Salt
 Ghee for cooking

Directions

Rice Directions
1

Soak the rice in water and a 1 tbsp. of oil for 30 - 40 minutes. Boil 3 1/2 cups of water with exactly half of the cloves, cardamom, star anise and cinnamon stick. Add the lemon juice and salt to the water. In a vessel, heat about 2 tbsp. of ghee and splutter the other half of cloves, cardamom, star anise and cinnamon stick. Add the rice and fry for 4-5 minutes. Once it starts to crackle add the water and cook until the water evaporates. Spread the rice in a bigger vessel and let it rest for a while.

Marinade Directions
2

Grind the onion, turmeric powder, pepper, yogurt and salt with 2 tbsp. of water and marinate the chicken with it for an hour.

Masala Directions
3

Grind together ginger, garlic, and green chili. Heat about 5 tbsp. of ghee in a pressure cooker and brown the onion. Add the ground paste and cook for 3 minutes. Add the garam masala and chopped tomato. Cook until the tomato turns soft and add the marinated chicken and cashew to it. Stir everything together and pressure cook this for up to 2 or 3 whistles depending on the size of the chicken pieces.

Layering directions
4

In a heavy bottomed deep vessel put half of the chicken masala. Add half of the rice on top of it. Add half of the cilantro and mint leaves to it. Follow the same procedure layer it again. Close with a tight lid. Turn the stove to low heat and cook for 25 to 30 minutes. Garnish with fried onions and hard boiled eggs. Serve alone or with raita.

Malabar Chicken Biriyani Recipe

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