Malabar Chicken Biryani Recipe with Step by Step Pictures.

Malabar Chicken Biryani

Chicken biryani is a special and very tasty chicken biryani recipe. This biryani has cooked spicy chicken masala layered between rice with fried onions and whole pot is placed on dum.

I have made so many versions of biryani over the past years. But this one is the best. Since we are cooking chicken completely before layering there is no worries of meat getting cooked when you do dum part.

Pro Tips

Over the years I have learned how to make perfect biryani. Here are my tips and tricks.

Use good quality basmati rice you can afford because it adds the aroma.
Soak good quality rice for at least 30 mins to 1 hour. The longer you soak the more long your rice will get.
Use lots of fried onions because fried onions adds nice sweetness to the biryani.
Cook basmati rice just right. Always stay near it and cook till done. So it Remember that the rice will continue to cook as it is in DUM.
Use good quality ghee for the aroma and add it after the biryani is cooked.
I cook my biryani in coconut oil for best taste.
Use large heavy bottom pot for the dum part. Place the pot on lowest heat possible. If you are too worried, you can place the pot over a tawa and cook.

How to Make Malabar Chicken Biryani

Wash and soak rice for 30 mins.
Now heat oil in a biryani pot. Add 3 sliced onions and cook till golden brown. Remove it to a bowl.
In the same oil. Add whole spices and let them sizzle.
Add in 1 sliced onion and curry leaves. Cook till golden.
Add in ginger garlic paste and saute for a min.
omatoes and cook till mushy.
Add chicken, chillies and spice powders and mix well.
Add in yogurt and salt and mix well.
Now Cover and cook till chicken is done. Now remove half of the masala to a bowl.
Meanwhile when chicken is cooking, cook rice.
Take water in a sauce pan, add salt, whole spices.
Once water boils, add rice and cook for 8 to 10 mins till rice is done.
Drain and set aside.
Now in the masala. layer half of the rice, top with coriander leaves, mint leaves, fried onions.
Layer remaining masala. Then rice, coriander leaves, mint leaves and fried onions.
Cover the pot and cook on very low heat for 30 mins. Now leave aside for 15 mins.
Now fluff up the rice and serve hot.

Hope you will give this a try and let me know how it turns out for you.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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Malabar Chicken Biryani

Aarthi

Malabar Chicken Biryani has its special masala chicken layered between cooked rice and whole thing is put on dum.

4.56 from 9 votes

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Main

Cuisine Indian

Servings servings

Ingredients

Chicken - 1 kg
Onion - 4 large sliced
Green Chillies - 6
Coconut Oil - 1 cup
Bay Leaf - 1
Cinnamon / Pattai - 1 stick
Cardamom / Yelakai - 5
Cloves / Krambu - 4
Star Anise - 1
Fennel Seeds / Sombu / Saunf - 1 tsp
Tomato - 2 chopped finely
Ginger Garlic Paste - 3 tblsp
Yogurt / Curd - 1 cup
Salt to taste
Turmeric Powder - 1 tsp
Chilli Powder - 2 tblsp
Coriander Powder - 2 tblsp
Garam Masala Powder - 1 tblsp
Cumin Powder - 2 tsp
Curry Leaves a small handful
Coriander Leaves - ½ cup
Mint Leaves - ½ cup

FOR COOKING RICE:

Basmati Rice - 500 grams
Water lot of it
Bay Leaf - 1
Cinnamon / Pattai - 1 stick
Cardamom / Yelakai - 5
Cloves / Krambu - 4
Star Anise - 1
Fennel Seeds / Sombu / Saunf - 1 tsp

Instructions

Wash and soak rice for 30 mins.
Now heat oil in a biryani pot. Add 3 sliced onions and cook till golden brown. Remove it to a bowl.
In the same oil. Add whole spices and let them sizzle.
Add in 1 sliced onion and curry leaves. Cook till golden.
Add in ginger garlic paste and saute for a min.
Add in tomatoes and cook till mushy.
Add chicken, chillies and spice powders and mix well.
Add in yogurt and salt and mix well.
Now Cover and cook till chicken is done. Now remove half of the masala to a bowl.
Meanwhile when chicken is cooking, cook rice.
Take water in a sauce pan, add salt, whole spices.
Once water boils, add rice and cook for 8 to 10 mins till rice is done.
Drain and set aside.
Now in the masala. layer half of the rice, top with coriander leaves, mint leaves, fried onions.
Layer remaining masala. Then rice, coriander leaves, mint leaves and fried onions.
Cover the pot and cook on very low heat for 30 mins. Now leave aside for 15 mins.
Now fluff up the rice and serve hot.

Video

Notes

1)Use good quality basmati rice you can afford.
2)Soak good quality rice for atleast 30 mins to 1 hour. The longer you soak the more long your rice will get.
3)Use lots of fried onions. Fried onions adds nice sweetness to the biryani.
4)Cook basmati rice just right. Always stay near it and cook till done. Remember that the rice will continue to cook as it is in DUM.
5)Use good quality ghee for the aroma and add it after the biryani is cooked.
6)I cook my biryani in coconut oil for best taste.
7)Use large heavy bottom pot for the dum part. Place the pot on lowest heat possible. If you are too worried, you can place the pot over a tawa and cook.

Tried this recipe?Let us know how it was!