Go Back
+ servings

Malabar Chicken Biryani

Aarthi
Malabar Chicken Biryani has its special masala chicken layered between cooked rice and whole thing is put on dum.
5 from 6 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main
Cuisine Indian
Servings 6 servings
Aarthi

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?Mention @yummytummyaarthi or tag #yummytummyaarthi!