Here is another Biryani recipe from pepper2salt, this time the authentic Malabar Biryani, a delicacy from North Kerala Cuisines. Malabar Chicken Biryani a great blend of rice, masala and chicken is well known for its richness in spice, taste and aroma. The preparation is relatively lengthy but definitely going to be paid off with its taste.
Ingredients
For chicken:
- Chicken : 1 ½ kg
- Chill- powder : 1 ½ Tbl- sp (adjust)
- Turmeric powder : ½ T- sp
- Curd : 2 Tbl- sp
- Lemon juice : 2 Tbl-sp
- Chopped mint : ¼ Cup
- Onion chopped (big) : 4
- Chopped tomato : 1
- Ginger garlic paste : 2 ½ Tbl-sp
- Green chilli paste : 2Tbl- sp (adjust)
- Fennel powder : ½ T- sp
- Garam masala : ½ T- sp
- Cashew nuts :15
- Oil/ghee (forfrying onion) : ¼ Cup (adjust)
- Salt for taste
For Rice:
- Basmati Rice : 6 Cups
- Water : 9 cups
- Sliced onion(medium) : 2
- Ginger garlic paste : 1 Tbl-sp
- Oil/ghee : ¼ Cup (adjust)
- Salt for taste
- Whole masala : (Cardamom-3, cloves- 4,cinnamon-1,star anise -2)
For Garnishing:-
- Onion( medium) : 2
- Cashew nuts : 20
- Raisins : ~1/4 Cup
- Oil for frying
Method
Chicken preparation
- Fry chopped onion until golden color with the oil/ ghee mentioned in the chicken masala.
- Marinate the chicken with the onion and the rest of the ingredients -except cashew – and keep it for minimum an hour.
- Make a fine paste of cashew nuts.
- Cook the chicken and once it is almost done add the cashew paste and make a thick gravy. The masala should fully cover in the chicken. (Gravy should not be too dry, see the pic for consistency).
Rice preparation
- In a pressure cooker add the oil/ ghee and fry the onion along with ginger garlic paste, till onions became translucent.
- Now add the whole masalas and fry it (see tips)
- Then add the water along with rice and salt.
- Mix it well, put the cooker lid and wait for 1 whistle , reduce the flame into low and cook for another 1minute.
- Switch off the flame and let it wait for the pressure to release completely
- Transfer the rice into a wide plate/ tray .
- Fry the garnishing item one by one (onion should be fried to golden color).
For dum;
- Grease a baking tray, add one layer rice and add some garnishing, then add one layer chicken followed by another rice layer.
- On the top add the garnishing and tightly close it with aluminum foil.
- Preheat the oven into 350 F and bake the Biryani for about 20 minutes.
Tips:-
As we don’t like masala to taste directly in the biryani, I used a cloth to tie the masala and added along with rice while cooking, and taken off later. This still ensures masala aroma.
