Wednesday, November 4, 2009

Malabar Chicken Biryani

  1. 1.5 cup basmati rice/biryani rice
  2. 1/2 kg chicken cut into pieces
  3. 1 tomato
  4. 1 cardamon
  5. a pinch of cinnamon powder
  6. 2-3cloves
  7. 5-6 crushed pepper
  8. 1 bay leaf
  9. 1/2 cup curd
  10. 1/2 cup chopped coriander leaves
  11. 2 green chillies
  12. 1/2 tsp perumjeerakam
  13. 2 tbs chopped garlic
  14. 2 tbs ginger
  15. 1/2 tsp turmeric powder
  16. 1/2 tsp coriander powder
  17. 1 tsp chicken masala
  18. 1/2 tsp chilli powder
  19. salt to taste
  20. 2 large onion sliced
  21. 1/2 cup cashew nut
  22. 2 tbs cup raisins
  23. 5 tbs ghee
  24. 2 tbs chopped coriander leaves

  • Make a paste of 9-19 ingredients and marinate chicken with it for 2 hours.
  • Soak rice for 30 minute and drain water completely.
  • Heat 3 tbs ghee, add 5-8 ingredients and rice.
  • Saute for some time(5-8 min).
  • Add 2.5 cups of water and salt to taste to cook rice.
  • Heat 2 tbs oil and saute 1.5 onion till transparent.
  • Add finely chopped tomato and chicken pieces to it.
  • Cook chicken well by stiring in between.
  • Add water only if it is necessary to chicken as water comes out from chicken.
  • Only very thick gravy should be left in the chicken masala once the chicken is cooked.
  • Heat the remaining ghee in a pan and fry raisin and cashews in it and keep it aside.
  • Then fry the remaining onion slices to brown color in the same ghee.
  • Layer the rice,chicken with masala and chopped coriander leaves and garnish with fried onion.
  • You can microwave it for2 min after layering, but this is not necessary.
  • Instead of layering i usually mix the chicken masala, rice and coriander leaves and garnish with fried onion.( Easy and more tasty way).

Serve Chicken biryani with onion-cucmber raitha, mint chutney, dates pickle and pappad... No curry is actually required with chicken biryani. But, for those who need curry with biryani can try Brinjal Dal Curry with it... :)




No comments:

Post a Comment