Malabar style chicken biriyani- Indian rice flavoured with spices in ghee and layered with chicken.
Biriyani is a classic Indian dish which is often served in
weddings and celebrations. However we make it occasionally at home for lunch
also. My kids are fond of this dish.
The main difference between the Malabar biriyani and the
other biriyanies is that it uses short grained thin rice called jeerakasala
rice or kaima rice which has its own flavour and identity. You can also prepare this biriyani with
normal basmati rice .
Let me give a brief
description about the recipe. Here, fried chicken blended in spices and layered with rice .The rice is prepared in the same way of ghee rice . If you marinate and refrigerate the chicken for more than one hour will give best aromatic biriyani.
We all like biriyani, but have inertia to cook it by thinking it is a lengthy process. But trust me, once you get used to this following process, you will feel it is so easy.
This is the first biriyani recipe I post. I tried various recipes and all were totally disappointed me. But this recipe is awesome gifted by my intimate friend. With my special thanks to her, we can start ...
We all like biriyani, but have inertia to cook it by thinking it is a lengthy process. But trust me, once you get used to this following process, you will feel it is so easy.
This is the first biriyani recipe I post. I tried various recipes and all were totally disappointed me. But this recipe is awesome gifted by my intimate friend. With my special thanks to her, we can start ...
Course: India, South India, Kerala
Preparation time: 30 minutes/ Cooking time:1 hour / Total time: 1 hour 30 minutes
IngredientsFor chicken masala
For rice
To garnish
Direction of preparation of chicken biriyaniFor chicken masala
For rice
For layering
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Let us go to the step by step preparation of Malabar chicken biriyani
For chicken masala
- Marinate chicken pieces with chilli powder, turmeric powder, ginger-garlic paste and salt. Keep in refrigerator for one hour.
- Heat oil in a wok or kadai, and shallow fry the chicken pieces on medium heat till they are golden brown and half done. Remove from oil and keep aside.
- Crush ginger, garlic and green chillies together in a mixer grinder and reserve.
- Heat oil in a large pan, add sliced onions and saute till transparent.
- Add crushed ginger-garlic-green chilli paste and saute well.
- Once the onion turns golden brown, add chopped tomatoes and mix well.
- Add chopped coriander leaves and mint leaves,
Add biriyani masala,
Add salt
Add lemon juice and mix well
- Add fried chicken pieces and mix well. Cover and cook for a few minutes on low flame till the oil separates.
For rice
- Boil water with enough salt and keep aside.
- Heat ghee in a wide thick bottomed pan, add cardamom, cinnamon, cloves, bay leaves and saute for one minute till a nice aroma star releasing.
- Add sliced onion and saute till transparent.
- Wash , soak rice for 20 minutes. Then add the drained rice and saute for 2 to 3 minutes in low medium flame until start crackling.
- To this add hot water.
- Cook till the rice is done. ( For more information check my post on ghee rice)
For layering
- Heat a thick bottomed pan (preferably a biriyani pot), apply some ghee and make a first layer at the bottom of the pan with half of the cooked rice. Spread some ghee fried cashews, fried onions, chopped mint leaves and coriander leaves on top.
- Make a second layer with the prepared fried chicken masala over the rice.
- Then add remaining rice as the top layer. Sprinkle little garam masala (or biriyani masala) and chopped coriander leaves. Spread ghee fried cashew, raisins and barista. Also spread some chopped coriander and mint leaves. Mix yellow colour with a little lemon juice or milk and sprinkle over rice.
- Cover with a tight lid and heat on low flame for about 10-15 minutes.
- Garnish with fried onion, cashew nuts and raisins . Serve hot with raita.
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