Malabar Chicken Biryani

- Submitted by Dahlia

(Thalassery Biryani)

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Malabar Chicken Biryani is popular for its unique aroma and taste that is imparted from the specific Jeeragasala rice variety that is used and the blend of spices. The method of preparation and serving is also unique as compared to the other poplar biryani types.

I have already shared Malabar style Dum Biryani using Prawns. Chicken Biryani can be made in that style too. But today I am going to share another popular wedding style preparation of Chicken Biryani in the Malabar region. What makes this Biryani different is the way it is served. Unlike other biryanis, the chicken and rice are not cooked together. Instead it it cooked separately and layered while serving.

Another uniqueness of this biryani is the preparation of rice. Here rice is not cooked using drianing method. Instead ghee rice is made with all the spices. This makes the rice very flavourful. This biryani also includes cashews, raisins, carrots and pineapples which make this very appealing.

This Malabar style Biryani is very rich and tasty. Though the process is little time consuming, it is worth a try for special occasions. You will surely feel satisfied.

Recipe For Malabar Chicken Biryani

Preparation Time: 30 minutes
Cooking Time: 60 minutes
Serves: 4-5

Ingredients

For Marinating Chicken

• Chicken – ½ kg
• Red Chili Powder – 1 tsp
• Turmeric Powder – ¼ tsp
• Lemon Juice – 1 tsp
• Ginger garlic green chili paste – 2 tsp
• Salt – 1 tsp

For Cooking Rice

• Basmati Rice – 2 cups
• Cardamom – 3
• Cinnamon – 2” piece
• Star Anise - 1
• Bay Leaf – 2
• Cloves – 5
• Ghee – 3 tbsp
• Oil - 2 tbsp
• Salt-to taste
• Lemon Juice – 1 tsp
• Carrot - 1 (cubed)
• Pineapple pieces - 1/4 cup
• Water - 4 cups

For Masala

• Oil – 3-4 tbsp
• Onion – 2-3 (about 1 cup sliced)
• Tomato – 2 big or 3 small (about 1 cup chopped)
• Ginger - 1 tbsp (crushed)
• Garlic – 1 tbsp (crushed)
• Green Chilies – 4 (crushed)
• Mint Leaves – 1/4 cup (crushed)
• Coriander Leaves – 2 sprigs (crushed)
• Curd – 2 tbsp
• Red Chili Powder – 1/2 tsp
• Coriander Powder - 1/2 tsp
• Black Pepper Powder – 1/4 tsp
• Fennel Powder - 1/2 tsp
• Cumin Powder - 1/4 tsp
• Turmeric Powder – ¼ tsp
• Garam Masala (or Chicken Masala) – 1 tsp

Other Ingredients

• Cashews – 2 tbsp
• Raisins – 2 tbsp
• Coriander Leaves – ¼ cup
• Onion – 1
• Milk – 3 tbsp
• Saffron – few strands
• Ghee – 2 tbsp
• Oil – 4-5 tbsp

Preparation Steps

1. Wash the chicken pieces and dry it. Marinate it with salt, red chili powder, ginger-garlic-green chili paste, turmeric powder and lemon juice for about 15 minutes. 
2. Wash and soak the rice for about 30 minutes. I usually soak the rice and get the other things done. Similarly, soak the saffron strands in some warm milk.

Method

1. Heat 1 tbsp ghee in a frying pan and roast the cashews and raisins. Remove and keep it aside.
2. Add 1 tbsp oil in the same pan and add 1 sliced onions. Fry it till the onions turn deep brown in colour.
3. In another frying pan, heat 3-4 tbsp of oil. Shallow fry the chicken pieces on medium flame. Turn it around and cook well till all sides are uniformly browned.
4. Now let's prepare the masala. Heat 3-4 tbsp of oil in a big heavy bottomed pot or a pressure cooker. Add 2-3 sliced onions and fry till golden brown.
5. Add chopped tomatoes, little salt and cook till it turns mushy.
6. Next add the crushed ginger, garlic, green chilies, mint leaves and coriander leaves. Saute for few minutes.
7.  Add the dry spices – red chili powder, coriander powder, fennel powder, cumin powder, garam masala, turmeric powder and black pepper powder. Add curd and mix it well with the masala on low heat.
8. Finally add the fried chicken pieces, mix to coat well with the masala. Lower the heat, cover with a lid and cook it for about 5-7 minutes.
9. Simultaneously let's cook the ghee rice in another big pot. Heat oil and add the cinnamon, cardamom, cloves, bay leaf and star anise. Add the exact amount of water, carrot cubes and some salt. Bring it to a boil.
10. Add the soaked rice. Cook for 5 minutes until the rice absorbs most of the water. Mix once, cover again and cook for another 5 minutes will the rice is cooked soft.
11. Mix in some pineapple pieces with this. Add the saffron soaked milk, fried onions, finely chopped coriander leaves, roasted cashews and raising. Keep it covered for another 5 minutes.
12. While plating, take 2 pieces of chiken and some masala with it in the bottom of the plate. Top it with the prepared ghee rice. Add additional fried cashews and onions on top for garnish.
13. Serve with boiled egg, raita, salad, pickle etc.

Detailed Steps for Malabar Chicken Biryani

Heat 1 tbsp ghee in a frying pan and roast the cashews and raisins. Remove and keep it aside.

Add 1 tbsp oil in the same pan and add the sliced onions. Fry till the onions turn deep brown in colour.

Wash the chicken pieces and dry it. Marinate it with salt, red chili powder, ginger-garlic-green chili paste, turmeric powder and lemon juice for about 15 minutes.

In a frying pan, heat 3-4 tbsp of oil. Shallow fry the chicken pieces on medium flame. Turn it around and cook well till all sides are uniformly browned. You can add more oil and fry it... I just prefer to do it with less oil.

Now let's prepare the masala. Heat 3-4 tbsp of oil in a big heavy bottomed pot or a pressure cooker. Add 2-3 sliced onions and fry till golden brown.

Add chopped tomatoes, little salt and cook till it turns mushy.

Next add the crushed ginger, garlic, green chilies, mint leaves and coriander leaves. Saute for few minutes.

Add the dry spices – red chili powder, coriander powder, fennel powder, cumin powder, garam masala, turmeric powder and black pepper powder. Add curd and mix it well with the masala on low heat.

Finally add the fried chicken pieces, mix to coat well with the masala. Lower the heat, cover with a lid and cook it for about 5-7 minutes.

Simultaneously let's cook the ghee rice in another big pot. Heat ghee and add cinnamon, cardamom, cloves, bay leaf and star anise.

Add the exact amount of water, carrot cubes and some salt. Bring it to a boil.

Add the soaked rice. Cook for 5 minutes until the rice absorbs most of the water. Fluff up the rice and cook for another 5 minutes.

Mix in some pineapple pieces if you have. Add the saffron soaked milk, 1-2 tbsp ghee, fried onions, finely chopped coriander leaves, roasted cashews and raising. Keep it covered for another 5 minutes.

While plating, take 2 pieces of chicken and some masala with it in the bottom of the plate. Top it with the prepared ghee rice. Add additional fried cashews and onions on top for garnish.

Serving Malabar Chicken Biryani

• This biryani just needs some raita in the side. 
• You could also serve with the usual biryani sides like boiled egg, pickle, salad, papad, sarlas etc.

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