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Malabar Chicken Biriyani

Ingredients
For Biriyani Masala
  • Fennel Seeds - 2 tbsp
  • Cumin Seeds -  2 tbsp
  • Cinnamon - 1 stick
  • Cardamom - 6-8 
  • Cloves - 5-6 
  • Black Pepper - 1 tsp
  • Bay Leaf - 1
For Rice
  • Jeera Rice - 3 cups
  • Ghee - 3 tbsp
  • Shallots - 2-3 (finely chopped)
  • Fennel Seeds - 1/2 tsp
  • Cumin Seeds -  1/2 tsp
  • Cinnamon - 1 stick
  • Cardamom - 2-3 
  • Cloves - 2-3 
  • Black Pepper - 1/2 tsp
  • Bay Leaf - 1 
  • Lemon Juice - 1 tbsp
  • Salt - as required
  • Rose Water - 2 tsp (optional)
For Chicken
  • Chicken - 1/2 KG (cut into medium pieces)
  • Ginger Paste - 1 tsp
  • Garlic Paste -  1 tsp
  • Green Chilli - 3
  • Curd - 2 tbsp
  • Oil - 3-4 tbsp
  • Onion - 2 medium (finely sliced)
  • Coconut Milk - 1/2 cup
  • Tomato - 1 (cut into cubes)
  • Red Chilli Powder - 1 tsp
  • Turmeric Powder - 1/4 tsp
  • Salt - as required
For Garnish / Layering
  • Ghee - 5 tbsp
  • Onion - 2 (finely sliced)
  • Cashew Nuts - 15-20
  • Raisins - 20-25
  • Mint Leaves - as required
  • Coriander Leaves - as required
  • Pineapple - 1 cup (chopped)
  • Saffron (soaked in milk) - 2 tbsp (optional)
Preparation Method
Biriyani Masala
  1. Grind together the ingredients mentioned in the biriyani masala and make a fine powder and keep aside.
Chicken Masala
  1. Add 1/2 tsp ginger paste, 1/2 tsp garlic paste, salt, curd to the chicken; mix well and keep aside for 30-45mins:
  2. Heat oil in a wok and add onion, ginger paste, garlic paste and green chilli and saute in low-medium flame till onion become golden brown.
  3. Add 1tbsp biriyani masala, red chilli powder, turmeric powder and saute for 1 min:
  4. Add chicken and mix well and cook in low flame, keeping the lid closed.
  5. Once the chicken is cooked, add tomato and mix well.
  6. Add coconut milk, mix well and adjust salt.
  7. Cook the chicken, keeping the lid open till the gravy coat well in the chicken.
  8. Add 1 tbsp finely chopped mint leaves and coriander leaves, mix well and remove from flame.
Rice Preparation
  1. Wash and soak the rice for 15 mins:. Drain the rice to a strainer and  keep aside.
  2. In a thick bottom pan heat ghee and splutter Fennel Seeds, Cumin Seeds, Cinnamon, Cardamom, Cloves, Black Pepper and Bay Leaf. 
  3. Add shallots and saute in low flame.
  4. Add rice and saute in low flame till rice starts to splutter.
  5. Pour lemon juice, rose water, 4.5 cups of water and salt and boil in high flame till water starts to bubble.
  6. Keep the flame in low, keep the lid closed and cook till the rice is 80% cooked.
  7. Remove the rive from flame and keep aside.
Garnishing 
  1. Heat ghee in pan and fry the onions till it become golden brown and keep aside.
  2. Fry cashew nuts and raisins and keep aside.
Layering the Biriyani
  1. Pour the remaining ghee from frying onions and cashews to a thick bottom pan and spread evenly.
  2. Spread half part of the cooked rice over the ghee.
  3.  Spread the chicken and masala over the rice.
  4. Spread half of the fried onion, cashew nuts and raisins.
  5. Add 1/2 cup pineapple and 1 tbsp each of chopped mint leaves and coriander leaves.
  6. Evenly spread the remaining rice.
  7. Add remaining fried onion, cashew nuts, raisins, pineapple, mint leaves and coriander leaves.
  8. Sprinkle saffron milk on the top.
  9. Keep the lid closed and cover the side of the pan with maida dough.
  10. Heat thick bottom heavy tawa on high flame for about 5 mins: 
  11. Keep the flame to low and place the pan on top of the tawa for about 10-15 mins:.

 Serving the Biriyani
  1. Before serving the biriyani transfer the rice from one side to another plate. 
  2. Place 1-2 pieces of chicken to the serving plate and cover the chicken with rice.
  3. Garnish with fried onion, cashew nuts and raisins.
  4. Enjoy the hot and aromatic Malabar Biriyani with pickle, mint chutney, salad and pappad.


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