Malabar Dum Chicken Biriyani

kerala Main course PT2H0M 4 4.3 6 5 0

IngredientsServes 4

Bista (fried onions)
Ghee
4 Tablespoon
Oil
4 Tablespoon
Onion sliced
5
Chicken gravy
Chicken
500 Gram
Tomato
2
Ginger
2 Tablespoon
Garlic
2 Tablespoon
Greenchillies
2 Tablespoon
Mint Leaf
1 Bunch
Salt
To Taste
Water
1/4 Cup
Bista (fried onion)
3/4 of
Lime Juice
2 Tablespoon
Corainder leaves
1/2 Bunch
Biriyani masala
2 Teaspoon
Salt
To Taste
Oil
2 Tablespoon
Rice
Jeerakashala/Basmathi Rice
2 Cup
Ghee
2 Tablespoon
Cardamom
2
Cinnamon
1
Clove
5
Salt
To Taste
Water
4 Cup
Dum Seal
Maida
100 Gram
Water
Garnish
Cashew
100 Gram
Raisin
100 Gram
Bista(rest of the fried onion)
Coriander leaves
4 Tablespoon
Garam masala
1 Teaspoon
Ghee
2 Teaspoon
Saffron milk
4 Tablespoon
Biriyani masala
Cardamom
2
Clove
5
Cinnamon
1
Nutmeg
Pinch
Mace
1/4 Teaspoon
Sauf
1 Teaspoon
Jeera
1 Teaspoon
Pepper
1 Teaspoon
Shahi jeera
1/2 Teaspoon

Steps

  1. Wash and clean the chicken pieces.

    Wash and drain Jeerakashala rice(u can also use basmathi rice , jeerakashala rice is used in malabar Biryani preparation as the rice itself has a special flavour) .

  2. Heat oil and ghee in a kadai . Deep fry the onions until golden brown (also known as bista). In the remaining oil fry the cashew nut and raisins.
  3. Heat a deep heavy bottom dish. Add the chopped tomatoes and cook .Once the tomatoes start softening add the crushed ginger, garlic and green chilies and stir.
  4. When the raw smell fades add the cleaned chicken pieces and mix well. Add salt and chopped mint leaves. Cover and cook.
  5. When the chicken is half done, add 3/4 of the fried onions ,the spice powder (Biriyani masala is something you get at every local store if not roast and grind spices given under the biriyani masala ingredients).
  6. Add lemon juice and chopped coriander leaves and stir well. Let it simmer until the gravy thickens. Turn off the stove.
  7. Keep a pan on the stove and add ghee . Add the drained rice and fry for few minutes . Add salt and and water (ration :1 cup rice =2 cup water ) to the rice.
  8. Add the whole spices and lemon juice to the water, bring the flame to a simmer, lid the pan and cook till all the water is absorbed and the rice is cooked. This will take about 5 mintues then turn of the stove and let it rest for 10 mints .
  9. Add few saffron strands to 3 tablespoons of warm milk.
  10. Dum procedure :-

    Spread 1/2 of the rice evenly over the chicken curry .Sprinkle some garam masala , fried onions,coriander leaves, cashews and raisins over it and also some the saffron milk. Spread the remaining rice and sprinkle the left over toppings.

  11. Make a dough out of maida (like what u do for chappathi). Close the vessel and seal the edges of the lid with this dough ,with no air passage.
  12. Leave it on the gas stove on low flame .Traditionally u put coal on top of then biriyani vessel as heat has to come from both sides. I didn't have that option so i boiled some water and kept the hot vessel on top. Do this for almost 20 mints..
  13. Open the lid and combine well .Yummy Malabar biriyani is ready to serve . For best taste serve it with coconut chammanthi, pappadam and dates pickle.
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Malabar Dum Chicken Biriyani

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