Malabari Chicken Biriyani

Name: Malabari Chicken Biriyani
Total time: 7200 s
Yield: 6-8 people
Cuisine: American
Ingredients: 2 lbs boneless and skinless chicken thighs cut into bite size pieces; 1 large onion chopped fine; 1.5 tablespoons ginger garlic paste; 3 green chillies chopped; 3/4 cup coriander leaves,chopped; 1/2 cup mint leaves,chopped; 1.5 tablespoon canola oil/ ghee; 2 large tomatoes finely chopped; 1 tablespoon Garam Masala; 2 teaspoons kashmiri chilli powder; 1/2 teaspoon turmeric; to taste salt; 2 tablespoons thick yoghurt; 1/2 cup coconut milk; for Biriyani Rice; 4 cups basmati rice; 1 tablespoon ghee; 8 cardamom pods; 8 cloves; 2 inches cinnamon stick; 2 bay leaves; 10 peppercorns; 1 star anise; to taste Salt; 1/2 cup chopped coriander leaves; 1/2 cup chopped mint leaves; 1/4 cup cashews (roasted in ghee); 1/2 juice of lemon; 1 tablespoon Kewra water (essence of screw pine); 1/2 cup fried onions

Anmen @culinaryadventurer

Every household has one king dish that is a go-to for special occasions . This biriyani is a family recipe passed on by a cousin that is a family favorite. It's a symbol of the cultural amalgamation of Mughal and Malabari cuisines. Never fails to deliver!

Anmen @culinaryadventurer

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Ingredients

2hrs

6-8 people

For chicken curry
2 lbsboneless and skinless chicken thighs cut into bite size pieces
1large onion chopped fine
1.5 tablespoonsginger garlic paste
3green chillies chopped
3/4 cupcoriander leaves,chopped
1/2 cupmint leaves,chopped
1.5 tablespooncanola oil/ ghee
2large tomatoes finely chopped
1 tablespoonGaram Masala
2 teaspoonskashmiri chilli powder
1/2 teaspoonturmeric
to tastesalt
2 tablespoonsthick yoghurt
1/2 cupcoconut milk
for Biriyani Rice
4 cupsbasmati rice
1 tablespoonghee
8cardamom pods
8cloves
2 inchescinnamon stick
2bay leaves
10peppercorns
1star anise
to tasteSalt
For Layering
1/2 cupchopped coriander leaves
1/2 cupchopped mint leaves
1/4 cupcashews (roasted in ghee)
1/2juice of lemon
1 tablespoonKewra water (essence of screw pine)
1/2 cupfried onions
5boiled eggs (cut in half)
Few stands of saffron soaked in milk
as required dough made of all-purpose flour / whole wheat flour to seal the pot

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Steps

2hrs

1

To start with the chicken curry, sauce onion in a frying pan till it turns light brown. Add green chillies, ginger-garlic paste and sauce till it blends well and is aromatic.
2

Now add the mint and coriander leaves and mix well. Add tomatoes to this mixture and cook coved on low flame till it's all well incorporated. Add all the dry spices and mix well. Sautè for a few minutes for the spices to be well absorbed.
3

Add yoghurt to this mixture and mix well. Now add the chicken pieces and sauce till all pieces are well coated in this mixture. Cooked covered on low flame till the chicken pieces are cooked. Finish the curry by adding coconut milk and mixing well.
4

To prepare the rice, soak rice in cold water for 30 minutes and drain well. Pour ghee in a deep pan and sauce all the whole spices till aromatic. Add rice, salt and sautè well for a few minutes. This ensures that the rice doesn't turn out sticky. Add 4 cups of cold water. We want the rice to be almost cooked, not fully cooked. Cook the rice covered on low flame till it's fluffy and almost done.Pick out all the whole spices from the rice.
5

Choose a wide container with a secure lid to layer the biriyani. Start layering the biriyani by putting a thin layer of rice, topped with an even layer of chicken curry. Add another layer of rice, topped with fried onions, mint, coriander, cashews. Repeat the process till the top layer. Garnish the top most layer of rice with mint, coriander, cashews, kewra, lemon juice. pour saffron milk on 1/2 cup of rice and to the top layer. Arrange the egg half on top, yolk side down.
6

Seal the mouth of the lid with dough to make it air tight. Put in a preheated oven (350 degrees farheight)

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Cooksnaps

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Anmen @culinaryadventurer

on July 14, 2020 01:38

What is the point of keeping your talent, passion and creativity within you. Unleash it; change the world, one meal at a time :) We are sharing recipes that are either inventive or have taken years to perfect and are near to our hearts. It is also a tribute to our loving parents, whom we call umpteen number times in the middle of the night, when disaster strikes the recipe, asking them for help to resuscitate our dish. We promise to make every step accurate and clear. If you ever cook one of our recipes and don’t get the results, all I can say to you is that; we have been there and done that. You will figure out ways to salvage your dish unless you have turned it into a piece of charcoal. Even then you can try scraping off the carbon and see if there is a diamond inside. The diamond is the experience and the joy of cooking.