Biryani is one of the most popular rice dishes throughout India. And definitely one of my favorite food. It has beautifully scented basmathi rice coated with fragrant oils and beautifully marinated meat with lots of spices and herbs. Usually it is served with some raita and pickles. This is a basic Chicken Biryani recipe from the Malabar district of Kerala South India. Try it and you will be amazed how delicious home made Biryani can be. The chicken can be substituted with a tender cut of beef or mutton.
Ingredients
For Malabar Chicken Biryani (2 servings)
- 2 cups Chicken (Cut into small pieces)
- 1.5 cups Basmathi Rice (soaked)
- 1 Onion (chopped) & 2 Onions (sliced)
- {Dry Spices} 5 Cloves, 1 Star Anise, 5 Cardamons, 3 Bay Leaves, 1 tsp Mustard Seeds, 1 tsp Fennel seeds, 1 tsp Cumin seeds
- {Spice Powder} 1 tsp Turmeric powder, 1 tsp Chilly powder, 1 Tbs Coriander Powder, 1 tsp Ginger Powder, 1 tsp Garlic Powder, 1 Tbs Garam Masala
- 1 Tomato (chopped)
- {Herbs} 1 cup Coriander Leaves, 1 cup Mint leaves, 1/2 cup Spring onions
- 1/2 cup Yoghurt
- Salt, Pepper, Vegetable Oil
- 1 hard boiled Egg
Preparation
- Heat oil, fry the sliced Onions until Golden brown, set aside.
- Heat 4 Tbs Oil in thick pot, fry all the Dry Spices
- Add chopped Onions, fry until soft
- Add all the Spice Powders and fry for 1 min
- Add chopped Tomatoes and fry until soft
- Turn off flame. Add chicken, Herbs, 1 Tbs Salt, 1/2 cup Yoghurt. And 4-5 Tbs of Oil. Let it sit for 1 hour
- Start boiling the Rice with 2 Bay Leaves, until half cooked. Drain.
- Layer fried Onions on the chicken, some Oil, and add the Rice.
- Add some Salt on the rice and some Yellow/Red food coloring if wanted.
- Close the lid tight and cook on low flame for 20 minutes. Let it sit for another 15 minutes.
- Top with Coriander and Fried Onions and Oil and Hard boiled egg before serving.
Ingredients
For Malabar Chicken Biryani (2 servings)
- 2 cups Chicken (Cut into small pieces)
- 1.5 cups Basmathi Rice (soaked)
- 1 Onion (chopped) & 2 Onions (sliced)
- {Dry Spices} 5 Cloves, 1 Star Anise, 5 Cardamons, 3 Bay Leaves, 1 tsp Mustard Seeds, 1 tsp Fennel seeds, 1 tsp Cumin seeds
- {Spice Powder} 1 tsp Turmeric powder, 1 tsp Chilly powder, 1 Tbs Coriander Powder, 1 tsp Ginger Powder, 1 tsp Garlic Powder, 1 Tbs Garam Masala
- 1 Tomato (chopped)
- {Herbs} 1 cup Coriander Leaves, 1 cup Mint leaves, 1/2 cup Spring onions
- 1/2 cup Yoghurt
- Salt, Pepper, Vegetable Oil
- 1 hard boiled Egg
Preparation
- Heat oil, fry the sliced Onions until Golden brown, set aside.
- Heat 4 Tbs Oil in thick pot, fry all the Dry Spices
- Add chopped Onions, fry until soft
- Add all the Spice Powders and fry for 1 min
- Add chopped Tomatoes and fry until soft
- Turn off flame. Add chicken, Herbs, 1 Tbs Salt, 1/2 cup Yoghurt. And 4-5 Tbs of Oil. Let it sit for 1 hour
- Start boiling the Rice with 2 Bay Leaves, until half cooked. Drain.
- Layer fried Onions on the chicken, some Oil, and add the Rice.
- Add some Salt on the rice and some Yellow/Red food coloring if wanted.
- Close the lid tight and cook on low flame for 20 minutes. Let it sit for another 15 minutes.
- Top with Coriander and Fried Onions and Oil and Hard boiled egg before serving.
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