Who in Kerala does not love Malabar Biriyani! So here is a delightful recipe that is easy to prepare and really tasty. A Sunday lunch is what I would recommend but its certainly upto you. Can be served with pappad and pickle and raita.

What we need, to make what we want:

Marinade

  • 1/2 kg chicken
  • 1/2 cup yoghurt
  • 25 gm coriander leaves
  • 25 gm mint leaves
  • 10 gm curry leaves
  • 1/2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp aniseed powder
  • 25 gm chopped green chillies
  • 20 gm garlic
  • 2 tsp chopped ginger
  • 1/2 tsp turmeric powder
  • 1 tsp lime juice
  • 1 tsp poppy seed

Rice

  • 1 tbsp clarified butter
  • 5-6 cinnamon pieces
  • 1 bay leaf
  • 4-5 cardamom seeds
  • 4-5 curry leaves
  • 4-5 cloves
  • 1 chopped onion
  • 250 gm broken rice
  • 1/2 litre water

Biriyani masala

  • 2 tbsp clarified butter
  • 5-6 cinnamon pieces
  • 1 bay leaf
  • 4-5 cloves
  • 4-5 cardamom seeds
  • 1 nutmeg
  • 100 gm onions
  • 1 medium tomato cut in 4

P.S- For those who hate this stick and nut like me,dont use the cinnamon and cloves and cardamom and nutmeg  just use garam masala powder, the tomato mentioned and onions and add the bay leaf:) 

How we make what we want to make:

For the Marinade, mix yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for 1/2 an hour.

For the rice, heat clarified butter in pan. Add cinnamon, 1 bay leaf, cardamom seeds, curry leaves and cloves. Add onions and sweat till they turn translucent. Add washed and cleaned rice. Cook till rice turns translucent. Add water. When water comes to a boil, turn flame to low and cover pan. Cook on low flame for at least 15 minutes. The rice is done.

For the Biryani Masala, heat clarified butter in pan and add cinnamon, 1 bay leaf, cardamom seeds, nutmeg and cloves. Add onions and saute till brown. Add tomatoes. Add marinated chicken. Cover pan and cook for at least 5 minutes on a medium flame. Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken. Layer the serving bowl with alternating layers of rice and the chicken masala. Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.

An important lesson:

1. U dont need the pressure cooker to make yummy biriyani!

2. DON’T mix rice and chicken like its chicken curry rice!!

3. Make the biryani with love!

Gouter a la cuisine!

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