Biriyani or Beriani (Persian) is one of the famous Indian rice dish. It seems to have originated from Iran and brought to India by Arab traders. It has been indianised to suit the palette of each region and we have so many varieties of biriyani. If you know a million people then there is a chance that you will get to taste a million variety of biriyanis. :)
Malabar Chicken Biriyani is the biriyani famous in Northern Kerala. I would like to share with you my Amma's recipe which is one of the best I have tasted.
INGREDIENTS
Recipe Source: My Amma
Short grain Rice/Neychottari
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1 kg
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Chicken
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1 kg
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Onion
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6+3 thinly sliced
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Chilly
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2
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Tomato
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5
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Ginger paste
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3 teaspoon
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Garlic paste
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3 teaspoon
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Cinnamon
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2 (1’ piece)
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Clove
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12
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Cardomom
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12
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Raisins
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1 cup
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Nutmeg
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1
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Star Anise
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3
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Cashew
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1 cup
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Yoghurt
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1 cup
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Chilli Powder
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1 tbsp
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Coriander Powder
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3 tbsp
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Turmeric Powder
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½ teaspoon
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Aniseed Powder(perinjeerakam)
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1 teaspoon
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Poppy seeds(Khus-Khus)
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2 teaspoon
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Coconut
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½ cup
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Lime juice
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2 teaspoon
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Garam masala
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1 teaspoon
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Bay leaf
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2
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Water
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7 glass
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Coriander leaves
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½ cup
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Pudina Leaves
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½ cup
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Ghee
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½ cup
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Sunflower oil
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2 tbsp
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Rose water
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50 ml
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METHOD
1. Make a fine paste of 1/2 cup raisins along with yogurt.
2. Marinate the chicken with this paste along with 1 teaspoon ginger paste, 1 teaspoon garlic paste and salt. Marinate for 2 hours.
3. Wash rice and keep aside to drain.
4. Boil water (1:2 rice water ratio) along with cloves(6), cardamom(6), Star Anise(2), Cinnamon(1), Bay leaf(1), Nutmeg and salt.
5. Heat ghee in a vessel. Add rice and saute for 5 minutes. Then use a strainer and pour the boiling water. Check salt and let cook in low flame. When cooked keep to cool for 5 minutes and stir it carefully with a fork to remove lumps.
6. Heat oil in a cooker. Add the remaining cloves, cardamom, Star Anise, Cinnamon, Bay leaf. Saute for 1 minute. Add the thinly sliced onions(6) and saute till onions turn translucent.
7. Add ginger garlic paste, chilly and saute. Add chilly powder, Coriander powder, Turmeric, aniseed powder, 1/2 teaspoon garam masala and saute for a minute.
8. Add tomatoes and saute well. Saute for 2-3 minutes. Add lime and salt. By this time boil 3 glass water separately.
9. Add the marinated chicken , coriander leaves, Pudina leaves and saute for 1 minute.
10. Add boiled water, Check salt and close the cooker. 2 whistles if marinated overnight else switch off just before the 3rd whistle.
11. Make a paste of coconut, 1/4 cup cashew and poppy seeds.
12. Add this paste to the chicken masala and let it boil.
13. Pour the remaining ghee in a small pan. Fry the raisins then the cashews. Lastly fry the remaining three thinly sliced onions . Lay it on a plate with kitchen tissue.
14. Take a big nonstick pan and make alternating layers of rice, chicken masala, roasted cashew, raisins, roasted onions,garam masala and sprinkle rose water (Remove the bay leaf).
15. Close it with an airtight lid and put a heavy weight on top. Cook in low flame for 10-15 minutes.
16. Serve hot with raita and chutney.
Tips:
You can use Basmati Rice for the biriyani.
You can use Basmati Rice for the biriyani.
If you like to be very spicy add 2 green chillies.
Instead of keeping it on the stove after layering you can place it in a microwave and cook for 4-5 minutes. But close it with a lid and do so.
While layering you can add finely chopped coriander leaves.
