Perfect Malabar Chicken Biryani | Kerala Style Chicken Biryani | Kozhikodan Biriyani | Thalassery | India Food Network

Have this Super Delicious Malabar style Chicken Biryani (चिकन बिरयानी) this Eid by Preetha Srinivasan. It is a treat for your taste buds. Its easy and quick so that you can make this at your home. India Gate Basmati Rice presents Jashn-e-Biryani for all Biryani lovers.

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Malabar Chicken Biryani Recipe:

1/2 kg chicken, chopped into large bite sizes

For marination:
1 tsp crushed black pepper
1 tsp cumin powder
1 tsp turmeric powder
1 tsp fennel powder
1 tbsp fresh ginger garlic paste
1 tsp finely chopped green chillies
1.5 tbsp cashew paste
1 tsp lime juice
Salt to taste
For rice:
2 cups raw rice, soaked for 15 minutes and drained
3 to 4 cloves
2 cardamom
1 cinnamon stick
1 bayleaf
1 tbsp ghee
Salt to taste
4 cups water
Other ingredients:
1/4 cup oil
1 tsp finely chopped ginger
1 tsp finely chopped garlic
2 onions, sliced
1 large tomato, pureed
1/2 tsp garam masala powder
1/2 tsp crushed pepper
1/2 cup coconut milk
Salt to taste
1/3 cup coriander leaves, chopped
1/3 cup mint leaves, chopped
1/4 cup deep fried onions
1/4 cup fried cashews

Marinate chicken using marination as above for 4 hours or overnight. Keep aside.
Heat a pan and add 1 tbsp ghee.Add whole garam masalas (given in rice section) and fry for few seconds. Add water and bring to boil. Add drained rice, salt and cook till par boiled. Drain and keep aside.
In a broad deep pan, heat oil and sauté ginger, garlic, onions on a medium flame for 5 to 7 minutes. Add chicken and sear for few minutes.
Add tomato, garam masala powder and pepper. Cook on medium flame for 5 minutes. Cover and cook till chicken is half cooked. Add coconut milk, salt and simmer till its a thick gravy and almost cooked.
In another pan, grease with oil or ghee and spread a portion of rice. Top with chicken pieces and add mint and coriander leaves.
Top again with remaining rice, fried onions and cashews.
Cover with tight fitting lid and cook on low flame over tawa for 10 to 15 minutes or till well cooked.
Alternatively, you may place par cooked rice over chicken, top with mint, coriander leaves, fried onions and cashews and cook on low flame till done.