Authentic Malabar Chicken Biryani Recipe
50 minutes
991 reads
About Authentic Malabar Chicken Biryani Recipe
This authentic Malabar Chicken Biryani recipe is a flavorful journey to the coastal region of India. Inspired by a Christmas lunch in 2015, this biryani stands out with the unique combination of fennel and poppy seeds, creating a depth of flavor unlike any other. I paired this aromatic dish with Spicy Chicken Fry and Onion-Tomato Raita—a truly memorable meal!The secret lies in the careful layering and slow cooking, which allows the spices to meld beautifully with the tender chicken and fragrant basmati rice. Get ready to impress your family and friends with this exquisite biryani, a true masterpiece of Indian cuisine.From my own biryani collection, I present you with this detailed recipe, making it easier than ever before to recreate this special dish in your own kitchen. Let's get started!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Chicken and Marinade
- 500 gm Chicken bone-in, cut into 1-inch pieces
- 1 tsp Turmeric Powder
- 3 tbsp Coriander Powder
- 1.5 tbsp Ginger-Garlic Paste
- 1.5 tbsp Fennel And Poppy Seed Paste grind 1 tbsp fennel seeds and 1 tbsp poppy seeds to a fine paste
- 100 gm Yogurt also known as curd
- 1 tsp Salt adjust as needed, to taste
- 50 gm Coriander chopped
- 50 gm Mint Leaves chopped, fresh
- 2 sprigs Curry Leaves chopped
Rice and Aromatics
- 250 gm Basmati Rice long grain, or 2 cups; rinsed thoroughly
- 4 Onions 2 finely chopped, 2 thinly sliced
- 1 Tomato finely chopped
- 5 Cloves
- 1 inch Cinnamon Stick
- 3 Star Anise
- 3 Bay Leaves
- 4 Cardamom Pods
- 3 Chilis finely chopped, green
Cooking Oils/Fats
- 3 tbsp Ghee clarified butter
- 2 tbsp Vegetable Oil
- 4-5 cup Water for cooking rice
- 1-2 cup Water for chicken gravy
Instructions
Marinate the Chicken
- Clean and cut chicken into 1-inch pieces. In a bowl, combine chicken with turmeric powder, coriander powder, ginger-garlic paste, fennel-poppy seed paste, yogurt, salt, chopped coriander, mint, and curry leaves. Mix well and marinate for at least 30 minutes.
Prepare the Rice
- Rinse basmati rice thoroughly. In a pot, heat 1 tbsp ghee and 1 tbsp oil. Add cloves, cinnamon, star anise, bay leaves, and cardamom pods. Sauté briefly. Add 1 tbsp ginger-garlic paste and cook until fragrant. Add finely chopped onions and cook until golden brown.
- Add rinsed rice and sauté for 2 minutes. Pour in 4-5 cups of water, add salt to taste, and bring to a boil. Reduce heat, cover, and simmer until rice is about ¾ cooked. Drain any excess water and set aside.
Fry Garnishes
- Heat ½ tbsp ghee in a pan. Fry thinly sliced onions until dark brown and crispy. Remove and set aside. Fry cashews until golden brown, then remove and set aside. Fry raisins until plumped and set aside.
Make the Chicken Gravy
- In the same pot, add the remaining spices (cloves, cinnamon, star anise, bay leaves, and cardamom). Add the remaining finely chopped onions and ginger-garlic paste. Cook until onions are golden brown.
- Add the chopped tomatoes and cook until softened. Add the marinated chicken and cook until partially done. Add 1-2 cups water, cover, and simmer until chicken is cooked through and the oil separates.
Assemble and Cook the Biryani
- In a heavy-bottomed pot or large oven-safe pan, layer half the cooked rice. Top with half the chicken gravy and some chicken pieces. Repeat layers with remaining rice and gravy. Sprinkle with fried onions, cashews, raisins, and a few fresh herbs. Add ½ cup of water over the top.
- Cover the pot tightly with a lid, and place a weight on top to seal in the steam. Cook over medium heat for 20 minutes, then reduce to low for 10 minutes. Gently mix the layers together before serving.
Serve
- Serve the Malabar Chicken Biryani hot, garnished with fresh coriander and mint. Enjoy!
Recipe Notes
Expert Tips for the Perfect Malabar Chicken Biryani
- For extra flavor, use a mix of ghee and oil for cooking the rice and chicken.
- Don't overcook the rice; it should be slightly firm to the bite.
- Marinating the chicken for a longer period (even overnight) will enhance its flavor.
- Adjust the amount of green chilies to your spice preference.
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Recipe Nutrition
Calories: 515kcalCarbohydrates: 57gProtein: 16gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 61mgSodium: 144mgPotassium: 480mgFiber: 6gSugar: 6gVitamin A: 544IUVitamin C: 32mgCalcium: 130mgIron: 3mg
Madraasi Deepa
Articles: 146
3 Comments
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This is perfect! Can’t wait to taste it.
This looks so tasty! Thank you.
Looks so flavorful! Thanks for posting.