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PrintMALABAR CHICKEN BIRYANI
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Marinate the chicken in half the quantity of ginger, garlic, and green chilli paste for about an hour.
- Heat half a cup of ghee-oil and fry the onions till golden brown. Add the balance of ginger, garlic and green chilli paste. Fry for a few seconds.
- Add the marinated chicken and fry a little. Then add the curry leaves, peppercorns, turmeric powder, chilli powder, coriander powder and salt. Mix and tumble the chicken.
- Add a little water and cook covered till the chicken is a little more than half done. Then add a little more water again and mix.
- Sprinkle the rice over the chicken in a layer without mixing with the chicken. Pour the thick coconut milk over the rice.
- The liquid should come 1 inch over the surface of rice. Cover and cook on medium-high flame for about 2 minutes and then on low flame for about 10 - 15 minutes.
- Heat 2 tablespoon ghee and fry the cashews till golden. Remove and set aside. Add raisins to the ghee and fry for a few seconds. When they swell up, set aside.
- When the chicken and rice are cooked, sprinkle the fried cashew nuts and raisins and the ghee over the rice.
- The chicken and rice should have been cooked and each grain of rice should be separate. and serve hot in a large platter.
INGREDIENTS
- 500 grams long grain rice, rinsed, soaked and drained
- 1.5 kg chicken cut into 10-12 pieces, washed and drained
- 250 ml fresh coconut milk
- 1 tablespoon ginger paste
- 2 teaspoon garlic paste
- 9 green chillies, ground
- 150 grams onions, finely sliced
- 2 sprigs curry leaves
- 1 teaspoon peppercorns
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 10 cashew nuts
- 6 raisins
- 100 ml ghee-oil, mixed
- 2 tablespoon ghee
- Salt, to taste
14 comments for “Malabar Chicken Biryani”
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