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Friday, October 9, 2015,11:11 AM by
Ponmathi Srilekha.S

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MALABAR CHICKEN BIRYANI

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
45 minutes

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

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