Authentic Malabar Biryani Recipe

Welcome to GhoshCooks! Today, I’m excited to share a traditional and flavorful dish from the Malabar region of Kerala: Malabar Biryani. Known for its rich taste and aromatic spices, this biryani is a must-try for any food lover. Let’s dive into the recipe.

Ingredients:

• 2 cups Basmati rice
• 500 grams chicken, cut into pieces
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 2 tablespoons ginger-garlic paste
• 2 green chilies, slit
• 1 cup yogurt
• 1/4 cup ghee
• 1/4 cup oil
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon fennel powder
• Salt to taste
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1/4 cup cashew nuts
• 1/4 cup raisins
• 1/2 cup fried onions
• 2 tablespoons lemon juice
• 2 tablespoons rose water
• 2 tablespoons saffron milk (a pinch of saffron soaked in warm milk)
• Whole spices: 4 cloves, 4 cardamom pods, 1-inch cinnamon stick, 1 bay leaf

Instructions:

1. Prepare the Rice:
• Wash and soak the Basmati rice for 30 minutes.
• Boil water in a large pot, add the whole spices (cloves, cardamom, cinnamon, bay leaf), and cook the rice until it's 70% done. Drain and set aside.
2. Cook the Chicken:
• Heat oil and ghee in a large pan.
• Fry the cashew nuts and raisins until golden. Remove and set aside.
• In the same oil, add the sliced onions and sauté until golden brown. Add the ginger-garlic paste and green chilies, and sauté for a few minutes.
• Add chopped tomatoes, turmeric powder, red chili powder, garam masala, coriander powder, cumin powder, fennel powder, and salt. Cook until the tomatoes turn soft and the oil separates.
• Add the chicken pieces and yogurt. Mix well and cook until the chicken is tender and the gravy thickens.
• Stir in the chopped mint and coriander leaves.
3. Layer the Biryani:
• In a heavy-bottomed pot, layer half of the cooked rice at the bottom.
• Spread the chicken mixture evenly over the rice.
• Cover with the remaining rice.
• Drizzle the top with saffron milk, lemon juice, rose water, fried onions, fried cashews, and raisins.
4. Dum Cooking:
• Seal the pot with a tight-fitting lid. Cook on low heat for 20-25 minutes to allow the flavors to meld together.
• Alternatively, you can seal the pot with dough to trap the steam.
5. Serve:
• Gently fluff the biryani with a fork before serving.
• Serve hot with raita, papadum, and a side of pickle.

Enjoy your authentic Malabar Biryani! Don’t forget to share your experience in the comments below and follow GhoshCooks for more amazing recipes.