A typical Malabar version of the traditional style preparation of chicken biriyani, this mouth-watering recipe is ideal for serving guests...
1. Basmati rice - 1 kg
2. Chicken - 1
3. Biriyani Masala Paste - 4tbsp
4. (green chilly, cinnamon, cloves, fennel, cardamom, peppercorn) - 4tbsp
5. Green chilly - 10
6. Ginger garlic paste - 2 tbsp
7. Coriander leaves - 50 g
8. Mint leaves - 25 g
9. Curd - 150 ml
10. Tomato - 150 g
11. Onion - 1 kg
12. Black cumin seeds - 1 tsp
13. Cinnamon stick - 2 pieces
14. Bay leaves - 2
15. Cashew nuts kismis - 50 g
16. Cardamom - 5
17. Ghee - 200 g
18. Coriander powder - 2 tbsp
19. Milk - 500 ml
20. Saffron - 1 pinch
21. Water (For rice) - 1 liter
- Heat the ghee in a saucepan; saute the onions till golden brown color and add sliced tomatoes sauté well.
- Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder.
- Add the chicken pieces and cook well.
- Soak the rice about 10 minutes and drain well.
- Melt the ghee in a saucepan and add in the spices and sliced onion mint, coriander leaves, cashew nuts, kismis, bay leaves and sauté till brown in color.
- Add milk and water. Allow to boil and then add rice. Lower the heat, cover and continue to cook for 15 minutes.
- Take another saucepan and place half the rice into it. And add the chicken on the top of the rice. And put the remaining rice on top of the chicken. And spread to make an even layer.
- Make random holes through the rice with a spoon and pour into each a little saffron milk.
- Place a few knobs of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly.