Malabari Chicken Biryani

Malabari  biryani is known all over for it's lightly flavored & aromatic rice...The most famous is Thalassery  & Calicut biryani & is quite heavy they use lots of ghee...My cousins when they visit Thalassery they make sure to go to a restaurant to have Malabari  biryani :) :)  
I had a request from my friend asking why there's no chicken biryani in my blog, that was a good question coz some prefers chicken biryani, i replied to her my Mutton biryani link & told her to add chicken instead of mutton that's all..
Actually this recipe had been in the draft for a long time but it got postponed coz  i wanted to add step by step pic's & keep forgetting to click some pic's  which kept me away from posting this recipe.
In this recipe i used Kerala biryani rice the difference between Kerala biryani rice &  other biryani rice is that we use only Khaima / jeerakasala rice which has it's own unique flavor & texture & it's short grain thin rice..If u don't get it can add basmati rice.
Be it weddings, engagements or festivals in Thalassery or kannur it's biryani ...Served on banana leaves with Kerala chutney Coconut mango chutney Pickle , raita & poppadom & warm Ayurveda water.  
Here's my version of Malabari biryani enjoy!!!

 

Serves : 4

Ingredients :

• 500 gm chicken cut in large pieces.
• 1 1/2 cup kerala biryani rice or basmati rice.
• 400 gm onions thinly sliced + 1 thinly sliced onion.
• 2 tomatoes chopped.
• 1/8 cup curd.
• 1/3 cup oil + 1/8 cup ghee.
• 1/4 cup each of chopped coriander leaves & mint leaves.
• Salt to taste.
• 1/8 cup each of  cashew nuts & raisins.
• 1/4 cup thick coconut milk.
• 1 tsp rose water.
• 1 tsp garam masala powder.

Ingredients for chicken masala :

1. 10 green chilies.
2. 1'' ginger.
3. 15 cloves garlic.
4.  2'' cinnamon. 
5. 2 cardamoms.
6. 1 tsp fennel seeds / saunf.
7. 5 cloves.
8. 1 tsp roasted coriander powder.
9. 1/2 tsp turmeric powder.
10. 1 tsp khus khus .
11. 1 tbsp grated coconut.

Whole garam masala for the rice : 1 pandan leaves or 2 bay leaves, 2'' cinnamon, 1 star anise, 9 cloves, 1 black cardamom, 2 green cardamoms, 1 petal javitri / mace, 1 tsp saunf / fennel seeds.

Method : 

• Wash the rice well, drain & let dry for 10 min. If using basmati rice soak for 10 min then drain & keep aside.
• Grind the 11 ingredients for the chicken masala to a fine paste & keep aside ( to save time you can grind the masala the night before you are making the biryani).
• Let's start with the chicken masala...

• For marination add curds,chopped tomatoes & the ground masala to the chicken.

• Mix & rub well  the masala into the chicken,to make the chicken super tender.

• Cover with a cling film & allow to sit for 2 hrs or keep overnight in the freezer. 

• Heat 1/3 cup oil or more if required in a skillet / pan add the cashew nuts saute when it changes color add the raisins when it bloats remove from the oil & keep aside.

•  In the same remaining oil add the onions( To save time cut the onions the night before you are making the biryani).

• Fry on medium flame till golden brown.

• Off the flame  & tilt the pan slightly so that all the oil comes down ( As you can see in the image) for 10 min.

• Remove the onions on a tissue  paper .. keep 1/3 cup of the fried onions aside for garnishing.
• Keep aside the oil .

• Crush  the rest of the fried onions in a blender & add to the marinated chicken.

• Add the chopped coriander leaves & the mint leaves & 2 tbsp oil ( the oil in which you fried the onions) & mix well.

•  Pressure cook the chicken check the salt & cook to 1 whistle & immediately off the flame.

• When the pressure is down open the lid ,if there 's more gravy reduce it.The gravy should be thick & keep aside.

• Mix 1/3 of the onions (kept for garnishing )fried cashew nuts,raisins,few chopped coriander leaves & keep aside. 

• Next let's cook the rice, heat a heavy bottomed vessel add the 1/8 cup ghee & 1 tbsp of the oil in which you fried the onion add the whole garam masala,pandan leaves & 1 thinly sliced onion & saute..... meanwhile in another pan boil 3 cups water.

• Saute till the onions are transparent.

• Add the drained  rice & saute them.

• For 5 mins or once the rice acquires a parched look. 

• Add the hot water & on medium flame cover & cook till the rice is done & the water is evaporated.

•  Off the flame let it stand for 5 mins.

• Mix the coconut milk, rose water & the garam masala powder.

• Add the coconut milk mixture & half of the fried onion mixture to the cooked rice & fluff it lightly with a fork.

• Next let's layer the rice take a heavy bottomed vessel layer 1/2 of the chicken masala gravy evenly.

• Next layer, spread half of the cooked rice evenly.

• Top of it spread the rest of the chicken & the masala evenly.

• Last layer, spread the rest of the cooked rice evenly.

• Cover the entire vessel with a foil to ensure that full steam stays in OR you can make a dough with atta & stick the dough to the rim of the vessel cover with a lid & press firmly for a air tight seal & place it in a pre-heated oven @ a very low temperature for 45 min off the flame & allow to rest for at least 10 mins..

                                                                              OR

• Place it on a hot tava & cook for about 30 min on medium heat. Once done switch off the flame & allow to rest for at least 10 mins.
• While serving garnish with rest of the fried onion cashew nuts mixture.. 

Serve & enjoy with  Cucumber & Red Capsicum Raita 😋