Malabar Biryani is a fragrant and spiced rice dish known for its rich flavors and aromatic spices. It's a popular variation of biryani from the Malabar region in Kerala, India. A step-by-step guide on how to make Malabar Biryani:
Ingredients:
For Marinating the Chicken:
- 500 grams chicken, cut into pieces
- 1 cup plain yogurt
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt, to taste
For the Rice:
- 2 cups Basmati rice
- Water, for cooking the rice
- Salt, to taste
- Whole spices (bay leaf, cardamom, cloves, cinnamon) for flavor
For Biryani Masala:
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 1/2 cup fresh coriander leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- 2-3 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1 teaspoon garam masala
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 2-3 tablespoons vegetable oil or ghee
For Garnish:
- Fried onions (optional)
- Cashews and raisins (optional)
- Saffron strands soaked in warm milk (for coloring)
Instructions:
For Marinating the Chicken:
1. Marinate the Chicken:
- In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
- Cover and marinate the chicken for at least 30 minutes, preferably longer for more flavor.
For the Rice:
2. Cook the Rice:
- Wash the Basmati rice until the water runs clear.
- In a large pot, bring plenty of water to a boil.
- Add salt and whole spices (bay leaf, cardamom, cloves, cinnamon) to the boiling water.
- Add the washed rice and cook until it's about 70% cooked. It should still have a slight bite to it. Drain and set aside.
For Biryani Masala:
3. Sauté Onions:
- Heat vegetable oil or ghee in a large, heavy-bottomed pot or biryani pot over medium heat.
- Add the thinly sliced onions and sauté until they become golden brown and crispy. Remove some of the fried onions for garnish, if desired.
4. Add Spices:
- Add cumin seeds and fennel seeds to the pot and sauté for a minute until they release their aroma.
5. Sauté Aromatics:
- Add ginger-garlic paste, green chilies, and sauté for a few minutes until the raw smell disappears.
6. Add Tomatoes and Spices:
- Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and the oil separates.
7. Add Marinated Chicken:
- Add the marinated chicken pieces and cook for about 5-7 minutes until the chicken is partially cooked.
8. Layer with Rice and Herbs:
- Layer the partially cooked rice over the chicken mixture.
- Sprinkle chopped coriander and mint leaves over the rice.
9. Dum Cooking:
- Cover the pot with a tight-fitting lid or seal it with dough to create a steam-tight environment. Alternatively, you can place a heavy object on the lid.
- Cook on low heat for about 20-25 minutes. This is the dum cooking method that allows the flavors to meld.
10. Garnish and Serve:
- Open the pot, fluff the biryani gently with a fork.
- Garnish with fried onions, cashews, and raisins (if desired).
- Optionally, drizzle saffron milk over the top for added color and fragrance.
Serve the aromatic and flavorful Malabar Biryani hot with raita or a side salad. Enjoy the rich and spicy flavors of this classic Indian dish!