Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, malabari chicken biriyani. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Malabari Chicken Biriyani is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Malabari Chicken Biriyani is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook malabari chicken biriyani using 35 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Malabari Chicken Biriyani:
- Get For chicken curry
- Prepare 2 lbs boneless and skinless chicken thighs cut into bite size pieces
- Take 1 large onion chopped fine
- Make ready 1.5 tablespoons ginger garlic paste
- Get 3 green chillies chopped
- Prepare 3/4 cup coriander leaves,chopped
- Get 1/2 cup mint leaves,chopped
- Take 1.5 tablespoon canola oil/ ghee
- Make ready 2 large tomatoes finely chopped
- Prepare 1 tablespoon Garam Masala
- Get 2 teaspoons kashmiri chilli powder
- Take 1/2 teaspoon turmeric
- Prepare to taste salt
- Take 2 tablespoons thick yoghurt
- Get 1/2 cup coconut milk
- Get for Biriyani Rice
- Take 4 cups basmati rice
- Make ready 1 tablespoon ghee
- Make ready 8 cardamom pods
- Take 8 cloves
- Take 2 inches cinnamon stick
- Get 2 bay leaves
- Make ready 10 peppercorns
- Get 1 star anise
- Get to taste Salt
- Take For Layering
- Take 1/2 cup chopped coriander leaves
- Take 1/2 cup chopped mint leaves
- Prepare 1/4 cup cashews (roasted in ghee)
- Prepare 1/2 juice of lemon
- Take 1 tablespoon Kewra water (essence of screw pine)
- Get 1/2 cup fried onions
- Make ready 5 boiled eggs (cut in half)
- Make ready Few stands of saffron soaked in milk
- Get as required dough made of all-purpose flour / whole wheat flour to seal the pot
Instructions to make Malabari Chicken Biriyani:
- To start with the chicken curry, sauce onion in a frying pan till it turns light brown. Add green chillies, ginger-garlic paste and sauce till it blends well and is aromatic.
- Now add the mint and coriander leaves and mix well. Add tomatoes to this mixture and cook coved on low flame till it's all well incorporated. Add all the dry spices and mix well. Sautè for a few minutes for the spices to be well absorbed.
- Add yoghurt to this mixture and mix well. Now add the chicken pieces and sauce till all pieces are well coated in this mixture. Cooked covered on low flame till the chicken pieces are cooked. Finish the curry by adding coconut milk and mixing well.
- To prepare the rice, soak rice in cold water for 30 minutes and drain well. Pour ghee in a deep pan and sauce all the whole spices till aromatic. Add rice, salt and sautè well for a few minutes. This ensures that the rice doesn't turn out sticky. Add 4 cups of cold water. We want the rice to be almost cooked, not fully cooked. Cook the rice covered on low flame till it's fluffy and almost done.Pick out all the whole spices from the rice.
- Choose a wide container with a secure lid to layer the biriyani. Start layering the biriyani by putting a thin layer of rice, topped with an even layer of chicken curry. Add another layer of rice, topped with fried onions, mint, coriander, cashews. Repeat the process till the top layer. Garnish the top most layer of rice with mint, coriander, cashews, kewra, lemon juice. pour saffron milk on 1/2 cup of rice and to the top layer. Arrange the egg half on top, yolk side down.
- Seal the mouth of the lid with dough to make it air tight. Put in a preheated oven (350 degrees farheight)
So that’s going to wrap this up for this exceptional food malabari chicken biriyani recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
