Malabari Chicken Biryani

Biryani is by far the most popular and preferred rice recipe around the globe. Chicken Biryani is the king of all, and a favorite of many.  Among the umteen versions of biryani, my specialisation is a fusioned-version of Omani-Hyderabadi Dum Biryani.

Recently, i wanted to try something new apart from my regular style, so ended up with the 'Malabari Chicken Biryani'. The Malabari Chicken Biryani, as the name suggests, is a form of biryani cooked in the Malabar region of India. It has a lengthy, laborious preparation, but the work is definitely worth it! This royal dish is sure to draw you in with its lingering aroma and lip-smacking taste.

Ingredients:

1/2 kg chicken, cut into medium pieces
1/2 kg basmati rice
250 gm onion, sliced finely
2 big tomatoes,finely chopped
1 1/2 tsp Malabari biryani Masala

1/2 tsp Corriander Powder
1/2 tsp Chilli Powder
1/2 cup curd
1/2 bunch coriander leaves, chopped
1 small bunch mint leaves, chopped
Lime Juice - 1 tbsp
ghee/oil as needed
salt to taste

Chicken Marination

1 tsp kashmiri chilly powder
1/4 tsp Garam Masala
1/2 tsp turmeric powder
salt

(Note: Marination should be done for 2-3 hours. Marinating overnight will enhance the taste)

To grind to a fine paste

25 gm ginger
25 gm garlic
1-3 green chillies
1/2 tsp poppy seeds, soaked in hot water for half an hour

For Garnishing

Cashews
Almonds
Raisins
Finely chopped Onion (fry a handful of onions)
(I used some fresh green peas too)

Method:

1. Shallow fry the chicken pieces till light brown (this will keep the chicken pieces intact in Biriyani)

2. Heat oil/ghee in a kadai and fry the cashews, almonds, raisins and onion, keep aside

3. Heat oil/ghee in a deep vessel and fry the remaining onion till light brown, then add tomatoes and ginger paste to this and fry till the raw smell disappears

4. Now, add curd and salt, followed by the chicken pieces and mix well

5. Cover and cook on medium flame

6. When it is half cooked, add the lime juice, corriander powder and chilli powder

7. Now, add the malabari chicken masala, mix well and cook till the water is absorbed

8. Now, Wash and drain the rice. Heat ghee in a heavy bottomed deep vessel and roast the rice till soft and water is dried

9. Now, cook the rice separately, with salt and double quantity of water. Remove and drain the rice when it is 3/4th cooked

10. Now the layer assembling can be started

11. Take a wide aluminum dish, spread a layer of the cooked chicken masala, then spread the rice over the first layer of chicken and sprinkle little biryani masala, fried cashews, raisins and onion over this and layer again with chicken and continue the whole process

12. The final layer should be rice with garnish

13. Now dum the biryani using a flour dough, or a heavy lid for 10-15 minutes (depends upon your rice texture and chicken tenderness)

14. Open the lid and allow to set (without mixing), then serve hot with raita and brinjal chops.