Malabar biryani

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 1 kg - basmati rice
  • 1 kg - chicken
  • 3 medium, sliced - onion
  • 2 medium, sliced -tomato
  • 20 gms - ginger
  • 10 flakes - garlic
  • 2 tbsp, chopped - mint leaves
  • 1 to 1/2 tbsp, chopped - coriander leaves
  • 1/2 cup -Greek yoghurt
  • 6 nos - green chilli
  • 2 tsp - pepper powder
  • 3/4 tsp - turmeric powder
  • 1 tbsp - garam masala powder
  • 1tsp - fennel (saunf)
  • 3 tbsp - ghee
  • 1/2 cup - refined oil
  • 4 each (cinnamon, clove, cardamom) - spices
  • 10 nos - cashews
  • 10 nos - raisins

How to Make Malabar biryani

  • For Rice: Soak the basmati rice for 1/2 an hour.
  • Cook it adding a tsp of lime juice, salt, spices and a tsp of ghee.
  • Drain it in a colander, keep aside. For Masala:
  • Grind ginger, garlic, green chilly into a coarse paste.
  • In a heavy bottom kadai, pour oil and season fennel seeds.
  • Add sliced onion, saute for few minutes.
  • Add the ground paste, after few seconds add tomatoes, curd and stir it becomes pulpy.
  • Add all powders, finally add chicken, mint leaves, coriander, salt and cook for about 15 - 20 minutes. Layering Biryani:
  • In a separate vessel, first put the gravy evenly, then rice.
  • Arrange it properly and finally add fried cashews, raisins.
  • Pour ghee on top and put in dum for 10 - 15 minutes, covering with a tight lid.
  • Serve hot, accompanied with onion salad or raita, pappodom and any pickle.

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