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Ruchik Randhap

Food & Memories of Mangalore

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November 18, 2021

Malabar Chicken Biryani

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**This recipe was first published on 11th February 2011. This post is now updated with new pictures & a video**
There are very few people who do not relish a biryani. I am a total lover of everything rice and biryanis are my all time favourite. I try at least one new type of biryani once in a month or two. To me it is the most satisfying meal of all – a complete meal. Some recipes may be tedious & time consuming, but biryani accompanied by a raita is a complete meal by itself so you don’t really have to make a 100 other things if you have a biryani on your menu
Packed with protein, carbs and fat its not the healthiest meal but one of the most delicious according to me. There are many ways to make this dish, I found this to be the most simple (at least till I find a simpler one). You can dish this out in one hour flat (or less) if you have all the ingredients at hand. So I call it my jhat-pat biryani recipe
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Malabar Chicken Biryani

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Malabar Chicken Biryani

This easy, simple & delicious biryani from the coast of Kerala is something you can serve for a party as well as a midweek lunch!
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Course: Main Course
Cuisine: Kerala
Keyword: Chicken, Malabar
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Author: Shireen Sequeira

Ingredients

For the marination

  • 1 kg chicken cut into big pieces
  • 2 teaspoons plain red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon lime juice
  • Salt to taste

Other ingredients for the gravy

  • 2 big onions, finely sliced
  • 1 large tomato, roughly chopped
  • 1 cup plain yogurt (curds), whisked
  • 1 cup coriander leaves, roughly chopped
  • 1 cup mint leaves, roughly chopped
  • 4-5 curry leaves (optional but recommended)
  • 1 teaspoon garam masala
  • Salt – as needed

For the masala

  • 30 grams (about 2 inches) ginger
  • 30 grams (about 2 small or 1 big pod) garlic
  • 3 teaspoons poppy seeds, soaked in water for 5- 10 mins
  • 3-4 green chillies (adjust to taste)

For the rice

  • 3 tablespoons ghee
  • 600 grams (3 cups) basmati rice
  • 6 cups plain water or stock
  • 1 stock cube (bouillon) - use if water is used for the rice

For garnishing

  • 2 medium onions, finely sliced
  • 1/4 cup cashew nuts, halved
  • 1/4 cup raisins
  • 3 tablespoons Ghee for frying
  • 1/4 cup coriander leaves, chopped
  • 1/4 cup mint leaves, chopped

Instructions

  • Wash, drain & marinate the chicken with the red chilli powder, turmeric powder, salt and lime juice. Keep aside for 30minutes, preferably in a refrigerator
  • In a frying pan, heat some ghee and fry the marinated chicken pieces till golden. This step will help lock the flavours in and the chicken won't disintegrate in the gravy.
  • Heat ghee as mentioned in 'For garnishing' in a pan and fry the cashew nuts till golden brown and then add the raisins and fry them till they puff up. Remove & keep aside. Add the onions and fry till golden brown. Remove on a plate and let them crisp up.
  • Add some more ghee if required & fry the onions as mentioned in 'For the gravy' and saute them till translucent/pale pink. Toss in the tomatoes, throw in some salt to taste and fry for about a minute till the tomatoes get all mushy
  • Add the coarsely ground paste and saute for 2-3 minutes or till the raw smell vanishes. Reduce the heat and stir in the yogurt and lemon juice and cook on slow fire till oil separates. Now add fried chicken pieces, mix well,cover and cook till chicken is half done. At this point add the roughly chopped coriander & mint leaves, the garam masala (I missed this in the video). Mix well, cover & cook till chicken is done.
  • Reserve around 3/4th to 1 cup of the gravy. This is to cook the rice.
  • Soak the rice for 10 minutes - this helps it cook faster. After 10mins, wash and drain the rice well.
  • In the meanwhile bring approximately 6 cups of water to a boil. You will need a total of 6 cups of liquid. So it will be a combination of the reserved gravy plus plain water.
  • In a large pan heat the ghee and toss in 4 cloves & 2 cardamoms and a piece of cinnamon (optional - hence i havent mentioned in the ingredient list) and fry the rice for 4-5 mins till it starts to feel a bit heavy - this is indication that its time to pour in the boiling water - if you continue to fry beyond this point, the rice will start to break
  • Add the 6 cups of liquid (reserved gravy + freshly boiled water). Stir well. Crumble the stock cube into it. Check taste and add more salt if required. You can also add a few drops of lime juice. Bring the mixture to a rolling boil. Cover the pan with a well fitting lid. Now reduce the heat completely and cook for 5 minutes. Turn off the heat after 5 minutes and let it sit undisturbed for 15 mins. Once done, open the pan and fluff up the rice with a fork
  • Take a large vessel, spread the chicken pieces along with a little gravy on each piece. Add one layer of cooked rice over the chicken chicken. Repeat the same process and make two more layers
  • Garnish with the fried onions, chopped coriander & mint, fried cashew nuts & raisins

Notes

The use of the gravy to make the rice is just to enhance it's flavour. You can just use plain water instead

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
Picture of when I first made this recipe:
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Largely Adapted From: Malabar Spices – I used my own method to make the rice 
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Filed Under: All Posts, Rice, Pasta and One Pot Meals Tagged With: Biryanis, Biryanis of South India, Chicken, Chicken Biryani, Flavoured Rice, Keralite, Malabar Chicken Biryani, Malabar Chicken Biryani Recipe, Malabar Cuisine

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Comments

  1. Anonymous says

    February 23, 2012 at 4:39 am

    Hi! You have a great site. I am trying out this recipe today for my husband's birthday! Thanks for the recipe! 🙂

    Reply
  2. Shireen Sequeira says

    February 23, 2012 at 7:44 am

    @Anonymous: Thanks so much for your comment & I hope you like the biryani…happy birthday to ur hubby from me!

    Reply
  3. KELVIN CASTELINO says

    February 26, 2012 at 6:16 pm

    Just prepared this one! wow! taste's so good! Cant walk around the house, with stomach so full of it! ;)! Your recipe really help me when I am planning of preparing something special or simple! 🙂

    Reply
  4. Shireen Sequeira says

    February 26, 2012 at 6:55 pm

    Thanks so much Kelvin!! That is one of the best compliments I've received for any recipe 🙂 So glad you liked it and I am happy to be of help!

    Reply
  5. DLD says

    October 3, 2019 at 4:00 pm

    Look yumm. Want to try it out. What can i substitue for poppy seeds as i dont find it here in gulf.

    Reply
    • Shireen Sequeira says

      October 3, 2019 at 4:32 pm

      Thanks. You can use cashew nuts or sesame seeds or just skip them

      Reply
  6. Blanche says

    January 30, 2020 at 10:39 am

    My husband and I made this a few years ago. Perfect recipe and instructions for first time biryani makers it was SO good I’m at this page again as no other biryani recipe will do!!

    Reply
    • Shireen Sequeira says

      January 30, 2020 at 10:40 am

      Thank you so much for your wonderful words Blanche!! I am so happy to hear that 🙂

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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