January 18, 2017

Malabar Style Chicken Biryani | Malabari Murgh Biriyani | Kerala Style Chicken Biriyani | Chicken Biryani Recipes

 Biryani became common dish in our life.It`s fixed like Sunday means biryani without any second thoughts.Searching for different biryani recipes on google is became like a hobby nowadays.While browsing net in wiki came to know about this malabari biryani.It is kerala popular biryani with dry fruits and fresh masala powder.
For perfect biryani after cooking rice until water evaporates then shift it on hot tawa.Cook on this dum method for 15 minutes,it gives perfectly cooked rice without burning in the bottom.Same like all biriyani in this also need coriander, mint leaves,curd and spice powders.I used store bought tomato puree but you can add one big chopped tomato if you want.Over all,It` s a delicious biryani with simple ingredients and easy method.Cook this next time and serve hot with curd.
  Similar Recipes
 CATEGORY- Sunday Special | Sunday Lunch Recipes | Indian Famous Biryani Recipes
PREPARATION TIME- 1 Hour for Marination & 30 MINUTES
COOKING TIME- 50 MINUTES

WHAT YOU NEED
chicken with bone/I used drumsticks-1 kilogram
To Marinate Chicken
spice powders 
red chili powder-2 tea spoons
salt-to taste
turmeric powder-1/2 tea spoon
chicken masala-1 tea spoon
ginger garlic paste-1 table spoon
lemon juice-1 table spoon
oil-1 table spoon
For biryani masala
whole garam masala ingredients
green cardamom powder-2
cinnamon stick-2 inch stick
bay leaf-1
cloves-4
javithri flower-1
staranise-1 flower

dry red chili-2
bay leaf-1
curry leaves-fewTo cook Biriyani
onions-2 medium size
oil-3 table spoons
curd-1/4 cup
finely chopped coriander+mint leaves-1 cup+1 cup
rice-2 cups (500 grams)
water-4 cups to cook rice

HOW TO COOK
Take spices in hot pan,dry roast for half minute and grind into fine powder.Marinate chicken in a bowl with red chili powder,salt,turmeric powder,lemon juice,oil and mix well. Mix in chicken,rest it for 1-2 hours or over night.mean while slice onions length wise..
Now heat thick bottomed vessel with oil,add sliced onions, chopped chili fry until light brown in color.Add cashew nuts, raisins and fry for few seconds.Add marinated chicken, mix well and cook for 10 minutes with lid.Add in tomato puree, mix once and cook for 5 minutes. Then add curd,finely chopped coriander+mint leaves,stir finely and cook for 10 minutes in medium flame until its done.Once the chicken is cooked well,add 4 cups of water(for 2 cups rice-4 cups water) and let it boil.Then add rice,stir well.Cook on medium flame until water disappears.When the rice is done,shift the biryani pot on hot tawa,cook for 10 minutes in low flame and turn off.Serve hot with curd and some gravy.

 
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