Malabar Chicken Biryani

Name: Malabar Chicken Biryani
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 5
Ingredients: 1 ½ kg Chicken cut into medium to large pieces. Washed & Drained; 2 Tbsp Thick Yogurt (Greek style may be used, or Indian Set Yoghurt); 100 gm / 3 ¾ oz Dalda; 50 gms Ghee (clarified butter); 3 Tbsp Dalda and Ghee (combined) for Masala; 250 gm /4 medium Onions sliced finely (for the garnish); 4 large Red onions, sliced (for the masala); 50 gm /about 2 oz or ¼ cup Golden Sultanas (Kismis) OR Raisins; 50 gm/about 2 oz or ¼ cup Raw Cashew nuts; 2 tsp Cardamom pods, crushed; 2 tsp Cloves; 2 tsp approx. Cinnamon sticks; 1 ½ kg or 5 cups rice Kaima OR Basmati Rice; 1 ¼ liter or 7 cups Water; 50 gm (about 1 ¼ large bulb) Garlic, crushed to a paste; 50 gm Ginger, crushed to a paste; 5-6 Small hot Green chilies (I recommend the smaller variety for the distinct flavor it imparts. It has more heat: you may de-seed for less heat) - also crushed to a paste; 3 medium-large Firm tomatoes, chopped; 2 tsp Lime juice; ½ tsp Garam Masala (See notes for - Malabar Garam Masala Recipe); A Handful Mint leaves, freshly chopped; A Handful Coriander Leaves, freshly chopped; 4 Tbsp Milk; 2 Tbsp Rose Water

A simple, elegant Malabar style Biryani. Popular with the masses. One of my family favourites. Sometimes the Simplest Biryani, tastes the best!

The Recipe Intro↓ has , more information and related links. Don’t forget to check it out.

Ingredients:

Chicken cut into medium to large pieces. Washed & Drained		1 ½ kg
Thick Yogurt (Greek style may be used, or Indian Set Yoghurt)		2 Tbsp
Dalda		100 gm / 3 ¾ oz
Ghee (clarified butter)		50 gms
Dalda and Ghee (combined) for Masala		3 Tbsp
Onions sliced finely (for the garnish)		250 gm /4 medium
Red onions, sliced (for the masala)		4 large
Golden Sultanas (Kismis) OR Raisins		50 gm /about 2 oz or ¼ cup
Raw Cashew nuts		50 gm/about 2 oz or ¼ cup
Cardamom pods, crushed		2 tsp
Cloves		2 tsp
Cinnamon sticks		2 tsp approx.
Kaima OR Basmati Rice		1 ½ kg or 5 cups rice
Water		1 ¼ liter or 7 cups
Garlic, crushed to a paste		50 gm (about 1 ¼ large bulb)
Ginger, crushed to a paste		50 gm
Small hot Green chilies (I recommend the smaller variety for the distinct flavor it imparts. It has more heat: you may de-seed for less heat) - also crushed to a paste		5-6
Firm tomatoes, chopped		3 medium-large
Lime juice		2 tsp
Garam Masala (See notes for - Malabar Garam Masala Recipe)		½ tsp
Mint leaves, freshly chopped		A Handful
Coriander Leaves, freshly chopped		A Handful
Milk		4 Tbsp
Rose Water		2 Tbsp

Method:

Marinate the chicken with 1 tsp salt and Yogurt and 2 tsp each of the ginger and garlic pastes. 15 – 30 minutes.
In a large saute pan or pot, heat the dalda, and ghee together.
Fry the onions till crisp and golden ( Keep your eyes on this, it may seem to take time at the beginning but they burn very quickly).
Remove with a slotted spoon & set aside.
Next fry kismis/sultanas till plump & set aside.
Fry cashew nuts till golden & set aside.

The rice:

Remove any grits from the ghee left in the pan. Remove all but 4-5 Tbsp ghee.
To this, add the whole spices and fry lightly.
Add 7 cups (previously boiled) hot water and bring back to a simmer.
Add 4 – 4 ½ salt (to taste) as well as the washed, drained rice.
Stir and cook covered tightly on medium heat till water runs dry and you can fluff up the rice.

The Masala:

In another deep pot. Heat ghee and dalda(for the masala).
Add remaining ginger & garlic pastes along with the green chilli paste.
Sauté gently to a nice light golden colour.
Add onion and a dash of salt and continue sautéing, till softened and just changing colour.
Add chicken and stir fry well on high heat. Stir fry till the chicken becomes white.
Add the mint, coriander leaves and garam masala (see notes).
Add tomato and stir-cook till liquid runs dry and the tomatoes are reduced to a pulp.
Stir in some of the fried onion to this (about ¼ cup loosely packed).
Mix in the lime juice/yoghurt. Stir till combined.
Cook covered, on low till chicken is done and liquids evaporate.

The layers of “dum” – Steam sealed – baking layers:

Transfer the chicken masala to the ‘Dum’ pot or baking dish.
Layer half of the rice over this.
Over this layer, sprinkle milk and rose water (mixed together) and also scatter some fresh coriander, mint and garam masala(powder).
Then layer the rest of the rice followed by some more garam masala, fried onions, cashews, and raisins.
Cover and seal the lid, with a kneaded dough making sure the steam cannot escape.
Place the pot on a flat griddle pan and cook on the stovetop on low-medium heat for about 20 minutes.
Alternatively; cover with aluminium foil and bake for 20- 30 minutes at 190 °c /375° F. Turn off the heat source. Leave undisturbed for at least 30 minutes.
Spoon out the rice carefully first and set aside in a large plate.
Next, transfer the chicken pieces gently to the serving dish/platter.
Return half the rice to the masala on the bottom and gently toss to coat the rice with the chicken masala.
Add the remaining white rice on top just folding over masala a few times so that the rice stays a nice white colour. Serve with the chicken pieces and the fried garnish. Yummy!