I have fond memories of malabar chicken biriyani as lunch on almost all special occasions would be the standard Chicken Biriyani, Salad, Pickle and Pappadam…
1. Basmati Rice – 2 cups
2. Chicken – ½ kg (Medium sized pieces )
3. Turmeric Powder – ½ teaspoon
Coriander powder – 2 teaspoon
Pepper powder – ½ tablespoon
4. Onion – 4 to 5 (finely sliced)
5. Ginger Garlic paste – ¼ cup
6. Curry leaves – 1 stalk
7. Tomato – 3 (sliced)
8. Garam masala – 1 ½ teaspoon
9. Salt – to taste
10. Curd – ¼ cup
11. Cardamom – 3
Cloves – 3
Cinnamon – 1 small piece
12. Lemon juice – 1 tablespoon
13. Cashews & raisins – ¼ cup each
Onion – ¼ cup, finely sliced
14. Oil – 3 tablespoon
15. Ghee – 50 gram
Wash and soak the rice in water for 15 minutes. Marinate chicken pieces with turmeric powder, coriander powder and pepper powder and set aside for 30 minutes. Heat oil in a pan. Add onions and sauté till they turn golden brown in colour. Add ginger garlic paste and curry leaves and sauté again for a couple of minutes. Add tomato, garam masala and salt and sauté again for 3-4 minutes. Next add the marinated chicken pieces and curd and cook this masala on medium flame till chicken is done.
Drain the rice. In another thick bottomed pan, pour ghee and keep the burner on medium. Sauté number 13 ingredients one by one till golden brown and keep aside. Now add number 11 ingredients and sauté for a minute. Add the rice and fry until it starts cracking. Add salt, lemon juice and 1 ½ cups of water. Cook till the rice is done. There should not be any trace of water.
Preheat oven to 180 degrees. Apply some ghee to a baking dish. Put a layer of rice in the dish. On top of this, spread some chicken masala. Repeat this process by alternating between rice and chicken masala until both are over. Take care to have rice as the top layer. Bake in the preheated oven for 20 minutes. Garnish the baked biriyani with fried cashew, raisins and onions. Serve hot with pickle and raita.
Notes: The amount of water required for cooking the rice depends on the type of Basmati rice being used. Also, I have used small chicken pieces as this adds to the flavour.