Malabar Biryani


Bista (fried onions)

  • Ghee 4 Tablespoons
  • Oil 4 Tablespoons
  • Onion sliced 5

Chicken Masala

  • Chicken 500 Grams
  • Tomato 2
  • Ginger 2 Tablespoons
  • Garlic 2 Tablespoons
  • Greenchillies 2 Tablespoons
  • Mint Leaf 1 Bunch
  • Salt — To Taste
  • Water 1⁄4 Cup
  • Bista (3/4 of fried onion)
  • Lime Juice 2 Tablespoons
  • Corainder leaves 1⁄2 Bunch
  • Biriyani masala 2 Teaspoons
  • Salt — To Taste
  • Oil 2 Tablespoons


  • Jeerakashala/Basmathi Rice 2 Cups
  • Ghee 2 Tablespoons
  • Cardamom 2
  • Cinnamon 1
  • Clove 5
  • Salt — To Taste
  • Water 4 Cups

Dum Seal

  • Maida 100 Grams
  • Water


  • Cashew 100 Grams
  • Raisin 100 Grams
  • Bista(rest of the fried onion)
  • Coriander leaves 4 Tablespoons
  • Garam masala 1 Teaspoon
  • Ghee 2 Teaspoons
  • Saffron milk 4 Tablespoons

Biriyani masala powder

  • Cardamom 2
  • Clove 5
  • Cinnamon 1
  • Nutmeg — Pinch
  • Mace 1⁄4 Teaspoon
  • Sauf 1 Teaspoon
  • Jeera 1 Teaspoon
  • Pepper 1 Teaspoon
  • Shahi jeera 1⁄2 Teaspoon


  • Wash and clean the chicken pieces. Wash and drain Jeerakashala rice(u can also use basmathi rice , jeerakashala rice is used in malabar Biryani preparation as the rice itself has a special flavour) .

  • Heat oil and ghee in a kadai . Deep fry the onions until golden brown (also known as bista). In the remaining oil fry the cashew nut and raisins.

  • Heat a deep heavy bottom dish. Add the chopped tomatoes and cook .Once the tomatoes start softening add the crushed ginger, garlic and green chilies and stir.

  • When the raw smell fades add the cleaned chicken pieces and mix well. Add salt and chopped mint leaves. Cover and cook.

  • When the chicken is half done, add 3/4 of the fried onions ,the spice powder (Biriyani masala is something you get at every local store if not roast and grind spices given under the biriyani masala ingredients).

  • Add lemon juice and chopped coriander leaves and stir well. Let it simmer until the gravy thickens. Turn off the stove.

  • Keep a pan on the stove and add ghee . Add the drained rice and fry for few minutes . Add salt and and water (ration :1 cup rice =2 cup water ) to the rice.

  • Add the whole spices and lemon juice to the water, bring the flame to a simmer, lid the pan and cook till all the water is absorbed and the rice is cooked. This will take about 5 mintues then turn of the stove and let it rest for 10 mints .

  • Add few saffron strands to 3 tablespoons of warm milk.

  • Dum procedure :- Spread 1/2 of the rice evenly over the chicken curry .Sprinkle some garam masala , fried onions,coriander leaves, cashews and raisins over it and also some the saffron milk. Spread the remaining rice and sprinkle the left over toppings.

  • Make a dough out of maida (like what u do for chappathi). Close the vessel and seal the edges of the lid with this dough ,with no air passage.

  • Leave it on the gas stove on low flame .Traditionally u put coal on top of then biriyani vessel as heat has to come from both sides. I didn't have that option so i boiled some water and kept the hot vessel on top. Do this for almost 20 mints..

  • Open the lid and combine well .Yummy Malabar biriyani is ready to serve . For best taste serve it with coconut chammanthi, pappadam and dates pickle.

Malabar Biryani
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Lucknowi Biryani
Hydrabadi Biryani
Mughlai Biryani
Tellicherry Biryani
Thalassery Biryani

For Top biryani recipes from various places.....
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