Malabar Biriyani Recipe

• For Rice:
• 1 tbsp Clarified Butter (ghee)
• 5 small pieces Cinnamon (Karugapatta)
• 1 Bay Leaf (Vazhana/karuga ela)
• 5 Cardamom (Elakka)
• 5 Cloves (Grambu)
• 1 Onion (chopped)
• 250 gm Broken Rice (cleaned)
• 500ml Water
• Curry Leaves as required
• For Chicken Marinade:
• 1/2 kg Chicken
• 1/2 tsp Cumin Seeds (Jeerakam)
• 1 tsp Coriander Seeds
• 1/2 tsp Fennel Seeds (Perinjeerakam) Powder
• 25 gm Coriander Leaves
• 25 gm Mint Leaves (Pudhina)
• 10 gm Curry leaves
• 1/2 cup Yogurt/Curd
• 25 gm Green Chillies (chopped)
• 20 gm Garlic
• 2 tsp Ginger (chopped)
• 1/2 tsp Turmeric Powder
• 1 tsp Lime Juice
• 1 tsp Poppy Seeds (Khashakhasha) Paste
• For Biryani Masala:
• 2 tbsp Clarified Butter (ghee)
• 6 small pieces Cinnamon (Karugapatta)
• 1 Bay Leaf (Vazhana/Karuga ela)
• 5 Cloves (Grambu)
• 5 Cardamom (Elakka)
• 1 Nutmeg (Jathikka)
• 100 gm Onion (sliced finely)
• 1Tomato (medium) (cut into 4 pieces)
• For garnishing:
• 1/2 cup Cashews & Raisins (roasted in ghee)

• In a large bowl mix all the ingredients mentioned above for chicken marinade.
• Refrigerate the marinated chicken for at least an hour.
• For preparing rice, heat clarified butter in a pan.
• Into it add bay leaf, cinnamon, cardamom seeds, curry leaves and cloves.
• Once the spices splutter add onion and sauté it until they are soft.
• Add rice, fry until the rice becomes translucent.
• Add water and let it boil.
• Once it boils put it in low flame and cook it covered for 15 minutes.
• For the masala, take a pan and add clarified butter into it.
• Once it melts add cinnamon, cloves, cardamom and bay leaf.
• Into it add onions and sauté till it is brown in color.
• Into that add tomatoes and sauté it well.
• Once tomatoes are sautéed well add marinated chicken.
• Cook it covered for 5 minutes over a medium flame.
• Take the cover and cook over a low flame until chicken is cooked properly and the gravy thickens.
• In a serving bowl layer rice and chicken masala alternatively until whole of the rice and the gravy is emptied.
• Garnish it with cashews and raisins.