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Malabar Chicken Briyani


Malabar Chicken Briyani is one of long time to try recipe, finally decided to try it out on Christmas 2015 for our lunch. I have accompanied Malabar Chicken Briyani with Spicy Chicken Fry and Onion-Tomato Raita. Stay Tuned for Spicy Chicken Fry recipe.

I would say one more briyani getting loaded to my Biryani Collections, the difference I found here is the flavor of Fennel and poppy seeds compared to other biryani. Have a try and now let us move on to the recipe…

Malabar Chicken Briyani

Malabar Chicken Briyani


  • Chicken – ½ kg
  • Long grain (Basmathi) Rice – ¼ kg or 2 cups
  • Onions – 4 nos
  • Tomato – 1 no
  • Coriander leaves – 10 stalks
  • Mint leaves – 10 stalks
  • Green chilies – 3 nos
  • Gin-gar paste – 2 ½ tbsp
  • Fennel seeds – 1 tbsp
  • Poppy seeds – 1 tbsp
  • Yogurt/Curd – 3 tbsp
  • Cloves – 5 nos
  • Cinnamon – 1” inch stick, 2 nos
  • Star Anise – 3 nos
  • Bay leaf – 3 nos
  • Cardamom – 4 nos
  • Curry leaves – 2 sprigs
  • Turmeric powder – ½ tsp
  • Coriander powder – 3 tsp
  • Cashew nuts – 10 to 15 nos
  • Raisins – 10 nos
  • Salt to taste
  • Ghee/Clarified butter – 3 tbsp
  • Oil – 2 tbsp.


  • Clean and chop the chicken into medium pieces.
  • Wash the rice, drain the water and keep it aside.
  • Grind fennel seeds and poppy seeds to a fine powder and keep it aside.
  • Peel and chop 2 onions into small pieces and another thinly slice the other 2 onions. Chop the tomatoes to small pieces. Clean and chop the coriander, mint and curry leaves to small pieces. Keep all these aside.
  • For marination: Take the chicken in a bowl, add in ¼ tsp of turmeric powder, ½ the quantity of chopped mint, coriander and full amount of curry leaves, 1 ½ tbsp of fennel and poppy seeds powder, 3 tsp of coriander powder, 1 ½ tbsp of ginger-garlic paste and salt. Mix all these together.
  • Add in yogurt/curd along with the chicken and mix it well. Marinate the chicken for almost 30 mins.
  • For rice: In a non-stick kadai, add in a tbsp of ghee/clarified butter and oil, add in 2 nos of cloves, 2 nos star anise, 2 nos cardamom, a bay leaf and a cinnamon stick.
  • Add in a tbsp. of ginger-garlic paste and cook until the raw smell goes off.
  • Add in half the quantity of finely chopped onions until they turn golden brown.
  • Add in the rice and cook for 2 mins, pour in 4 to 5 cups of water, sprinkle required amount of salt, cover and cook. Drain the rice when its ¾ th cooked. Keep it aside.
  • For garnishing: Heat ½ tbsp. of ghee/clarified butter in a non-stick kadai, fry the thinly sliced onions to dark brown in colour. Remove the onion slices and keep it aside.
  • Add in the cashew nuts and fry until golden brown, drain the oil and keep it aside.
  • Add in the raisins and fry until it doubles in size, drain the oil and keep it aside.
  • For gravy: Add in the leftover spices (cloves, cinnamon, star anise, bay leaf and cardamom) wait for a min.
  • Add in the leftover finely chopped onions, along with the leftover ginger-garlic paste and cook until the onions turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in the marinated chicken mixture and cook until the chicken is half done.
  • Pour in 1 to 2 cups of water, cover and cook until the chicken is done completely and the oil floats on the top of the gravy.
  • For Layering: Take a heavy bottomed kadai, add in the boiled rice and spread them like a bed, then pour in half of the gravy along with few chicken pieces, again add in the boiled rice and spread it over the gravy like a bed, then pour in the leftover gravy along with the chicken pieces, then spread the rice, cover the gravy. Sprinkle the fried onions (brown onions), cashew nuts, raisins, little of the coriander and mint leaves. Sprinkle half cup of water over the garnish, cover with the lid and keep a weight over the lid (be sure the air should not escape out)
  • Keep in medium flame for 20 mins and then in low flame for 10 mins.
  • Open the lid and give a stir to get the layers mixed well with the rice.

Serve hot for lunch. I have accompanied Malabar Chicken Biryani with Spicy Chicken Fry and Onion-Tomato Raita.


Andhra Style Chicken Biryani


In spite of being a food blogger, at times I get of bored of cooking, by that time we use to order food and when it comes for lunch we would prefer Biryani, in that I call up a neighborhood Andhra Style restaurant “Plantain Leaf” for biryani. Usually we go for Hyderabadi Chicken Biryani, but this time when I heard of Andhra Style Biryani, we ordered both to spot out the difference between those. I loved the Andhra Style Biryani and as a foodie I could smell the ingredients used in that Biryani and thought of trying out. Finally tried out for my Diwali Lunch, it was awesome.

Now would say a one another delicious, yummilicious biryani entering my Biryani Collections. Let us move on to the recipe…

Do check out my Diwali Collections in this link: https://madraasi.com/2015/11/13/diwali-deepavali-2015/

Chicken Briyani - Andhra Style

Chicken Briyani – Andhra Style


  • Chicken – ½ kg
  • Onions – 2 nos (medium size)
  • Long grain / Basmathi Rice – 2 ½ cups (¼ kg) (I have used Jeera rice)
  • Curd / Yogurt – ½ cup (2 ½ tbsp)
  • Cloves – 5 nos
  • Cardamom – 3 nos
  • Cinnamon – 2 nos (2”inch stick)
  • Bay leaf – 3 nos
  • Star Anise – 4 nos
  • Coriander leaves – two fistful;
  • Mint leaves – two fistful
  • Ginger-garlic paste – 3 tbsp
  • Green chilies – 5 nos
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tsp
  • Pepper powder – ½ tsp
  • Salt to taste
  • Oil – 2 tbsp
  • Ghee/Clarified butter – 2 tbsp.


  • Clean and chop the chicken to large pieces. Keep it aside.
  • Peel and finely chop the onions and keep it aside.
  • Wash and finely chop the mint and coriander leaves, keep it aside.
  • Slit the green chilies into two equal halves and keep it aside.
  • Heat oil and ghee/clarified butter in a pressure cooker, add in the spices (cardamom, cloves, cinnamon, bay leaf and star anise) and cook until they start turning dark in color.
  • Add in the onions along with ginger-garlic paste and green chilies. Cook until the onion turns golden brown.
  • Add in the chopped mint and coriander leaves, cook until they turn dark green in color.
  • Add in the coriander powder until raw smell goes off and pour in 1/2 cup of water, let it boil and thicken.
  • Add in the chicken pieces followed by turmeric powder and little salt. Cook for few mins or until the chicken turns pale white in color.
  • Pour in the curd/yogurt followed by pepper powder and cook for few mins or until it gets blends well with the chicken.
  • Clean the rice, drain the water and keep it aside.
  • Pour in a cup of water and cook until the chicken is half-cooked.
  • Add in the rice along with 4 ½ cups of water, allow it to boil.
  • Pour in 2 tsps of lemon juice, give a stir, cover with the lid and wait for 2 whistles.
  • Remove the lid when the pressure subsides, give a stir and serve hot.

Serve hot with raita (onion-tomato raita). I have served it with onion-tomato raita, chicken fry and chicken salna.

Note: I have used jeera/jeeraga samba rice, but basmathi or long grain perfectly matches this biryani.

Biryani Collections / Briyani Collections / 10+ Easy Biryani recipes (veg and non-veg)


Biryani is a mixed rice dish from the Iraqi Subcontinent. It made with spices, rice, meat or vegetables.The origin of biryani is uncertain.

The word “Biryani” is derived from Persian Language. One theory is that it originates form “Brinj”, the Persian word for rice. Another theory is that it derived from “briyan” or “beriyan” (to fry or roast).

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Biryani Collections / Briyani Collections

There are two basic types of biryani, Pakki Biryani – Rice, meat and sauce are cooked separately and then layered in the final stage of cooking. This means that the rice and the meat retain their individual taste and flavoring. The other one known as Kacchi Biryani – Raw meat and rice are both cooked together marinated in yogurt and spices and is placed at the bottom of the cooking pot and the layer of rice is placed over it.

There are many varieties of biryani under the ingredients and regions. Under ingredients: Goat/lamb/mutton Biryani, Chicken Biryani, Fish Biryani, Soya Biryani, Daal Biryani, Egg Biryani, Shrimp Biryani, and Vegetable Biryani. Under regions: Hyderabadi Biryani, Lucknowi Briyani, Ambur Biryani, Bhatkali Biryani, Dindugal Biryani, Sindhi Biryani, Karachi Biryani, Anganan Biryani, Malabar Briyani and so on.

Information Source: Collected from various sites.

Check out few of the varieties of Biryani with step by step pictorial recipes, tried out in my kitchen:

Vegetarian Biryani:

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Non-Vegetarian Biryani


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Prefect gravy for Biryani:

Click on this link for Raita Recipes: https://madraasi.com/recipes/raita/

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