Tag Archives: malabar briyani

Malabar Chicken Briyani

Standard

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

Ingredients:

  • 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.

Preparation:

  • 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.

 

Fish Briyani – Malabar Style

Standard

Already I have shared a fish briyani in tamilian style, this time another style. Not only elder’s even kids love this briyani a lot, because of less spiciness. This Briyani has a delicious taste, attractive colour and a good fragrance. I too loved this briyani a lot, not miss my hubby – a Briyani Maniac loved this a lot. I have used parrot fish commonly known as Pachai Elimeen in Tamil. The fish with less bones best suits this briyani. A very simple and easy recipe, do not get scared referring to the list of ingredients ;). Let us move on to the recipe…

Ingredients:

  • Parrot Fish – 500 gm
  • Basmathi / Long grain Rice – 300 gm
  • Green chilies – 3 nos
  • Garlic – 5 cloves
  • Ginger – 1 “inch stick
  • Bay leaf – 2 nos
  • Star Anise – 3 nos
  • Cinnamon – 1 “inch stick – 2 nos
  • Cardamom – 4 nos
  • Cloves – 6 nos
  • Turmeric powder – 1 tsp
  • Chili powder – 2 tsp
  • Coriander powder – 4 tsp
  • Coriander leaves – a handful
  • Mint leaves – a handful
  • Ghee / Clarified butter – 2 tbsp
  • Fenugreek / Methi / Vendayam powder – ¼ tsp
  • Onions – 3 nos
  • Tomato – 1 ½ nos
  • Yogurt / Curd – ½ cup
  • Cashew nuts – 10 nos
  • Coconut (grated) – 2 tbsp
  • Poppy seeds – 2 tsp
  • Oil – 2 tbsp
  • Salt to taste

Preparation:

  • Clean and cut the fish into medium pieces. Wash and clean the rice, drain the water and keep it aside.
  • Take ½ tsp of turmeric powder, chili powder, 2 tsp of coriander powder, fenugreek (methi/Vendayam) powder, salt and little oil in a wide mouth bowl. Mix it well by sprinkling little water, no lumps should be formed.
  • Marinate the fish pieces in this masala for an hour. Peel and chop the onions into fine pieces. Chop the tomatoes, coriander leaves and mint leaves to fine pieces.
  • Grind green chilies, garlic and ginger to fine paste by sprinkling water.
  • Soak 6 nos of cashewnut in water for 10 mins, drain the water and blend it to fine paste with grated coconut and poppy seeds to a fine paste.
  • In a wide bottomed vessel, bring the water to boil, add in a bay leaf, 2 star anise, 4 cloves, 1 cinnamon stick, and 2 cardamoms. Cover with the lid.
  • Add in the rice to the boiling water and let it get 75 % cooked, drain the water and keep it aside.
  • Heat oil in a griddle and shallow fry the fish, it should be 75 % fired. Remove it to the plate and keep it aside.
  • Heat oil and ghee/clarified butter in another vessel, add in all the leftover spices, and wait until it crackle.
  • Add in the coriander and mint leaves, cook until they turn dark green in color.
  • Add in the onions along with green chilies paste and cook until the onion turns golden brown.
  • Add in the turmeric powder, cumin powder along with salt and cook until the raw smell leaves off.
  • Add in the tomatoes and cook until they turn mushy.
  • Pour in the curd and cook for 5 mins.
  • Pour in the ground cashew paste along with 2 cups of water, cover and cook until the raw smell goes off.
  • Add in the fish pieces gently, cover and cook for few mins until the oil separates and floats on the sides.
  • Take a heavy bottomed wide mouth vessel, spread the steamed rice like a bed.
  • Pour the gravy along with fish pieces over the rice.
  • Again spread the rice over the gravy and fish pieces.
  • Again pour the gravy along with fish pieces.
  • Again spread the steamed rice over the gravy. Sprinkle ½ cup of water over the rice.
  • Cover it tightly with a lid or cover with the lid and place heavy weight over the lid, so that the steam should not escape.
  • Keep in medium flame for 10 mins.
  • Remove the lid and give a stir gently, be sure that the fish pieces should not be broken.
  • Deep fry the leftover cashew nuts and top it over the briyani.

Serve hot with Onion-Tomato Raita. I have accompanied this with yogurt and fish fritters.