Wednesday, 6 February 2013

Malabar Chicken Biriyani

The complete credit of me becoming a good chicken biriyani maker goes to my MIL. I too love Chicken Biriyani. So I was very eager to understand the tips and tricks that goes in. I have made this some 50 times over the years and now I have various recipes for making Chicken Biriyani. Now I can make chicken biriyani in the morning and pack this for lunch. H boasts about this in his office.

The recipe that I am presenting here is the authentic malabar chicken biriyani recipe with no short cuts and so takes about 1.5 to 2 hours for the dish to be ready. Now over to the recipe.

To marinate chicken:
Chicken - 15 pieces weighing around 600 grams
Ginger garlic paste - 25 grams
Green chillies (crushed) - 10 nos
turmeric powder - 5 grams
freshly ground masala powder - 5 grams (please see recipe below)
yogurt - 10 grams
salt - to taste

Home made masala powder:
Fennel seeds - 10 grams
cloves - 20
Cinnamon - 2 inch stick
Cardamom - 4
Star anise - 1
whole pepper - 10 grams
mace - 2 nos
salt - to taste

For the rice:
Jeeraga samba rice or Basmati rice - 350 grams
Ghee - 25 grams
cloves - 2 nos
cardamom - 2 nos
cinnamon - 1/2 inch stick
fennel seeds - 2 grams
whole pepper - 2 grams
grenn chilly - 4 nos
star anise - 1
mace - 2
bay leaves - 2

For chicken masala:
Onions - 200 grams
Tomatoes - 50 grams
Ginger/garlic paste - 5 grams
coriander powder - 25 grams
masala powder - 5 grams
chilly powder - 5 grams
curry leaves - few
mint leaves - few
coriander leaves - few
Oil - 50 grams
freshly ground masala powder - 5 grams
Cashewnuts - 15 grams
Raisins - 15 grams
Salt - to taste


  • Dry roast the ingredients under "Home made masala powder" and powder them in the mixer. Store this in an airtight container. This can be used for other meat curries also.
  • Marinate the chicken with the ingredients under "To marinate chicken" and keep it aside atleast for 2 hours. Marinating overnight would give best results.

  • Lets prepare the rice first. Wash the rice and soak the same for about 30 minutes.
  • In a pressure cooker pour ghee and add all the spices mentioned under "For the rice". Saute for about a minute. 
  • Add the soaked rice and fry for about 5 minutes until nice aroma comes out.
  • Add water. I used the ratio of rice:water as 1:1.75. Add salt and mix well.
  • Wait for about 6-7 minutes. Until the 75% of the water has been absorbed by the rice. 
  • Now close the pressure cooker lid and cook exactly for one whistle. 
  • Once the pressure releases, open the cooker and spread the rice in a wide mouthed vessel.

  • Finely chop the onions and tomatoes. 
  • In a pan, pour oil. Add the chopped onions. Fry until the onions turn brown. 
  • Add the ginger/garlic paste and the tomatoes. Fry until the tomatoes turn mushy.
  • Add the coriander powder, chilly powder, masala powder, curry leaves, mint leaves and mix well.
  • Now add the marinated chicken, mix everything well and cover and cook until the chicken is finely cooked. We need not add water since the chicken will have enough water.
  • It will take at least 30-45 mts for the chicken to be properly cooked. When the chicken is done, check for salt and masala. Switch off the flame.

Final Layering:

  • Fry the cashewnuts, raisins an little onions until brown in ghee.
  • Take an oven safe, wide mouthed bowl.
  • Grease the base with little ghee. 
  • Add a layer of rice and top it with the prepared chicken masala. Pour the gravy over the chicken pieces. Add the fried onions, cashewnuts, raisins and coriander leaves. 
  • Now add another even layer of rice above this and top again with the chicken masala and the fried onions, nuts, raisins and coriander leaves. 
  • Repeat the process keeping in mind that the top layer should be of rice garnished with onions, nuts, raisins and coriander leaves. 
  • Now seal the bowl with an aluminum foil and them cover with the lid. Bake it at 180 C for around 10-12 minutes.

Delicious and spicy Malabar chicken Biriyani is ready!!! Serve this with boiled eggs and raitha of your choice.


  1. Looks yum...Happy to follow you :)

  2. looks yummy hapy to follow you

  3. This comment has been removed by the author.

  4. Thanks for sharing your knowledge on preparing this malabar chicken biryani recipe.You presented it clearly an d easily to follow. The picture are also attention-seeker that makes the recipe be a mouthwatering one. Please continue to share your thoughts , :) Godb less