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Malabar Dum Chicken Biriyani


My love for Biriyani will never end.... At last i got the actual recipe so thought of sharing with u guys plzz do try..

4 Servings
Bista (fried onions)
Ghee 4 Tablespoons
Oil 4 Tablespoons
Onion sliced 5
Chicken gravy
Chicken 500 Grams
Tomato 2
Ginger 2 Tablespoons
Garlic 2 Tablespoons
Greenchillies 2 Tablespoons
Mint Leaf 1 Bunch
Salt To Taste
Water14 Cup
Bista (fried onion)34 of
Lime Juice 2 Tablespoons
Corainder leaves12 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
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
Cardamom 2
Clove 5
Cinnamon 1
Nutmeg Pinch
Mace14 Teaspoon
Sauf 1 Teaspoon
Jeera 1 Teaspoon
Pepper 1 Teaspoon
Shahi jeera12 Teaspoon
Preparation Steps
  • Wash and clean the chicken pieces.</p> <p>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.

  • 10 

    Dum procedure :-</p> <p>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.

  • 11 

    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.

  • 12 

    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..

  • 13 

    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.

Best describing me would be a "self proclaimed foodie" who love to spend most of the time experimenting in my Lab (kitchen) .My greatest support is my husband who gives me new ideas for my experiments.Most of the recipes are adapted or u can say improvised from my mom ,mother-in -law and off course books and cookery shows. Hope u guys like them.

Malabar Dum Chicken Biriyani

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Aishwarya S referred this recipe to make Malabar Chicken BiryaniPriya s Mathew referred this recipe to make Malabar Dum Chicken Biriyani