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

Ingredients
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
water 14 Cup
Bista (3/4 of fried onion)
lime Juice 2 Tablespoons
Corainder leaves 12 Bunch
Biriyani masala 2 Teaspoons
salt — To Taste
oil 2 Tablespoons
Rice
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
water
Garnish
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
mace 14 Teaspoon
sauf 1 Teaspoon
Jeera 1 Teaspoon
Pepper 1 Teaspoon
shahi jeera 12 Teaspoon
  • Preparation Steps
  • 1

    Wash and clean the chicken pieces. 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) .

  • 2

    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.

  • 3

    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.

  • 4

    When the raw smell fades add the cleaned chicken pieces and mix well. Add salt and chopped mint leaves. Cover and cook.

  • 5

    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).

  • 6

    Add lemon juice and chopped coriander leaves and stir well. Let it simmer until the gravy thickens. Turn off the stove.

  • 7

    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.

  • 8

    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 .

  • 9

    Add few saffron strands to 3 tablespoons of warm milk.

  • 10

    Dum procedure :- 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.

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Prepared by Donna