Recipes and Cooking

Recipes and Cooking

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Riya
Riya added 3 photos to Stream Photos album in Recipes and Cooking group 7 years ago

MALABAR CHICKEN BIRYANI


Malabar Chicken Biriyani is a non vegetarian rice variety. This delicacy from the Malabar region of Kerala is very popular... Show more

MALABAR CHICKEN BIRYANI<br /><br />Malabar Chicken Biriyani is a non vegetarian rice variety. This delicacy from the Malabar region of Kerala is very popular among Biriyani lovers.<br /><br />Ingredients<br />Basmathi rice - 1 kg<br />Chicken - 1<br />Biriyani Masala Paste<br />(green chilly, cinnamon, cloves, fennel, cardamom, peppercorn) - 4tbsp<br />Green chilly - 10<br />Ginger garlic paste - 2 tbsp<br />Coriander leaves - 50 g<br />Mint leaves - 25 g<br />Curd - 150 ml<br />Tomato - 150 g<br />Onion - 1 kg<br />Black cumin seeds - 1 tsp<br />Cinnamon stick - 2 pieces<br />Bay leaves - 2<br />Cashew nuts kismis - 50 g<br />Cardamom - 5<br />Ghee - 200 g<br />Coriander powder - 2 tbsp<br />Milk - 500 ml<br />Saffron - 1 pinch<br />Water (For rice) - 1 litre<br /><br />Method of preparation<br />Heat the ghee in a saucepan; saute the onions till golden brown colour and add sliced tomatoes saute well. Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder. Add the chicken pieces and cook well. Soak the rice about 10 minutes and drain well. Melt the ghee in a saucepan and add in the spices and sliced onion mint, coriander leaves, cashew nuts, kismis, bay leaves and saute till brown in colour. Add milk and water. Allow to boil and then add rice. Lower the heat, cover and continue to cook for 15 minutes. Take another saucepan and place half the rice into it. And add the chicken on the top of the rice. And put the remaining rice on top of the chicken. And spread to make an even layer. Make random holes through the rice with a spoon and pour into each a little saffron milk. Place a few knobs of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly. MALABAR CHICKEN BIRYANI<br /><br />Malabar Chicken Biriyani is a non vegetarian rice variety. This delicacy from the Malabar region of Kerala is very popular among Biriyani lovers.<br /><br />Ingredients<br />Basmathi rice - 1 kg<br />Chicken - 1<br />Biriyani Masala Paste<br />(green chilly, cinnamon, cloves, fennel, cardamom, peppercorn) - 4tbsp<br />Green chilly - 10<br />Ginger garlic paste - 2 tbsp<br />Coriander leaves - 50 g<br />Mint leaves - 25 g<br />Curd - 150 ml<br />Tomato - 150 g<br />Onion - 1 kg<br />Black cumin seeds - 1 tsp<br />Cinnamon stick - 2 pieces<br />Bay leaves - 2<br />Cashew nuts kismis - 50 g<br />Cardamom - 5<br />Ghee - 200 g<br />Coriander powder - 2 tbsp<br />Milk - 500 ml<br />Saffron - 1 pinch<br />Water (For rice) - 1 litre<br /><br />Method of preparation<br />Heat the ghee in a saucepan; saute the onions till golden brown colour and add sliced tomatoes saute well. Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder. Add the chicken pieces and cook well. Soak the rice about 10 minutes and drain well. Melt the ghee in a saucepan and add in the spices and sliced onion mint, coriander leaves, cashew nuts, kismis, bay leaves and saute till brown in colour. Add milk and water. Allow to boil and then add rice. Lower the heat, cover and continue to cook for 15 minutes. Take another saucepan and place half the rice into it. And add the chicken on the top of the rice. And put the remaining rice on top of the chicken. And spread to make an even layer. Make random holes through the rice with a spoon and pour into each a little saffron milk. Place a few knobs of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly. MALABAR CHICKEN BIRYANI<br /><br />Malabar Chicken Biriyani is a non vegetarian rice variety. This delicacy from the Malabar region of Kerala is very popular among Biriyani lovers.<br /><br />Ingredients<br />Basmathi rice - 1 kg<br />Chicken - 1<br />Biriyani Masala Paste<br />(green chilly, cinnamon, cloves, fennel, cardamom, peppercorn) - 4tbsp<br />Green chilly - 10<br />Ginger garlic paste - 2 tbsp<br />Coriander leaves - 50 g<br />Mint leaves - 25 g<br />Curd - 150 ml<br />Tomato - 150 g<br />Onion - 1 kg<br />Black cumin seeds - 1 tsp<br />Cinnamon stick - 2 pieces<br />Bay leaves - 2<br />Cashew nuts kismis - 50 g<br />Cardamom - 5<br />Ghee - 200 g<br />Coriander powder - 2 tbsp<br />Milk - 500 ml<br />Saffron - 1 pinch<br />Water (For rice) - 1 litre<br /><br />Method of preparation<br />Heat the ghee in a saucepan; saute the onions till golden brown colour and add sliced tomatoes saute well. Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder. Add the chicken pieces and cook well. Soak the rice about 10 minutes and drain well. Melt the ghee in a saucepan and add in the spices and sliced onion mint, coriander leaves, cashew nuts, kismis, bay leaves and saute till brown in colour. Add milk and water. Allow to boil and then add rice. Lower the heat, cover and continue to cook for 15 minutes. Take another saucepan and place half the rice into it. And add the chicken on the top of the rice. And put the remaining rice on top of the chicken. And spread to make an even layer. Make random holes through the rice with a spoon and pour into each a little saffron milk. Place a few knobs of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly.
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