Method

For Chicken

• 1. Heat a pan and dry roast the biryani masala and grind them.
• 2. Heat 3-4 table spoons of clarified butter in a saucepan; add onions and sauté it till golden brown colour.
• 3. Then add tomatoes and sauté well.
• 4. Now add ginger garlic paste, curd and biriyani masala and cook till oil gets separated.
• 5. Then add mint leaves, red chilli, turmeric powder and coriander powder and stir it.
• 6. Add the chicken pieces and salt cook chicken becomes soft.
• 7. Once it is done, add coriander leaves and put the flame off.

For Rice

• 1. Soak the rice about 10 minutes and drain well.
• 2. Melt ghee in a saucepan and black cumin, cinnamon and bay leaf and stir it.
• 3. Now add sliced onion, cashew nuts, raisins and sauté till brown in colour.
• 4. Add milk and water. Allow to boil and then add rice and salt.
• 5. Lower the heat, cover and continue to cook for 15 minutes.

To proceed

• 1. Soak saffron in 2 table spoon of milk.
• 2. Take another saucepan and place half the rice into it.
• 3. Then add the chicken on the top of the rice.
• 4. Now add remaining rice on top of the chicken and spread it evenly.
• 5. Now pour saffron milk on top.
• 6. Place little clarified butter, fried onion, cashew nuts and raisins on the surface and cover tightly.
• 7. Cook it on low flame for 30 minutes.
• 8. Now put the flame off and enjoy “Malabar Chicken Biryani”.

• Recipe Type : Chicken, Kerala, Non vegetarian, Non Vegetarian, Regional, Rice/ Biryani