• Overview
  • Ingredients
  • Directions
  • Reviews

Talk about exotic spices and distinct flavours, and Malabar cuisine from Kerala tops the list. The taste of Malabar is renowned from its signature cooking elements and flavours that make your taste buds go tickling. One of the most loved dishes from this cuisine is the Malabari Chicken Biryani. The succulent flavours, mild aroma and a unique aftertaste – together make this a dish to relish. 

Ingredient

  • Kohinoor Classic Value rice - 1 kg
  • Chicken – 1 Kg
  • Biryani Masala Paste (green chilli, cinnamon, cloves, fennel seeds, cardamom , peppercorn) - 4tbsp.
  • Green chilli  - 10
  • Ginger garlic paste - 2 tbsp.
  • Coriander leaves - 50 g
  • Mint leaves - 25 g
  • Curd - 150 ml
  • Tomato - 150 g
  • Onion - 1 kg
  • Black cumin seeds - 1 tsp
  • Cinnamon stick - 2 pieces
  • Bay leaves – 2
  • Cashew nuts, raisins - 50 g
  • Cardamom – 5
  • Ghee - 200 g
  • Coriander powder - 2 tbsp.
  • Milk - 500 ml
  • Saffron - 1 pinch
  • Water (For rice) - 1 litre

Direction

  • Heat the ghee in a saucepan
  • Sauté the onions till golden brown colour
  • Next, add chopped tomatoes and sauté well.
  • Add ginger garlic paste, curd, and turmeric powder biryani masala and coriander powder.
  • Add the chicken pieces, stir till they cook well.
  • Soak Kohinoor Classic Value Rice for about 10 minutes and drain well.
  • Melt the ghee in a saucepan and add the spices, sliced onion, mint, coriander leaves, cashew nuts, raisin, bay leaves and sauté till brown in colour.
  • Add milk and water.
  • Bring to boil and then add Kohinoor Classic value rice.
  • Lower the heat, cover and continue cooking it for 15 minutes.
  • In a different saucepan put half of the Kohinoor Platinum rice, add the cooked chicken on the top of the Kohinoor Classic Value rice.  
  • Put the remaining Kohinoor Classic Value rice on top of the chicken and spread it evenly in a layer
  • Make some holes through the rice layer with a spoon and pour some saffron milk in each hole.
  • Garnish the top with ghee, fried onion, cashew nuts and raisins, and cover tightly.
  • Kohinoor Classic Value rice - 1 kg
  • Chicken – 1 Kg
  • Biryani Masala Paste (green chilli, cinnamon, cloves, fennel seeds, cardamom , peppercorn) - 4tbsp.
  • Green chilli  - 10
  • Ginger garlic paste - 2 tbsp.
  • Coriander leaves - 50 g
  • Mint leaves - 25 g
  • Curd - 150 ml
  • Tomato - 150 g
  • Onion - 1 kg
  • Black cumin seeds - 1 tsp
  • Cinnamon stick - 2 pieces
  • Bay leaves – 2
  • Cashew nuts, raisins - 50 g
  • Cardamom – 5
  • Ghee - 200 g
  • Coriander powder - 2 tbsp.
  • Milk - 500 ml
  • Saffron - 1 pinch
  • Water (For rice) - 1 litre
  • Heat the ghee in a saucepan
  • Sauté the onions till golden brown colour
  • Next, add chopped tomatoes and sauté well.
  • Add ginger garlic paste, curd, and turmeric powder biryani masala and coriander powder.
  • Add the chicken pieces, stir till they cook well.
  • Soak Kohinoor Classic Value Rice for about 10 minutes and drain well.
  • Melt the ghee in a saucepan and add the spices, sliced onion, mint, coriander leaves, cashew nuts, raisin, bay leaves and sauté till brown in colour.
  • Add milk and water.
  • Bring to boil and then add Kohinoor Classic value rice.
  • Lower the heat, cover and continue cooking it for 15 minutes.
  • In a different saucepan put half of the Kohinoor Platinum rice, add the cooked chicken on the top of the Kohinoor Classic Value rice.  
  • Put the remaining Kohinoor Classic Value rice on top of the chicken and spread it evenly in a layer
  • Make some holes through the rice layer with a spoon and pour some saffron milk in each hole.
  • Garnish the top with ghee, fried onion, cashew nuts and raisins, and cover tightly.

Not reviewed yet

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