Malabar-Kerela_2_OK
Biryanis of India

Malabari Chicken Biryani

  • 15m

    prep time

  • 30m

    Cook Time

  • 22

    Ingredients

Ingredients

  • 1 kilogram Kohinoor Royale Biryani Rice
  • 1 kilogram Chicken
  • 4 tablespoon Kohinoor Biryani Masala Paste
  • 10 Green chilli
  • 2 tablespoon Ginger garlic paste
  • 50 grams Coriander leaves
  • 25 grams Mint leavesl
  • 150 millilitre Curd
  • 150 grams Tomato
  • 1 kilogram Onion
  • 1 teaspoon Black cumin seeds
  • 2 pieces Cinnamon stick
  • 2 Bay leaves
  • 50 grams Cashew nuts & raisins
  • 5 Cardamom
  • 200 grams Ghee
  • 2 tablespoon Coriander powder
  • 500 millilitre Milk
  • 1 pinch Saffron
  • 1 litre Water (For rice)

Nutrition information

Nutrition information coming soon.

Preparation

  • 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 Royale Biryani 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 Royale Biryani 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 rice.  

  • Put the remaining 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.

  • 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 Royale Biryani 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 Royale Biryani 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 rice.  

  • Put the remaining 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.