Malabari Biryani

This is one of the most famous regional dishes from my hometown, Calicut. I mean it’s so famous that any wedding in Kerala would be incomplete without it. It’s none other than the Malabari Biryani. It’s a personal favorite of mine Every time I visit my hometown in the God’s own Country; I have it like every weekend. The Malabari Biryani isn’t the same as the Biryani you get in the north…. And I would have to say it’s exquisite in its own way. If you’re gonna make it, I’m telling you, It’s gonna take some time but it’s worth the effort.

P.S.- The entire credit goes to my mom, who makes me and have taught me how to make the tastiest Biryani ever. Love You, Mom!!!

Malabari Biryani

Ingredients

Biryani Masala

For Marinade:

Chicken: ½ kg

Yogurt: 1 cup

Ginger paste: 1tsp

Garlic paste: 1tsp

Aniseed powder: ¾ tsp

For Masala:

Onion: 4 nos. sliced

Green Chilies: 10-15 nos. grinded

Ginger paste: 1 ¼ tsp

Garlic paste: 1 ¼ tsp

Coriander leaves: 1 cup

Pudina leaves: ½ cup

Curry Leaves: 15 leaves

Tomato: 3 nos. diced

Coriander powder: 1 tsp

Turmeric powder: a pinch

Garam masala: 1 tsp

Veg. Oil: to fry

Biryani Rice

Basmati Rice: 2 cup

Cardamom: 2-3 pods

Cloves: 3-4 pods

Cinnamon: ½ inch stick

Veg Oil: 2 tsp

Ghee: 1 tsp

Steps:

For Marinade:

1.      Wash the Chicken and cut them into small pieces. Wash them properly and drain. Make sure they’re really clean because you don’t want the taste of Chicken Blood in them.

2.      Add Yogurt, Ginger & Garlic pastes and the Aniseed powder.

3.      Mix thoroughly. And keep them in the fridge for a few hours while you work on the masala.

For Biryani Masala:

4.      Heat oil in a cooker.

5.      Add the Onions and sauté them till they are golden brown.

6.      Add the Green chilies, ginger paste and garlic paste, and sauté them till the aroma hits you.

7.      Add the coriander, Pudina and curry leaves and stir it in.

8.      Add tomatoes and sauté till the tomatoes breakdown and melt.

9.      Add the previously marinated chicken and stir and cook till the chicken is half cooked.

10.    Add the Coriander powder, Turmeric powder and Garam masala after switching off the flame.

For Biryani Rice:

11.   Wash the Basmati Rice thoroughly.

12.   In a cooker, Add the Basmati Rice and boil it along with Water and a teaspoon of Veg Oil.

13.   Boil with Salt, Cardamom, Cloves and Cinnamon for the aroma.

14.   Boil until the Rice is almost fully cooked, but not all the way.

Final Step:

15.   Put the half cooked rice on the Biryani Masala.

16.   Compress the Rice over the masala tightly. This is done so that the flavor is locked inside and absorbed through the Rice.

17.   Pour some Ghee and Veg. Oil over the Rice.

18.   If you have it, add a little Saffron color on top of the Rice.

19.   Cover the cooker and wait for 3-5 whistles.

20.   Serve the Biryani hot with a side of Raita, green chutney and papad.

"Dost Tere Bagair ik pal na Reh Paonga

Bus Dil main ik Hasrat Liye mar Jaonga

Mat Rona mere Marne par a Dost

Mar k bhi Tere Liye Biryani Chor jaonga..."

 - Anonymous