Serves upto 4 people
- Jeeraga Samba Rice – 1/2 kg
- Chicken – 1 kg
- Onion – 3
- Tomato – 2
- Ginger – 1 inch piece
- Garlic – one full
- Green chillies – 5
- Curd – 1/4 cup
- Pudina and coriander leaves – a small bunch
- Lemon – half
- Coriander powder – 2 tsp
- Biriyani masala – 1.5 tbsp(fennel seeds, nutmeg, star anise, cinnamon stick, cloves powdered)
- Deep fried nuts kismis and onions in ghee for garnishing
Wash the rice well and drain the water.
In a vessel heat 2 tbsp of ghee and 3 cloves, 1 bay leaf, 1 cinnamon stick, 2 elaichi, little onions and saute.
Add rice and mix well till the ghee is evenly spread over it.
Add water then salt. (for 1 cup rice add 1.5 cup water)
Close with a lid till the rice is completely cooked.
Lets prepare the masala for biriyani. In another pan heat 3 tbsp coconut oil and 2 tbsp of ghee.
Add onions and saute for few mins. Then add crushed green chillies, ginger garlic. Saute till raw smell goes.
Add tomatoes and saute till it turns soft.
Add curd, half lemon, coriander powder, biriyani masala, Pudina, coriander leaves and chicken. Cook till the chicken gets cooked.
In a serving vessel layer the cooked chicken semi gravy then top it with prepared rice. Garnish with nuts. Again layer with chicken and rice.
Cover with aluminium foil(avoid steam from escaping). Leave on a low flame for 20 mins keeping vessel over a tawa.
Malabar chicken biriyani is ready to be served.