Chicken biryani Spicy Indian Malabar biryani Hyderabadi biryani, Dum Biriyani pulao golden bowl Kerala India Sri Lanka Pakistan basmati rice mixed rice dish with meat curry Ramadan Kareem, Eid
Prepare time: 15 mins
Cook: 60 mins
Serves: 5 Persons


  • 3 garlic cloves
  • 1″ ginger
  • 1 big green chilly
  • 1/2 tsp ground turmeric
  • Salt to taste
  • 3 medium onions, sliced
  • 2 tsp yogurt
  • 1/4 tsp fennel seeds
  • 1 big tomato, chopped
  • 2″ cinnamon stick
  • 1 bay leaf
  • 4 cloves
  • 4 cardamom pods
  • 2 tsp ground black pepper
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 2 tsp ground red chilies
  • 3 cups basmati rice or jeera rice
  • Juice of 1 lemon
  • 1 kg chicken pieces (bone in)
  • Oil
  • 3 tbsp ghee
  • 6 cups water + 1/3 cup water
  • 1 tsp rose water
  • 20 cashew nuts
  • 3 tbsp raisins
  • 1 sprig coriander (cilantro) leaves

Directions For Making Malabar Chicken Biryani

  1. Grind garlic, ginger, and green chillies to a smooth paste. Add little water to make the process easier. Marinate chicken using half of the paste, ground turmeric, 1 tsp ground red chilies, 1/2 tsp garam masala and salt. Keep it in the refrigerator for an hour. Then shallow fry the pieces in oil. Set aside.
  2. Soak 7 cashew nuts in 1/2 cup water. Set aside for half an hour. Then grind the nuts to a smooth paste. Set aside.
  3. Soak basmati rice in water for half an hour and set aside.
  4. Heat some oil in another pan and fry 1/4 cup sliced onions, 13 cashew nuts and raisins separately. Set aside.
  5. Heat 2 tbsp ghee in a deep pan and splutter fennel seeds. Fry one medium onion until translucent. Add cloves, cardamom pods, cinnamon stick and bay leaves. Fry again. Add 8 cups of water along with 3 cups of washed rice. Add lemon juice. Season with salt. Let it come to boil. Then turn down the heat and cover the pan with a lid. Once cooked, drain and keep it aside.
  6. Heat oil in a pan and fry the rest of onions until golden brown. Then add remaining paste and fry for a few seconds. Throw in tomatoes, the rest of the spices ( ground coriander, ground red chilies, ground black pepper, garam masala), enough salt and cashew nut paste. Fry again for 3-4 minutes. Add chicken pieces along with 1/3 cup water. Finally, add 2 tsp yogurt and 1 tsp vinegar. Cook again for a couple of minutes.
  7. Take a deep heavy bottomed pan and place a layer of chicken. Then add a layer of rice. Pour 1/2 tsp rose water. Use chicken and rice alternatively until finished. But make sure the top layer is rice. Pour 1/2 tsp rose water. Add 1 tbsp ghee.
  8. Now you can garnish biryani with fried cashew nuts, raisins, onions and chopped coriander leaves.
  9. To ‘dum’ biryani, place the pan on a large tawa over low heat for 10 minutes.

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