Malabar Dham biriyani is a popular dish from the Malabar region of Kerala. It is made with basmati rice, chicken, and a variety of spices. The chicken is marinated in yogurt and spices and then cooked in a pressure cooker. The rice is cooked separately and then layered with the chicken and spices. The biryani is then cooked in a sealed pot over low heat for several hours. This process called dum, helps to infuse the flavors of the spices into the rice and chicken.
If you don't have a pressure cooker, you can cook the chicken in a large pot over medium heat for about 30 minutes, or until cooked through. If you don't have a heavy lid, you can use two layers of foil.
Ingredients:
- 1 kg basmati rice
- 1 whole chicken, cut into pieces
- 4 tablespoons biryani masala paste (green chili, cinnamon, cloves, fennel, cardamom, peppercorn)
- 10 green chilies, chopped
- 2 tablespoons ginger-garlic paste
- 50 grams coriander leaves, chopped
- 25 grams mint leaves, chopped
- 150 ml curd (yogurt)
- 150 grams tomato, chopped
- 1 kg onion, thinly sliced
- 1 teaspoon black cumin seeds
- 2 cinnamon sticks
- 2 bay leaves
- 50 grams cashew nuts and raisins
- 5 green cardamoms
- 200 grams ghee
- 2 tablespoons coriander powder
- 500 ml milk
- 1 pinch saffron
- 1 liter water (for rice)
Instructions:
Marinate
the chicken: Wash and pat dry the chicken pieces. In a
bowl, combine the chicken with biryani masala paste, green chilies,
ginger-garlic paste, curd, and salt. Mix well and marinate for at least 30
minutes, or overnight for deeper flavor.
Prepare
the rice: Soak the basmati rice in water for 10
minutes. Drain and set aside.
Cook the onions: Heat ghee in a large pot or Dutch oven over medium heat. Add the sliced onions and cook until golden brown and caramelized about 15-20 minutes.
Make the gravy: Add the chopped tomatoes, black cumin seeds, cinnamon sticks, bay leaves, and cook for another 5 minutes until the tomatoes soften.
Add the chicken: Stir in the marinated chicken pieces and cook until browned on all sides.
Deglaze the pan: Pour in some water to scrape up any browned bits from the bottom of the pot. Add coriander powder and milk, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through and the gravy thickens.
Cook the rice: In a separate pot, heat ghee and add spices like cardamom, cloves, and bay leaves. Fry for a few seconds until fragrant. Add the soaked rice, mint leaves, coriander leaves, cashew nuts, raisins, and salt. Pour in enough water to cover the rice by about an inch. Bring to a boil, then reduce heat, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked and fluffy.
Assemble the biryani: Spread half of the cooked rice in a large serving dish or pot. Top with the cooked chicken and gravy. Layer the remaining rice on top and gently spread to create an even layer.
Add saffron and finishing touches: Make small holes in the rice with a spoon and pour in saffron milk. Sprinkle with fried onions, cashew nuts, and raisins. Cover the pot tightly with foil and a lid.
Dum
cooking: Place the pot over low heat and cook for
15-20 minutes, allowing the flavors to meld and the rice to absorb the aromas.
Serve
hot: Let the biryani rest for 10 minutes before
serving. Garnish with fresh coriander leaves and enjoy with raita or chutney.
Tips:
- For a richer flavor, use bone-in chicken pieces instead of boneless.
- Adjust the amount of green chilies according to your spice preference.
- You can substitute vegetable oil for ghee if desired.
- If you don't have saffron, you can skip it, but it adds a beautiful color and aroma to the dish.
- For an even more intense flavor, marinate the rice in the leftover saffron milk for 30 minutes before cooking.
Malabar Chicken Biryani is a true feast for the senses. With its layers of fragrant rice, tender chicken, and aromatic spices, it's sure to impress even the most discerning palates. So give this recipe a try and experience the magic of Malabar cuisine!
