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Learn to Make the Best Malabar Chicken Biryani

Malabar chicken biryani 

A distinctive combination of spices, coconut-infused flavours, and aromatic rice dishes characterise the cuisine of Kerala’s Malabar area, which has a long history of culinary influence from Arab, Persian, and Mughal traditions. Malabar Chicken Biryani is renowned for its aromatic, mildly spicy, and exceedingly flavourful profile; it is one of the many beloved dishes that characterise Malabar cuisine.

The delicate yet complex flavours of Malabar chicken biryani are a result of a balance of aromatic rice (Jeerakasala or Kaima rice), succulent chicken, coconut, ghee, and whole spices, in contrast to other biryani varieties that highlight strong and robust spice blends. This biryani differs from the traditional Hyderabadi and Lucknowi varieties by using less oil and spices and more natural, slow-cooked flavours.

In order to make sure that the chicken and aromatic spices permeate every grain of rice, the secret to real Malabar cooking is to stack the ingredients and cook them slowly. One distinctive feature of Malabar biryani is the utilisation of Jeerakasala rice, a shorter variety that is both more fragrant and aromatic than Basmati. The chicken is cooked in a thick sauce of tomatoes, onions, yoghurt, and coconut milk while the rice is cooked separately. Then, everything is cooked together using the dum (steam) method.

If you are looking for a traditional Malabar chicken biryani but do not have the time to make it at home, HOGR gives you the best of what Bangalore has to offer with their delivery service.

Here we will go over the exact steps to follow so you may make the best Malabar Chicken Biryani in the comfort of your own home.

A Guide to Mastering the Art of Making Malabar Chicken Biryani

Key Ingredients for Malabar Chicken Biryani

The following flavourful and fresh ingredients are required to make Malabar chicken biryani:

For the Chicken Marinade:

  • 500g chicken (bone-in)
  • ½ cup yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • Salt to taste

For the Rice:

  • 2 cups Jeerakasala rice (Kaima rice)
  • 4 cups water or chicken stock
  • 2 tbsp ghee
  • 2-3 cloves
  • 2 cardamom pods
  • 1-inch cinnamon stick
  • 1 bay leaf
  • Salt to taste

For the Masala:

  • 2 large onions, finely sliced
  • 1 large tomato, chopped
  • 2-3 green chilies, slit
  • 1 tbsp ginger-garlic paste
  • ½ cup coconut milk
  • ½ cup chopped coriander and mint leaves
  • ½ tsp garam masala
  • ¼ cup fried cashews and raisins (for garnish)
  • 1 tbsp ghee

Step-by-Step Cooking Guide

Step 1: Marinating the Chicken

To achieve the perfect texture and flavour profile for Malabar chicken biryani, marinating the meat is a must. Combine the chicken, yoghurt, powdered turmeric, red chilli, coriander, and ginger-garlic paste in a big basin. Allow it to soak for a minimum of one to two hours. For more robust flavours, overnight is the way to go.

Step 2: Cooking the Rice

Because of its differences from Basmati rice, the Jeerakasala rice (also known as Kama rice) used to make Malabar biryani needs special handling during preparation. Ten minutes after washing, soak the rice. To make the spices fragrant, heat some ghee in a heavy-bottomed pan and sauté the entire cloves, cardamom, cinnamon, and bay leaf. Toss in the rinsed rice and give it a good swirl to distribute the ghee. The rice should be firm but not completely cooked, so add water or chicken stock and salt. Cook until it is 80% done. Rinse and put it in a separate bowl.

Step 3: Preparing the Chicken Masala

At this point, the authentic Malabar chicken biryani flavours start to blossom. Brown the sliced onions in a skillet over medium heat with the ghee. Toss in the green chillies and ginger-garlic paste, and sauté until aromatic. Before the tomatoes become mushy, stir in the chopped tomatoes. After the marinating process is complete; add the chicken and continue cooking until the flavours meld. Simmer, covered, for 10 minutes or until chicken is done and gravy thickens, then pour in coconut milk.

Step 4: Layering and Dum Cooking

In the last stage, known as dum cooking, the flavours are allowed to completely permeate the biryani. Layer the chicken masala and parboiled rice in a heavy-bottomed pot. On top, sprinkle fried cashews, coriander-mint leaves, and onions. Layer again, and then sprinkle with ghee to finish. Cover the pot with dough or a lid that fits snugly, and simmer on low heat for 20 minutes. Take it off the stove and give it 10 minutes to rest before you serve.

Why Malabar Chicken Biryani is Special

Coconut milk, ghee, and whole spices give Malabar chicken biryani its delicate flavour, making it lighter and aromatic compared to the spice-heavy Hyderabadi biryani. The unique texture is achieved by using Kaima rice, which absorbs flavours without getting mushy.

Delivered right to your home, HOGR offers some of the best Malabar biryanis in Bangalore, perfect for those who wish to savour the authentic flavour of Malabar chicken biryani.

Conclusion

As a dish that brings warmth and joy, Malabar chicken biryani showcases the rich culinary tradition of Kerala. It combines fragrant rice, delicate chicken, and aromatic spices. The ancient dum cooking method, the distinctive Jeerakasala rice, and the coconut flavours combine to create a biryani that is loved by many in South India.

Although it is worth it in the end, you will need time, patience, and the correct materials to make real Malabar chicken biryani in your own kitchen. Get the authentic taste of Malabar biryani from some of Bangalore’s best restaurants with only a few clicks using HOGR delivery if you would rather not cook it yourself.

One thing is certain, though: whether you make your own Malabar chicken biryani or get it delivered by HOGR, this dish is a tribute to the delicious food of Malabar.

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Amala Justy
A food enthusiast and a blogger - someone who likes to eat and write about it. I’m passionate about exploring different cuisines and challenging my palette. I give into my food craving regularly and am often on the hunt to find my new favorite food place in town.

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