Saturday, July 25, 2015

Make Malabar Dum Biryani and know its Recipes



"Biryani " is a mixed rice dish with spices, rice,  meat or vegetables. Though biryani is originated in Persia, it is more popular in Malabar areas in Kerala. In Malabar, biryani is served in each and every special occasions. Yes, the word biryani itself makes me a mood of celebration. Each Indian rice recipes are quite different in taste, flavor and the way of preparation. Kerala cuisine is very unique in its taste, flavor, and spices. Thus Malabar Chicken dum biryani / Malabar chicken biriyani is always something very special as it is made with a special rice called khaima. And the blending of cooked rice and cooked chicken gravy ( called as dum) makes the dish an outstanding one.This rice dish is a traditional Malabar cuisine (one of the non-vegetarian cuisines in Kerala). In Malabar, biryani is served in each and every special occasions.So here I am going to explain to you how to make chicken biryani in Malabar style. I love making biryani whenever am stressed out. It really turns me around. So here is the recipe showing how to make Malabar dum biryani and know its recipes.

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For  chicken marination

Chicken                       - 1 kg
Ginger garlic paste    - 2 tbsp
Coriander powder     - 2 tsp
Turmeric powder       - 1 tsp
Curd                          - 1/2 cup
Fennel seed powder   - 1 tsp
Garam masala powder  - 1/2 tsp
Vinegar                      -1 tsp
Curry leaves
Coriander leaves
Mint leaves

For Biriyani rice

Biriyani rice          -500 g
Chopped carrot    -half of a carrot
Cinnamon             -4 nos
Cardamom            -5 nos
Cloves                  -4 nos
Vinegar                -1 tsp
Curry leaves

For Biryani masala

Ghee           -4 tbsp
Cinnamon, cardamom,
cloves, nutmeg     -as required
Onion                 -5 nos(small), sliced
Tomato             -2 nos(small), sliced
Mint leaves 
Coriander leaves


  • Marinate the chicken with all the ingredients, as above given for the marination.  Keep it refrigerated for half an hour.
  • Now the next step is boiling the rice. So take a vessel and boil water (more than double the amount of rice).
  • Put chopped carrot, cinnamon, cardamom, cloves.
  • When the water starts boiling, put some curry leaves and add enough salt.
  • Now put the cleaned rice to it.
  • When it starts boiling, add vinegar and 1 tbsp oil to it and close the lid.
  • Cook till the rice is half done.
  • Now drain the water in the rice and keep it aside.
  • Again take a vessel and heat ghee.
  • Add the garam masala's and add onion.
  • Saute onion until brown and then add tomato.
  • Saute well, when done add the marinated chicken and close the lid.
  • Allow it to cook for 5 minutes and then open the lid and again cook for another 5 minutes to get gravy thick.
  • Now add salt, mint and coriander leaves. Mix well. 
  • Make the flame to medium-low.
  • Now drop some boiled rice over the masala, then spread chopped coriander leaves and some drops of ghee. Again layer the rice and repeat it. This process is called Dum.
  • Finally, garnish with coriander leaves and spread some ghee on the top evenly.
  • Close the lid tightly and can keep some weight on the vessel (optional). Or can close all the ends of the vessels with maida dough.
  • Allow it to cook on very low flame for 30 minutes and our chicken biriyani is ready.
  • While serving garnish with fried cashews, raisins, and fried onion.

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