Entree: India – Kerala Malabar – മലബാർ ബിരിയാണി ➤ Malabār Biryāṇi (Fragrant Kerala-style spiced rice cooked with marinated meat and layered with fried onions and saffron milk)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 55 min

Additional 1 hr

Total 2 hrs 30 min

Ingredients

- 1 1/2 lb (680 g) bone-in chicken pieces (thighs and drumsticks), skin removed
- 1 1/2 cups (300 g) kaima/jeerakasala rice or basmati rice, rinsed
- 1 cup (240 g) plain yogurt
- 3 tbsp (45 ml) ginger-garlic paste
- 2 tsp (10 g) Kashmiri chili powder or mild chili powder
- 1/2 tsp (1 g) turmeric
- 1 1/2 tsp (3 g) garam masala
- 1 tsp (2 g) crushed black pepper or coarsely ground pepper
- 1 1/2 tsp (3 g) fennel seeds, crushed
- 3 tbsp (45 ml) ghee
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 2 large onions, thinly sliced (about 300 g)
- 2 green chilies, slit lengthwise
- 10–12 curry leaves
- 1/4 cup (60 ml) warm milk with a pinch of saffron strands
- 1/4 cup (60 ml) coconut milk (optional for richer Malabar style)
- 1/4 cup (40 g) fried cashews and raisins (optional)
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (8 g) chopped fresh mint
- 1 1/2 tsp (9 g) salt, adjust to taste
- 3 cups (720 ml) water or as needed for rice

Instructions

1. In a large bowl combine yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, crushed fennel, crushed black pepper, and 1 tsp (6 g) salt. Add chicken pieces and coat thoroughly. Marinate at least 1 hour or preferably overnight in the refrigerator.
2. Fry the onions: heat 2 tbsp (30 ml) coconut oil in a wide skillet over medium heat. Add thinly sliced onions and fry slowly until deep golden brown and crisp, about 20–25 minutes, stirring occasionally. Remove half for garnish and set aside; keep remaining onions in skillet for mixing.
3. Par-cook rice: bring 3 cups (720 ml) water to a boil in a pot, add 1 tsp (3 g) salt and rinsed rice. Cook rice until about 70% done (grains still have a bite), about 6–8 minutes depending on rice. Drain and set aside.
4. Brown the marinated chicken: in a heavy-bottomed pot or Dutch oven heat 3 tbsp (45 ml) ghee over medium-high heat. Add green chilies, curry leaves, and the remaining fried onions; sauté 1–2 minutes. Add marinated chicken and sear 4–6 minutes until the outside is lightly browned.
5. Add 1/4 cup (60 ml) coconut milk (if using) to the chicken, then spread half the par-cooked rice evenly over the chicken. Sprinkle half of the fried onions, half the cilantro and mint, and drizzle half of the saffron milk over the rice. Repeat with remaining rice, fried onions, herbs, and saffron milk.
6. Cover the pot with a tight-fitting lid or seal with dough. Cook on very low heat (dum) for 20–25 minutes until chicken is cooked through and rice is fully tender. Alternatively, place the pot on a griddle (tawa) set to low and cook to avoid direct high heat.
7. Let the biryani rest covered 10 minutes off heat. Gently fluff and layer with the optional fried cashews and raisins before serving. Serve hot with raita or a simple cucumber-onion salad.