You are looking for idea recipes malabari chicken biriyani that are appetizing? How to make it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious malabari chicken biriyani should had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of malabari chicken biriyani, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare malabari chicken biriyani delicious home, because as long as you know the trick, this dish is able be treat special

Ingredients and seasonings used for prepare

1. Prepare For chicken curry
2. Prepare 2 lbs boneless and skinless chicken thighs cut into bite size pieces
3. Prepare 1 large onion chopped fine
4. Prepare 1.5 tablespoons ginger garlic paste
5. Prepare 3 green chillies chopped
6. Take 3/4 cup coriander leaves,chopped
7. Take 1/2 cup mint leaves,chopped
8. Take 1.5 tablespoon canola oil/ ghee
9. Prepare 2 large tomatoes finely chopped
10. Use 1 tablespoon Garam Masala
11. Use 2 teaspoons kashmiri chilli powder
12. Use 1/2 teaspoon turmeric
13. Use to taste salt
14. Use 2 tablespoons thick yoghurt
15. Take 1/2 cup coconut milk
16. Use for Biriyani Rice
17. Take 4 cups basmati rice
18. Take 1 tablespoon ghee
19. Take 8 cardamom pods
20. Prepare 8 cloves
21. Prepare 2 inches cinnamon stick
22. Prepare 2 bay leaves
23. Prepare 10 peppercorns
24. Prepare 1 star anise
25. Prepare to taste Salt
26. Prepare For Layering
27. Prepare 1/2 cup chopped coriander leaves
28. Prepare 1/2 cup chopped mint leaves
29. Prepare 1/4 cup cashews (roasted in ghee)
30. Use 1/2 juice of lemon
31. Prepare 1 tablespoon Kewra water (essence of screw pine)
32. Take 1/2 cup fried onions
33. Prepare 5 boiled eggs (cut in half)
34. Prepare Few stands of saffron soaked in milk
35. Prepare as required dough made of all-purpose flour / whole wheat flour to seal the pot

Add water and salt to taste. Keep stirring the curry once in a while. Method Heat the oil in a frying pan, add the cashews and raisins and cook until golden and puffed up respectively. Spoon out of the oil and place on kitchen roll.

How to cook Malabari Chicken Biriyani:

1. To start with the chicken curry, sauce onion in a frying pan till it turns light brown. Add green chillies, ginger-garlic paste and sauce till it blends well and is aromatic.
2. Now add the mint and coriander leaves and mix well. Add tomatoes to this mixture and cook coved on low flame till it's all well incorporated. Add all the dry spices and mix well. Sautè for a few minutes for the spices to be well absorbed.
3. Add yoghurt to this mixture and mix well. Now add the chicken pieces and sauce till all pieces are well coated in this mixture. Cooked covered on low flame till the chicken pieces are cooked. Finish the curry by adding coconut milk and mixing well.
4. To prepare the rice, soak rice in cold water for 30 minutes and drain well. Pour ghee in a deep pan and sauce all the whole spices till aromatic. Add rice, salt and sautè well for a few minutes. This ensures that the rice doesn't turn out sticky. Add 4 cups of cold water. We want the rice to be almost cooked, not fully cooked. Cook the rice covered on low flame till it's fluffy and almost done.Pick out all the whole spices from the rice.
5. Choose a wide container with a secure lid to layer the biriyani. Start layering the biriyani by putting a thin layer of rice, topped with an even layer of chicken curry. Add another layer of rice, topped with fried onions, mint, coriander, cashews. Repeat the process till the top layer. Garnish the top most layer of rice with mint, coriander, cashews, kewra, lemon juice. pour saffron milk on 1/2 cup of rice and to the top layer. Arrange the egg half on top, yolk side down.
6. Seal the mouth of the lid with dough to make it air tight. Put in a preheated oven (350 degrees farheight)
7. Done and ready to serve!

Fry the cahews and raisins in ghee separately. Keep them aside in a plate. In a frying pan, heat some ghee and fry the marinated chicken pieces till golden. This step will help lock the flavours in and the chicken won't disintegrate in the gravy. Heat ghee as mentioned in 'For garnishing' in a pan and fry the cashew nuts till golden brown and then add the raisins and fry them till they puff up.

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