Photograph of the finished Malabar biryani

India · Cơm biryani gà Malabar

Malabar biryani

1 hr 20 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 15.5 oz
  • Photograph of Chicken thighs Chicken thighs 1.3 lb
  • Photograph of Onion Onion 2
  • Photograph of Cashews Cashews 2.8 oz
  • Photograph of Raisins Raisins 2.1 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 5.6 oz
  • Photograph of Coriander Coriander 0.8 oz
  • Photograph of Mint leaves Mint leaves 0.7 oz
  • Photograph of Ghee Ghee ½ cup
  • Photograph of Lime Lime 2

Method

  1. 1 Thinly sliced onions, cashews, and raisins are roasted separately in ghee, and then the three items are kept separate.
  2. 2 Sauté the chicken with yogurt, chopped cilantro, and mint for 15 minutes to create a thick green sauce.
  3. 3 Soak the rice for 30 minutes, then cook it separately in boiling water for 10 minutes until fluffy; Malabar rice has short grains, so cook it thoroughly rather than partially boiling it like basmati rice.
  4. 4 Layer the rice, then the chicken, and finally cover each layer with rice. Sprinkle with fried onions, cashews, and raisins.
  5. 5 Cover and cook for 15 minutes, squeeze in some lemon juice and stir well before serving.

With an appliance

  • Oven 1 hr 20 min

    Replace step 5: Cover the biryani pot tightly and cook on the middle rack of the oven at 170 degrees for 15 minutes, rotating the pot at the 8th minute; let it rest for 5 minutes before squeezing in the lemon juice and stirring to prevent the layers from breaking apart.

Start cooking