Calicut Chicken Biryani – Chef Aadharsh Tatpati


Basmathi rice – 1 kg
Chicken – 1
Biryani Masala Paste (green chilly, cinnamon, cloves, fennel, cardamom, peppercorn) – 4tbsp
Green chilly – 10
Ginger garlic paste – 2 tbsp
Coriander leaves – 50 g
Mint leaves – 25 g
Curd – 150 ml
Tomato – 150 g
Onion – 1 kg
Black cumin seeds – 1 tsp
Cinnamon stick – 2 pieces
Bay leaves – 2
Cashew nuts kismis – 50 g
Cardamom – 5
Ghee – 200 g
Coriander powder – 2 tbsp
Milk – 500 ml
Saffron – 1 pinch
Water (For rice) – 1 litre

Method of preparation
Heat the ghee in a saucepan; add the onions and saute till golden brown colour. Now add the sliced tomatoes and saute well. Into the pan, mix ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder. Add the chicken pieces and cook well.

Soak the rice for about 10 minutes and drain well. Melt the ghee in a saucepan and add in the spices, sliced onion, mint, coriander leaves, cashew nuts, kismis, bay leaves and saute till brown in colour. Add milk and water. Wait till it comes to a boil and then add rice. Lower the heat, cover the pan with a lid and continue to cook for 15 minutes.

Take another saucepan and place half the rice into it. Now put the cooked chicken on the top of the rice. Add the remaining rice on top of the chicken. Spread the contents of the pan to make an even layer. Make random holes through the rice with a spoon and pour into each a little saffron milk. Place a few spoons of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly. The delicious Malabar biriyani is ready to be served.


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