Moppilah Biryani-Traditional Malabari Muslim Biriyani
- luvlittlehearts
- Jun 14, 2016
- 2 min read
Ingredients:
Basmati Rice-1 kg
Chicken pieces-1 kg
Ghee-300 gms
Onions-500 gms
Garlic-100 gms
Green Chillies-50 gms
Ginger-50 gms
Cinnamon-3 pcsEndFragment
Cardamom-6 nos
Cloves-4 nos
Aniseed-1 tsp
Caraway-1 tsp
Chilli Powder-1 ½ tsp
Coriander powder-1 tsp
Turmeric powder-½ tsp
Tomato-100 gms
Coriander leaves-30 gms
Mint leaves-30 gms
Cashews-50 gms
Kismis-50 gms
Salt-to taste
Method: Grind to a paste the ginger, green chilies and garlic. Peel and slice the onions very thin, also the tomatoes. Powder the cinnamon, cardamom, cloves, aniseed and caraway. Combine the chilly, coriander and turmeric powders with the salt and apply onto the cleaned chicken pieces. Keep to marinate. In a heavy, moderately deep, vessel, heat half the ghee. Fry and remove the cashews and kismis / raisins. Sauté the onions in the hot ghee, when they start turning slightly brown, toss in the chopped tomato, the fresh ground paste, and half the spice powder mix. Stir the whole mixture well and add the marinated chicken pieces. Cover and cook. Take care not to overcook. Bring salted water to the boil in a large vessel. Pour the washed rice into the boiling water and cook till three fourth done. The rice should also not be overcooked. Drain the rice. Into an oven proof dish, spoon in a quarter of the boiled rice. Place one third of the chicken pieces and pour a little of the gravy. Sprinkle a little spice powder and few shreds of coriander and mint leaves. Also a few cashews and kismis/ raisins. Repeat for the remaining two portions. Dibble the remaining half portion of the ghee over the last layer of rice. Cover the dish with a tight lid or with aluminum foil and bake fifteen to twenty minutes. Serve hot. Kept overnight in the refrigerator, the flavors will mellow and the taste will improve.
Happy Cooking!
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