Easy Dum Biryani - Malabar Biryani

Dum biryani - Easy Dum Biryani - Malabar Biryani - Chicken Biryani
Malabar Dum Biryani is a delicious and aromatic South Indian dish that originates from the Malabar region of Kerala. It is a popular variation of the traditional biryani, known for its unique blend of spices and flavors.
It combines fragrant basmati rice, tender meat (usually chicken or mutton), and a rich blend of spices and herbs.
This exquisite dish is not just a meal but a culinary experience that showcases the rich culinary heritage of Kerala. With its tantalizing aroma, flavorful spices, and tender meat, Malabar Dum Biryani is sure to captivate the taste buds of anyone who tries it
We will take you through how to prepare this at home. Try it out.
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Ingredients
Chicken - 1 kg
Basmati rice - 600 grams
Thinly sliced onion - 4
Green chili - 5
Garlic cloves - 20
Ginger - 2 pieces
Sliced tomato - 2
Finely chopped coriander leaves - 1 cup
Mint / Pudina leaves - ¼ cup
Cashew nuts - 20
Raisins - 30
Curd - ½ cup
Pepper powder - 1 tbsp
Lemon juice - 2 tbsp
Turmeric powder - ½ tsp
Cloves - 10
Cinnamon stick - 5
Cardamom - 8
Mace / jathipathri - 1 small piece
Rose water - 2 tsp
Garam masala powder - 2 tsp
Water - 6 ½ cups
Salt - to taste
Oil - 7 tbsp
Ghee - 2 tsp
Process
1. Wash and clean 1 kg of chicken pieces and transfer it into a mixing bowl
2. Now add 1 tbsp of pepper powder, ½ tsp of turmeric powder, 1 tbsp of lemon juice and a little salt
3. Mix well and keep it aside for ½ hour
4. Thinly slice 4 onions and divide it into halves.
5. Heat ½ cup of oil in a thick bottomed pan over high flame
6. Take half portion of the sliced onions, drop it into the oil in small quantities
7. Add a little salt
8. Saute this till it turns brown
9. Now take it out and keep aside
10. Do the same process for the remaining sliced onions
11. In the same oil fry some cashew nuts and raisins and keep aside
12. Take 3 cups of basmati rice in a bowl and wash it thoroughly
13. Now pour water and soak it for ½ hour
14. Take 20 garlic cloves, 2 pieces of ginger and 5 green chillies
15. Grind this in a blender and keep it aside
16. Now add 3 tbsp of oil in a thick bottomed pan over medium flame
17. Add 3 pieces of cinnamon sticks, 6 cloves, 1 piece of mace or jathipathri and the seeds of 4 cardamom pods
18. Saute this for a few seconds and add ½ portion of the sliced onions and a little salt
19. Saute this till the onions turn translucent
20. Now add the ginger garlic green chilli paste
21. Saute this till raw smell goes off
22. Now add the chicken pieces
23. Saute this for 2-3 minutes
24. Spread the chicken pieces and add ½ cup of water
25. Cover it and cook it over medium flame for 15 minutes
26. Stir occasionally
27. Now add ¾ cup of finely chopped coriander leaves, ¼ cup of mint or pudina leaves, 2 sliced tomatoes, ½ cup of curd and 2 tsp of garam masala powder
28. Mix well, place the lid and cook it for 5 minutes
29. Now take out ½ cup of gravy in a bowl and keep it aside
30. Add ½ portion of the fried onions
31. Mix well, cover it with the lid and turn off the flame
32. Now drain the water from the soaked rice
33. Heat 4 tsp of oil in a thick bottomed pan over medium flame.
34. Add 2 cinnamon sticks, 4 cloves and the seeds of 4 cardamom pods
35. Saute this for a few seconds and add the soaked rice
36. Saute this for 2-3 minutes over medium flame
37. Now add 6 cups of hot water, a little salt, 1 tbsp of lemon juice and 2 tsp of rose water
38. Mix well, place the lid and cook it for 10 minutes
39. Stir occasionally
40. Now the rice is ready, turn off the flame
41. Turn on the flame and cook the chicken over low flame for 2 minutes
42. Now spread half portion of the cooked rice over the chicken pieces
43. Sprinkle 1 tsp of ghee, ½ portion of the chicken gravy, 2 tbsp of finely chopped coriander leaves, ½ portion of the fried onions, ½ portion of the fried cashew nuts and ½ portion of the fried raisins
44. Now spread the remaining rice
45. Level it up and sprinkle 1 tsp of ghee, 2 tbsp of coriander leaves, the remaining gravy, fried onions, cashew nuts and raisins
46. Cover it with the lid and turn off the flame after 1 minute
47. Keep some weights on the lid and allow it to set for ½ hour
48. Your Dum Biryani is ready to serve. Enjoy this with chicken curry and raitha
49. Please try it out and post your feedback

[@amritasen7374]

Nice recipe 👌

[@sreenathrecipes]

Thanks a lot

[@RecreatingFun]

😋😊👋👌

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