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Malabari Chicken Biriyani

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We hope you got insight from reading it, now let’s go back to malabari chicken biriyani recipe. You can have malabari chicken biriyani using 35 ingredients and 6 steps. Here is how you cook it.

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

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