Skip to main content

Chicken Dum Biriyani Recipe - Malabar Style

Malabar style chicken dum biriyani is popular in the Muslim community of North Kerala. A korma is made with chicken and spices and that is layered with flavoured cooked rice and baked to perfection. This is slightly different from Hyderabadi dum biriyani and if you are living in Kerala you must have tasted this biriyani atleast once.

This recipe is actually from a very close friend of my amma's and she has been making this for some 40 plus years and this is the biriyani I grew up on and amma only makes this biriyani. The cheat she does is when making the korma, she grinds some cashewnuts, raisins etc with green chilies, shallots (cheriya ulli), and coriander leaves; which can also be ground separately. But since she has been making this biriyani from many many years, amma just made the whole biriyani process easy and simple; which you can understand when you watch my video. Do not get put off by the long ingredient list; its because of the whole spices used in korma and rice.

I am sure, you will enjoy this biriyani and this recipe will always be a keeper.

How to make chicken dum biriyani video tutorial

Basmati rice: 4 cups/1 kg
Chicken: 1 kg
Oil: 4 tbsp
Ghee: 3 tbsp
Onion: 4
Tomato: 3
Coriander leaves: 1 small bunch
Mint leaves: 4 sprigs
Shallots: 12
Ginger: 2 large piece
Garlic: 3 pods
Green chilies: 12
Cashewnuts: 2 + 1 tbsp
Raisins: 2+1 tbsp
White Khushus: 1 tsp
Kashmiri chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Garam masala: 2 tsp
Curd: 4 tbsp
Cardamon: 6
Cinnamon: 4 
Cloves: 7
Mace: 1/2
Star anise: 1
Saunf: 1/2 tsp
Salt as needed
Water as needed
Ghee as needed
Saffron: 2 fat pich and 4 tbsp warm milk

Soak rice for 15 mins
Add the cashewnuts, raisins, khus khus into the blender and blend.
Then add in coriander leaves, mint leaves, shallots, ginger, garlic, and green chilies; grind them coarsely.
Boil water in a large pot filled with water Add in cardamon, cinnamon, cloves, mace, star anise, saunf, and salt. Add in the cleaned and rinsed rice and once it is 3/4 cooked, strain the rice. Squeese in some lemon juice and toss the pot.
Into a bowl add in the chicken, curd, salt and mix well and keep this aside. (more tips in the video).
Heat a large kadai; add in oil and ghee and fry cashewnuts, raisins, and onions; fry them and remove them to a plate.
Add in the sliced onion and fry until light golden brown and add in the green masala and fry on low flame for 2-3 mins. Add in the chopped tomatoes; mix well and cover and cook. Add in the Kashmiri chilli powder, turmeric, and garam masala. Mix well and saute it till oil comes out. Add in the marinated chicken pieces and mix well and cover and cook.
Once the chicken is cooked lets layer the dum biriyani.
Take a large heavy bottomed pan and spread a layer of the chicken korma, sprinkle coriander leaves, fried onions, raisins, and cashewnuts. Top it with a layer of cooked rice, sprinkle ghee, saffron milk, fried onions, raisins, and cashewnuts, and chopped coriander leaves. Next, layer with chicken and repeat the same until rice is on top.
Cover with a tight lid and place it on top of a tawa and cook for 15 to 20 mins.
Serve hot with pappadams and raita.

Pressure cooker chicken biriyani recipe.


Popular posts from this blog

Puff Pastry Recipe - Homemade Puff Pastry

Puff pastry recipe : Homemade puff pastry in 15 minutes, can you believe that??  Bakery style  Puff pastry is so easy to make at home that you will never buy greasy bakery puffs. The best thing about this puff pastry recipe is that; it does not need any refrigeration (chilling the dough) or any other so called difficult method, you may see when you google for "puff pastry" Easy puff pastry can be made with the most basic ingredients and in under 15 minutes. Back in the 80's amma started making puffs at home; which my two brothers and myself used to enjoy a lot. She mostly used to make this for special occasions; like when a friend dropped in or when we long for something bakery style. Fast-forward to 2014; my daughter, Nidhi loves puffs and I have been asking amma to teach me how to make and somehow things did not work out when I last visited her. Right now she is visiting us here in Calicut and I coaxed and buttered her to show me how to make puffs. The

Turmeric Tea Mix Recipe For Weight Loss - Homemade/DIY (Golden) Turmeric Tea Mix

turmeric tea mix - diy turmeric mix to make turmeric tea or golden milk. turmeric tea for weight loss, for a flat belly, stomach bloating, and for overall health. this homemade mix is an excellent fat burner and also will boost immunity. have this on empty stomach in the morning for best results. the active ingredient in turmeric known as curcumin has powerful anti inflammatory effects and is a strong anti oxidant. curcumin is not easily absorbed by the body and that is the reason inspite of us Indians having lots of turmeric in our diet, do not get its full benefits. black pepper is the one natural ingredient that helps the curcumin to be absorbed into the body by around 2000%, wow! So, do not skip black pepper when taking turmeric. All the ingredients I used in this homemade turmeric tea mix are locally acquired and organic. curcumin/turmeric is fat soluble so it is also a good option to have a warm cup after a heavy meal. studies shows that turmeric can prevent cancer, h

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe;  a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding. All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard. Okay lets talk about this pudding!!  I used 4 eggs because amma said so  eggs are the show stopper here :) is needed to make the pudding silky-satin, and stand tall....and yes it will not you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!! I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is import