Entree: India – Kerala Malabar – മലബാർ ബിരിയാണി ➤ Malabār Biryāṇi (Fragrant Kerala-style spiced rice cooked with marinated meat and layered with fried onions and saffron milk)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 55 min

Additional 1 hr

Total 2 hrs 30 min

Ingredients

680 g bone-in, skinless chicken thighs and drumsticks (gross weight; estimated about 475 g raw edible meat, assuming roughly 70% edible yield)
300 g basmati rice, rinsed (practical catalog example for kaima/jeerakasala rice)
240 g plain yogurt
45 ml ginger-garlic paste (about 45 g estimated)
10 g Kashmiri chili powder
1 g ground turmeric
3 g garam masala
2 g crushed black pepper
3 g crushed fennel seeds
45 ml ghee (about 41 g estimated)
30 ml coconut oil (about 28 g estimated)
300 g onion, thinly sliced
2 green chilies, slit lengthwise (about 30 g estimated)
10–12 curry leaves (about 2 g estimated)
60 ml milk (about 62 g estimated) with a pinch of saffron strands (about 0.05 g estimated)
60 ml coconut milk (about 60 g estimated; optional)
40 g fried cashews and raisins (optional; amount is combined)
8 g chopped fresh cilantro
8 g chopped fresh mint
9 g salt, divided between the chicken marinade and rice; adjust to taste
720 ml water for par-cooking the rice, or as needed

Instructions

1. In a large bowl, mix the yogurt, ginger-garlic paste, Kashmiri chili powder, turmeric, garam masala, black pepper, crushed fennel, and 6 g of the salt. Add the chicken and coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour, or overnight.
2. Heat the coconut oil in a wide skillet over medium heat. Add the sliced onion and fry, stirring occasionally, until deep golden brown and crisp, about 20–25 minutes. Remove about half for layering and garnish; leave the rest in the skillet.
3. Bring the water to a boil with the remaining 3 g salt. Add the rinsed rice and cook until about 70% done, with a firm bite, about 6–8 minutes depending on the rice. Drain well and set aside.
4. Heat the ghee in a heavy-bottomed pot over medium-high heat. Add the green chilies and curry leaves and cook briefly. Add the marinated chicken and the onion remaining in the skillet; cook for 4–6 minutes, turning the chicken so its surfaces begin to brown.
5. If using coconut milk, stir it into the chicken. Spread half the par-cooked rice over the chicken. Top with half the reserved fried onion, cilantro, mint, and saffron milk. Repeat with the remaining rice, onion, herbs, and saffron milk.
6. Cover tightly and cook over very low heat for 20–25 minutes, until the chicken is fully cooked and the rice is tender. Alternatively, set the pot on a low-heated griddle to reduce direct heat.
7. Remove from the heat and rest, covered, for 10 minutes. Gently fluff and layer, then top with the optional fried cashews and raisins. Serve hot.