Malabar style Dum Chicken Biriyani

Filed under Chicken, Non-Vegetarian, Rice
3.9, 110 reviews

Advance Vishu and Easter wishes...

Recipe Details  
3.9, 110 reviews

Posted by
Posted on 28, Oct 2012
Serving 6-9 people
Ready in 90-120 minutes
Post Views 40.3 K views
Post Rating 3.92 out of 5 , from 110 reviews
Click here to view the recipe in Malayalam - Opens new tab.

For Marination :

  • Chicken, bone-in and skinless – 1 Kg, cut into medium-big pieces
  • Onion, medium sized – 2 Nos, sliced
  • Curd – ¼ cup
  • Turmeric powder – 1 Teaspoon
  • Black Pepper powder – 2 Teaspoon
  • Lemon juice – 2 Teaspoon
  • Garam masala –1 Teaspoon
  • Salt as required

For cashew-coconut paste :

  • Grated Coconut – 6 Tablespoon
  • Cashew nut – 12 Nos
  • Poppy seeds – 3 Teaspoon

For Chicken Masala :

  • Onion, medium sized – 4 Nos, finely sliced
  • Garlic – 12 cloves
  • Ginger – 2 big piece (2 inch each)
  • Green chillies – 6-8 Nos, sliced
  • Tomato, medium sized – 4 Nos, sliced
  • Garam masala – 1 Teaspoon
  • Ghee – 4 Tablespoon

For the rice :

  • Jeerakasala / Basmathi rice – 3 cups
  • Cardamom – 10 Nos
  • Cloves - 6 Nos
  • Cinnamon – 3 medium size pieces
  • Lemon Juice – 2 Tablespoon
  • Ghee – 3 Tablespoon
  • Salt as required
  • Water as required

For garnishing :

  • Fried onion - ½ cup, refer notes
  • Cashew nuts - 20 Nos
  • Raisins - 20 Nos
  • Chopped mint leaf & coriander leaf - 1 handful
  • Vanilla essence - 1 Teaspoon
  • Ghee - 2 Tablespoon

For dough :

  • All-purpose flour : 2 cup + Water as required ( Mix together and make a smooth dough; make it as chappathi dough like consistency.)

Initial Preparation :

  1. Clean and wash the chicken pieces. Drain the water completely.
  2. Marinate chicken pieces with the ingredients mentioned under 'For marination' and refrigerate it for about one hour.
  3. Wash and soak the rice for 30 minutes. Drain the water completely; Set aside.
  4. Grind together the ingredients mentioned under 'For cashew-coconut paste' and make a fine paste. Set aside.
  5. Grind together the ginger, garlic, green chillies mentioned under 'For Chicken Masala' and make a fine paste. Set aside.
  6. Heat 1-2 tablespoon ghee in a pan, fry the cashew nuts, raisins(mentioned under 'For garnishing') to a golden brown. Remove from pan and set aside.

Chicken Masala Preparation :

  1. Heat 4 tablespoon of ghee in a pan, add in the sliced onions and sauté till it becomes translucent.
  2. Add in the ginger-garlic paste and sauté till the raw smell disappears.
  3. Add in the sliced tomatoes and fry till the tomatoes are nicely mashed.
  4. Add garam masala and fry for 2-3 minutes on low flame.
  5. Then add marinated chicken pieces and mix well. Add enough water to cook and mix well.
  6. Cook till the chicken is half cooked on medium flame. When it is half cooked add in the cashew-coconut paste and mix well.
  7. Cook till the gravy becomes thick and chicken is tender, remove from flame and set aside.

Rice Preparation & Layering :

  1. In a cooking pot, heat 2 tablespoon of ghee. Add all whole spices mentioned under 'For rice' and fry for few seconds.
  2. Pour enough water, lemon juice and salt into the pot and bring to boil. When it starts boiling, add the soaked rice and continue cooking. Check for salt.
  3. In a biriyani pot/oven proof dish, add 1 tablespoon of melted ghee and spread the ghee evenly to the bottom of the pot. Then add half of the prepared chicken masala, and spread it evenly.
  4. When the rice is ¾ done(refer notes), layer half of the rice over the chicken masala layer.
  5. Then layer the left over chicken masala. Spread half of the toppings (fried onions, cashew nuts, raisins, chopped coriander and mint leaves).
  6. Then layer the rest of the rice on top of it. Spread the left over toppings.
  7. Finally, pour 2 tablespoon of melted ghee and the vanilla essence on top.

Dum Preparation :

Cooking in Oven :

  1. Close the oven-safe dish with a tight fitting oven-safe lid - OR - Cover it with an aluminium foil. Seal the edges by crimping the foil.
  2. Preheat oven to 180°C/350°F. Place the sealed oven proof dish in the oven and bake it for 20 mins.
  3. When it is done, remove and keep the dish covered until serving.

Cooking over Stove top :

  1. Close the biriyani pot with a lid, seal the edges of the lid with the prepared dough without even the slightest opening.
  2. Place the sealed biriyani pot in the stove. Cook till the steam comes out from the dough seal or for about 20-25 minutes on low flame.
  3. Once the steam comes out from the dough seal or after 20-25 minutes, switch off the flame and set aside the biriyani pot unopened for 10 minutes.
  4. Then open the dum, just mix the rice and chicken pieces from the bottom of the pan using a long spoon.
  5. Enjoy the biriyani, serve hot with Raita, Pickle and Pappadam on the side!


  • The right consistency of the rice matters for a good biriyani. So don't overcook the rice.
  • How to check the right consistency of the rice?
    • Just take out a grain of rice from the boiling water, and press it in between your thumb and forefinger. If the grain breaks into 3 parts, that's the right consistency.
  • How to make Fried Onion? ( makes about ½ cup of fried onion(approx:) )
    • Take 1 ½ cup thinly sliced onion.
    • In a large frying pan, heat required amount of oil for deep frying.
    • Fry with a pinch of salt till the onions are golden brown and crisp.
    • Transfer to a paper towel to remove excess oil.
3.9, 110 reviews

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