This biryani is unique to coastal Karnataka. It features a fragrant masala made with roasted spices, coconut, and tangy tamarind, layered with succulent chicken and fluffy basmati rice. A delicious departure from the usual Hyderabadi or Lucknowi styles.
This mangalorean dish is perfect for lunch. With 1069.07 calories and 61.79g of protein per serving, it's a nutritious choice for your meal plan.
39gfat
Fennel Seeds
1 tsp Black Peppercorns
7 whole Dried Byadgi Chillies (Adjust to your spice preference)
6 whole Cloves (4 for masala, 2 for rice)
1 inch piece Cinnamon Stick
1 inch piece Ginger
6 cloves Garlic
0.5 tsp Turmeric Powder
1 tbsp Tamarind Paste
3 whole Green Chillies (Slit lengthwise)
1 whole Bay Leaf
2 pods Green Cardamom
1.5 tsp Salt (For the chicken masala)
0.5 cup Fried Onions (For garnish)
0.25 cup Mint Leaves (Chopped, for garnish)
0.25 cup Coriander Leaves (Chopped, for garnish)
1 pinch Saffron
2 tbsp Warm Milk (For soaking saffron)
4 tbsp Water (For grinding masala, as needed)
Instructions
1
Prepare Rice and Roast Spices (10 minutes)
Wash the basmati rice thoroughly under cold running water until the water runs clear. Soak it in fresh water for 30 minutes, then drain completely.
In a dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, 4 cloves, cinnamon stick, and dried Byadgi chillies. Dry roast for 2-3 minutes until they become fragrant. Be careful not to burn them.
Remove the roasted spices from the pan and let them cool completely.
2
Grind the Masala Paste (5 minutes)
In a blender or grinder, combine the cooled roasted spices, grated coconut, ginger, garlic, turmeric powder, and tamarind paste.
Add about 4 tablespoons of water and grind to a smooth, thick paste. Set this Mangalorean masala paste aside.
3
Cook the Chicken Masala (30 minutes)
Heat 3 tbsp of ghee in a heavy-bottomed pot or dutch oven over medium heat.
Add the sliced onions and sauté for 10-12 minutes until they are soft and golden brown.
Add the ground masala paste and cook for 5-7 minutes, stirring frequently, until the raw aroma disappears and you see ghee separating at the edges.
Stir in the chopped tomatoes and slit green chillies. Cook for another 4-5 minutes until the tomatoes soften and turn mushy.
Add the chicken pieces and 1.5 tsp of salt. Mix well to coat the chicken evenly with the masala. Sear for 5 minutes, turning the pieces occasionally.
Reduce the heat to low, add the whisked curd, and stir immediately to prevent curdling. Cover the pot and cook for 15-20 minutes, or until the chicken is tender and fully cooked (internal temperature reaches 165°F or 74°C).
4
Parboil the Rice (10 minutes)
While the chicken is cooking, bring 8 cups of water to a rolling boil in a large pot.
Add the bay leaf, 2 green cardamoms, remaining 2 cloves, and 1 tsp of salt.
Add the drained basmati rice to the boiling water and stir gently.
Cook for 6-8 minutes until the rice is 80% cooked. The grains should have a slight bite to them.
Immediately drain the rice completely in a colander and set aside.
5
Layer and 'Dum' Cook the Biryani (25 minutes)
Once the chicken is cooked, spread the parboiled rice evenly over the chicken masala in the pot.
Sprinkle the fried onions, chopped mint leaves, and coriander leaves over the rice layer.
Drizzle the remaining 1 tbsp of ghee and the saffron-infused milk on top.
Cover the pot with a tight-fitting lid. To create a good seal ('dum'), you can place aluminum foil over the pot before putting on the lid, or seal the edge with atta dough.
Cook on the lowest possible heat for 15-20 minutes. This allows the rice to steam and absorb the aromas from the masala.
Turn off the heat and let the biryani rest, undisturbed, for at least 10 minutes.
6
Serve the Biryani
Open the lid and gently fluff the biryani from the sides using a fork or a flat spatula, bringing some of the masala from the bottom to the top.
Serve hot with a side of cooling cucumber raita or a simple salad.
