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This authentic Kerala biryani is a fragrant delight, made with short-grain jeerakasala rice, tender chicken, and a generous topping of crispy fried onions. A gentler, more aromatic cousin to its fiery Hyderabadi counterpart.
For 4 servings
Marinate the Chicken
Prepare the Rice
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This authentic Kerala biryani is a fragrant delight, made with short-grain jeerakasala rice, tender chicken, and a generous topping of crispy fried onions. A gentler, more aromatic cousin to its fiery Hyderabadi counterpart.
This kerala recipe takes 110 minutes to prepare and yields 4 servings. At 946.16 calories per serving with 42.01g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare Birista and Garnish
Cook the Chicken Masala
Layer the Biryani for Dum
Dum Cooking
Serve the Biryani
Replace the chicken with 500g of mixed vegetables like carrots, beans, potatoes, and cauliflower, along with paneer or mushrooms. Par-boil the hard vegetables before adding them to the masala.
Substitute chicken with 500g of mutton pieces. Pressure cook the marinated mutton for 4-5 whistles until it's 80% tender before proceeding with the masala preparation.
Increase the number of green chilies to 6-7 and add an extra 1/2 tsp of black pepper powder to the chicken marinade for a spicier kick.
Chicken is a high-quality lean protein, crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The blend of spices like turmeric, ginger, garlic, and cloves contains potent anti-inflammatory and antioxidant compounds that can help boost immunity and support digestive health.
The combination of complex carbohydrates from rice and healthy fats from ghee provides a substantial and sustained source of energy to fuel your day.
The main differences are the rice, spice level, and cooking method. Malabar Biryani uses short-grain, aromatic Jeerakasala rice and is subtly spiced, focusing on fragrance. Hyderabadi Biryani uses long-grain Basmati rice, is much spicier, and is often made using the 'kacchi' method where raw marinated meat is cooked with the rice.
Yes, you can use basmati rice as a substitute. However, the authentic taste, texture, and aroma of Malabar Biryani come from the small-grained Jeerakasala rice, which absorbs flavors differently.
Malabar Chicken Biryani is a rich and celebratory dish. While it offers good protein from chicken and benefits from spices, it is also high in calories and fats due to the use of ghee and oil. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of approximately 615 grams can contain between 750 to 850 calories, depending on the amount of ghee and oil used and the specific cuts of chicken.
The key is to slice the onions very thinly and evenly. Fry them in moderately hot oil over a steady medium flame, stirring occasionally. Don't overcrowd the pan. Once they turn a deep golden brown, remove them immediately and spread them on a paper towel to drain excess oil and crisp up.