Loading...
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.
For 4 servings
Prepare Rice and Roast Spices (10 minutes)
Grind the Masala Paste (5 minutes)
Cook the Chicken Masala (30 minutes)
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
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 south_indian recipe takes 100 minutes to prepare and yields 4 servings. At 1069.07 calories per serving with 61.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Parboil the Rice (10 minutes)
Layer and 'Dum' Cook the Biryani (25 minutes)
Serve the Biryani
Replace the chicken with a combination of paneer, mushrooms, and potatoes. Sauté the vegetables before adding them to the masala.
Substitute chicken with mutton pieces. Increase the cooking time for the mutton masala until the meat is tender, which may require pressure cooking for faster results.
For a coastal twist, use large prawns. Add them to the masala in the last 5-7 minutes of cooking to prevent them from becoming tough.
Chicken is a great source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The recipe is rich in spices like turmeric, ginger, and garlic. These contain powerful compounds like curcumin and gingerol, which have potent anti-inflammatory properties and help boost the immune system.
The use of fresh coconut and ghee provides healthy fats. Coconut is a source of medium-chain triglycerides (MCTs), which are easily digestible and can provide a quick source of energy for the body.
A typical serving of this Mangalorean Chicken Biryani contains approximately 750-850 calories. This is an estimate and can vary based on the cut of chicken used and the exact amount of ghee and coconut.
This biryani can be part of a balanced diet. It's a good source of protein from chicken and contains beneficial spices like turmeric and ginger. However, it is calorie-dense due to ghee, coconut, and rice. For a healthier version, you can reduce the amount of ghee and use leaner chicken pieces.
The key differentiator is its unique masala paste. Unlike North Indian biryanis that often use whole spices and a yogurt-based marinade, Mangalorean biryani features a ground paste of roasted spices, fresh coconut, and tangy tamarind, giving it a distinct, earthy, and slightly tangy flavor profile.
Yes, you can use boneless chicken. Reduce the cooking time for the chicken masala to about 10-12 minutes to ensure the chicken remains tender and doesn't dry out. Bone-in chicken is traditionally preferred as it adds more flavor to the gravy.
Absolutely. The roasted spice and coconut masala paste can be prepared a day in advance and stored in an airtight container in the refrigerator. This can significantly reduce your preparation time on the day of cooking.