Malabar Chicken Biryani
Fragrant one-pot rice and chicken layered with coconut, ginger, and warm spices. Cooked together until the rice absorbs all the flavors and the chicken turns tender and golden.
- Total time
- 55 min
- Servings
- 4
- Calories
- 585
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 2 cups basmati rice
- 2 large onions, sliced thin
- 2 tbsp ginger-garlic paste
- 1 cup coconut milk
- ½ cup yogurt
- 1 tsp whole spices (cinnamon, cardamom, cloves, bay leaf)
- ½ tsp cumin seeds
- 1 to taste salt and black pepper to taste
- 3 tbsp ghee or oil
Instructions
- 1
Rinse basmati rice under cold water until water runs clear, ~90 seconds.
- 2
Cut chicken thighs into 2-inch pieces. Season with salt, pepper, and ginger-garlic paste.
- 3
Stir yogurt into the seasoned chicken. Let sit 10 minutes.
- 4
Heat ghee in a large heavy-bottomed pot over medium-high. Add cumin seeds and whole spices.
- 5
Once fragrant, ~30 seconds, add half the sliced onions and fry until golden, ~6 minutes.
- 6
Add yogurt-marinated chicken. Stir and cook 5 minutes without browning.
- 7
Add rinsed rice and stir gently to coat with ghee, ~2 minutes.
- 8
Pour in coconut milk and 1.5 cups water. Stir once. Bring to a boil.
- 9
Reduce heat to low. Layer remaining raw onions on top. Cover tightly with foil then lid.
- 10
Cook 25 minutes without lifting the lid. Rice should be tender and liquid absorbed.
- 11
Remove from heat. Let rest covered 5 minutes. Fluff gently with a fork.
- 12
Serve hot directly from the pot or transfer to a platter.
Tools you’ll need
- large heavy-bottomed pot with tight-fitting lid
- aluminum foil
- fine-mesh strainer
- fork
- knife and cutting board
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