Malabar Dum Chicken Biriyani

Malabar Dum Chicken Biriyani

My love for Biriyani will never end.... At last i got the actual recipe so thought of sharing with u guys plzz do try..

Rasmi Viju


  1. 4 Tablespoons ghee
  2. 4 Tablespoons oil
  3. 5 onion sliced
  4. 500 Grams chicken
  5. 2 Tomato
  6. 2 Tablespoons ginger
  7. 2 Tablespoons garlic
  8. 2 Tablespoons Greenchillies
  9. 1 Bunch mint Leaf
  10. To Taste salt
  11. 1/4 Cup water
  12. Bista (3/4 of fried onion)
  13. 2 Tablespoons lime Juice
  14. 1/2 Bunch Corainder leaves
  15. 2 Teaspoons masala Biriyani
  16. To Taste salt
  17. 2 Tablespoons oil
  18. 2 Cups Basmathi Rice jeerakashala /
  19. 2 Tablespoons ghee
  20. 2 Cardamom
  21. 1 Cinnamon
  22. 5 clove
  23. To Taste salt
  24. 4 Cups water
  25. 100 Grams Maida
  26. water
  27. 100 Grams Cashew
  28. 100 Grams Raisin
  29. Bista (rest of the fried onion)
  30. 4 Tablespoons Coriander leaves
  31. 1 Teaspoon garam masala
  32. 2 Teaspoons ghee
  33. 4 Tablespoons Saffron milk
  34. 2 Cardamom
  35. 5 clove
  36. 1 Cinnamon
  37. Pinch Nutmeg
  38. 1/4 Teaspoon mace
  39. 1 Teaspoon sauf
  40. 1 Teaspoon Jeera
  41. 1 Teaspoon Pepper
  42. 1/2 Teaspoon jeera shahi


120 mins
  1. Add Photo

    Wash and clean the chicken pieces.Wash and drain Jeerakashala rice(u can also use basmathi rice, jeerakashala rice is used in malabar Biryani preparation as the rice itself has a special flavour).

  2. Add Photo

    Heat oil and ghee in a kadai. Deep fry the onions until golden brown (also known as bista). In the remaining oil fry the cashew nut and raisins.

  3. Add Photo

    Heat a deep heavy bottom dish. Add the chopped tomatoes and cook.Once the tomatoes start softening add the crushed ginger, garlic and green chilies and stir.

  4. Add Photo

    When the raw smell fades add the cleaned chicken pieces and mix well. Add salt and chopped mint leaves. Cover and cook.

  5. Add Photo

    When the chicken is half done, add 3/4 of the fried onions,the spice powder (Biriyani masala is something you get at every local store if not roast and grind spices given under the biriyani masala ingredients).

  6. Add Photo

    Add lemon juice and chopped coriander leaves and stir well. Let it simmer until the gravy thickens. Turn off the stove.

  7. Add Photo

    Keep a pan on the stove and add ghee. Add the drained rice and fry for few minutes. Add salt and and water (ration :1 cup rice =2 cup water) to the rice.

  8. Add Photo

    Add the whole spices and lemon juice to the water, bring the flame to a simmer, lid the pan and cook till all the water is absorbed and the rice is cooked. This will take about 5 mintues then turn of the stove and let it rest for 10 mints.

  9. Add Photo

    Add few saffron strands to 3 tablespoons of warm milk.

  10. Add Photo

    Dum procedure :-Spread 1/2 of the rice evenly over the chicken curry.Sprinkle some garam masala, fried onions,coriander leaves, cashews and raisins over it and also some the saffron milk. Spread the remaining rice and sprinkle the left over toppings.

  11. Add Photo

    Make a dough out of maida (like what u do for chappathi). Close the vessel and seal the edges of the lid with this dough,with no air passage.

  12. Add Photo

    Leave it on the gas stove on low flame.Traditionally u put coal on top of then biriyani vessel as heat has to come from both sides. I didn't have that option so i boiled some water and kept the hot vessel on top. Do this for almost 20 mints..

  13. Add Photo

    Open the lid and combine well.Yummy Malabar biriyani is ready to serve. For best taste serve it with coconut chammanthi, pappadam and dates pickle.

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