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
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Open the appInstructions
Step 1
Rinse basmati rice under cold water until water runs clear, ~90 seconds.
Step 2
Cut chicken thighs into 2-inch pieces. Season with salt, pepper, and ginger-garlic paste.
Step 3
Stir yogurt into the seasoned chicken. Let sit 10 minutes.
Step 4
Heat ghee in a large heavy-bottomed pot over medium-high. Add cumin seeds and whole spices.
Step 5
Once fragrant, ~30 seconds, add half the sliced onions and fry until golden, ~6 minutes.
Step 6
Add yogurt-marinated chicken. Stir and cook 5 minutes without browning.
Step 7
Add rinsed rice and stir gently to coat with ghee, ~2 minutes.
Step 8
Pour in coconut milk and 1.5 cups water. Stir once. Bring to a boil.
Step 9
Reduce heat to low. Layer remaining raw onions on top. Cover tightly with foil then lid.
Step 10
Cook 25 minutes without lifting the lid. Rice should be tender and liquid absorbed.
Step 11
Remove from heat. Let rest covered 5 minutes. Fluff gently with a fork.
Step 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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