Moppilah Biryani

Ingredients list for Moppilah Biryani

• 1 1/2 cup Basmati rice soaked
• 2 medium Chicken breasts 1 inch pieces
• 1/2 teaspoon Red chilli powder (deghi mirch)
• 1/2 teaspoon Coriander powder
• 1/4 teaspoon Turmeric powder
• to taste Salt
• 1/2 cup Ghee
• 15-20 Cashewnuts
• 3-4 tablespoons Raisins
• 3 medium Onions thinly sliced
• 1 big Tomato thinly sliced
• 2 tablespoons Garlic paste
• 1 tablespoon Ginger paste

Method

1. Marinate chicken with red chilli powder, coriander powder, turmeric powder and salt. Keep aside for half an hour.
2. Heat half the ghee in a heavy bottom pan. Fry cashewnuts and raisins. drain and keep aside.
3. In the same ghee, sauté onion till it turns light brown. Add tomato, ginger paste, garlic paste, green chilli paste and half of all powder masalas. Mix well.
4. Add marinated chicken pieces and cook till half done. Do not overcook. Keep aside.
5. Boil six cups of water add salt to it. Cook rice till three fourth done. Drain and keep aside.
6. Preheat the oven at 120º C. Take one ovenproof dish, spread one third portion of rice in the dish. Spread half the chicken along with gravy. Sprinkle half the coriander leaves and mint leaves.
7. Sprinkle half of remaining powder masalas. Add half of the fried cashewnuts and raisins. Repeat these layers once.
8. Finally top it all with the remaining rice. Dab remaining ghee on rice, cover with tight lid. Bake for fifteen to twenty minutes. Serve hot.

Nutrition Info