How to make Moppilah Biryani -

A deliciously flavourful chicken biryani cooked the Kerala way

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Chicken breasts (चिकन ब्रेस्ट )

Cuisine : Kerala

Course : Rice

advertisement

For more recipes related to Moppilah Biryani checkout Vegetable Hyderabadi Biryani, Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani . You can also find more Rice recipes like Multigrain Pulao Til Gur Chawal Bean Vegetable Rice Couscous Makai Pulao

Moppilah Biryani

Moppilah Biryani Recipe Card

Print

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Moppilah Biryani Recipe

  • Basmati rice soaked 1 1/2 cup

  • Chicken breasts 1 inch pieces 2 medium

  • Red chilli powder (deghi mirch) 1/2 teaspoon

  • Coriander powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Ghee 1/2 cup

  • Cashewnuts 15-20

  • Raisins 3-4 tablespoons

  • Onions thinly sliced 3 medium

  • Tomato thinly sliced 1 big

  • Garlic paste 2 tablespoons

  • Ginger paste 1 tablespoon

  • Green chilli paste 1 tablespoon

  • Cinnamon powder 1/4 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • Clove powder 1/4 teaspoon

  • Aniseed (saunf) powder 1/4 teaspoon

  • Caraway seed (shahi jeera) powder 1/4 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh mint leaves chopped 2 tablespoons

Method

Step 1

Marinate chicken with red chilli powder, coriander powder, turmeric powder and salt. Keep aside for half an hour.

Step 2

Heat half the ghee in a heavy bottom pan. Fry cashewnuts and raisins. drain and keep aside.

Step 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.

Step 4

Add marinated chicken pieces and cook till half done. Do not overcook. Keep aside.

Step 5

Boil six cups of water add salt to it. Cook rice till three fourth done. Drain and keep aside.

Step 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.

Step 7

Sprinkle half of remaining powder masalas. Add half of the fried cashewnuts and raisins. Repeat these layers once.

Step 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.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.