Malabar Chicken Biryani
Malabar Chicken Biryani
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- 1 pack of The Spice Tailor Malabar Biryani (rice included)
- 1 tbsp vegetable oil
- 3 large chicken thigh fillets, excess fat trimmed off and cut into generous sized pieces
- 1 tbsp cashew nuts
- 2 tsp raisins
- A pinch of saffron (optional)
- 4 tbsp milk (optional)
- Crispy fried onions (optional)
- Freshly chopped coriander to garnish
- Heat the oil in a frying pan, add the cashews and raisins and cook until golden and puffed up respectively. Spoon out of the oil and place on kitchen roll.
- Add the spices from the whole spice sachet into the pan and sizzle for 20 seconds. Add the chicken and brown for 2-3 minutes.
- Add the contents of the base and main sauce from the pouches and bring to a simmer. Cook until the chicken is cooked through, another 5-6 minutes or so.
- Massage the rice in the pouch to break up any lumps.Layer the rice evenly on top of the ‘curry’ and spoon over the cashews, raisins and saffron milk (if using).
- Cover and steam over the lowest heat for 5 minutes to allow the flavours to infuse.
- Serve as it is or garnished with the crispy onions and coriander.
- 1 pack of The Spice Tailor Malabar Biryani (rice included)
- 1 tbsp vegetable oil
- 3 large chicken thigh fillets, excess fat trimmed off and cut into generous sized pieces
- 1 tbsp cashew nuts
- 2 tsp raisins
- A pinch of saffron (optional)
- 4 tbsp milk (optional)
- Crispy fried onions (optional)
- Freshly chopped coriander to garnish
- Heat the oil in a frying pan, add the cashews and raisins and cook until golden and puffed up respectively. Spoon out of the oil and place on kitchen roll.
- Add the spices from the whole spice sachet into the pan and sizzle for 20 seconds. Add the chicken and brown for 2-3 minutes.
- Add the contents of the base and main sauce from the pouches and bring to a simmer. Cook until the chicken is cooked through, another 5-6 minutes or so.
- Massage the rice in the pouch to break up any lumps.Layer the rice evenly on top of the ‘curry’ and spoon over the cashews, raisins and saffron milk (if using).
- Cover and steam over the lowest heat for 5 minutes to allow the flavours to infuse.
- Serve as it is or garnished with the crispy onions and coriander.
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Inspired by the costal flavours of the Malabar region and traced back to dishes made by Muslim and Arab traders who settled here, this Biryani is mild in heat but aromatic and complex in flavour. Favoured local spices are interwoven with rich tomatoes and tempered with white poppy seeds and coconut. This dish is truly something special. An exciting and flavour-packed dish that might seem new but is soon loved by everyone.
Our Biryanis contain 3 pouches - a spiced and cooked Basmati rice, a cook-in sauce and dried, whole spices. These convenient kits are easy to use and take as little as 15 minutes to prepare. Just fry the spices, add your protein or vegetables and cook-in sauce and, once cooked, top with the rice and steam on the hob.
