Mangalorean Biryani
Mangalorean Muslim-style biryani with coconut milk and local spices. Distinct from Hyderabadi — uses thin basmati, no saffron.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Milk — 100 g (whole)
- chicken — 500 g (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- salt (optional) (whole)
- Coconut — 100 g (chopped)
- Saffron — 100 g (ground)
- Basmati Rice — 500 g (ground)
- onion — 250 g
- coriander powder — 1 tsp (ground)
- Curd — 100 g
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Wash and soak the basmati rice in water for 20 minutes, then drain.
- Clean the chicken pieces and marinate with turmeric powder, red chilli powder, coriander powder, curd and salt. Set aside for 20 minutes.
- Heat coconut oil in a heavy-bottomed pot and add the sliced onions. Fry until golden brown and fragrant.
- Add the marinated chicken to the pot and cook on medium flame until the chicken is nearly cooked and the masala coats it well.
- Grate or grind the coconut into a smooth paste with a little water and stir it into the chicken along with the milk. Simmer gently until the gravy thickens slightly and the chicken is fully cooked.
- In a separate pot, boil the soaked rice in salted water with a pinch of saffron soaked in warm milk, cooking until the rice is 70 percent done, then drain.
- Layer the partially cooked rice over the chicken masala in the pot, cover tightly and cook on very low flame for 15 minutes so the rice finishes cooking in the steam and takes on the chicken flavours and saffron aroma.
- Open the lid and gently mix the rice and chicken together without breaking the rice grains.
- Garnish with chopped coriander leaves and serve hot.
Common questions
- What is ಮಂಗಲೌರ ಬಿರಯಾನೀ in English?
- ಮಂಗಲೌರ ಬಿರಯಾನೀ is written Mangalorean Biryani in English.
- How many calories in one plate of Mangalorean Biryani?
- 496 kcal per plate.
- How much cooking time?
- 85 min — 40 min prep, 45 min cooking.