Abida Rasheed Malabar Chicken Biriyani Recipe

If you love Kerala-style biriyani, this Malabar Chicken Biriyani (Thalassery style) is a subtly spiced, fragrant biriyani made with kaima rice, tender chicken, fried onions, ghee, and Abida Rasheed’s signature biriyani masala. It is perfect for festive gatherings, special family lunches, and weekends when you want an authentic Malabar feast at home.

Ingredients:

For the Chicken Masala:

  • 1–1.5 kg chicken, cut into small biriyani pieces (around 15 pieces)
  • 2–3 tbsp cooking oil (rice bran or any neutral oil)
  • 1 tbsp ghee
  • 2 cups onions, thinly sliced
  • 70–80 g ginger, garlic, and green chillies (crushed together)
  • 2–3 medium tomatoes, roughly chopped
  • 1–1.5 cups curd (medium sour)
  • Rock salt, to taste
  • Juice of 1–1.5 lemons
  • Abida Rasheed’s Special Biriyani Masala (total about 1–1.5 tsp, used in two stages)
  • A handful of fresh coriander leaves

For Fried Onions (Brista):

  • 2 cups onions, finely sliced
  • 2 cups oil (for deep frying)
  • ½ cup ghee (to enrich the frying oil)

For the Ghee Rice:

  • 3 cups kaima rice / jeerakasala rice (washed and well drained; do not soak)
  • Flavoured oil from frying onions (reused)
  • 2–3 tbsp ghee
  • 1 small onion, sliced
  • Whole spices: cardamom, cloves, cinnamon, bay leaf (as preferred)
  • 6 cups hot water (for 3 cups rice; 1:2 ratio)
  • Rock salt, to taste
  • 2–3 green chillies (optional)
  • 3–4 cloves garlic, lightly crushed (optional)
  • A few coriander leaves

For Layering & Dum:

  • Prepared chicken masala
  • Cooked ghee rice
  • Fried onions (reserved)
  • Cashew nuts and raisins, lightly fried in ghee (optional)
  • Abida Rasheed’s Special Biriyani Masala (a small pinch over the rice layer)
  • Fresh coriander leaves
  • Rose water or saffron mixed in lemon juice (optional)
  • Foil or dough (atta/maida) for sealing the pot

Procedure:

1. Prepare the Chicken Masala

  1. Heat a thick-bottomed, wide vessel (traditionally a silver-coated copper uruli) and add the cooking oil and 1 tbsp ghee.
  2. Add 2 cups thinly sliced onions and sauté on medium heat until they turn soft and translucent. Take your time so the onions almost melt into the gravy later.
  3. Add the chicken pieces and cook, stirring, until the pink colour changes to white.
  4. Season with rock salt at this stage and mix well so the salt goes deep into the meat.
  5. Crush ginger, garlic, and green chillies together, add to the chicken, and sauté until the raw smell disappears and a deeper aroma develops.
  6. Add chopped tomatoes and sauté briefly.
  7. Pour in the curd, mix thoroughly, cover, and cook. The onion, tomato, and curd will release enough moisture to cook the chicken. Cook until the chicken is tender and the gravy slightly thickens.

2. Fry the Onions (Brista)

  1. While the chicken cooks, heat about 2 cups oil in another pan and add ½ cup ghee.
  2. Add the finely sliced onions and fry on medium heat, stirring continuously so they colour evenly.
  3. When the onions turn a uniform golden brown (not dark brown), remove quickly with a slotted spoon and spread on a plate to stay crisp. Reserve the flavoured oil for cooking the rice.

3. Finish the Chicken Masala

  1. Once the chicken is cooked and the gravy has reduced slightly, add most of the fried onions into the chicken, keeping some aside for layering and garnish.
  2. Mix gently until the gravy turns a light golden colour and coats the chicken pieces.
  3. Taste and adjust salt, then add lemon juice to brighten the flavour.
  4. Add a small three-finger pinch of Abida Rasheed’s Special Biriyani Masala and mix well.
  5. Switch off the heat and finish with a generous handful of fresh coriander leaves. Do not cook after adding the coriander; just cover and keep aside.

4. Cook the Ghee Rice

  1. Wash the kaima/jeerakasala rice well and drain completely; do not soak.
  2. In a thick-bottomed pan, add some of the reserved flavoured oil from frying onions plus 2–3 tbsp ghee.
  3. Add sliced onion and whole spices and sauté briefly, without letting the onion brown.
  4. Add the drained rice directly into the hot fat and gently fry until the grains feel light and coated, giving a nutty aroma.
  5. Add rock salt and 6 cups of hot water (for 3 cups rice).
  6. If using, add slit green chillies, crushed garlic, and a few coriander leaves for extra aroma.
  7. Cook on high heat until most of the water is absorbed and small holes appear on the surface.
  8. Gently turn the rice from bottom to top once, reduce the flame to low, cover tightly, and cook for 2–3 minutes.
  9. Switch off the heat and let the rice rest covered for about 10 minutes so the inner part of each grain cooks with the trapped steam.

5. Layer and Dum the Biriyani

  1. Place the vessel with the chicken masala back on a very low flame. The masala should be hot but not burning.
  2. Spread the chicken masala evenly as the bottom layer.
  3. Fluff the ghee rice gently with a fork or flat spoon and spread a layer of rice over the chicken.
  4. Sprinkle fried onions, fried cashews and raisins (if using), a pinch of the Special Biriyani Masala, and some fresh coriander leaves over the rice.
  5. If you have more rice and masala, repeat the layers, ending with a rice layer on top.
  6. Sprinkle a little rose water or saffron mixed with lemon juice over the top for aroma and a light golden tint (optional but beautiful).
  7. Seal the vessel tightly with foil or dough and place a heavy lid on top to trap the steam.
  8. Keep on a very low flame (you can place the pot on a dosa tawa to diffuse the heat) for about 10–15 minutes to create the dum.
  9. Switch off the heat and let it rest for a few minutes before opening. Gently fluff from the sides, taking both rice and chicken in each serving.

Best enjoyed as a complete meal on its own, without too many starters, so you can fully savour the fragrance and flavour of the biriyani.

Watch the Recipe Video:

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