Green Biriyani / “Malliyella” Biriyani
“Malliyella” means coriander leaves in Malayalam. This is one of the easiest biriyani with no compromise on taste. This doesn’t require cutting and sautéing of onions or marinating the chicken. The recipe was given to me by my sister’s friend. I am sure whoever tries this recipe will be hooked.
1 ½ tsp cumin seeds
1 pc cinnamon (2 -3 inch)
2 pieces mace
4-5 whole dry red chilies (deseeded for less heat)
½ tsp whole black pepper (optional)
1 pod garlic cloves
1 2” piece ginger
1-2 green chilies (optional)
4 stem mint leaves (leaves only)
1 bunch coriander leaves chopped (approx. 2 cups packed)
1.2 kilo – 1.5 kilo chicken cut into pieces
1 tsp turmeric powder
5 tbsp oil
2 cups basmati rice
4 cups water (Depending on rice, I sometimes use 1 ½ cups water for each cup of rice)
2 tbsp oil (1 tbsp oil for every 1 cup of rice)
4-5 tbsp masala mixture (see method below)
Add first seven “to grind” ingredients in a mixie bowl and grind finely.
Then add chopped garlic, ginger, green chilies, mint, coriander leaves and 3-4 tbsp water and grind to a smooth paste. Add few more tbsp water only if required.
Heat oil in a big pan and pour this paste into it.
Saute on medium heat till all water evaporates and mixture becomes very dark and almost dry.
Add 1 cup of water and turmeric powder. Keep aside 4 -5 tbsp of this mixture in a small bowl. (for rice)
Add chicken pieces and salt and cook covered on medium flame. When the chicken is cooked, take off the flame. The gravy should be very thick and coating the chicken pieces.
To cook rice:
In a large pan add the reserved 4-5 tbsp green mixture, boiling water and oil.
Add rice and season with salt.
When it boils, lower the flame (there should be slow simmer) and cook covered for 10 minutes.
Don’t open and stir often. After 10 minutes, stir and check the water level.
If there is more water (very unlikely) cook for 3-5 minutes more and take off fire.
Layer the rice and chicken alternately in a serving dish. Sprinkle fried onions, cashewnuts and raisins if you wish.
Cover with aluminium foil and bake for 15 mins in preheated oven at 160 degrees. Alternately, layer in a pan and place on the stovetop on the lowest flame for 15 mins.
Serve with yogurt raita and papad.
The green mixture should be sautéed well on medium flame. Don’t let it burn.
I don’t usually soak rice or saute in oil before cooking, but it is recommended if you have the time.