Green Biriyani / “Malliyella” Biriyani

Green Biriyani

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.

To grind:
1 ½ tsp cumin seeds
3 cardamoms
2 cloves
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

For rice:
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.

Green Biriyani 1

Saute on medium heat till all water evaporates and mixture becomes very dark and almost dry.

Green Biriyani 2

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.

Green Biriyani 3

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.


Chicken Biryani

Chicken Biryani 2

After writing the recipe down, even I was thinking oh my…such a long recipe!! Trust me; it’s a very easy preparation. Just read through the whole method and you will see. See notes too.

Chicken Biryani

For rice:
2 cups basmati /jeera rice
4 cups boiling water
5 small cardamoms
3 cloves
4 nos. 2” piece cinnamon
1 bay leaf
3 pcs mace (whole)
2 springs coriander leaves (whole)
2 springs mint leaves (whole)
2 tbsp oil

For Chicken: marinate chicken with the below for minimum 1 hour or overnight
1 whole chicken cut into big pieces
½ cup yogurt
1-2 tsp red chili powder
½ tsp turmeric powder
1 tsp garam masala
Salt to taste

For masala:
2 large onions sliced
3 tbsp ginger/garlic paste (I make ginger garlic paste with the ratio 1:2)
2-3 green chilies
3 cardamoms
2 cloves
2 nos. 2” pc cinnamon
1 cup coriander leaves chopped
½ cup mint leaves chopped

For garnish: handful of
Fried onions

Chicken Biryani

Wash rice.
Add oil to a large pan. Add cinnamon, bay leaf, cloves, cardamom, mace.
When it starts to crackle, add water, rice, coriander leaves, mint leaves and salt. The water should be salty to taste.
When bubbles start to appear, close the lid tightly and lower the flame to low. (Not lowest, but less than medium) Don’t open until 10 minutes is completely over.
Open the lid and give the rice a gentle stir, if there is any little water left, (which is very unlikely) cover and cook for 5 minutes more and take off the flame. Don’t stir the rice too much as this will result in sticky rice. Fluff with a fork and discard mint, coriander and the whole spices.

In another pan, heat oil and add the whole spices for masala.
Add onions and saute till almost brown.
Add ginger/garlic paste and green chilies. Keep medium flame and stir till the raw smell goes.
Add a handful of chopped coriander and mint leaves and mix well.
Add marinated chicken pieces along with the marinade. Stir on high flame for few minutes.
Cook on medium flame till chicken is fully cooked and the gravy is thick. Check salt and take off fire.

In a large serving dish, spread some rice. Sprinkle coriander leaves, mint leaves and some fried onions. (Sprinkle dollops of ghee in 3-4 places –optional) Spread chicken pieces on top and layer rice again. Do 2 such layers. Cover with aluminium foil and bake for 10 mins in a preheated oven at 150 degree Celsius. Alternately, layer the rice and chicken in a vessel and place on stove top on low flame for 10-15 mins.
Serve with raita, papad and pickle.

I have used oil for cooking here, but ghee is preferable.
Few things are optional like soaking the rice and frying in oil before adding water. I don’t do either.
Fry extra onions for garnish and store some in the refrigerator, Few sprinkles of fried onions on many foods will change the smell and appearance.

Chicken Biryani 1