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Manjali Biryani Recipe | Manjali Chicken Biryani Recipe | Variety Chicken Biryani Recipe with Video Recipe. Today I am sharing here with you the recipe of a variety chicken biryani, ie. Manjali chicken biryani. Manjali is a small town in Ernakulam district of kerala. Biryani and halwa are the popular food items in this place. In manjali, there is a biryani street. People who had this manjali biryani before, may get it’s flavor in their mouth, while hearing the word “manjali biryani”. In kerala, we have different varieties of biryanis like Kozhikode biryani, Thalassery Biryani etc. Flavor, preparation and serving of this biryani is different from other biryanis. When we prepare other dum biryanis, first we will layer meat masala and rice and then we will dum it, but this biryani is not a dum biryani. In this biryani we will cook rice and meat masala separately and we will serve it together. You can serve rice over masala, then it will look like a dum biryani. You can just serve it separately also. Chicken masala preparation of this biryani is different from other biryanis. We will add stock of the chicken while preparing the chicken masala. I think the main flavor of this biryani is coming from the stock that we are using in the masala. Last week it was our wedding anniversary. I thought to make some variety chicken biryani this time for our wedding anniversary. My search for a variety chicken biryani ended up in this manjali biryani. It’s taste was delicious. We loved the taste of this biryani. Try this recipe, if you want to make a variety chicken biryani. Let me know your feedback.
- Soak Jeerakasala rice/kaima rice in water for 30 minutes and drain well and keep it aside
- Marinate chicken with turmeric powder, chilli powder, salt to taste and lemon juice. Set it aside for 1 hour.
- Transfer the marinated chicken pieces into a thick bottomed pan. Add 3/4 cup water in it.
- Close it with a lid & cook the chicken till half done.
- Once chicken is half done, switch off flame.
- Take out the chicken pieces
- Transfer the chicken stock into a bowl and keep it aside.
- Heat ghee and oil in a pan.
- Add thinly sliced onion into it.
- Saute it until onion turns golden brown in color.
- Saute cashewnuts & raisins until it turns golden brown in color.
- Take it out into a bowl.
- Add oil into the same pan and heat it.
- Fry the half cooked chicken pieces until it’s cooked well & turns golden brown in color.
- Take out the fried chicken pieces.
- Add ginger garlic paste, green chilli, curry leaves and sliced onion into the pan.
- Saute it until onion turns golden brown in color.
- Add turmeric powder, coriander powder and Kashmiri chilli powder in it.
- Saute it until raw smell of powders goes off.
- Add chopped tomato and garam masala into it and mix well.
- Close it with a lid & cook until tomato pieces are cooked well.
- Once tomato pieces are cooked well add fried chicken pieces in it.
- Then add chicken stock in it.
- Add 1/2 cup water in it.
- Add salt to taste in it and mix well.
- Add lemon juice in it.
- Add coriander leaves and sugar in it and mix well.
- Cook it for 1 minute.
- Chicken masala is now ready.
- Heat 41/2 cup water in a deep kadai.
- Add cinnamon sticks, cardamom, cloves and caraway seeds, 2tbs ghee and salt to taste into water.
- Once it started to boil add jeerakasala rice/kaima rice in it.
- Mix it.
- Close it with lid & cook it in low flame until the rice is cooked well.
- Once rice is 3/4 th cooked add grated carrot in it and mix well.(If you like pineapple taste, then you can add some pineapple pieces also along with carrot)
- Close the lid and cook until rice is cooked well
- After 7-8 minutes rice will be ready
Video Recipe
Recipe Card
Manjali Biryani Recipe | Manjali Chicken Biryani Recipe | Variety Chicken Biryani Recipe
Course: Biryani Recipes, Chicken recipes4
servings20
minutes45
minutesIngredients
- For Chicken Marination
Chicken-1 kg
Turmeric Powder-1/2 tsp
Chilli Powder-1 tbs
Salt to taste
Lemon Juice-1/2 of a lemon
- For Chicken Masala
Ghee-2 tbs
Oil-2 tbs
Onion-3 (Thinly Sliced)
Ginger Garlic Paste-1 tbs
Green Chilli-1 (Chopped)
Curry Leaves
Big Onion-3, Sliced
Turmeric Powder-1/2 tsp
Coriander Powder-2 tsp
Kashmiri Redchilli Powder-1 tsp
Tomatoes-2 (Chopped)
Garam Masala-1 tsp
Salt to taste
Lemon Juice-1/2 of a lemon
Coriander Leaves-1/4 cup (Chopped)
Sugar-1/2 tsp
Oil for frying chicken pieces
- For Rice
Kaima Rice/Jeerakasala Rice-3 cup
Cinnamon Stick-2
Cardamom-4
Cloves-4
Caraway Seeds-1 tsp
Ghee-2 tbs
Salt to taste
Carrot-1(Grated)
- For Garnishing
Ghee
Onion-1, thinly sliced
Cashewnuts
Raisins
Directions
- Soak Jeerakasala rice/kaima rice in water for 30 minutes and drain well and keep it aside
- Marinate chicken with turmeric powder, chilli powder, salt to taste and lemon juice. Set it aside for 1 hour.
- Transfer the marinated chicken pieces into a thick bottomed pan. Add 3/4 cup water in it.
- Close it with a lid u0026 cook the chicken till half done.
- Once chicken is half done, switch off flame.
- Take out the chicken pieces
- Transfer the chicken stock into a bowl and keep it aside.
- Heat ghee and oil in a pan.
- Add thinly sliced onion into it.
- Saute it until onion turns golden brown in color.
- Saute cashewnuts u0026 raisins until it turns golden brown in color.
- Take it out into a bowl.
- Add oil into the same pan and heat it.
- Fry the half cooked chicken pieces until it’s cooked well u0026 turns golden brown in color.
- Take out the fried chicken pieces.
- Add ginger garlic paste, green chilli, curry leaves and sliced onion into the pan.
- Saute it until onion turns golden brown in color.
- Add turmeric powder, coriander powder and Kashmiri chilli powder in it.
- Saute it until raw smell of powders goes off.
- Add chopped tomato and garam masala into it and mix well.
- Close it with a lid u0026 cook until tomato pieces are cooked well.
- Once tomato pieces are cooked well add fried chicken pieces in it.
- Then add chicken stock in it.
- Add 1/2 cup water in it.
- Add salt to taste in it and mix well.
- Add lemon juice in it.
- Add coriander leaves and sugar in it and mix well.
- Cook it for 1 minute.
- Chicken masala is now ready.
- Heat 41/2 cup water in a deep kadai.
- Add cinnamon sticks, cardamom, cloves and caraway seeds, 2tbs ghee and salt to taste into water.
- Once it started to boil add jeerakasala rice/kaima rice in it.
- Mix it.
- Close it with lid u0026 cook it in low flame until the rice is cooked well.
- Once rice is 3/4 th cooked add grated carrot in it and mix well.(If you like pineapple taste, then you can add some pineapple pieces also along with carrot)
- Close the lid and cook until rice is cooked well
- After 7-8 minutes rice will be ready
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