How to make Mopillah Biryani - South Indian Chicken Biryani.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Basmati Rice (बासमती चावल), Boneless Chicken (हड्डी रहित चिकन)

Cuisine : Kerala

Course : Rice

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Mopillah Biryani Recipe Card

Mopillah Biryani

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mopillah Biryani Recipe

  • Basmati Rice cooked 2 cups

  • Boneless Chicken 1 inch pieces 2 medium

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder (deghi mirch) 1 teaspoon

  • Coriander powder 1 teaspoon

  • Oil 2 tablespoons

  • Onions thinly sliced 3 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 2 tablespoons

  • Green chilli paste 1 tablespoon

  • Tomato thinly sliced 1 Big

  • Fennel seed (saunf) powder 1/4 teaspoon

  • Ghee 1/2 cup

  • Cashewnuts 15-20

  • Raisins 3-4 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh mint leaves chopped 2 tablespoons

  • Green cardamom powder 1/4 teaspoon

  • Clove powder 1/4 teaspoon


Step 1

Add salt, quarter teaspoon turmeric powder, half teaspoon red chilli powder and half teaspoon coriander powder to the chicken pieces and mix. Let them marinate for half an hour. Heat oil in a non-stick pan.

Step 2

Add onions and sauté for two to three minutes. Add ginger paste, garlic paste and green chilli paste and continue to sauté for a minute. Add tomato and sauté. Add the remaining coriander powder, turmeric powder, red chilli powder along with fennel powder and mix well. Add the marinated chicken pieces and mix well. Cover and cook till almost done.

Step 3

Heat two tablespoons ghee in another non-stick pan and sauté cashewnuts and raisins till golden. Spread a layer of half the rice in a deep non-stick pan. Sprinkle half the coriander and mint leaves, half the cashewnuts and raisins, half the green cardamom, clove and cinnamon powders. Drizzle a little ghee. Repeat the layers once. Sprinkle a little water. Cover and cook on low heat for fifteen to twenty minutes. Serve hot