How long does Mangalore Biryani take?

45 minutes from start to finish. That is 15 minutes of preparation and 30 minutes of cooking.

How many people does Mangalore Biryani serve?

9. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Mangalore Biryani spicy?

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Mangalore Biryani?

1 kg Chicken, 4 cup Basmati Rice, ½ cup Coconut Milk, 1 cup Coconut, ¼ cup Cashew (full), ½ cup Coriander Leaves, and a few more listed on this page.

Do I need a pressure cooker for Mangalore Biryani?

No, it is cooked in an open pot.

How many calories are in Mangalore Biryani?

About 723 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Mangalore BiryaniCook

Mangalore Biryani

Name: Mangalore Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9 servings
Cuisine: Indian, Mangalorean
Ingredients: 4 cup Basmati Rice; 2 inch Cinnamon; 6 Cloves; 6 Green Cardamom; 2 tbsp Fennel Seeds; 2 tbsp Coriander Seeds; 2 Star Anise; 2 tbsp Cumin; 1 cup Coconut; 2 inch Ginger; 8 Green Chilli; 10 cloves Garlic; ¾ cup Water; ¼ cup Cashew (full); ½ cup Coriander Leaves; ½ cup Mint Leaves; 1 kg Chicken; 1 tbsp Salt; 6 cup Water; 1 tbsp Salt; 1 tbsp Ghee; 3 Bay Leaves; ½ cup Coconut Milk; 6 tbsp Oil; 4 Onion, Thinly Sliced; 4 Tomato, Finely Chopped; 1 cup Water; 10 Cashew (half); 2 tbsp Mint Leaves, Roughly Chopped; 2 tbsp Coriander Leaves, Roughly Chopped

45 min
medium
Serves 9

Prep 15 min · Cook 30 min

Start cooking

12 steps, each one filmed. A short video for every step, so your hands never have to leave the pan.

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Also known as mangalorean biryani · Non-veg · Biryani & Pulao, Rice dishes

Biryani & Pulao Rice dishes One-pot meals Gluten-free

Mangalore biryani: chicken in a coconut, cashew and mint paste, layered with coconut milk rice. Medium-spicy, serves 8, 45 minutes plus marinating, video.

Good for: Ramzan, Bakrid, Party

Ingredients

27 items

9 people

Basmati Rice4 cup
Cinnamon2 inch
Cloves6
Green Cardamom6
Fennel Seeds2 tbsp
Coriander Seeds2 tbsp
Star Anise2
Cumin2 tbsp
Coconut1 cup
Ginger2 inch
Green Chilli8
Garlic10 cloves
Water8 cup
Cashew (full)¼ cup
Coriander Leaves½ cup
Mint Leaves½ cup
Chicken1 kg
Salt2 tbsp
Ghee1 tbsp
Bay Leaves3
Coconut Milk½ cup
Oil6 tbsp
Onion, Thinly Sliced4
Tomato, Finely Chopped4
Cashew (half)10
Mint Leaves, Roughly Chopped2 tbsp
Coriander Leaves, Roughly Chopped2 tbsp

Contains: milk, cashew or other tree nuts.

Nutrition

Per 1 person, and for all 9 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 9 people
Energy	723kcal	6507kcal
Protein	34g	304g
Carbohydrate	85g	768g
Fat	29g	264g
Fibre	6.7g	60g
Sugar	4.8g	43g

Cookd masalas for chicken

Method

1
Wash and soak the rice for 20 mins.
Basmati Rice
2
Dry roast the spices until aromatic.
CinnamonClovesGreen CardamomFennel SeedsCoriander SeedsStar AniseCumin
3
Add to a mixer grinder and blend to a fine powder. Reserve 1 tsp separately.
4
Grind the coconut to a fine paste with the ginger, green chillies and garlic with ¾ cup of water. Add the cashew nuts and grind fine. Add the coriander and mint and blend to a smooth paste.
CoconutGingerGreen ChilliGarlicWaterCashew (full)Coriander LeavesMint Leaves
5
To the chicken, add this paste, salt and the powdered spices. Marinate the chicken for a minimum of 30 mins.
ChickenSalt
6
Cook the rice with 6 Cups of water, salt,1 tbsp ghee, bay leaves and the coconut milk until 80% done by dum method- boil the rice until the level of rice and liquid are equal. Cover and cook for 10 mins. Fluff up the rice.
WaterSaltGheeBay LeavesCoconut Milk
7
For the gravy, heat oil in a pot and add the onions. Saute until golden brown.
OilOnion
8
Add tomatoes and cook until soft.
Tomato
9
Add the marinated chicken and cook for 15 mins, covered and simmering. Remove some of the chicken pieces for layering.
Water
10
Add half the rice, the chicken pieces and the remaining rice. Top with cashew nuts, reserved masala powder, chopped mint and coriander.
Cashew (half)Mint LeavesCoriander Leaves
11
Sprinkle ¼ Cup of water on top.
Water
12
Cover and keep on a high flame for 2 mins and simmer for 12 mins.

Before you start

How long does Mangalore Biryani take?: 45 minutes from start to finish. That is 15 minutes of preparation and 30 minutes of cooking.
How many people does Mangalore Biryani serve?: 9. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Mangalore Biryani vegetarian?: No, it contains meat or fish.
Is Mangalore Biryani spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Mangalore Biryani?: 1 kg Chicken, 4 cup Basmati Rice, ½ cup Coconut Milk, 1 cup Coconut, ¼ cup Cashew (full), ½ cup Coriander Leaves, and a few more listed on this page.
Do I need a pressure cooker for Mangalore Biryani?: No, it is cooked in an open pot.
How many calories are in Mangalore Biryani?: About 723 a serving. The full nutrition table is on this page, per serving and for the whole batch.