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?

8. 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 Mint 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 814 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: 8 servings
Cuisine: Indian, Mangalorean
Ingredients: 2 inch Cinnamon; 2 tbsp Fennel Seeds; 2 tbsp Coriander Seeds; 2 tbsp Cumin; 1 cup Coconut; ¼ cup Cashew (full); 6 Cloves; 6 Green Cardamom; 2 Star Anise; 8 Green Chilli; ¾ cup Water; ½ cup Mint Leaves; ½ cup Coriander Leaves; 2 inch Ginger; 10 cloves Garlic; 1 kg Chicken; 1 tbsp Salt; 6 cup Water; 3 Bay Leaves; 1 tbsp Salt; 1 tbsp Ghee; 6 tbsp Sunflower 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; ¼ cup Water; 4 cup Basmati Rice

Non-veg · Biryani & Pulao, Rice dishes

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

Total45 min

Prep15 min

Cook30 min

Serves8

Per serving814 cal

Spicemedium

Good for: Ramzan, Bakrid, Party

Cook along

12 steps, each one filmed

A short video for every step, so your hands never have to leave the pan.

Start cooking

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

Ingredients

27 items

Cooking for8 servings

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

Contains: milk, cashew or other tree nuts.

Nutrition

One serving, and the whole batch of 8. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per serving	All 8
Energy	814kcal	6512kcal
Protein	38g	304g
Carbohydrate	96g	769g
Fat	33g	263g
Fibre	7.6g	61g
Sugar	5.4g	43g

Cookd masalas for chicken

Method

1
Wash and soak the rice for 20 mins.
Basmati Rice
2
Dry roast the spices until aromatic.
CinnamonFennel SeedsCoriander SeedsCuminClovesGreen CardamomStar Anise
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.
CoconutCashew (full)Green ChilliWaterMint LeavesCoriander LeavesGingerGarlic
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.
WaterBay LeavesSaltGheeCoconut Milk
7
For the gravy, heat oil in a pot and add the onions. Saute until golden brown.
Sunflower 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?: 8. 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 Mint 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 814 a serving. The full nutrition table is on this page, per serving and for the whole batch.