The Masterpiece of Malabar
At Green Plate Restaurants, our Chicken Biriyani is a testament to the intricate art of spice blending. We source our spices directly from the growers in Northern Kerala, ensuring that the mace, star anise, and cinnamon are of the highest quality. The chicken is marinated for 24 hours in a mixture of yogurt, green chili paste, and our secret "Garam Masala" blend. Unlike other Biriyanis that rely on heavy grease, the Malabar style is known for its subtle balance and aromatic depth. We use the short-grain Kaima rice, which is roasted in pure cow ghee before being layered with the chicken masala. The pot is then sealed with a thick dough (the Dum) and cooked over slow-burning coals. This process allows the rice to absorb all the flavors of the meat and spices while remaining separate and fluffy. Topped with golden fried onions, raisins, and cashew nuts, every spoonful of our Biriyani is a journey to the coastal spice markets of ancient India. We serve it with a traditional sweet-and-sour date pickle and a cool mint raitha to provide the perfect contrast to the warm spices.