Kukulhu Biriyani

This is a Maldivian version of biriyani made completely from scratch. While it does have a few steps, the end result is a fragrant and flavourful dish that is well worth the effort, especially for family gatherings and special occasions that call for a good biriyani.

For our recipe, we have used Zeeba Classic Basmati Rice - Aged Rice provided to us by one of our partners, Pyramid. This aged basmati rice is known for its long grains and delicate aroma. Unlike regular rice, aged basmati contains less moisture, allowing the grains to stay separate, firm, and fluffy after cooking rather than becoming soft or sticky. This makes it particularly well suited for dishes such as biriyani, pulao, and mandi, where distinct grains are an important part of the final dish.

Yield: 3 to 4 people

Ingredients:

For the marinade

• 3 roughly chopped garlic cloves
• ½ inch piece ginger
• 2¼ tsp cumin powder
• 1½ tsp fennel powder
• 1 tbsp coriander powder
• 2¼ tsp red chilli powder
• 3 cardamom pods (ends snipped off)
• ½ inch piece cinnamon
• ¾ tsp salt
• 4 tbsp water
• 500g curry-cut chicken (skin removed)

For the fried onion mixture

• 2 tbsp oil
• 1¼ cups thinly sliced onions
• ½ cup sea almonds (kanamadhu)
• ½ cup raisins

For the curried chicken

• 2 tbsp oil
• 1 cup thinly sliced onions
• 2 curry leaves
• 1½ inch piece pandan leaf
• 3 cardamom pods (ends snipped off)
• ½ inch piece cinnamon
• ⅓ cup water
• ½ scotch bonnet (or to taste)

For the rice

• 1¼ cups Zeeba Classic Basmati Rice - Aged Rice
• 2 cups water
• 1½ inch piece pandan leaf
• 3 cardamom pods
• 1 tbsp oil
• ¾ tsp salt
• ¼ tsp turmeric powder
• ½ inch piece cinnamon

For assembling

• 2 hard-boiled eggs (cut into quarters)
• ½ tsp rose water

Instructions:

1. Prepare the marinade by adding 3 roughly chopped garlic cloves, ½ inch ginger, 2¼ tsp cumin powder, 1½ tsp fennel powder, 1 tbsp coriander powder, 2¼ tsp red chilli powder, 3 cardamom pods, ½ inch cinnamon, ¾ tsp salt, and 4 tbsp water to a blender. Blend for 15–20 seconds, scrape down the sides, then blend again for another 12–20 seconds until a smooth paste forms.
2. Rub the marinade all over the 500g curry-cut chicken. Cover and leave it to marinate while you prepare the remaining ingredients.
3. Heat 2 tbsp oil in a large pan and add 1¼ cups thinly sliced onions. Cook over medium-high heat, stirring frequently, for 5 to 6 minutes or until the onions begin to turn golden.
4. Add ½ cup sea almonds (kanamadhu) and ½ cup raisins. Continue cooking for about 6 minutes or until the onions become deep golden brown. Reduce the heat if needed to prevent burning. Set aside.
5. Heat 2 tbsp oil in a large pot. Add 1 cup thinly sliced onions, 2 curry leaves, 1½ inch pandan leaf, 3 cardamom pods, and ½ inch cinnamon. Cook over high heat for about 8 minutes, or until the onions begin to brown. Add the marinated chicken and ⅓ cup water. Mix well to combine.
6. Add ½ scotch bonnet (or to taste), mix gently, cover and cook over low heat for 20 to 30 minutes or until the chicken is fully cooked. Taste and adjust seasoning if needed.
7. Meanwhile, wash 1¼ cups Zeeba Classic Basmati Rice - Aged Rice thoroughly until the water runs mostly clear. Add the washed rice to a large pot along with 2 cups water, 1½ inch pandan leaf, 3 cardamom pods, 1 tbsp oil, ¾ tsp salt, ¼ tsp turmeric powder and ½ inch cinnamon.
8. Bring to a boil over high heat and cook for about 13 minutes. Reduce the heat to low, cover, and cook for 2 minutes. Remove the lid and cook for another 2 minutes or until all the water has been absorbed. Turn off the heat and let the rice rest for 5 minutes.
9. Remove half of the rice from the pot and set it aside. Spread the remaining rice into an even layer.
10. Add a layer of the curried chicken, followed by half of the fried onion, sea almond, and raisin mixture.
11. Spread the reserved rice over the top and finish with the remaining chicken and fried onion mixture. Arrange the 2 hard-boiled eggs (cut into quarters) on top.
12. Sprinkle ½ tsp rose water evenly over the biriyani. Cover and cook over very low heat for 10 minutes to allow the flavours to come together.
13. Cut through the layers when serving and enjoy while hot.