Mangalore Chicken Biryani is not just another biryani—it’s a rich coastal delicacy that reflects the bold flavors of Karnataka’s Mangaluru region. Unlike Mughlai or Hyderabadi biryani, this version is deeply aromatic with roasted spices, coconut notes, and fresh herbs. Every bite delivers warmth, spice, and tradition.
This article will guide you step-by-step to prepare an authentic Mangalore-style chicken biryani at home, even if you are a beginner.
Table of Contents
Introduction to Mangalore Chicken Biryani
What Makes Mangalore Biryani Unique
Ingredients Required
Preparation Steps
Cooking Method (Step-by-Step)
Tips for Perfect Mangalore Chicken Biryani
Serving Suggestions
Nutritional Benefits
Frequently Asked Questions (FAQ)
1. Introduction to Mangalore Chicken Biryani
Mangalore cuisine is famous for its use of spices, coconut, curry leaves, and local masalas. Mangalore Chicken Biryani combines fragrant basmati rice with spicy, slow-cooked chicken masala, making it a perfect choice for festivals, family gatherings, or weekend feasts.
2. What Makes Mangalore Biryani Unique?
Uses freshly roasted spices instead of store-bought masala
Mild coconut flavor blended with spicy notes
Less oily but more aromatic
Strong influence of coastal Karnataka cooking
Balanced heat and earthy taste
3. Ingredients Required
For Chicken Masala:
Chicken – 750 grams (medium pieces)
Onion – 3 large (thinly sliced)
Tomato – 2 medium (chopped)
Ginger-garlic paste – 2 tablespoons
Green chilies – 3 (slit)
Fresh coriander leaves – ½ cup
Mint leaves – ¼ cup
Yogurt – ½ cup
Coconut paste – 3 tablespoons
Oil or ghee – 4 tablespoons
Salt – as required
Whole Spices:
Cinnamon – 1 inch stick
Cloves – 4
Green cardamom – 3
Bay leaf – 1
Roasted Spice Powder:
Coriander seeds – 1 tablespoon
Cumin seeds – 1 teaspoon
Fennel seeds – 1 teaspoon
Dry red chilies – 4
For Rice:
Basmati rice – 2 cups
Water – 4 cups
Salt – to taste
4. Preparation Steps
Wash and soak basmati rice for 30 minutes.
Dry roast coriander, cumin, fennel, and dry red chilies until aromatic. Grind into a fine powder.
Clean and marinate chicken with yogurt, salt, and ginger-garlic paste for 30 minutes.
5. Cooking Method (Step-by-Step)
Heat oil or ghee in a heavy-bottomed pan. Add whole spices and sauté till fragrant.
Add sliced onions and fry until golden brown.
Add green chilies and chopped tomatoes. Cook until soft.
Mix in the roasted spice powder and coconut paste. Stir well.
Add marinated chicken and cook on medium heat for 10–12 minutes until tender.
In another pot, cook rice with water and salt until 70% cooked.
Layer the rice over chicken masala.
Cover tightly and cook on low flame (dum) for 15 minutes.
Rest for 5 minutes, then gently fluff the biryani.
6. Tips for Perfect Mangalore Chicken Biryani
Always use freshly roasted spices for authentic flavor
Do not overcook rice before layering
Coconut paste should be smooth, not grainy
Dum cooking enhances aroma—never skip it
7. Serving Suggestions
Serve hot Mangalore Chicken Biryani with:
Onion raita
Coconut chutney
Lemon wedges
Boiled egg (optional)
8. Nutritional Benefits
High protein from chicken
Spices aid digestion
Coconut provides healthy fats
Balanced carbs from basmati rice
9. Frequently Asked Questions (FAQ)
Q1. Is Mangalore Chicken Biryani very spicy?
No. It is moderately spicy with aromatic flavors. You can reduce chilies if needed.
Q2. Can I use normal rice instead of basmati?
Yes, but basmati gives better aroma and texture.
Q3. Can this biryani be made without coconut?
Coconut is traditional, but you may skip it for a lighter version.
Q4. How is it different from Hyderabadi biryani?
Mangalore biryani uses roasted coastal spices and coconut, while Hyderabadi biryani focuses on yogurt and saffron.
Q5. Can I prepare it in a pressure cooker?
Yes, but dum cooking in a thick vessel gives the best taste.
✨ Final Thought:
Mangalore Chicken Biryani is a soulful dish that brings coastal Karnataka flavors straight to your plate.