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Kozhikode Chicken Biriyani :

 Kozhikode Chicken Biriyani :

Kozhikode Biryani, also known as Calicut Biryani, Thalasseri Biryani or Malabar Biryani is very popular in Kerala.

Its preparation differs from others in cooking, were Ghee (Clarified Butter) is used in the cooking of Rice to give this distinct aroma of Ghee. Nutmeg, Mace, Cloves, Cinnamon and Cashew Nuts are used liberally in this preparation and are locally grown in Kerala.


For marinade of Chicken Biryani:

Chicken - 1/2 kg 

Yogurt/Curd - 1/2 cup

Curryleaves - 10 gm

Corianderleaves - 25gm

Mintleaves -25gm

Cuminseeds(jeerakam) - 1/2 tsp

Aniseed(perinjeerakam) powder - 1 tsp

Coriander seed powder - 1 tsp

Green chillies(chopped) - 25 gm

Garlic - 20gm

Ginger(chopped) - 2 tsp

Turmeric powder - 1/2 tsp

Lime juice - 1 tsp

Poppyseed paste - 1 tsp

For rice:

Clarified butter - 1 tbsp

Cinnamon(Karugapatta) - 5 - 6 pieces

Bay leaf(Vazhana/karuga ela) - 1 no

Cardamom seeds- 4 or 5 

Curryleaves - 4 or 5

Cloves - 4 or 5

Onion(chopped) - 1 no

Broken rice - 250 gm

Water - 1/2 litre

Salt - to taste


For Biryani masala:

Clarified butter - 2 tbsp

Cinnamon(Karugapatta) - 5-6 pieces 

Bay leaf(Vazhana/Karuga ela) - 1 no

Cloves -  4 or 5

Cardamom seeds- 4 or 5 

For garnishing:

Boiled egg - 1 no

Cashews & Raisins(Onakka munthiri) - roasted in ghee


Directions :

Mix together yogurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seed powder, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for 1/2 an hour. 

Heat clarified butter or ghee in a pan. 

Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves. 

Add onions and saute, till they turn translucent. 

Add washed and cleaned rice. Add enough salt. 

Cook, till rice turns translucent.

Add water and allow it to boil.

When the water comes to a boil, lower the flame and cover the pan. 

Cook on low flame for at least 15 minutes, after which the rice would be done. 

Heat clarified butter or ghee in a pan.

Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves. 

Add onions and sautT, till brown. 

Add tomatoes and saute`.

Add marinated chicken. 

Cover the pan and cook for at least 5 minutes on a medium flame. 

Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken. 

Layer the serving bowl with alternating layers of rice and the chicken masala.

Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins. 


Malabar Chicken Biryani is ready..  :-)


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