Chicken Biryani - Kozhikode Chicken Biriyani

  Chicken Biryani - Malabar style chicken biriyani (Chicken Biryani) recipe  

Category           :   Non Vegetarian   (Rice)      

Cuisine Style   :   Kerala    

Cooking Time :   1 Hour                      

Serves            :   4 Adult(s)

Ingredients to make Chicken Biryani - Kozhikode Chicken Biriyani:

For marinade (marinate) of Chicken Biryani:

·         Chicken - 1/2 kg

·         Yogurt/Curd - 1/2 cup

·         Coriander leaves (Malli Ila) - 25 gm

·         Mint leaves  (Pudhina) – 25 gm

·         Curry Leaves (Veppila) – 10 gm

·         Cumin seeds (Jeerakam) – ½ tsp

·         Coriander seed powder – 1 tsp

·         Aniseed (Perinjeerakam) powder – ½ tsp

·         Green chilies (chopped) – 25 gm

·         Garlic (Veluthulli) – 20 gm

·         Ginger (Ingi) (Chopped) – 2 tsp

·         Turmeric (Manjal) powder – ½ tsp

·         Lime juise – 1 tsp

·         Poppy seeds (Khashakhasha, Kaskas) paste – 1 tsp

For Rice:

·         Clarified butter - 1 tbsp

·         Cinnamon(Karugapatta) - 5 - 6 pieces

·         Bay leaf(Vazhana/karuga ela) - 1 no

·         Cardamom (Elakka) seeds – 4-5 nos

·         Curry leaves – 4-5 nos

·         Cloves (Grambu) – 4-5 nos

·         Onion (Chopped) – 1 no

·         Broken rice – 250 gm

·         Water – ½ liter

·         Salt – As reqd

For Biriyani Masala:

·         Clarified butter - 2 tbsp

·         Cinnamon(Karugapatta) - 5-6 pieces

·         Bay leaf(Vazhana/Karuga ela) - 1 no

·         Cloves (Grambu) – 4-5 nos

·         Cardamom (Elakka) seeds – 4-5 nos

·         Nutmeg (jathikka) seeds – 4-5 nos

·         Onions – 100 gm

·         Tomotto (medium) 1 nos (cut into 4 pcs)

For garnishing:

·         Boiled egg - 1 no

·         Cashews & Raisins(Onakka munthiri) - roasted in ghee

 Directions to make Chicken Biryani - Kozhikode Chicken Biriyani:

1.     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 ½ an hour.

2.     Heat clarified butter or ghee in a pan.

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

4.     Add onions and saute, till they turn translucent.

5.     Add washed and cleaned rice. Add enough salt.

6.     Cook, till rice turns translucent.

7.     Add water and allow it to boil.

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

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

10.  Heat clarified butter or ghee in a pan.

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

12.  Add onions and sautT, till brown.

13.  Add tomatoes and saute`.

14.  Add marinated chicken.

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

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

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

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

Malabar Chicken Biryani is ready.

Enjoy the chicken biryani.

Serve chicken biryani with raita and papad.