Chicken Biryani – Kozhikode Chicken Biriyani(Kozhi Biryani)

by MariyammaVarghese
Famed among Biriyani lovers for the richness and spicy aroma, Kozhikode Chicken Biriyani is one such Kera;a Biriyani having its origin among Muslims in Kerala. Kozhikode Chicken Biriyani has captured the entire world and is a widely sought after dish, devoured with enthusiasm and great passion. Kozhikode Chicken Biriyani is a delicious and fulfilling delicacy prepared carefully with the perfect blending of spices and aroma.A thin fragrant variety of Basmati rice is employed in the preparation of Kerala Biriyani. Chicken pieces are marinated in naturally available herbs and spices before preparation. Both rice and chicken is cooked separately with required ingredients before blending. Layered carefully with alternate spreads of rice and chicken masala, and garnished sumptuously with boiled eggs, raisins and cashews, looks awesome and tempting. Enjoy the dish.
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Votes: 7
Rating: 4.14
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Cuisine Kerala
Prep Time 1 hours
Servings
people
Ingredients
For marinade of Chicken Biryani:
For rice
  • Clarified butter - 1 Tbsp
  • Cinnamom - 5-6 Pieces
  • Bay leaf - 1
  • Cardamom - 4-5
  • Curry leaves - 4-5
  • Cloves - 4-5
  • Onions(Chopped) - 1
  • Broken rice - 250 gms
  • Water - 1/2 Lit
  • Salt - As required
Biriyani Masala
For garnishing
Cuisine Kerala
Prep Time 1 hours
Servings
people
Ingredients
For marinade of Chicken Biryani:
For rice
  • Clarified butter - 1 Tbsp
  • Cinnamom - 5-6 Pieces
  • Bay leaf - 1
  • Cardamom - 4-5
  • Curry leaves - 4-5
  • Cloves - 4-5
  • Onions(Chopped) - 1
  • Broken rice - 250 gms
  • Water - 1/2 Lit
  • Salt - As required
Biriyani Masala
For garnishing
Votes: 7
Rating: 4.14
You:
Rate this recipe!
Instructions
  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 1/2 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 saute 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.
  19. :- Malabar Chicken Biryani is ready.
  20. :- Enjoy the chicken biryani.
  21. :- Serve chicken biryani with raita and papad.
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