This is festive season and no festival is complete with out good food.So today’s recipe is a delicious Kozhikodan biriyani.This is not a new post I am updating My old post “Kozhikodan Biriyani”
There are mainly two types of famous Biriyanis in Malabar (Kerala,South India).One is the Kozhikodan(Calicut) Biriyani and the other is Thalassery biriyani.Both are almost same but slightly different in layering,and another difference is the way of using caramelized onions..
Biriyani is basically a rice based dish,rice blended with meat or poultry.According to Ummi Abdullah The famous biriyani must have been brought from Samarkhand by the Moghuls and the indigenous Muslim rulers of Arcot and Mysore.
The Kozhikodan biriyani is famous for its special taste and aroma.The main ingredients of this delicious biriyani is chicken ,ghee,spices and the special khaima rice(jeeraka sala).The Malabar biriyani needs variety of spices like nutmeg, cardamom, cloves ,cinnamon, fennel etc.The biriyani is a quite heavy food,because a lot of ghee is adding .but I used small amount of ghee you can adjust the amount of ghee as per your preference.always use oil for making the masala and ghee for preparing rice so you wont feel the food too much oily. and the method of cooking is dum,hope all of you will enjoy the delicious kozhikodan biriyani.
So “Eid” is near fill your home with the nice fragrance of kozhikodan biriyani
“wish you all avery very happy Eid”
| Cook Time | 60 minutes |
| Servings |
serving
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- 2-3 nos cinnamon stick small
- 2 nos cardamom
- 3 nos cloves
- 1/4 teaspoon caraway seeds Sa jeerakam
- 1/4 teaspoon cumin seed
- 1/4 teaspoon fennel seeds
- 2 nos star anise
- 1-2 nos mace
- 1/2 piece nutmeg
- 1 kg chicken
- 1/2 cup curd
- 1 or 1 1/2 teaspoon Biriyani masala
- 1/2-3/4 teaspoon pepper powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon lemon juice
- 3/4 teaspoon Indian white poppy seeds
- 7-8 cloves garlic crushed
- 2 piece ginger medium size crushed
- 10-15 nos green chili mild spicy crushed
- 2 nos tomato
- 1/4 cup mint leaves chopped
- 1/4 cup coriander leaves chopped
- 2-3 tbsp ghee/oil
- 6 nose onion approximately 500g.finely sliced
- 750 gram vayanadan kaima rice or jeerakasala rice
- 2 teaspoon lemon juice
- 3 teaspoon Ghee or RKG
- 2 nos cardomom
- 1 Piece cinnamon stick small
- 1 nos bay leaves
- few drops rosewater
- 2 teaspoon coconut oil
- 15 gram cashewnut roasted
- 15 gram raisin roasted
- handful coriander leaves chopped
- handful mint leaves chopped
- 2-3 teaspoon ghee
Ingredients
Home made Biriyani Masala ingredients
For chicken marination and chicken Masala
For making biriyani rice
For garnishing
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- preparation of home made biriyani masala:-
- roast the ingredients and make fine powder.keep it in an air tight container.
- chicken marination:-
- 1.soak poppy seeds in water and make fine paste.
- 2.cut the chicken in to medium pieces(normally one chicken 8-12 pieces). clean and drain water completely.
- 3.Marinate chicken pieces with 1/2 cup of curd,1 teaspoon lemon juice,1/2 teaspoon biriyani masala,1/4 teaspoon turmeric powder,1/2 teaspoon pepper powder,1/4 of the crushed garlic,ginger, green chilly,poppy seed paste and salt.keep it aside for 30 minutes
- Making masala:-
- 1.Clean and thinly slice onion.
- 2.slice tomatoes and chop coriander and mint leaves
- 3.Heat coconut oil/ghee in a large deep bottom pan(make sure that the bottom of the pan has enough thickness).add 1/4 of the thinly sliced onion.fry it till golden,remove and drain over a paper towel.
- 4.then fry cashew nut and raisin in the same oil.this is for garnishing biriyani.keep it aside.
- 5.in to the same oil add one pinch of whole black pepper, one star anise,one or two cloves and a small piece of cinnamon.
- 6.add thinly sliced onion saute until it is transparent.
- 7.add remaining crushed garlic,ginger and green chilly,saute well till the raw taste leaves.
- 8.add chopped tomato and saute for few minutes.
- 9.add 3/4 teaspoon biriyani masala,and remaining turmeric powder mix well.
- 10.add the marinated chicken ,stir well and cook for few minutes.
- 11.add chopped coriander and mint leaves.check salt consistency add more if needed.cover with a lid and cook(chicken should be 1/2 -3/4 cooked and dry.it will cooked further in the final step.).
- 12.once the chicken is cooked 1/2 or 3/4 switch off the stove(here chicken needs less cooking time so i normally cook 1/2,but when i am in Kerala the chicken is not easily cooked so i cook the chicken 3/4).if there is excess gravy in the chicken remove it and keep aside.
- Preparation of rice:-
- 1.clean rice and drain water completely.
- 2.boil water (1.1/2 cup water for 1 cup rice ),add salt,rose water,cinnamon and cardamom.
- 4.heat ghee in a deep bottom vessel. add rice and fry for 3-4 minutes.
- 5.Add boiled water,1 teaspoon lemon juice and one teaspoon coconut oil.Stir well and cover with a lid.check salt consistency.
- 6.cook till the rice is soft and completely absorbed water.switch of fire and keep aside.Dum is the final stage of biriyani making,
- for dum or layering:-
- 1.mix fried onion, cashew, raisin, coriander leaves and mint leaves together for garnishing.
- 2.take the vessel containing cooked chicken(the same chicken masala pan).spread some ghee or RKG and sprinkle some biriyani masala in it.spread one layer of cooked rice on top of the chicken masala.sprinkle the garnishing item and one teaspoon excess gravy(you can use saffron milk instead of gravy,).
- 3.again do layering till the rice finish(2-3layers). and add left over ghee(melted)around the rim of the vessel and little on rice.
- 4.cover the vessel with a heavy lid and tightly seal the lid with maida (all purpose flour) dough.
- 5.if you are making biriyani in a traditional oven place hot coal or charcoal on top of the lid .
- 6.if you are cooking in stove place a nonstick or cast iron pan on the stove in a lower flame and place biriyani vessel on top of it.put a wet cloth on the top of the vessel.
- 7.cook in low flame for 15-20 minutes.
- 8.turn of heat. let it stand for few more minutes remove coal or cloth and open the lid.
- 9.once open the vessel, transfer rice in to another vessel and mix well.at the bottom you can see some rice mixed with chicken .keep it in chicken itself or you can mix it with chicken.
- 10.while serving place chicken masala in the center and cover it with rice.(evenly distribute throughout).on the top place a boiled egg.
- 11.serve hot with onion salad,lemon pickle ,raitha,puthina chammanthy and pappadam.
in my place chefs using Dalda for making biriyani.dalda and RKG is the main combination.100 g dalda for 1 kg rice that is the normal ratio.
I used Nirapara kaima rice.i prefer Nirapara /three rose/ashraf brand.
I used less green chili because my little one cant tolerate heat.the normal amount is 50-75 gram for 1 kg chicken.you can adjust it as per your preference.
thanks everyone
Hey sujitha, Hope u doing good! I tried making malabar biryani and i must tell u it was super awesome. Thanks for putting up this amazing recipe.
Hi charu I am fine hope you are also doing well.sorry for my late reply,thanks for trying my recipes and I am so glad you liked it.you have made my day dear.
Hai sujitha chechi …sangathi polichu …
Thank you Steffin Loyied
Haiii… i tried many times and it’s really tasty ,thanks for giving us your delicious recipe
I like this post. Thanks for share.
Thank you Muhsin Nalakath.glad you liked it and thank you for trying my recipes
Thank you Prakrithi Unnati
Hi sujitha I tried it and came out very nice. I tried with 2 kg rice and used cashew instead of popy seeds.thank you for the nice recipe.
I always make this biryani and all my fmly members love it. Thank you
thank you overmuch Smitha
Thank you dear Asha Neha.I am glad you like it.
How is thallassery variant diffrent from Kozhikodan??
Thanks for your recipes. I always feel nervous of guests visits. Biriyani is the first thing we prefer for guests and i am not confident in cooking biriyani.. He.. he.. your recipes helps me alot. keep posting… http://www.momsbiriyani.com which is the biriyani restaurant near to our home..we will buy biriyani from this restaurant for guests…and today onwards i am gonna try this recipe..
thanks Nimmi.glad you liked my recipe.try it and let me know how it turns out.
Hii sujitha ..Thank uuuuu. u said it correct method of mak8ng kozhikkodan biriyani…waiting for more malabar items from uuu..
Kishore.
thank you Kishore
Hi can u post a kachi biriyani recipe prepared in a oven.. please..
Thank you so much
Hi Sujitha – Even though I have tried other dishes I was always reluctant to try Calicut biriyani and that was one dish I always loved.
Finally I decided to try it and followed your recipe. The absolutely well written instructions helped a lot and my very first attempt in biriyani came up so damn good. I couldn’t believe and my friends loved it too. Being a core fan of calicut biriyani I was impressed too…lol
The tip you shared like draining extra gravy from chicken and using it back in layering…that was master piece tip. Normally people miss to write all that and first timers learn it hard way. But you wrote it in so detail…
Simply amazing…a million thanks!!!
You are my guru in Biriyani…☺️
hi Nithin
sorry about the late reply and thank you so much for the great feedback.you have made my day.thank you.
Awesome recipe . have tried many , but this has been amazing .
Dear Rohini
thank you so much for trying the recipe.glad you liked it
Hi! I tried the recipe today and it came out very well! Thank you! I will save this recipe to try again with Jeerakasala rice in future!
Hi Suresh glad you liked it.thank you for trying my recipes
Hi! Nice recipe. But can you tell me what is sa jeerakam?Is it Karinjeerakam?
Hi Hema its not Karinjeerakam.caraway seeds or shah jeera.Thanks for visiting my page.
Delicious recipes!
Thank you Rita DSouza
Hi master chef,
Iam planning the same biriyani for 90-100people,could u please guide if any major correction in ingredient ratios?also please specify dum time for such a quantity. Cheers!!! How goes biriyani essence with rice?
Hi Sujitha,
Made this Britain for eid yesterday – tasty gravy ,the dum technique was good and quite easy recipe to put together.However I found the rice quantity was too much compared to gravy.I think it should have been ok with 3cups. .I think I would get it perfected next time with your awesome recipe.Thank you so much.
Hi Achus thank you and glad you liked the recipe.this is the normal ratio we are using if you want less rice reduce the quantity and try.happy cooking.
Thank u for the apt descrioption of the biryani masala. I am from delhi and did never earlier make malabar style biryani. Will definitely try
Thank you Kankana Saha.
Hi Suji
Hope all r gud. I too tried ur recipe . It ws awesome.
Hi Nydin how are you?
glad you liked it.thanks for visiting my page.
Tried this recipe today. It came so good. The exact Kozhikodan biriyani.. thanks a lot for the recipe
Hi
Tried this recipe today.It came out so well. The exact Kozhikodan biriyani recipe it is. Thanks a lot for sharing.
Sajeena
Thank you Sajeena so glad you liked it.thanks for visiting my page
hi, can you tell how many tsp’s of biriyani masala should I use for 30 people? I have the powdered one brought from India. Thanks
Hi i used home made masala if you are using store bought masala check the package instructions
This is such a wonderful recipe.. I have been craving for a authentic one and I loved this one. Tried twice both time it was super hit with my family. Thank you so much!!!!
Thank you dear Reshma i so glad you liked it thank you verymuch for visiting my site
Hi mam,
How many people can eat 1 kg of chicken biriyani?
Please reply me…. 😍
usually 6-8
The recipe given is very useful and I will make it at home and I have found Unicue recipe from many blogs here that I will make and freeze.