kozhikodan biriyani

KOZHIKODAN BIRIYANI

Kozhikode is beautiful and the air is delicious with the aroma of the famous Kozhikode biriyani. The biriyanis of Kozhikode are quite famous all over Kerala and even outside. The rice is cooked slow with minimum spices over flavored meat to get the unique flavor. It is also called Mopilla Biriyani and is heavily influenced by Arabic cuisines.






Ingredients for Chicken Biryani – Kozhikode Chicken Biriyani Recipe

For marinade of Chicken Biryani:
Chicken – ½ kg
Yoghurt/Curd – ½ cup
Coriander leaves – 25 gm
Mint leaves(Pudhina) – 25 gm
Curry leaves – 10 gm
Cumin seeds(Jeerakam) – ½ tsp
Coriander seeds – 1 tsp
Aniseed(Perinjeerakam) powder – ½ tsp
Green chillies(chopped) – 25 gm
Garlic – 20 gm
Ginger(chopped) – 2 tsp
Turmeric powder – ½ tsp
Lime juice – 1 tsp
Poppy seeds(Khashakhasha) 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 litre

For Biryani 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) – 1 no
Onions – 100 gm
Tomato(medium) – 1 no
(cut into 4 pieces)

For garnishing:
Boiled egg – 1 no
Cashews & Raisins(Onakka munthiri) – roasted in ghee


Preparation Method of Chicken Biryani – Kozhikode Chicken Biriyani Recipe
Preparation Method of Chicken Biryani
1)Mix together yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, 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.

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 sauté, 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.