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.

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

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