Kozhikode Biriyani
August 28, 2009
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.
Posted Under: Food & Restaurant
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Kozhikode Biriyani
Kozhikode is beautiful and the air is delicious with the aroma of the famous Kozhikode
can you please sent this receipe to my e mail id
on September 13th, 2009please send the recipe of thalashery biriyani.
on October 4th, 2009fantastic, hats off to u. i would be grateful if u send me the recipe to my mail.
on October 22nd, 2009exactly a copy of marriyamma varghee try own preparation pls
on February 20th, 2010I will make tomorrow
on April 21st, 2010famous biriyanis in calicut
chicken biriyani— old bombay hotel and not the new one
beef biriyan—- rahmath hotel
mutton biriyani or fish biriyani—- paragon hotel
sorry to tell that food in ZAINS HOTEL is utter bad… though it was betta before. The lady there spoiled the business over there.
paragon rocks”"”
on April 23rd, 2010Is there a place in Calicut where I can drop in and have authentic biryani of the Malabar?
on July 18th, 2010