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KOZHIKODAN CHICKEN BIRIYANI

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My sister and her kids have come down to chennai for a vacation and my parents place these days is no less than a mad house. Managing three energetic kids is taking its toll on the adults. So most of the cooking is now outsourced to a help. 
The other day, when my sister said that she wanted to make kozhikodan chicken biriyani, i immediately decided that it would be the next post for my blog.
chicken biriyaniKozhikodan (Calicut) chicken biriyani comes from the malabar region in kerala. This biriyani is easy to make and very flavourful. Normally a generous helping of ghee/clarified butter is used while preparing the dish to enhance the taste. This recipe doesnt call for too much of ghee. You may increase the quantity of the same to suit your preference.
Kozhikodan Chicken Biriyani
 
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Author:
Recipe type: Main Course
Cuisine: Indian
Serves: 4-6
Ingredients
  • For the rice:
  • Basmati Rice, 2.5 cups
  • Onions, 2 big (sliced)
  • Oil, 2 tbspn
  • Ghee, 1 tbspn
  • Garlic, 4 cloves (crushed)
  • Cardamom, 4
  • Bayleaf, 1
  • Cloves, 4
  • Turmeric Powder, a pinch
  • Salt, to taste
  • For the chicken gravy:
  • Chicken, 1 kg
  • Onions, 3 big
  • Tomatoes, 4 big
  • Green Chillies, 6
  • Cumin seeds, 1 tsp
  • Fennel seeds, 1 tsp
  • Poppy Seeds, 1 tsp
  • Cloves, 3
  • Cardomom, 3
  • Bayleaf, 1
  • Cinnamon, 1 inch stick
  • Garlic, 15 pods
  • Ginger, 2 inch piece
  • Mint Leaves, 1 handful
  • Coriander Leaves, 1 big handful
  • Yogurt, 4 tbspns
Instructions
  1. For the chicken gravy:
  2. Clean the chicken well and keep it aside.
  3. Grind well all the ingredients (except the chicken) mentioned under the ingredients for chicken gravy.
  4. Marinate the chicken with the ground paste for at least an hour (ideally overnight).
  5. Cook the marinated chicken with as little water as possible.
  6. The chicken should get fully cooked in about 30 minutes on medium heat on the stove.
  7. For the Biriyani:
  8. Wash the rice multiple times till the water comes out clear.
  9. Soak the rice for 30 minutes.
  10. Heat the oil & butter in a large heavy bottomed pan.
  11. Add cardamom, cloves and the bay leaf to this.
  12. Now add the crushed garlic and sliced onions.
  13. Saute the onions till its translucent.
  14. Drain the water from the rice and add the rice to the sauteed onions.
  15. Stir till the rice is dry.
  16. Add 4.5 cups of water to the rice and close the pan and cook the rice for about 15 minutes on the lowest flame till the rice is about ¾th cooked.
  17. For the final arrangement:
  18. In a heavy bottomed pan arrange the chicken gravy and cooked rice in layers.
  19. Sprinkle chopped coriander and mint leaves on each layer of the rice.
  20. Cover the pan with a lid and place it on a cast iron pan/plate and cook the biriyani in the lowest burner of your stove over low flame for about 30 minutes. Slow cooking the biriyani ensures that the flavours of the meat are well infused in the rice.
  21. Garnish with caramelized onions, fried cashews & raisins*.

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