Kozhikodan Biriyani

Kozhikodan Biriyani is very famous in Kerala It is a tasty food preparation and is available in hotels and restaurants in Kozhikode and nearby areas. It is also the favorite dish during festivals and marriages. Kozhikodan Biriyani is prepared as follows:-

For marinade:
Chicken – ½ kg
Curd – ½ cup
Coriander leaves – 25 gm
Curry leaves – 10 gm

Garlic – 20 gm
Ginger(chopped) – 2 tsp
Turmeric powder – ½ tsp
Lime juice – 1 tsp
Poppy seeds paste – 1 tsp
Cumin seeds(Jeerakam) – ½ tsp
Coriander seeds – 1 tsp
Aniseed(Perinjeerakam) powder – ½ tsp
Green chillies(chopped) – 25 gm

For rice:
ghee – 1 tbsp
Curry leaves – 4 – 5 nos
Cloves- 4 – 5 nos
Onion(chopped) – 1 no
Basmati rice – ¼ kilo
Cinnamon- 5 – 6 pieces
Bay leaf- 1 no
Cardamom seeds – 4 – 5 nos

Water – ½ litre
For Biryani masala:
ghee – 2 tbsp
Cinnamon- 5 – 6 pieces
Bay leaf- 1 no
Cloves – 4 – 5 nos
Cardamom seeds – 4 – 5 nos
Nutmeg – 1 no
Onions – 100 gm
Tomato – 1 no
(cut into 4 pieces)

For garnishing:

Boiled egg – 1 no
Cashews & Raisins- roasted in ghee

 

Preparation Method

Mix together curd, coriander 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.

Heat ghee in a pan.
Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves.
Add onions and saute, till they turn translucent.
Add washed and cleaned rice.
Cook, till rice turns translucent.
Add water and allow it to boil.

When the water comes to a boil, lower the flame and cover the pan.

Cook on low flame for at least 15 minutes, after which the rice would be done.
Heat ghee in a pan.
Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.
Add onions and sauté, till brown.
Add tomatoes and sauté`.
Add marinated chicken.
Cover the pan and cook for at least 5 minutes on a medium flame.
Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken.
Layer the serving bowl with alternating layers of rice and chicken.
Garnish the top with a boiled egg , roasted cashews and raisins.