RECIPES
KERALA
Kozhikode Biriyani

To serve 6 persons
Ingredient | Quantity |
---|---|
Chicken medium pieces | 1.25 kg |
Sliced onion | 1 kg |
Ginger crushed | 2 nos (2 inch piece) |
Garlic crushed | 10 big cloves |
Green chillies crushed | 10 nos |
Country tomatoes slice | 4 nos (medium) |
Curd | 135 ml |
Coriander leaves chopped | 85 g |
Mint leaves chopped | 75 g |
Refined oil | 100 ml |
Green cardamom | 5 nos |
Cloves | 5 nos |
Cinnamon stick | 2 nos (1 inch) |
Mace | ½ no |
Melam Kozhikode Biriyani Masala | 2 – 3 tbsp |
Water | 2 cups (1 cup is 150 ml) |
Salt | To taste |
To make Ghee Rice | |
Onion | 75 g |
Ghee | 30 ml |
Refined oil | 70 ml |
Kaima Rice | 5 cups (1 cup – 200 g) |
Hot water | 7 ½ cups (1 cup is 150 ml) |
Green Cardamom | ½ tsp |
Cloves | ½ tsp |
Cinnamon | 1 stick |
Mace scraped | ½ tsp |
Salt | To taste |
Cooking method:
- Heat oil in a heavy bottomed handi and add the whole spices.
- Once the spices splutter add the sliced onions.
- Saute the onions until they start turning colour.
- Add the crushed ginger, garlic and green chilli and saute until the raw smell is gone.
- Add the Melam Kozhikode Biriyani Masala and sauté for a minute, followed by the tomatoes.
- Once the tomatoes are mashed and the oil starts separating, add curd and then chicken. Saute for a while and add water.
- Cook further till the oil separates again. Season with salt.
- Finish with the chopped mint and coriander leaves.
- Layer with cooked ghee rice and serve hot.
To make Ghee Rice
Cooking method:
- Wash and drain the rice.
- Heat oil and ghee in a thick bottomed vessel.
- Add the spices and sliced onion, till onion becomes soft.
- Add the rice and saute till the rice is coated with oil.
- Add water and salt and mix well.
- When water level goes below the rice level, cover with a tight fitting lid.
- Transfer the vessel on to a pre-heated tawa.
- Cook further for 10 minutes on a very low flame and switch of the flame and leave it on the tawa.