How To Make Kozhikode Chicken Biriyani


Kozhikode Chicken Biriyani



Ingredients 
  • For marinade of Chicken Biryani:
  • Chicken - 1/2 kg
  • Yogurt/Curd - 1/2 cup
  • Corianderleaves
    Cilantro / Coriander Leaves (English) / Kothamalli Ilai / Malli Ilai (tamil) / Kothamalli Ila / Malli Ila (malayalam) / Kothimeera / Kothamalli Kooraku (telugu) / Kottambari Soppu (kannada) / Hara Dhania Ke Patte / Dhania Patha (hindi) / Dhonay Patha (Bengali) / Kothmir / Dhana (Gujarati) / Kottambari Pallo (Konkani) / Kothimbir (Marathi) / Dhania Patra (Oriya) / Hara Dhania (Punjabi) / 
    .
    for more details, click the name of the ingredient
     - 25 gm
  • Mintleaves
    Mint Leaves (English) / Pudhinaa (tamil) / Pudhinaa (malayalam) / Pudhina Koora (telugu) / Pudina Sopu / Chetni Maragu (kannada) / Pudina (hindi) / Poodina Patha (Bengali) / Fudino / Phodina (Gujarati) / Pudina / Vodthalaun (Konkani) / Pudina (Marathi) / Podana Patra (Oriya) / Hara Pudina (Punjabi) / Pudyanu (Kashmiri) / Pudina (Urudu) / 

    for more details, click the name of the ingredient
     (Pudhina) - 25 gm
  • Curryleaves
    Curry Leaves (English) / Kariveppilai / Karivempu (tamil) / Kariveppila (malayalam) / Karivepaku / Karepaku (telugu) / Karibevu / Baisoppu / Karibevina Soppu (kannada) / Kadi Patta / Kathnim / Mitha Neem / Curry Patta / Gandhela / Bareanga (hindi) / Curry Patta / Barsanga / Kariphulli (Bengali) / Mitho Limdo / Meetho Limbado / Goranimb / Kadhilimbdo (Gujarati) / Karbapathi / Beva Palo (Konkani) / Kadhi Patta / Karhinimb / Poospala / Gandla / Jhirang / Pandheri Kunthi (Marathi) / Bhrusanga Patra / Barsan / Basango / Bhuraunga (Oriya) / Kadipatti / Curry Patta (Punjabi) / Bevudirae (Tulu) / 

    for more details, click the name of the ingredient
     - 10 gm
  • Cuminseeds
    Cumin Seeds (English) / Seerakam / Jeerakam (tamil) / Jeerakam (malayalam) / Jeelakara / Jidakara / Jikaka (telugu) / Jeerige (kannada) / Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu (hindi) / Jeera / Zeera / Safed Jira (Bengali) / Jeeru / Jiru / Safed Jiraun (Gujarati) / Jeerey / Jeren (Konkani) / Jeera / Jeregire (Marathi) / Jira / Jeera (Oriya) / Jira (Punjabi) / Zyur (Kashmiri) / 

    for more details, click the name of the ingredient
     (Jeerakam) - 1/2 tsp
  • Coriander seed powder - 1 tsp
  • Aniseed
    Aniseed (English) / Shombu (tamil) / Shombu (malayalam) / Kuppi Soptu (telugu) / Sompu (kannada) / Valaiti Saunf / Aawonf (hindi) / Muhuri / Mitha Jira (Bengali) / Anisi / Sowa (Gujarati) / Badishaep (Marathi) / Sop (Oriya) / Valaiti Sounf (Punjabi) / 

    for more details, click the name of the ingredient
     (Perinjeerakam) powder - 1/2 tsp
  • Greenchillies
    Green Chillies (English) / Pachchii Milagai (tamil) / Pachamulagu (malayalam) / Patchimirapa / Pachchi Mirapakayalu (telugu) / Hasi Menasinakai (kannada) / Hara Mircha / Hari Mirch (hindi) / Kancha Lanka / Maricha (Bengali) / Marcha (Gujarati) / Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang (Konkani) / Pachchai Milagai (Marathi) / Lila Marcha (Oriya) / Mirchan (Punjabi) / 

    for more details, click the name of the ingredient
     (chopped) - 25 gm
  • Garlic
    Garlic (English) / Poondu / Vellaipoondu (tamil) / Veluthulli / Vellulli (malayalam) / Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu (telugu) / Bellulli (kannada) / Lehsan / Lasun (hindi) / Rasoon / Rashun (Bengali) / Lasan (Gujarati) / Lahsun / Losan (Konkani) / Lasun /  Lusson (Marathi) / Rasuna (Oriya) / Lassan / Lahsun (Punjabi) / Bollulli (Tulu) / Ruhan (Kashmiri) / Lassun / Leshun (Urudu) / 

    for more details, click the name of the ingredient
     - 20 gm
  • Ginger
    Ginger (English) / Inji (tamil) / Inchi (malayalam) / Allam / Allamu / Sonthi (telugu) / Shunti / Alla / Ashi Shunti / Ardraka (kannada) / Adrak / Adu / Soonth (hindi) / Ada (Bengali) / Aadu / Soonth (Gujarati) / Alley (Konkani) / Aale (Marathi) / Ada (Oriya) / Adrak (Punjabi) / Soonthi (Tulu) / Adrak / Adhrak (Urudu) / 

    for more details, click the name of the ingredient
     (chopped) - 2 tsp
  • Turmericpowder
    Turmeric Powder (English) / Manjalpodi (tamil) / Manjalpodi (malayalam) / Pasupu (telugu) / Arashina / Harasina Pudi (kannada) / Haldi / Hardhar (hindi) / Halood (Bengali) / Hardhar / Haldi (Gujarati) / Haladpito (Konkani) / Halad / Halede (Marathi) / Haladi Gunda (Oriya) / Haldar / Haldi (Punjabi) / Lader (Kashmiri) / Haladi (Urudu) / 

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     - 1/2 tsp
  • Lime juice - 1 tsp
  • Poppyseeds
    Poppy Seeds (English) / Kasakassa (tamil) / Kaskas / Kashakasha (malayalam) / Gasagasaalu / Kasakasa (telugu) / Gasagase Beeja / Kasa Kase (kannada) / Post Dana / Khuskhus /  Kashash (hindi) / Posto /  Kashash / Afing (Bengali) / Khaskhas / Khuskhush / Aphim (Gujarati) / Khus-Khus / Koskoso (Konkani) / Khaskhas / Khus Khus (Marathi) / Posta / Aphima (Oriya) / Khus Khus / Khas / Post (Punjabi) / Gasa-Gase (Tulu) / Kashkash Sufaid (Urudu) / 

    for more details, click the name of the ingredient
     (Khashakhasha) paste - 1 tsp
  • For rice:
  • Clarified butter - 1 tbsp
  • Cinnamon(Karugapatta) - 5 - 6 pieces
  • Bay leaf(Vazhana/karuga ela) - 1 no
  • Cardamom
    Cardamom (English) / Elakkai (tamil) / Elakkaya / Elakka (malayalam) / Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu (telugu) / Yalakki / Yelachi (kannada) / Choti Elaichi (hindi) / Elach / Garate (Bengali) / Elcho / Elaychi (Gujarati) / Kalo Elu / Yelo (Konkani) / Eachi / Masala Welchi / Veldoda / Velchi (Marathi) / Aleicha / Gujuratie / Alaichi (Oriya) / Elaichi (Punjabi) / Elakkai (Tulu) / Aa / Lbuduaa (Kashmiri) / Ilaychi / Elaisi (Urudu) /

    for more details, click the name of the ingredient
     (Elakka) seeds - 4 - 5 nos
  • Curryleaves
    Curry Leaves (English) / Kariveppilai / Karivempu (tamil) / Kariveppila (malayalam) / Karivepaku / Karepaku (telugu) / Karibevu / Baisoppu / Karibevina Soppu (kannada) / Kadi Patta / Kathnim / Mitha Neem / Curry Patta / Gandhela / Bareanga (hindi) / Curry Patta / Barsanga / Kariphulli (Bengali) / Mitho Limdo / Meetho Limbado / Goranimb / Kadhilimbdo (Gujarati) / Karbapathi / Beva Palo (Konkani) / Kadhi Patta / Karhinimb / Poospala / Gandla / Jhirang / Pandheri Kunthi (Marathi) / Bhrusanga Patra / Barsan / Basango / Bhuraunga (Oriya) / Kadipatti / Curry Patta (Punjabi) / Bevudirae (Tulu) / 

    for more details, click the name of the ingredient
     - 4 - 5 nos
  • Cloves
    Cloves (English) / Grambu / Lavangam / Kiraambu (tamil) / Karayaamboovu / Grambu (malayalam) / Lavangam / Lavangalu (telugu) / Lavanga / Lavangapattai (kannada) / Lavang / Laung (hindi) / Labango /  Lawang (Bengali) / Laving /  Lavang (Gujarati) / Grambu / Lovang / Longan (Konkani) / Luvanga / Laung (Marathi) / Labanga (Oriya) / Long / Lavang / Laung (Punjabi) / Ruang (Kashmiri) / Laung (Urudu) / 

    for more details, click the name of the ingredient
     (Grambu) - 4 - 5 nos
  • Onion
    Onion (English) / Vaengayam (tamil) / Savala (malayalam) / Nirulli / Ullipayalu / Yerra Gaddalu (telugu) / Ulligadde / Erulli / Neeruli (kannada) / Pyaz / Dungri / Kanda (hindi) / Pyajj / Piyaz (Bengali) / Dungri / Kanda (Gujarati) / Sawalo / Piyavu (Konkani) / Kandaa (Marathi) / Piaja (Oriya) / Pyaz (Punjabi) / 

    for more details, click the name of the ingredient
     (chopped) - 1 no
  • Broken rice - 250 gm
  • Water - 1/2 litre
  • Salt
    Salt (English) / Uppu (tamil) / Uppu (malayalam) / Uppu (telugu) / Uppu (kannada) / Namak (hindi) / Laban / Noone (Bengali) / Meethu (Gujarati) / Meet (Konkani) / Mith (Marathi) / 

    for more details, click the name of the ingredient
     - As reqd
  • For Biryani masala:
  • Clarified butter - 2 tbsp
  • Cinnamon(Karugapatta) - 5-6 pieces
  • Bay leaf(Vazhana/Karuga ela) - 1 no
  • Cloves
    Cloves (English) / Grambu / Lavangam / Kiraambu (tamil) / Karayaamboovu / Grambu (malayalam) / Lavangam / Lavangalu (telugu) / Lavanga / Lavangapattai (kannada) / Lavang / Laung (hindi) / Labango /  Lawang (Bengali) / Laving /  Lavang (Gujarati) / Grambu / Lovang / Longan (Konkani) / Luvanga / Laung (Marathi) / Labanga (Oriya) / Long / Lavang / Laung (Punjabi) / Ruang (Kashmiri) / Laung (Urudu) / 

    for more details, click the name of the ingredient
     (Grambu) - 4 -5 nos
  • Cardamom
    Cardamom (English) / Elakkai (tamil) / Elakkaya / Elakka (malayalam) / Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu (telugu) / Yalakki / Yelachi (kannada) / Choti Elaichi (hindi) / Elach / Garate (Bengali) / Elcho / Elaychi (Gujarati) / Kalo Elu / Yelo (Konkani) / Eachi / Masala Welchi / Veldoda / Velchi (Marathi) / Aleicha / Gujuratie / Alaichi (Oriya) / Elaichi (Punjabi) / Elakkai (Tulu) / Aa / Lbuduaa (Kashmiri) / Ilaychi / Elaisi (Urudu) /

    for more details, click the name of the ingredient
     (Elakka)seeds - 4 -5 nos
  • Nutmeg
    Nutmeg (English) / Jaadhikai (tamil) / Jathikka (malayalam) / Jaikaaya / Jajikayi (telugu) / Jaika / Jajikai / Jeerake (kannada) / Jaiphal (hindi) / Jaiphal (Bengali) / Jayiphal (Gujarati) / Jaiphal (Konkani) / Jayphal (Marathi) / Jaiphala (Oriya) / Jaiphal (Punjabi) / Zaaphal (Kashmiri) / Jaiphal (Urudu) / 

    for more details, click the name of the ingredient
     (Jathikka) - 1 no
  • Onions - 100 gm
  • Tomato
    Tomato (English) / Takkali (tamil) / Takkali (malayalam) / Tametokai / Ramamulaga (Pandu/Kaya) (telugu) / Tomaato Hannu (kannada) / Tameta (hindi) / Toamaatar (Bengali) / Tameta (Gujarati) / Tomato (Konkani) / Tamoto (Marathi) / Bilati Baigana (Oriya) / Tamatar (Punjabi) / Ruwangum (Kashmiri) / 

    for more details, click the name of the ingredient
     (medium) - 1 no
  • (cut into 4 pieces)
  • For garnishing:
  • Boiled egg - 1 no
  • Cashews & Raisins(Onakka munthiri) - roasted in ghee



    Directions
  • 1)Mix together yogurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seed powder, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for 1/2 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. Add enough salt.
  • 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 sautT, 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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