Kozhikode Biryani Recipe

Kozhikode Biryani Recipe (NON-VEG RECIPE)

The Kozhikode biriyani is famous for its special taste and aroma. The main ingredients of this delicious biriyani are chicken, ghee, spices, and the special khaima rice(jeeraka sala). The Malabar biriyani needs a variety of spices like nutmeg, cardamom, cloves, cinnamon, fennel, etc. The biriyani is a portion of quite heavy food because a lot of ghee is adding. but I used a small amount of ghee you can adjust the amount of ghee as per your preference. always use oil for making the masala and ghee for preparing rice so you won't feel the food too much oily. and the method of cooking is dum, hope all of you will enjoy the delicious Kozhikode biriyani.

Ingredients:

• 750 gm chicken

• 2 green cardamom

• 1/2 teaspoon caraway seeds

• 1 teaspoon fennel seeds

• 1/4 teaspoon nutmeg

• 1 cup yogurt (curd)

• 1 teaspoon black pepper

• 2 tablespoon lemon juice

• 1 small ginger

• 1 medium tomato

• 2 medium onion

• 5 mint leaves

• 5 cup boiled rice

• 1 teaspoon rose water

• 4 cinnamon

• 4 clove

• 1 teaspoon cumin seeds

• 4-star anise

• 1/4 teaspoon mace

• 2 tablespoon biryani masala powder

• 1 teaspoon turmeric

• 1/2 teaspoon poppy seeds

• 8 cloves garlic

• 4 green chili

• 6 tablespoon ghee

• 2 tablespoon coconut oil

• 1 bay leaf

For Garnishing:

• 4 coriander leaves

• 10 raisins

• 10 cashews

Recipe:

• Step 1

  Roast the whole spices and grind them to make a fine powder. Keep it in an airtight container, this is your biryani masala. Next, wash the chicken pieces well and marinate in a large bowl with curd, prepared biryani masala, lemon juice, ginger, garlic, green chilies, turmeric powder, black pepper, salt, and poppy seeds for half an hour.

• Step 2

  Chop all the veggies and keep them on the chopping board, separately. Heat oil in a pan over medium flame and add onions to it. Fry till they turn brown in color and take them out in a small bowl. Add some more oil to the same pan and fry cashews and raisins, and keep them in another small bowl.

• Step 3

  Now, heat oil in a deep pan and add star anise, cinnamon, clove, and black pepper powder. When the spices turn aromatic, add the onions, tomatoes, green chilies, ginger, and garlic. Cook for a while and then, add the marinated chicken in the pan with turmeric, salt, and biryani masala. Put mint and coriander leaves in it and cover the pan with a lid. Cook till the chicken pieces turn soft.

• Step 4

  Now, in a large vessel put one layer of cooked rice and then top it with the fried onion, cashews, and raisins. Repeat it to make 4-5 layers and for the last layer, add the chicken masala which we just prepared. Cover the vessel with a lid and cook over medium flame for 10 minutes and serve hot with raita!