Chicken Briyani – Calicut Style

Presenting my kerala style briyani here…this is a traditional northern kerala recipe and it’s normally served with pappadam and raita..But you will also find pineapple slices and jam as an accompaniment to this briyani  in most of the kerala weddings / functions…Those who doesn’t like much spices, then this is the ideal briyani for them…Try it out!!

Ingredients:

Marinade

  • 1/2 kg chicken
  • 1/2 cup yoghurt
  • Coriander leaves Mint leaves
  • Curry leaves
  • 1/2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp aniseed powder
  • Chopped green chillies
  • Garlic
  • 2 tsp chopped ginger
  • 1/2 tsp turmeric powder
  • 1 tsp lime juice
  • 1 tsp poppy seed paste

Main preparation

  • 1 tbsp clarified butter
  • 5-6 cinnamon pieces
  • 1 bay leaf
  • 4-5 cardamom seeds
  • 4-5 curry leaves
  • 4-5 cloves
  • 1 chopped onion
  • 1 cup broken rice
  • 2 cups water

Biryani Masala

  • 2 tbsp clarified butter
  • 5-6 cinnamon pieces
  • 1 bay leaf
  • 4-5 cloves
  • 4-5 cardamom seeds
  • 1 nutmeg
  • 100 gm onions
  • 1 medium tomato cut in 4

Method:

For the Marinade:
Mix yoghurt, coriander leaves, mint 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 1/2 an hour.

For the rice:

  • Heat clarified butter in pan. Add cinnamon, 1 bay leaf, cardamom seeds, curry leaves and cloves. Add onions and sweat till they turn translucent.
  • Add washed and cleaned rice. Cook till rice turns translucent. Add water.
  • When water comes to a boil, turn flame to low and cover pan. Cook on low flame for at least 15 minutes. The rice is done.
Served with Pappad and Onion Raita

Served with Pappad and Onion Raita

For the Biryani Masala:

  • Heat clarified butter in pan and add cinnamon, 1 bay leaf, cardamom seeds, nutmeg and cloves.
  • Add onions and saute till brown. Add tomatoes. Add marinated chicken.
  • Cover pan and cook for at least 5 minutes on a medium flame.
  • Remove 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 the chicken masala.

Leave a comment