Kozhikode Chicken Biryani Recipe
Would you like to experiment with a great Kozhikode Chicken Biryani recipe? The flavor of Chicken makes this dish all the more appetizing. Treat your near and dear ones with this amazing Kozhikode Chicken Biryani as a Main Dish . Try your hand at this Indian recipe of Kozhikode Chicken Biryani, which makes you keep asking for more. I am certain that you will be hooked to my favorite Kozhikode Chicken Biryani recipe in minutes. Try it now.
Ingredients
To marinate
Chicken 1/2 kg
Yoghurt 1/2 cup
Coriander leaves 25 gm
Mint leaves 25 gm
Curry leaves 10 gm
Cumin seed powder 1/2 tsp
Coriander seed powder 1 tsp
Aniseed powder 1/2 tsp
Green chillies 25 gm
Garlic 20 gm
Ginger 2 tsp
Turmeric powder 1/2 tsp
Lime juice 1 tsp
Poppy seeds paste 1 tsp
Salt as per taste
To prepare the rice
Ghee 1 tbsp
Cinnamon 5-6 pieces
Bay leaf 1
Cardamom 4-5
Curry leaves 4-5
Cloves 4-5
Onion 1
Broken rice 250 gm
Water 1/2 litre
Salt 1 tsp
To prepare the biryani masala
Ghee 2 tbsp
Cinnamon 5-6 pieces
Bay leaf 1
Cloves 4-5
Cardamom seeds 4-5
Nutmeg 1
Onions 100 gms
Tomato 1
For garnishing
Boiled egg 1
Cashews and raisins
Directions
Make a mixture of yoghurt, ground coriander leaves, ground mint leaves, cum leaves, cumin seed powder, coriander seed powder, aniseed powder, green chillies garlic, ginger, turmeric powder, lime juice and poppy seed paste.
Marinate the chicken pieces in this mixture and keep it aside for half an hour.
Add salt.
Put ghee in a pan and heat it.
Add to this cinnamon, bay leaf, cardamom seeds, curry leaves and cloves.
Next, add onions and saute till they turn translucent.
Add the washed and drained rice to the above mixture along with the salt and cook till it turns translucent.
Add water to the rice and let it boil.
Once the water starts boiling, lower the flame and cover the vessel with a lid.
Cook the rice for the next 15 mins, over a low flame.
Put ghee in another pan and heat it.
Add to it, cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.
Next, add onions and saute till they turn brown.
Then add the tomatoes and saute them too.
Now add the marinated chicken.
Cover the pan and cook over a medium flame for at least 5 mins.
Remove the lid and cook it for 10 mins more over a low flame.
Allow the gravy to thicken.
Arrange the rice and the chicken masala in alternate layers in a serving bowl.
Garnish it by putting boiled egg (cut into 4 pieces), roasted cashews and raisins on the top layer.
Marinate the chicken pieces in this mixture and keep it aside for half an hour.
Add salt.
Put ghee in a pan and heat it.
Add to this cinnamon, bay leaf, cardamom seeds, curry leaves and cloves.
Next, add onions and saute till they turn translucent.
Add the washed and drained rice to the above mixture along with the salt and cook till it turns translucent.
Add water to the rice and let it boil.
Once the water starts boiling, lower the flame and cover the vessel with a lid.
Cook the rice for the next 15 mins, over a low flame.
Put ghee in another pan and heat it.
Add to it, cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.
Next, add onions and saute till they turn brown.
Then add the tomatoes and saute them too.
Now add the marinated chicken.
Cover the pan and cook over a medium flame for at least 5 mins.
Remove the lid and cook it for 10 mins more over a low flame.
Allow the gravy to thicken.
Arrange the rice and the chicken masala in alternate layers in a serving bowl.
Garnish it by putting boiled egg (cut into 4 pieces), roasted cashews and raisins on the top layer.
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