Kozhikode Koyi Biriyani

Recipe by
Total Time:
60 mins
Serves:
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • Basmati Rice1 – 1 kg
  • Chicken Thigh2 – 1 kg
  • Onion – 500 gm
  • Tomato – 250 gm
  • Ginger – 3 inch root
  • Garlic – 2 bulbs
  • Ghee (Clarified Butter) – 10 tsp
  • Coriander leaves – 1 bunch
  • Mint leaves – 1/4 bunch
  • Green Chilli – 5 nos (adjust to sensitivity)
  • Lime Juice of 2 Lemons
  • Cinnamon – 1 inch piece
  • Cardamom – 5 nos
  • Cloves – 5 nos
  • Cashew nuts – 25 nos
  • Raisins – 25 nos
  • Salt – to taste
  • Rose water – 3 tsp
  • Saffron – few strands
  • Water – 1700 ml
  • Garam Masala for Chicken:
  • Cinnamon – 2 inch piece
  • Cardamom – 5 nos
  • Cloves – 5 nos
  • Nutmeg – 1/4 piece
  • Mace – 1 whole
  • Fennel seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Black Cumin seeds – 1/2 tsp
  • Garnish:
  • Eggs – 2 nos
  • Coriander Leaves – few strands

How to Make Kozhikode Koyi Biriyani

  • Clean and cut chicken into bite size pieces.
  • Finely slice the onions.
  • Chop tomatoes.
  • Chop and crush green chillies.
  • Wash and chop the coriander and mint leaves; store separately.
  • Make a very fine paste of garlic and ginger.
  • Dry roast for 4 mins and grind to a fine paste the garam masala.
  • Soak saffron strands in 2 tbsp milk.
  • Hard boil eggs
  • Heat 5 tbsp ghee in a non-stick pan. Fry onions till they are golden and crispy.
  • Strain and remove the crispy onions from the hot ghee.
  • Layer on a tissue paper to absorb the excess ghee. These crispy onions are known as Bista in Kozhikode (Calicut).
  • Heat a non-stick pan and add tomatoes. Sauté for about 5 mins.
  • Add ginger-garlic paste, crushed green chillies, and sauté for 3 mins till the raw taste disappears.
  • Add chicken, calt and 200ml water, cover and bring to boil. Lower the flame and allow to cook on low flame for 20 mins. Stir occasionally.
  • Now add ¾ of the Bista, garam masala, lemon juice and ½ of the chopped coriander and mint leaves, cover and leave for 2 mins.
  • Heat the left-over ghee, fry the rice for about 3 mins.
  • Boil 1500 ml water in a large deep bottomed pan.
  • Add salt, cinnamon, cardamom, cloves and rose water to the boiling water, stir in well, add the rice and cook till the entire water is absorbed in the rice.
  • In about ½ tsp ghee fry Cashew-nuts and raisins for about 2 mins.
  • In a large deep-bottomed, non-stick pan, spread ½ of the chicken, topped by rice, spread evenly ½ of the fried onion, mint and coriander leaves, raisins, cashew-nuts and a few drops of saffron milk.
  • Repeat the above step.
  • Cover. Seal with flour dough all-around to make it an air-tight container.
  • On very low flame cook for about 5 mins on fire.
  • Garnish with Coriander leaves and quartered boiled eggs.
  • Serve hot with Dates Chutney and roasted Pappad (Poppadom)

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