By Shreya Goswami
October 10, 2023
Also known as Calicut Biryani, this dish from the Malabar region of Kerala is famed for its generous use of spices and coconut. Take a look at the recipe and give it a try now.
For the chicken:- 1kg chicken ½ cup curd 1 tbsp Calicut biryani masala ½ tsp black pepper powder ½ tsp turmeric powder ¾ tsp poppy seeds paste 1 tbsp lemon juice 1 tbsp ginger garlic paste 10 green chillies, chopped 5 onions, sliced 2 tomatoes, chopped Salt, to taste ¼ cup coriander leaves ¼ cup mint leaves 2 tbsp ghee
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For the rice:- 750g kaima rice, soaked Water, as required 3 tbsp ghee 2 cardamoms 1 cinnamon stick 1 bay leaf ¼ tsp rosewater For the garnish:- 10 cashews, roasted 10 raisins, roasted Coriander leaves Mint leaves
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Marinate the chicken with curd, turmeric, biryani masala, pepper, ginger-garlic paste, poppy seeds paste and salt.
Heat ghee in a large wok, then add half the onions and fry them until golden brown. Set aside. In the remaining ghee, fry the remaining onions.
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Once the onions turn translucent, add the green chillies, tomatoes and cook for 10 minutes. Now add the marinated chicken.
Saute the mix and add the remaining ingredients. Cover and cook until the chicken is 80% cooked.
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Meanwhile, boil water in a large pot with cardamom, cinnamon and bay leaves. Add the rice and cook until 80% cooked. Drain and set aside.
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In a separate handi or pot, layer the chicken, rice, fried onions, roasted cashews, raisins, coriander and mint.
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Add ghee on top and seal the pot. Cook for half an hour on dum while keeping the heat low. Let the biryani rest for 10-15 minutes after cooking.
Unseal the biryani pot and serve the hot Kozhikode Biryani with raita and salan.
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