Calicut chicken biryani recipe, Kerala chicken biryani

Calicut chicken dum biryani or kerala chicken biryani is one such delicious dum biryani loaded with flavors. Yes the flavors and taste comes from the Kerala’s special Kaima rice/ Jeerakasala rice a short grain rice used in this biryani. Also the preparation is little different from other dum biryani which makes the biryani taste different. This is one of my favorite biryani that I learnt from one of our neighbor and thought to share it in the blog. Trust me whenever i visit kerala I usually eat only this biryani for lunch and they used to serve it with pickle, a coriander thokku/ chammanthi, pickle and papad which elevates the biryani’s taste. So if you are planning to try this biryani recipe at home use only jeerakasala rice for best results. So lets get to the making!

Calicut chicken biryani recipe, Kerala chicken biryani

2019-12-30 01:13:36

Serves 3

Prep Time

10 min

Cook Time

50 min

Total Time

1 hr

Prep Time

10 min

Cook Time

50 min

Total Time

1 hr

Ingredients

1. Chicken – 1 lb/ ½ kg
2. Kaima rice/ Jeerakasala rice - 2 cups
3. Onion – 1 cup (2 medium sized)
4. Tomato – ½ cup
5. Ginger – a big chunk
6. Garlic – 4 pods
7. Green chilli – 4 to 6 (spicy variety)
8. Mint – ¼ cup
9. Coriander – ¼ cup
10. Fried onion – ½ cup
11. Salt – to taste
12. Red chilli powder – ½ to 1 tsp
13. Coriander powder – ½ tsp
14. Garam masala powder – ½ tsp
15. Turmeric powder – ¼ tsp
16. Curd – 3 tbsp
17. Lemon juice – 1 tbsp
18. Ghee – 2 tbsp
19. Oil – 2 tbsp + 1 tsp
20. Cashews – 1 tbsp
21. Raisins/ Dry grapes – 1 tbsp

Whole spices

1. Cardamom – 2
2. Cloves – 4
3. Shahi jeera – ¼ tsp
4. Bay leaf - 1

Note

* 1 cup = 235 ml

Instructions

Wash snd soak rice in water for 15 minutes.
In a blender add ginger, garlic and green chili. Grind it without adding water. We want it to have crushed texture and not as paste. Keep it aside.
In a bowl add sliced onions, sliced tomatoes, ginger, garlic and chili mixture, chopped mint, coriander, fried onions, curd, salt, chili powder, coriander powder, garam masala powder, turmeric powder, lemon juice and 1 tbsp oil. Mix well until combined.
Now to this mixture add chicken and mix it really well till chicken is coated well in masala. Keep it aside for marination for an hour.
Meanwhile heat 4 cups of water in a pan, when the water starts boiling add salt, few drops of oil, shahi jeera, bay leaf, cloves, cardamom and soaked rice. Mix well and cook the rice in medium flame with lid on. The rice will be cooked in 10 -15 minutes. When the rice looks cooked switch off the flame and keep it aside.
Heat 1 tbsp oil and 2 tbsp ghee in a pan to it add the marinated chicken. Saute well for 5 minutes. When chicken looks sauteed add 1 cup water and cook in medium flame with lid on.
When chicken looks fully cooked add raisins, cashews, cooked rice and fried onions. Cover it with a lid and place the pan on a tawa. Cook the rice in dum method for first 5 minutes in high flame and next 10 minutes in low flame. When done allow the the rice to rest for 5 minutes. After 5 minutes fluff the rice from sides and serve it hot with mint chammanthi, raita and papad.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Calicut chicken biryani with step by step images

Wash and soak rice in water for 15 minutes.
In a blender add ginger, garlic and green chili. Grind it without adding water. We want it to have crushed texture and not as paste. Keep it aside.
In a bowl add sliced onions, sliced tomatoes, ginger, garlic and chili mixture, chopped mint, coriander, fried onions, curd, salt, chili powder, coriander powder, garam masala powder, turmeric powder, lemon juice and 1 tbsp oil. Mix well until combined.
Now to this mixture add chicken and mix it really well till chicken is coated well in masala. Keep it aside for marination for an hour.
Meanwhile heat 4 cups of water in a pan, when the water starts boiling add salt, few drops of oil, bay leaf, shahi jeera, cloves, cardamom and soaked rice. Mix well and cook the rice in medium flame with lid on. The rice will be cooked in 10 -15 minutes. When the rice looks cooked switch off the flame and keep it aside.
After an hour of marination heat 1 tbsp oil and 2 tbsp ghee in a pan and add the marinated chicken. Saute well for 5 minutes. When chicken looks sauteed add 1 cup water and cook in medium flame with lid on.
When chicken looks fully cooked add raisins, cashews, cooked rice, ghee and fried onions. Cover it with a lid and place the pan on a tawa. Cook the rice in dum method for first 5 minutes in high flame and next 10 minutes in low flame. When done allow the the rice to rest for 5 minutes. When done fluff the rice from sides and serve it hot with mint chammanthi, raita and papad.