Kozhikode Chicken Biryani (കോഴിക്കോട് ചിക്കൻ ബിരിയാണി)
Category: rice — Malabar biryani
Course: main | Diet: non-vegetarian
Meal roles: main
festive
wedding

Fragrant jeerakasala rice layered with a spiced chicken masala, sealed and slow steamed (duum).

Spice level: 3
Prep time: 30 minutes | Cook time: 60 minutes

Ingredients (per person):
name: Jeerakasala / kaima rice
qty: 80
unit: g
name: Chicken, curry cut
qty: 120
unit: g
name: Onion, thinly sliced
qty: 40
unit: g
name: Tomato, chopped
qty: 30
unit: g
name: Ginger-garlic paste
qty: 6
unit: g
name: Green chillies
qty: 2
unit: num
name: Biriyani masala (garam masala)
qty: 4
unit: g
name: Curd
qty: 20
unit: g
name: Mint and coriander leaves
qty: 5
unit: g
name: Ghee
qty: 10
unit: g
name: Whole spices (cardamom, clove, cinnamon, bay)
qty: 2
unit: num
name: Salt
qty: 2
unit: g

Steps:
Partially cook the rice in lightly salted water with a few whole spices; drain and keep.
Saute onions till golden; add ginger-garlic, chillies, tomato, mint and coriander.
Add chicken and biryani masala; cook with a splash of curd until nearly done and semi-dry (koon).
Layer the chicken masala and rice in a heavy pot, finishing with rice.
Seal with dough or a tight lid and dum (slow-cook) for 25-30 minutes, adding a drizzle of ghee.
Optionally lay a fat cardamom-clove mixture; rest before opening.

Tags: biryani
Malabar
festive