കോഴിക്കോടൻ ചിക്കൻ ബിരിയാണി | Kozhikodan Chicken Biryani Recipe

Introduction

This tutorial provides a step-by-step guide to prepare Kozhikodan Chicken Biryani, a flavorful and aromatic dish known for its unique marination and use of Kaima rice. Whether you're an experienced cook or a beginner, this recipe will help you create a delicious biryani that serves six people.

Step 1: Gather Ingredients

To prepare Kozhikodan Chicken Biryani, collect the following ingredients:

• For the Chicken Marinade:

  • 3 Medium Onions (300 gm) + 2 Medium Onions (200 gm)
  • 2 Tomatoes (200 gm)
  • 8 Green Chillies (40 gm)
  • 2 Inch Ginger Piece (20 gm)
  • 12 Cloves Garlic (20 gm)
  • ½ Teaspoon Fennel Seeds
  • 6 Sprigs Curry Leaves
  • ½ Cup Coriander Leaves (15 gm)
  • ½ Cup Mint Leaves (15 gm)
  • ½ Tablespoon Coriander Powder
  • ½ Tablespoon Garam Masala
  • ¼ Teaspoon Turmeric Powder
  • 1 Teaspoon Black Pepper Powder
  • 1 Teaspoon Chilli Powder
  • 5 Teaspoons Salt
  • ½ Tablespoon Lime Juice
  • ½ Cup Curd (125 ml)
  • 1.1 kg Chicken (cut into pieces)

• For the Rice:

  • 3½ Cups Kaima Rice (Jeerakasala Rice)

• For Cooking:

  • 100 ml Cooking Oil
  • 100 ml Ghee
  • 2 Tablespoons Cashew Nuts
  • 2 Tablespoons Raisins
  • ½ Teaspoon Garam Masala
  • 5¾ Cups Water (125 ml + 1300 ml)

Step 2: Marinate the Chicken

1. In a large bowl, combine the following ingredients:

   • 3 medium onions (finely sliced)
   • 2 tomatoes (chopped)
   • 8 green chillies (slit)
   • 2-inch ginger (crushed)
   • 12 cloves garlic (crushed)
   • ½ teaspoon fennel seeds
   • 6 sprigs curry leaves
   • ½ cup chopped coriander leaves
   • ½ cup chopped mint leaves
   • ½ tablespoon coriander powder
   • ½ tablespoon garam masala
   • ¼ teaspoon turmeric powder
   • 1 teaspoon black pepper powder
   • 1 teaspoon chilli powder
   • 5 teaspoons salt
   • ½ tablespoon lime juice
   • ½ cup curd

2. Add the chicken pieces to the marinade and mix well to coat the chicken evenly. Cover and let it marinate for at least 1 hour, preferably overnight in the refrigerator for best results.

Step 3: Prepare the Rice

1. Rinse 3½ cups of Kaima rice under running water until the water runs clear. This helps remove excess starch.
2. Soak the rinsed rice in water for about 30 minutes, then drain.

Step 4: Cook the Chicken

1. Heat 100 ml of cooking oil and 100 ml of ghee in a large pot over medium heat.
2. Add the marinated chicken to the pot and sauté until the chicken is browned and cooked through, stirring occasionally.
3. Once the chicken is cooked, add 5¾ cups of water and bring it to a boil.

Step 5: Cook the Rice

1. After the water has boiled, add the soaked and drained rice to the pot.
2. Stir gently to combine and adjust the salt if necessary.
3. Cover the pot and reduce the heat to low, cooking for about 20-25 minutes until the rice is fully cooked and has absorbed all the water.

Step 6: Final Touches

1. In a separate pan, lightly fry 2 tablespoons of cashew nuts and 2 tablespoons of raisins until golden.
2. Once the biryani is done cooking, gently fluff it with a fork and sprinkle the fried cashews and raisins on top.
3. Add ½ teaspoon of garam masala for extra flavor.

Conclusion

You have successfully made Kozhikodan Chicken Biryani! This dish is perfect for gatherings and celebrations. Serve it hot with raita or salad on the side. Enjoy the rich flavors and let your guests savor the taste of this traditional biryani. Don't forget to share your feedback on the recipe!