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!
PREP TIME
COOK TIME
TOTAL TIME
SERVES
10 min
50 min
1 hr
3
Ingredients
Chicken – 1 lb/ ½ kg
Kaima rice/ Jeerakasala rice – 2 cups
Onion – 1 cup (2 medium sized)
Tomato – ½ cup
Ginger – a big chunk
Garlic – 4 pods
Green chilli – 4 to 6 (spicy variety)
Mint – ¼ cup
Coriander – ¼ cup
Fried onion – ½ cup
Salt – to taste
Red chilli powder – ½ to 1 tsp
Coriander powder – ½ tsp
Garam masala powder – ½ tsp
Turmeric powder – ¼ tsp
Curd – 3 tbsp
Lemon juice – 1 tbsp
Ghee – 2 tbsp
Oil – 2 tbsp + 1 tsp
Cashews – 1 tbsp
Raisins/ Dry grapes – 1 tbsp
WHOLE SPICES
Cardamom – 2
Cloves – 4
Shahi jeera – ¼ tsp
Bay leaf – 1
Note
* 1 cup = 235 ml
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.