Kozhikodan Chicken Biriyani / Malabar Chicken Biriyani (Koyikkodan koyi Biriyani)

       

Kozhikodan  Biriyani / Malabar Biriyani (Koyikkodan koyi Biriyani) 

     Kozhikodan  Biriyani / Malabar Biriyani (Koyikkodan koyi Biriyani) is one of the awesome biriyani from Malabar. .………… It is the great combination of  rice, Ghee (Clarified Butter),  Spices, nuts, dry fruits and chicken.  let's see how we can prepare it.....

Kozhikodan  Biriyani / Malabar Biriyani (Koyikkodan koyi Biriyani) 

For this video, please go through the following link..........

For Biriyani Masala Powder

• Cinnamon pieces -  2-3 pieces.
• Cardamom seeds – 4-5 no.
• Cloves – 5-6 no.
• Mace – 2-3- no.
• Nutmeg – 1
• Fennel – 1 tsp.
• Black cumin – I tsp. 
• Star anise - 1.

 For the Marinate and make masala

• Chicken – 750 gms.
• Onion -  3 cups.
• Garlic paste - 2 tbspn.
• Ginger paste -  2 tbspn.
• Green chillies – 4 Tbspn. crushed.
• Curd / Youghourt – ½ cup.
• Coriander leaf.
• Mint leaf.
• Lemon - 1 piece( 1 tbspn.  juice).
• Chilli powder – 1 tbspn.
• Turmeric powder - 1 tsp.
• Black pepper powder – ½ tsp.
• Fennel powder – 1 tspn.
• Ghee ( clarified butter)  - 50 gm.
• Poppy seed paste – 1 tsp.( optional)
• Tomato – 1 medium size.
• Salt.
• Water.

To prepare the Rice

Jeerakashala rice or kyma rice. (jeerakashala rice is used in malabar Biryani preparation as the rice itself has a special flavour)  -  500g ( 2 cup).

Water -3  cups.

Ghee  - 4  tbsp.

Cinnamon Pieces  - 2-3 pieces

Cardamom  - 3- 4 nos.

Cloves - 4  nos.

For Garnishing

1.     Roasted Cashew Nuts -100 gm.

2.     Roasted Raisins - 100 gm.

3.     Roasted Onion -  3  no.

Kozhikodan  Biriyani / Malabar Biriyani (Koyikkodan koyi Biriyani) 

Method of Preparation

a.     Preparation of biriyani powder.

       Dry roast all the ingredients for biriyani masala, cool it and make powder. 

b.    Preparation of Garnishing items 

       Heat  ghee in a pan. Deep fry the cashew nut and raisins. In the remaining oil fry the onions until golden brown.

c.      Prepration of biriyani masala. 
Wash and clean the chicken pieces.  
Mix together onion chopped, tomato chopped, green chillies, garlic paste, ginger paste, coriander leaves, mint leaves, fennel powder, turmeric powder, chilli powder, black pepper powder, biriyani masala powder, lime juice, yoghurt, poppy seed paste, ghee and chicken. 
Mix it well.
Keep aside for 1/2 an hour.

Kozhikodan  Biriyani / Malabar Biriyani (Koyikkodan koyi Biriyani) 

d.    Prepration of rice ( ney choru).
Boil 3 cups of water in a deep pan. 
Add cinnamon, cardamom, cloves and enough amount of salt. Pour 4 Tbspn. of ghee also. 
When water comes to a boil, transfer washed and cleaned rice, turn flame to low and cover pan. 
Cook on low flame for at least 15 minutes, till the entire water absorbed. The rice is done.

Kozhikodan  Biriyani / Malabar Biriyani (Koyikkodan koyi Biriyani) 

 e. Dum procedure.

1. Take marinated chicken in a large pan, Spread fried onions over it. Half portion of the rice evenly spread over the chicken masala. springle coriander leaves, mint leaves, fried onions, cashews, raisins, 1 Tbspn of ghee and some biriyani masala powder.Repeat this process by using remaining rice. On the top most layer, sprinkle ½ tsp. of biriyani masala powder and ½ tsp. of turmeric powder.
2. Make a dough out of maida (like what u do for chappathi). Close the vessel and seal the edges of the lid with this dough ,with no air passage.( you can also use aluminum foil). Cook it in a high flame for 10 mins., then reduce heat and cook it in a very  very low flame for 30 mins.
3.Leave it on the gas stove on low flame .Traditionally, we put coal on top of then biriyani pot as heat has to come from both sides. Do this for almost 20 mints.
4. Open the lid and combine well .Yummy kozhikodan / Malabar biriyani is ready to serve. 
5. Garnish the top with roasted onion, cashews and raisins.
6.Serve hot with salad, dates pickle, coconut chammanthi. Enjoy!!!

Kozhikodan  Biriyani / Malabar Biriyani (Koyikkodan koyi Biriyani)