Kozhicodan Biryani


In Kerala, Biryani is most popular among Muslims, particularly Malabar. Kozhikode Biryani has a distinct trade mark. Cooking in a brass vessel and baking using normal hearth gives a traditional flavour to this non-vegetarian item. Kozhikode Biryani is one of the highly popular traditional dishes belonging to God’s own country. Let me give you its recipe.
 
 

Ingredients of Kozhicodan Biryani:

  1. Biryani rice – 1 kg
  2. Cinnamon one inch piece – 4
  3. Cashew nuts and raisins – 2 big spoons each
  4. Ghee – ¼ kg
  5. Onion sliced thin – ¼ kg
  6. Slender chicken pieces – 1 kg
  7. Green chillies – 25
  8. Ginger and garlic crushed – 2 big spoons each
  9. Lemon juice – 2 big spoons
  10. Coriander leaves, curry leaves and mint leaves – 2 big spoons each
  11. Coriander paste – 2 big spoons
  12. Kaskas – 2 big spoons
  13. Curd – 1 cup
  14. Cardamom – 6
  15. Nutmeg (Jaathikka) – ¼ piece
  16. Mace (Jaathipathri) – 1 big spoon
  17. Sha jeerak – 1 big spoon
  18. Cloves – 4
  19. Cinnamon – 1 inch piece
  20. Maida or wheat flour – 2 cup
  21. Salt – as required

How to prepare Kozhicodan Biryani:

  1. Take washed biryani rice in a container. Add double quantity of water, salt and 4 cinnamon pieces.
  2. Half cook, drain excess water and spread in a plate (to avoid sticking and over cooking)
  3. Heat oil in a pan and fry raisins, cashew and half of sliced onions. Onions should be golden brown. Drain them from ghee and keep aside.
  4. In the same ghee, fry the remaining onions.
  5. In a brass vessel, mix onions fried, chicken pieces, ginger, garlic, lemon juice, all type of leaves, curd and half of biryani masala (cardamom, nutmeg, mace, shah jeera, cloves and 1 inch cinnamon piece). Add salt as well.
  6. Spread half of cooked rice on top. Add fried onion, raisins, cashew and rest of biryani masalas.
  7. Again spread remaining rice on the top. Pour the ghee (after frying the onions) on the top.
  8. Close the vessel with a tight lid and apply the flour paste on the fringes to completely seal the pot.
  9. If you are using a traditional hearth, put 10-15 coconut shells in the hearth and cook the biryani for 15 minutes. Then bake it for 45 minutes in the hot flame (fire will be fully extinguished this time). Total, it takes 1 hour.
  10. You can open the lid and use biryani after 1 hour.
  11. If you are using an electric oven, bake first 15 minutes in 400 degree Fahrenheit and next 45 minutes in 325 F 

    A few more delicious Biryani recipes for you. Here is the page link. Click on the images in the gallery to read. 

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Sandy

A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

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