Coriander, Green Chilli, Garlic, Ginger, Chilli, Turmeric, Garam Masala, Salt.

Recipe: Kozhikode Biriyani (To serve 6) – Ingredients: Chicken medium pieces – 1.25 kg, Sliced onion 1 kg, Ginger crushed – 2 nos (2 inch piece) , Garlic Crushed – 10 big cloves, Green Chillies crushed – 10 nos, Country tomatoes sliced (medium) – 4 nos, Curd – 135 ml, Coriander leaves chopped – 85 g, Mint leaves chopped – 75 g, Refined oil – 100 ml, Green Cardamom – 5 nos, Cloves – 5 nos, Cinnamon stick 1 inch – 2 nos, Mace – ½ no, Melam Kozhikode Biriyani Masala 2 – 3 tbsp, Water – 2 cups (1 cup is 150 ml), Salt to taste.
Method:

• Heat oil in a heavy bottomed handi and add the whole spices.
• Once the spices splutter add the sliced onions.
• Saute the onions until they start turning colour.
• Add the crushed ginger, garlic and green chilli and saute until the raw smell is gone.
• Add the Melam Kozhikode Biriyani Masala and sauté for a minute, followed by the tomatoes.
• Once the tomatoes are mashed and the oil starts separating, add curd and then chicken.
• Saute for a while and add water. Cook further till the oil separates again. Season with salt.
• Finish with the chopped mint and coriander leaves.
• Layer with cooked ghee rice and serve hot.

To make Ghee Rice – Ingredients: Onion – 75 g, Ghee – 30 ml, Refined oil – 70 ml, Kaima Rice – 5 cups (1 cup – 200 g), Hot water – 7 ½ cups (1 cup is 150 ml), Green Cardamom – ½ tsp, Cloves – ½ tsp, Cinnamon – 1 stick, Mace scraped – ½ tsp, salt to taste.
Method:

• Wash and drain the rice. Heat oil and ghee in a thick bottomed vessel.
• Add the spices and sliced onion, till onion becomes soft.
• Add the rice and saute till the rice is coated with oil.
• Add water and salt and mix well. When water level goes below the rice level, cover with a tight fitting lid.
• Transfer the vessel on to a pre-heated tawa.
• Cook further for 10 minutes on a very low flame and switch of the flame and leave it on the tawa.