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Kozhikode Biriyani

Bring back the famous taste and aroma of the signature Kozhikode Biriyani, unique to the Malabar region. Every little ingredient which is at the very heart and soul of Malabar has been hand-picked and ground in the right proportion to give you that unmistakable flavour of this traditional dish.

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  • Energy 159.5kcal
  • Protein 7.2g
  • Carbohydrates 21g
  • Fat 5.2g
  • Dietary Fiber 18.2g

*Calculated Values – Ref. NIN & USDA

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.

  • 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.

  • 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.