Kozhikode Biriyani

INGREDIENT – To serve 6 persons

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 slice 4 nos (medium)
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 2 nos (1 inch)
Mace ½ no
Melam Kozhikode Biriyani Masala 2 – 3 tbsp
Water 2 cups (1 cup is 150 ml)
Salt To taste

To make Ghee Rice

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

COOKING 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

COOKING 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.