Kannur Kozhi Biriyani | Kannur Style Chicken Biriyani

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Updated with new pictures and recipe on July 16,2020 – Sometimes you come visit an old post when a follower messages you about it. That is what is exactly happened with this post. I had made this biriyani only twice and then totally forgot about it. I then got a DM asking questions about some doubts on the steps. So I went through again and cooked the biriyani, just to make sure that it is all OK. Accordingly, I am updating the recipe with a little more clarity. I have removed the links to Aara’s blog, since it no longer works, and Google would mark down this page for broken links otherwise. 😀 I don’t even remember the incident I mention about in the above post, just shows that age is catching up on me! 😉 I have a habit of posting the recipes on the blog after 2 months, just to make sure I don’t lose any of my posts. I am thankful for that practice. 🙂

Sometime back I did get a comment that this is not an authentic recipe for Kannur style biriyani. I would never claim my recipes are authentic unless it is the way my umma or someone in the family makes. Most of the recipes are adapted from some source or the other. This recipe was taken from a Malayalam cookbook by Zubeida Obeid. The recipe and ingredients list have been followed as is. But the bottom line is, the biriyani is surely flavorful and delicious. So I would advise for it to be tried. 🙂 Hopefully someone would share me an authentic recipe that I can try sometime later, InShaAllah… 🙂 Keeping the old picture as is my practice as well…

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2 from 1 vote

Kannur Kozhi Biriyani | Kannur StyleChicken Biriyani

Course Rice

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 5

Author Rafeeda

Ingredients

• 3 cups Basmati rice refer notes
• 1 kg chicken cut into medium sized pieces
• 3 tbsp oil
• 4 large onions sliced
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 6 green chillies crushed (increase for spiciness)
• 2 large tomatoes chopped
• 2 tsp coriander powder
• 1/2 tsp turmeric powder
• 2 tsp garam masala powder
• 3 tbsp coriander leaves chopped
• Juice from 2 limes
• 1 inch pc cinnamon
• 2 pcs cardamom
• 3 cloves
• 4 cups boiling water
• 1 tbsp mint leaves
• Salt to taste
• 4 tbsp ghee
• 1 small onion chopped
• 6-8 cashew-nuts
• 2 tbsp raisins
• Some chopped coriander and mint leaves for dum

Instructions

• Wash the rice well. Soak in water for 15 minutes and then drain.
• In a pressure cooker, heat half the oil and add the chopped onions and saute with a pinch of salt till soft.
• Add the ginger garlic pastes, chillies and tomatoes and cook for five minutes.
• Add the coriander powder, turmeric powder and half of the coriander leaves and mix for a couple of minutes.
• Add the chicken pieces, mix well and cook for a whistle. Switch off and let the pressure go by itself.
• Once the pressure is gone, measure out one cup of chicken stock and set aside.
• Add the remaining coriander leaves and the lime juice.
• If there is a lot of liquid still remaining. switch on the flame and cook on high till the masala is almost dry and coats the chicken. Otherwise, leave as is if you need more masala for your rice.
• Add 1/2 teaspoon of the garam masala and switch off the flame.
• In a large saucepan, add the ghee. Fry the sliced onion till brown and set aside.
• Fry the cashews and raisins and keep aside.
• Into this ghee, add the whole masalas and fry for a couple of minutes till an aroma spreads in the kitchen.
• Add in the drained rice and fry the rice for a couple of minutes more.
• Add the hot water into the rice. Keep the flame on high till the water boils completely.
• Add in the mint leaves and salt, and keep rice on lowest flame till completely cooked. Stir in between one time to ensure proper mixing.
• Once the water is completely absorbed, add in the chicken stock and mix well. The rice may still have a little bite, switch off.
• In a deep dry pan, spread the chicken masala, then half the rice. Then sprinkle half the fried onion, cashews and raisins, half the remaining garam masala, and some chopped coriander and mint leaves.
• Add the remaining rice and then sprinkle on top all the remaining of the dum ingredients. Keep the lid tightly closed and cook on low flame for 15-20 minutes.
• While serving, take off the rice into a platter and spread the chicken masala on top of it. Serve hot with raita, pappad, and pickle!!!

Notes

Traditionally jeerakashala rice is used. If cooking with jeerakashala, then soaking is not required and use 5 cups of water + 1 cup of the chicken stock.