I have been featuring in a lot of guests on my blog and that is evident from the number of bloggers that have participated in my “Be My Guest” series. Through a lot of interaction, I have found some good blogger friends, one of which was Aara Sheikh, who blogs at Sweets n Spices. What attracts me to her page is her simplicity, in terms of both content and recipes. As to many other bloggers out there, one thing that really attracted me to her was her honesty to admit her mistake and withdraw from her page a picture that was not hers. Many people would just withdraw and fail to admit that they have done a mistake or they had done it unintentionally. But she had the courage to clear her name and air on a public forum, which takes a lot of courage. I salute you for that, Aara. Only honesty and straightforwardness can move us to any goal of ours in life, nothing else…
When she checked with me if I could do a guest post, I readily agreed. But I had a problem of which recipe to give. One thing that really tenses me regarding guest posts is, “What do I offer them? Would what I give them be good enough?” After a lot of time searching through my drafts, I finally decided that I will hand over this sumptuous Kannur Biriyani that I had made during one of our weekends. This was one awesome biriyani that the whole family enjoyed. What really surprises me is that each region has their own biriyanis and even though the ingredients may more or less be the same, the tastes really differ due to the difference in preparation. To have a look at this yummy biriyani recipe, hope on to Aara’s space. Want to know how to put the dum? Refer to this post! Thank you so much dear for giving me this opportunity to be featured on your space. Wish you all the very best and hope you have really long years of blogging!!! 🙂
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…
Kannur Kozhi Biriyani | Kannur StyleChicken Biriyani
- 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
- 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!!!