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Palakkadan Biriyani

Course Rice
Cuisine Kerala
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Rafeeda


  • 3 cups basmati rice washed and drained
  • 3 tbsp ghee
  • 1 kg chicken cut into medium pieces
  • 3 large onions sliced
  • 3 large tomatoes chopped
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 6 shallots sliced
  • 3 small pcs cinnamon
  • 5 cardamoms
  • 6 cloves
  • 4 green chillies
  • 1 cup yogurt
  • 1/2 tbsp chilli powder
  • Salt to taste
  • Juice of 1 lemon
  • Coriander leaves chopped, sufficient


  • Cook the rice till 90% done in lots of water. Drain and set aside.
  • In a deep saucepan, heat the ghee. Add in the whole masalas and saute for a couple of minutes.
  • Add in the sliced onions. Saute till transparent.
  • Add in the chopped shallots, tomato, ginger and garlic and saute till well cooked and the tomatoes are smashed up.
  • Add the chillies as is, along with the yogurt and chicken, mix well and adjust salt.
  • Cook till the chicken is almost done. Finally add the chilli powder and give a nice mix.
  • Keep the flame on low and arrange a chappathi tawa on top to heat up.
  • Spread the rice on top of the chicken masala.
  • Sprinkle the lime juice and the coriander leaves on the top. Close the lid tightly and put it on the tawa for 15-20 minutes.
  • Serve warm with pappadam and raita!!


1. This is a very mild biriyani, as there are no other spices involved apart from the chilli powder. Add more for a more spicy biriyani!
2. Ensure that the chicken is well cleaned and drained. If needed, pat with a kitchen towel well. Otherwise it will lead to a watery masala.
3. You can replace the chicken with mutton or beef, and accordingly adjust the cooking time for the masala.