Kozhikode Chicken Dum Biriyani Recipe

Cooking Directions

• STEP 1.Marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 1 hour.
• STEP 2.Heat ghee in a large pan and add whole spices like cinnamon, cardamom, cloves, and bay leaves. Saute until fragrant.
• STEP 3.Add sliced onions and cook until golden brown. Then, add the marinated chicken and cook until it is partially cooked.
• STEP 4.In a separate pot, parboil the basmati rice with whole spices and salt. Drain the rice and layer it over the partially cooked chicken.
• STEP 5.Sprinkle saffron milk, fried onions, and chopped mint and coriander leaves over the rice. Cover the pot with a tight-fitting lid.
• STEP 6.Place the pot on a tawa (griddle) and cook on low heat for about 30-40 minutes, allowing the biriyani to cook in its own steam.
• STEP 7.Once cooked, gently fluff the rice with a fork and serve hot with raita or salan (spicy gravy).

Cooking Tips

• Make sure to marinate the chicken for at least 1 hour to allow the flavors to penetrate.
• Parboiling the rice ensures that it cooks evenly and doesn't become mushy.
• Cooking the biriyani on low heat and using a tawa helps in even heat distribution and prevents burning.

Storage and Serving

• Leftover biriyani can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the biriyani in a microwave or on the stovetop with a little water to prevent it from drying out.
• Serve the Kozhikode Chicken Dum Biriyani hot with raita, pickle, or a side of salan for a complete meal.