Chicken Biryani Kerala Style

Chicken Biryani Kerala Style

A recipe borrowed from my aunt.
Slight variation from the traditional Kerala chicken biryani but uses pretty much the same ingredients.
Takes a bit of time and effort but the result is worth it. :)

Abeer Abdul Aziz


  1. 1 Kilo Chicken ( cut into medium - sized pieces )
  2. 4 Onions Large (sliced lengthwise)
  3. 2 Tomatoes Large (diced)
  4. 1 Tablespoon Garlic ( ground to fine paste )
  5. 3/4 Tablespoon Ginger ( ground to fine paste )
  6. 6 - 7 Green chillies chopped (or as per taste)
  7. 2 Cups Coriander leaves ( chopped )
  8. 1 Cup Mint leaves ( chopped )
  9. 1/2 Cup Yoghurt Curd Dahi / Set / Set
  10. 2 Teaspoons Garam Masala powder
  11. (slightly crushed) 6 Pods Cardamom
  12. 6 Cloves
  13. 2 Cinnamon stick ( small size )
  14. 5 Black pepper Seeds ( slightly crushed)
  15. 1 Tablespoon Coriander powder
  16. 1/2 Tablespoon Turmeric powder
  17. 2 Tablespoons Chilli powder ( or as per taste )
  18. 4 Tablespoons Cooking oil ( I used refined sunflower oil )
  19. 6 Tablespoons Ghee
  20. 1 lemon Slice of
  21. To Taste Salt
  22. 3 Cups Rice (Jeera )
  23. 25 Grams Cashewnuts chopped
  24. 25 Grams Raisins


90 mins
  1. Add Photo

    Heat the cooking oil in a vessel. Add in 3/4th of the sliced onions and all of the chopped green chillies with a pinch of salt and saute till onions are light brown in color. (Tip :Salt aids in quickening the process of browning the onions).

  2. Add Photo

    Now add in the garlic paste, ginger paste and the diced tomatoes. Once the raw smell of garlic and ginger is gone, add in 1 cup of chopped coriander leaves and 1/2 a cup of chopped mint leaves and leave for a min.

  3. Add Photo

    Now add in the masalas - turmeric powder, chilli powder, coriander powder and one spoon of garam masala powder. (It's best to make a paste of the masalas with a little bit of water and then add the paste in).

  4. Add Photo

    Add in the whole spices - 3 cardamom pods, 3 cloves, a cinnamon stick and 3 black pepper seeds and mix well. When you see an oil layer floating on the top, it indicates the masala is cooked.

  5. Add Photo

    Now you add in the yoghurt / set curd / set dahi. Mix well and let it heat a bit but do not bring it to a boil.

  6. Add Photo

    Add in the cut chicken pieces and coat each piece well with the masala. Reduce flame, cover and cook for about 30 min. (If you are using a pressure cooker, keep it for a whistle). The chicken masala should be in a semi-paste form.

  7. Add Photo

    Paralelly, while the masala is busy being ready, soak the rice in water with salt for about 20 min.

  8. Add Photo

    In another vessel (which will be used to cook rice), bring water to boil. Add in the remaining mint leaves, coriander leaves, cardamom pods, cloves, cinnamon stick, crushed pepper seeds, salt and the lemon slice.

  9. Add Photo

    Add in 2 tbsp of ghee to the boiling water and the pre-soaked rice. Cook on medium flame and bring it to a semi-cooked stage (8-10 min). Drain and keep the rice aside. (Tip: Grate about 1/2 a carrot into the water alongwith the rice. Not only does it give color, but adds to the flavor as well)

  10. Add Photo

    In a frying pan, heat 2 tablespoon of ghee and add in the remaining sliced onions. When they start to turn brownish, add in the chopped cashew and raisins. Sprinkle the remaining garam masala powder and salt on top of it all, mix well, and turn off the heat once cashews start changing color.

  11. Add Photo

    In a large aluminum vessel, spread about a tablespoon ghee on the bottom. Layer about a half of the semi-cooked rice on top of the ghee. Sprinkle half of the fried onion-cashew mixture on top of this layer.

  12. Add Photo

    Layer the chicken masala prepared earlier on top of the rice layer. Dump the remaning semi-cooked rice on top of the chicken masala layer. Sprinkle the remaining fried onion-cashew mixture on top alongwith the remaining ghee. Add few coriander and mint leaves as well.

  13. Add Photo

    Cover the vessel with a lid. It should be tightly closed so as not to let any steam escape. This can be done either by using an aluminium foil paper and wrapping around the lid area or using a dough made of plain flour/ all - purpose flour / maida.

  14. Add Photo

    Place the vessel on stove on medium flame for about 2-3 min. Reduce the flame and keep it for 20-30 min. Remove from heat and serve hot.

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