Kerala Chicken Biryani


Kerala Chicken Biryani is one of the tastiest biriyani preparations that can be easily prepared at home. Biriyani is a mixed rice preparation having its origin from Indian subcontinent. It is a delicious blend of basmati rice, Indian spices, meat and sometimes boiled eggs and vegetables like potatoes in some regional cuisines. Biriyani is a very popular dish in Indian Cuisine. Kerala Chicken Biryani is a flavorful dish, very spicy and aromatic. Biriyani dishes are very popular and generally served for marriages, functions and other social gatherings. Biryanis are liked by all, both young and old alike. No function is ever complete without a biriyani. The preparation style varies region wise but all have their own distinct flavors and aroma that are well enjoyed. The biryani dish is unique and special with cooked basmati rice layered with chicken masala and baked. You can adjust the spicy flavor as per your requirements.

Some prefer Kerala Chicken Biryani dish more spicy and hot. While some prefer biriyani dishes to be mild and tasty especially when children are around. The dish is wholesome and nutritious very filling to your tummy. Chicken or mutton is protein rich and full of vital nutrients required for body. Growing up kids require protein in daily diet for healthy formation of bones and body. Kerala Chicken Biryani is a wholesome and healthy dish, very filling and satisfying. The dish should be noted in your menu chart when you need to cook and enjoy something different and tasty. When guests arrive unexpectedly you can impress them with the preparation. Even new comers and bachelors can give a hand at the dish. You can explore a well detailed Kerala Chicken Biryani recipe here that can be easily prepared at home. Enjoy the dish with your family.


Kerala Style Biryani With Chicken Or Mutton

Kerala Chicken Biryani

Prep Time 30 minutes
Total Time 30 minutes
Course Main Course, Main Dish
Cuisine Kerala
Servings 6 people


For Marinating Chicken:-


  • For preparing Kerala Style Biriyani, first soak rice in water and keep for an hour. Drain water from rice and keep it aside. Cut chicken into fairly big pieces. Make slits if required.
  • Mix together all the ingredients for marinating the chicken. Marinate the chicken with the above paste for approximately an hour. (You can do marination the previous day and refrigerate it)
  • Fry chicken pieces in enough oil to a golden brown color.
  • :- Don't fry the chicken pieces for long time. Otherwise, it will become very dry and hard. The purpose of doing this is to make the pieces little stronger so that it won`t split into small pieces while making curry. Keep fried chicken aside.
  • Heat 2 - 3 tsp of ghee in a thick bottomed vessel.
  • Add 3 - 4 pieces of cinnamon, cloves and cardamom and stir for a while.
  • Add the drained rice into it and fry for about 10 minutes. Add water. For 1 cup of rice, add 1 3/4 cups of water.
  • Turn the flame to high and cover with a lid. When boiling starts lower the flame and let the rice cook.
  • After a while, when water is not visible on top of the rice, open the lid and mix the rice since the rice at the bottom can get burnt. After all the water has evaporated, don't keep it on stove for a long time.
  • When the rice is cooked, switch off the stove and keep it closed for about 30 minutes.
  • :- It is okay to switch off the stove even before the rice is completely cooked. Because it will get some cooking time while baking. Keep the cooked rice aside.
  • Heat little oil or ghee or both together in a pan or a kadai.
  • Add 1/2 tsp of ginger-garlic paste and cut green chillies and saute` for sometime.
  • Add onions and saute` well.
  • When it is nicely done, add chilly powder, coriander powder, a little turmeric powder, a little black pepper, a little masala powder and salt and saute again.
  • Add curd and mix it well. Add fried chicken pieces to the mixture and stir.
  • Cover and cook for 10 minutes.
  • Add big pieces of tomatoes, cover and cook.
  • :- Stir in between. The gravy will become like a paste. It should not be dry or watery. :- Check salt and add more, if needed.
  • Fry raisins, cashews, coriander and mint leaves etc in ghee and keep aside.
  • For baking biriyani in Oven Style:- Take a big flat dish.
  • Coat it with ghee or butter. Put the chicken with gravy as a bottom layer followed by a layer of rice. You can repeat the layers if available.
  • Mix yellow color powder with rose essence and sprinkle on top of the rice with a spoon carefully. Sprinkle 1 tsp of ghee on top of it.
  • Sprinkle the fried cashews and raisins on top of it and cover with aluminium foil.
  • Bake this in the oven at 375F for about 45 minutes.
  • If you don't have Oven:- Use a big wide vessel coated with ghee or butter.
  • Make layers as described in the above step.
  • Cover it with a lid and heat the filled vessel on a low flame for approx 20 - 25 mins.
  • :- Check the bottom of the vessel in between with a spoon or something to make sure it is not getting burnt. If it is getting burnt, reduce the heat.
  • :- Serve Kerala Chicken Biriyani with lime pickle and raita. :- Make raita with onions, tomato, green chillies(optional), curd and salt. You can use the same quantity of Mutton instead of chicken to make Mutton Biriyani with the same recipe.


You can visit this link Fried Chicken Biriyani, You can also visit this link Kerala Chicken Cutlet.
Tried this recipe?Let us know how it was!

Response (149)
  1. s
    sunil July 17, 2007


  2. h
    hala December 11, 2007

    keep up the good wrk…hope to recieve more recipes from you.

  3. s
    shweta prashant April 10, 2010

    Hey, i tried this came out really good..i kinda did have too many chicken pieces.. but still it tasted nice..thanks.

  4. b
    binu August 27, 2005

    thanks,ur recipe is good,explained well,its takes a lot of time,pls try to omit some of the steps of baking the biriyani.

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