Name: Kerala Chicken Biriyani | Kozhi Biryani
Prep time: 40 min
Total time: 40 min
Ingredients: 2 1/2 cups Basmati rice; 3/4 kg Chicken (chopped into medium size pieces); 15 nos Garlic pods; 1/2 a Ginger; 8 nos Green peppers; 4 nos Onions (medium); 1 small Cinnamon (Karugapatta); 5 nos Cloves (Grambu); 2 tbsp Garam masala (preferably Melam); 1 tsp Chicken broth (optional); 2 tbsp Vinegar; Salt (As reqd); 1 tsp Black pepper; 1 tsp Chilly powder; 1/4 tsp Turmeric powder; 1/2 a Ginger (crushed); 7 nos Garlic pods (big); 2 tbsp Vinger

Kerala Chicken Biriyani | Kozhi Biryani

Kerala Chicken Biriyani also known as Kozhi Biriyani is a flavorful mix of rice, spices and Chicken pieces. This Kozhi Biryani is a perfect start and you will love how well the chicken blends with the flavorful rice and masala. Moreover, it is perfect serve for festivals and grand dinners as well. Try this delicious Kerala Chicken Biriyani step by step recipe of how to make Kerala Style Chicken Biryani Recipe at home and enjoy with your loved ones.

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Prep Time 40

Total Time 40

Cuisine Kerala

Servings people

Ingredients

2 1/2 cups Basmati rice
3/4 kg Chicken chopped into medium size pieces
15 nos Garlic pods
1/2 a Ginger
8 nos Green peppers
4 nos Onions medium
1 small Cinnamon Karugapatta
5 nos Cloves Grambu
2 tbsp Garam masala preferably Melam
1 tsp Chicken broth optional
2 tbsp Vinegar
Salt As reqd

For marinade:-

1 tsp Black pepper
1 tsp Chilly powder
1/4 tsp Turmeric powder
1/2 a Ginger crushed
7 nos Garlic pods big
2 tbsp Vinger

Instructions

Mix together the ingredients for marination along with chicken in a bowl.
Refrigerate it overnight.
:- A minimum of 4 hrs marination is required.
Soak the rice in water and keep aside for 2 hours.
Heat oil in a pan.
Add the marinated chicken and stir well.
Saute, until the chicken appears fried on the outside(10 mins).
Add onions and continue to saute for another 5 - 6 mins.
Add a little black pepper, chicken broth and garam masala.
Combine the mixture well, until you can smell the spicy aroma of masala and chicken combined.
Add a glass of water.
Cover and cook for about 15 mins on a low flame.
Heat a tbsp of oil in a pressure cooker.
Add the rest of crushed garlic and ginger, cinnamon and cloves and fry.
Once the ginger and garlic is fried, add the drained rice and stir the mixture well.
:- Do not overfry the rice.
Once the rice becomes crisp, add 5 cups of water and salt to taste.
:- The chicken masala gravy for the biriyani should appear moist and juicy with all the excess water drained out.
Once the rice is cooked, combine the masala and rice in a big bowl.
Set the oven to 350 degree Celsius and bake for another 10 mins.
Garnish with coriander leaves and mint leaves.
:- Chicken in the biriyani tastes spicy and delicious, only when it is marinated and kept overnight.

Notes

You can explore this dishNadan Chicken Biriyani
You can also visit Chicken Mandi

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Kerala Chicken Biriyani | Kozhi Biryani