Name: Manjali Chicken Biriyani | Manjali Biryani Kerala Style
Prep time: 30 min
Cook time: 60 min
Ingredients: 3 Cups Jeerakasala/kayama rice (Washed and drained); 4 Tbsp Ghee; 4 Tbsp Oil; 1 No. Onion; 2 Small pieces Cinnamon; 4 Nos. Clove; 3 Nos. Cardamom; 4½ Cups Water; 1 No. Biriyani leaf (Optional); 1 Small Carrot; Few Chopped coriander leaves; 1 Small Onion; 3 Tbsp Chicken stock water; 1 Kg Chicken (Cleaned and washed ); 1 Tbsp Red chilli powder; ½ Tsp Turmeric powder; ½ Tbsp Lemon juice/ vinegar; Salt as reqd; 1 No. Green chilly; ¾ Cup Water; 1½ Tbsp Ginger garlic paste; 3 Nos. Onion (large); Few Curry leaves; 1 No. Green chilly; 2 Nos. Tomato; 2 Tbsp Coriander powder; 1/2 Tbsp Red chilly powder; 1/2 Tsp Turmeric powder; 1 Tsp Garam masala powder; ¾ Cup Chicken stock water

Manjali Chicken Biriyani | Manjali Biryani Kerala Style

Manjali Chicken Biriyani is a celebrated Kerala biriyani style known for its bright golden hue, rich aroma and simple yet deeply satisfying flavours. Originating from the Manjali region in North Kerala, this biriyani stands out for its use of turmeric-forward masalas, tender chicken pieces and perfectly seasoned rice that absorbs every layer of spice. For anyone searching for an authentic Kerala biriyani with a unique colour and soulful taste, Manjali Biryani Kerala Style is a must-try and a rising favourite among biriyani lovers.

What Makes Manjali Chicken Biriyani Special

Unlike the heavy masala-loaded biriyanis, Manjali style is lighter, more aromatic and relies on well-balanced spices. The signature yellow tint comes from turmeric, giving the biriyani its unmistakable “manjal” touch—symbolizing purity and tradition. The flavours are subtle but memorable, with each spoonful carrying hints of caramelized onions, mild spices and slow-cooked chicken. This perfect balance makes Manjali Chicken Biriyani a great pick for family gatherings, festive meals or weekend special menus.

The Essence of Kerala in Every Layer

Manjali Biryani Kerala Style embraces core Kerala elements—fragrance from small onions, richness from coconut influences and the comforting depth of homemade masala. Each layer of rice and chicken is infused with earthy aromas, making the dish wholesome yet not overwhelming. This biriyani is ideal for those who prefer clean flavours without excessive heat or greasiness. Its suitable for all age groups.

Perfect for Content Creators, Home Cooks & Food Bloggers

Manjali Chicken Biriyani is currently trending among Kerala food creators, especially because of its visual appeal and traditional charm. Its golden colour photographs beautifully, making it perfect for social media content.

Why You Should Try Manjali Biryani Kerala Style

This biriyani offers nostalgia, comfort and freshness in one plate. Whether you enjoy biriyani regularly or simply explore regional cuisines, Manjali style brings something new yet deeply rooted in Kerala traditions. It’s flavourful, aromatic and perfect for anyone wanting a lighter yet authentic biriyani experience.

Manjali Chicken Biriyani | Manjali Biryani Kerala Style

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Prep Time 30

Cook Time 1

Course Main Dish

Cuisine Kerala

Ingredients

Preparation Of Rice:

3 Cups Jeerakasala/kayama rice Washed and drained
4 Tbsp Ghee
4 Tbsp Oil
1 No. Onion
2 Small pieces Cinnamon
4 Nos. Clove
3 Nos. Cardamom
4½ Cups Water
1 No. Biriyani leaf Optional
1 Small Carrot
Few Chopped coriander leaves
1 Small Onion
3 Tbsp Chicken stock water

For Cooking Chicken:

1 Kg Chicken Cleaned and washed
1 Tbsp Red chilli powder
½ Tsp Turmeric powder
½ Tbsp Lemon juice/ vinegar
Salt as reqd
1 No. Green chilly
¾ Cup Water

For Preparing Chicken Masala:

1½ Tbsp Ginger garlic paste
3 Nos. Onion large
Few Curry leaves
1 No. Green chilly
2 Nos. Tomato
2 Tbsp Coriander powder
1/2 Tbsp Red chilly powder
1/2 Tsp Turmeric powder
1 Tsp Garam masala powder
¾ Cup Chicken stock water
1 handful Coriander leaves chopped

Instructions

For Cooking Chicken:

Clean, wash and drain the chicken pieces.
Add red chilly powder, turmeric powder, vinegar and salt as required.
Marinate the chicken and keep it aside for 30 minutes.
Then cook the chicken by adding 1/2 cup water.
When the chicken is half cooked, remove it from the flame and separate chicken stock water and chicken pieces.
Fry the chicken pieces in oil until all the sides are light brown in color. Keep this aside.

For Preparation of Chicken Masala:

After the chicken pieces are fried, add crushed ginger, garlic and curry leaves into the same pan. Saute it for one minute.
Then add sliced onion and green chilly.
Saute the onion until it becomes super soft.
Then add tomato.
Cook the tomatoes until soft.
Now add coriander powder, turmeric powder, garam masala powder and chilly powder. Saute for one minute to get rid off the raw smell of masala powders.
Add reserved chicken gravy and check for salt.
Bring it to boil and add chopped coriander leaves.
Now add the fried chicken pieces.
Cook for 2-3 minutes until the chicken piece are well coated in the masala. Switch off the stove.
To cook rice (you can cook the rice while chicken is being cooked). Heat oil and ghee in a bottom thick pan and add the spices, grated carrot, coriander leaves, biriyani leaves and green chilly.
Add required water.
Add rice (washed and soaked for 30 minutes, then drained). Add salt as required. Bring it to boil.
Now reduce the flame into low. Cover with lid and cook for 10 minutes
When the rice is 90% cooked, add fried onion and chicken stock water. Cover and cook for few more minutes and remove from the flame.
Served with pickle, pappad, raitha,chammanthi..Enjoy!