Kerala Chicken Biryani / Biryani Recipe / Kerala Cuisine

Kerala Chicken Biryani / Biryani Recipe / Kerala Cuisine

Kerala is known as “God’s own country” for good cause. Peaceful backwaters give way to vivid rainforests and tropical jungles abounding spice farms and wildlife in India’s southernmost state. A terrific tasting and intriguing biryani can be used to make this hearty and fragrant Indian small-grain rice dish; the color is alluring and the flavor is fantastic!

It’s a magical little haven away from the standard set of guidebooks that commonly associate India and the country’s north.


Today’s recipe is that of a favorite dish of Non-veg lovers.

Kerala Chicken Biriyani, also known as Kozhi Biriyani, is a spicy rice dish with chicken pieces. This Kozhi Biryani is a great place to start, and you’ll appreciate how wonderfully the chicken blends with the rice and spices. It’s also a great dish to serve at festivals and formal banquets. It’s a flavorful combination of basmati rice, Indian spices, meat, and occasionally boiled eggs. Try this delectable Kerala Chicken Biriyani step-by-step recipe for making Kerala Style Chicken Biriyani at home with your family and friends.


  • 3/4 kilogram chicken, (sliced into medium-sized pieces)
  • 2  cups Basmati rice (Use high-quality Basmathi rice to make delicious biryani.)
  • 4 medium-sized onions (take half of it and fry it)
  • a total of 15 Pods of garlic
  • 8 nos. 1/2 a ginger 4 oz.
  • ideally 2 tbsp Garam masala
  • Salt As reqd

Brown Onions:

I’ve heated some oil for this, and once it’s hot, I’ll add the onions and fry them well. When the onions are golden brown, reduce the heat to medium. As soon as the color becomes brown, strain them out. The brown color will darken as it sets after straining.


Set aside the rice after soaking it in water for 2 hours.

Heat 1 tablespoon of ghee

We’ll now saute some cashews and raisins (Optional)

Step 1: To make the marinade:

Add the following ingredients to the chicken:

  • 1 teaspoon chili powder
  • 1 teaspoon ginger garlic paste
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Garammasala
  • 1 teaspoon salt
  • 1 teaspoon Lemon juice

The masala should coat all chicken pieces evenly after mixing thoroughly. Combine the marination ingredients with the chicken in a mixing bowl. It’s recommended that you marinate for at least 4 hours.


By that time, we’ll have completed several other necessary processes.

Step 2: Preparation of Chicken Gravy:

Cook until the outside of the chicken is golden brown (10 mins).

  • In a large mixing bowl, thoroughly combine the marinated chicken.
  • Heat the oil in a pan.
  • Cinnamon stick 1 ½ inch piece
  • Cloves 4 nos
  • Cardamom 2 nos
  • Star anise – 1 no
  • Mace & bay leaf 1 no
  • Let’s make some chicken using these spices.
  • Take a nonstick pan that can be tightly covered with a lid.
  • 3 teaspoons refined oil into the heating oil, along with the spices mentioned Roast the spices for 15-20 seconds over a medium flame. Add 1 chopped green chili and 2 sliced onions after mixing the chili. 1 teaspoon ginger-garlic paste is also a good addition. Salt to taste with 1/2 teaspoons.
  • In a medium flame, brown them well. Cook them until they are well done. Now, add 1 tablespoon of coriander powder, 1/2 tablespoon of chili powder, and 1 spoonful of garam masala. 1/2 teaspoon black pepper, crushed Cook for about 1 1/2 minutes, or until the raw flavor is gone.
  • Add the marinated chicken to the mix now. Stir well for 2-3 minutes on a high burner.
  • Still well, add 3/4 cup of hot water. Cook for 10-12 minutes with the lid closed over medium heat.

We must also make the rice by the time the chicken is ready. 2 1/4 cups of water should be kept on hand for boiling.


Step 3: Preparation of Rice

  • Use 2 1/4 cups of water for 2 cups of rice. 1 bay leaf, 1 12-inch cinnamon stick, 4 cloves, and 2 cardamoms (open the cardamom shell) should be added to this to ensure that the flavors are released evenly.
  • 1 teaspoon of finely chopped fried onion (brown onion)
  • 1/2 teaspoon lime juice (lime juice prevents the sticking of rice and also gives good flavor)
  • Add 1 teaspoon of the oil (used to fry the onions).

(This oil gives this rice a fantastic flavor.)

  • Wait for the water to boil before adding 1 tablespoon of salt (carefully measure the salt).
  • When the water is boiling, add the rice that has been soaked for 30 minutes. Combine all of the ingredients in a large mixing bowl, cover, and set aside to cook.
  • When it begins to boil, reduce the heat to a medium setting.
  • The rice should be 75 percent cooked before putting it on the dum.
  • (It’s best to cut off the flame as soon as the water is entirely reduced.)
  • Rice will not clump together or turn dry as a result of this method.
  • By this time, the chicken should be almost done.
  • Half of the brown onions should be added to this.
  • Close the lid and let the chicken simmer once more.
  • Dum the biryani by piling rice on top of the chicken.
  • Reduce the heat to low and give the chicken one last toss.
  • There should be some gravy on the table.


Step 4:

  • Place some mint leaves on top of the chicken gravy before piling the rice on top of the mint leaves. Biryani will have a great flavor and will keep the rice from absorbing too much water from the chicken.
  • Let’s start by layering the rice on top of the mint leaves. It is sufficient to just spread. Do not apply pressure from the top to the bottom.
  • Pour the boiling milk over the rice and stir in the saffron. Along with the ghee, add the cashews and raisins.
  • Spread the remaining brown onions on top of that.
  • Finally, drizzle 2 tablespoons of ghee over it. Now it’s time to close and dum it.
  • For use on your stove’s tiniest burner. Allow it to cook for 10 minutes. Turn off the flame after 10 minutes.

Allow 30 minutes for resting.

It would be even better if you microwaved it before serving.

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