Malabari Kozhi Biriyani ( Chicken Biriyani Malabari Style)

There are various renditions to biriyani in India. And it's even varied within each state. In Kerala the biriyani in Northern part is different from the Southern part of Kerala. The Malabar cuisine is heavily influenced by the muslim population residing in Northern Kerala and their cuisine is called the Malabari cuisine. The Malabari dum biriyani is one of their specialties. The chicken in this biriyani is marinated and fried and added to a gravy that eventually gets layered with rice. The distinct flavours of pineapple also make this biriyani a bit special. It is often served with a boiled egg, raita, pickle and papad.

photo of biriyani
photo of biriyani being layered
photo of ingredients
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Teena Augustine's Secret Indian Recipe !

Preparation Time: 
1 Hr
Cooking Time: 
2 hrs


Chicken- 1 kg
Turmeric- 1 tsp (for marination)
Salt- 1 tsp (marination)
Ginger-garlic paste- 3 tsp (for marination)
Chili powder- 1 tsp (for marination)
Curd - 2 tbsp (for marination)
Garam Masala- 1 tsp (for marination)
Lemon -1 (for marination)
Basmati Rice- 4 cups
Cloves- 3
Green Cardamom- 3
Peppercorns- 1/2 tsp
Cinnamon- 2 inch long piece
Bayleaf- 4
Fennel- 2 tsp
Onions sliced- 5 cups
Green chilies- 10
Ginger-garlic paste- 3 tbsp
Tomatoes dices- 3 cups
Turmeric powder- 1 tsp
Chili powder- 2 tsp
Kashmiri chili powder- 1 tbsp
Coriander powder- 2 tbsp
Garam masala- 1 tsp
Cashew nut paste- 3 tbsp
Curd- 3 tsp
Chopped coriander leaves- 3 cups
Chopped mint leaves- 3 cups
Raisins- 1/4 cup
Cashew nuts- 1/4 cup
Pineapple essence- few drops
Ghee- 3 tbsp
Salt- 1 tsp
Oil- 3 tbsp
Marinate the chicken with the ingredients mentioned for marination. Refrigerate the chicken after marinated for 3 hours.
Soak the basmati rice for 30 minutes after washing it. Start frying 3 cups of onion till they are golden brown.
These onions are for garnish. Now in the same oil, deep fry the chicken after 3 hours of marination.
Drain the chicken and start preparing the gravy for the chicken. Heat oil in a vessel for layering the biriyani and add the fennel seeds first followed by 2 cups chopped onions.
Once the onions begin to brown, add ginger- garlic paste and minced green chilies. Mince the chilies using mortar and pestle.
Saute till the ginger-garlic paste browns. Meanwhile, boil 8 cups of water with 1 tsp salt for the basmati rice.
Add the whole spices to the water and when water starts to boil add the basmati rice. Cook the rice till it's almost done, because it will be cooked again during layering.
Now to the biriyani gravy, add the chopped tomatoes and salt. Saute the tomatoes till they wilt. Add the turmeric, chili, Kashmiri chili, garam masala and coriander powder.
Saute till the masala starts separating from the sides of the pan and the oil comes to the top of the masala.
Add the curd to the masala and stir for 2-3 minutes before adding the cashew nut paste. Before taking the gravy off the flame, add half the coriander leaves and mint leaves.
The gravy for the biriyani is now ready, so is fried chicken, basmati rice and fried onions and mint, coriander leaves for layering.
Heat ghee in a small pan and fry the cashew nuts and raisins till they brown. Set them aside.
Now take the vessel for layering the biriyani (this could be the same vessel used for cooking the gravy).
Add one layer of rice followed by fried chicken and gravy on top. Now add some coriander and mint leaves, fried onion and nuts and raisins.
Add a drop of pineapple essence and continue this process of layering rice and other ingredients till you reach the top of the vessel.
Top the biriyani with fried onions, nuts, raisins, mint and coriander leaves and a drop of pineapple essence.
Heat a tawa pan and place the vessel on the stove on top of this pan. Cover and cook the biriyani for 20- 30 minutes till steam comes out and the rice is well cooked.
Serve with raita, papad and pickle.
Traditional recipe adds a boiled egg on the plate before serving.