๐โจ๐ด Calicut Chicken Biryani
(Malabar Kozhi Biryani)
A gentle, fragrant, ghee-rich biryani from the Malabar coast โ layered with warmth, sweetness from onions,
and the unmistakable aroma of jeerakasala rice.
Spice Level: ๐ถ๏ธ๐ถ๏ธ Medium
Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins
Serves: 4โ6
Calories (approx): ~480 kcal per serving
๐ฅ Fusion Embers
๐ฟ Introduction
Calicut Chicken Biryani is Keralaโs most beloved festive dish โ soft chicken cooked in a mild, aromatic masala, layered with
jeerakasala rice, ghee, fried onions, mint, cilantro, and raisins.
Unlike fiery biryanis, this one is fragrant, mellow, and deeply comforting, with every grain
touched by sweetness, warmth, and coastal charm.
โA biryani where fragrance leads, spice follows, and every layer tastes like a coastal lullaby.โ
Calicut Chicken Biryani
(Malabar Kozhi Biryani)
Photo by Stirred By Spice
๐ Ingredients
Masala Base
1 Onion, chopped
4 Garlic cloves
1-inch Ginger
3โ4 Green chilies
ยฝ tsp Fennel seeds
ยฝ tsp Cumin
ยฝ tsp Coriander seeds
(Pulse to a coarse paste.)
Chicken Base
700 g Chicken (bone-in preferred)
3 tbsp Ghee or coconut oil
2 Onions, thinly sliced
2 Tomatoes, chopped
ยฝ cup Yogurt
ยฝ tsp Turmeric
1 tsp Chili powder
1 tsp Garam masala
ยฝ cup Mint leaves
ยฝ cup Cilantro
Salt to taste
Rice
2 cups Jeerakasala / Kaima rice (soaked 20 mins)
3ยฝ cups Water
Whole spices:
1 Bay leaf
4 Cloves
4 Cardamom
1 small Cinnamon stick
Garnish (Important for Malabar Biryani)
ยฝ cup Fried onions (birista)
2 tbsp Ghee
10โ12 Raisins
10โ12 Cashews
Extra mint + cilantro
๐ฝ๏ธ Instructions
1. Prepare Masala Base
Grind onion, ginger, garlic, fennel, cumin, and chilies into a coarse paste.
2. Sautรฉ Onions
Heat ghee.
Add sliced onions โ fry until soft and lightly golden.3. Cook Chicken Masala
Add masala paste โ sautรฉ until fragrant.
Add tomatoes โ cook until soft.
Add chicken + yogurt + turmeric + chili powder + garam masala.
Cook until chicken is 70% done.
Add mint + cilantro.4. Cook Rice Separately
Boil water with whole spices + salt.
Add soaked jeerakasala rice โ cook to 80% doneness.
Drain gently.5. Layering (Malabar Style)
In a heavy pot:
Layer chicken masala
Add half the rice
Sprinkle fried onions, mint, cilantro, raisins, cashews
Add remaining rice
Finish with fried onions + ghee
6. Dum Cooking
Seal pot with foil + lid.
Low flame: 20โ25 mins
Rest 5 mins before opening.
7. Serve
Fluff gently from the sides.
Enjoy with coconut raita.
๐ท Optional Serving Notes
Pairs beautifully with Malabar coconut raita and papad.
๐ฌ Soulful Note
This biryani is gentle โ not fiery โ carrying the warmth of the Malabar coast, the sweetness of onions,
and the comforting fragrance of ghee and kaima rice.
๐ Cookโs Wisdom / FAQs
Cook's Wisdom
Tip: Use Jeerakasala rice lightly sautรฉ it after washing,to make the biryani.
Why jeerakasala rice?
It absorbs flavor deeply and gives the signature Malabar aroma.Why raisins & cashews?
They add gentle sweetness โ a Calicut hallmark.Why dum?
It blends chicken, rice, and aromatics into harmony.
๐ Nutrition (Per Serving โ Approx.)
Calories 480
Protein 25g
Carbs 55g
Fat 18g
๐๐ถ๐ The Bottom Line
Soft, aromatic, mildly spiced โ Calicut Chicken Biryani is Keralaโs gift to soulful, comforting biryani lovers everywhere.
๐งก Meet the Heart Behind the Spice
Hi, Iโm Maya Shetty โ cook, storyteller, and spice lover.
Through Stirred By Spice, I share recipes that warm both the kitchen and the heart โ where simple ingredients and warm flavors turn everyday meals into moments of connection.
๐ฌ Iโd Love to Hear From You!
Your words, memories, and reflections mean the world to me.
Share your thoughts using the form below โ I read every message.
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