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Jun 272010
 June 27, 2010  Posted by at 7:45 pm  Add comments

Chacko’s Kitchen came from very humble beginnings, but now it’s a milestone, 100 recipes – each with photo, story, and dedicated post. I thank all my readers, well-wishers who gave me the passion and energy to go ahead.

To celebrate this occasion, I found no better way other than posting this great Biryani from the Southern State of Kerala. Kozhikode Biryani, also known as Calicut Biryani, Thalasseri Biryani or Malabar Biryani is very popular in Kerala.

This preparation differs from others in cooking, were Ghee (Clarified Butter) is used in the cooking of Rice to give this distinct aroma of Ghee. Nutmeg, Mace, Cloves, Cinnamon and Cashew Nuts are used liberally in this preparation and are locally grown in Kerala.

Things You’ll Need

  • Basmati Rice1 – 1 kg
  • Chicken Thigh2 – 1 kg
  • Onion – 500 gm
  • Tomato – 250 gm
  • Ginger – 3 inch root
  • Garlic – 2 bulbs3
  • Ghee (Clarified Butter) – 10 tsp
  • Coriander leaves – 1 bunch
  • Mint leaves – 1/4 bunch
  • Green Chilli – 5 nos (adjust to sensitivity)
  • Lime Juice of 2 Lemons
  • Cinnamon – 1 inch piece
  • Cardamom – 5 nos
  • Cloves – 5 nos
  • Cashew nuts – 25 nos
  • Raisins – 25 nos
  • Salt – to taste
  • Rose water – 3 tsp
  • Saffron – few strands
  • Water – 1700 ml

Garam Masala for Chicken:

  • Cinnamon – 2 inch piece
  • Cardamom – 5 nos
  • Cloves – 5 nos
  • Nutmeg – 1/4 piece
  • Mace – 1 whole
  • Fennel seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Black Cumin seeds – 1/2 tsp


  • Eggs – 2 nos
  • Coriander Leaves – few strands

Golden Touch Mise en Place – [15 mins]

  • Clean and cut Chicken into bite size pieces.
  • Finely slice the Onions.
  • Chop Tomatoes.
  • Chop and crush green Chillies.
  • Wash and chop the Coriander and Mint leaves; store separately.
  • Make a very fine paste of Garlic and Ginger.
  • Dry roast for 4 mins and grind to a fine paste the Garam Masala.
  • Soak Saffron strands in 2 tbsp Milk.
  • Hard boil Eggs

Golden Touch Preparation: [1 hour 25 mins]

Stage One: Frying the Onion

Heat 5 tbsp Ghee in a non-stick pan. Fry Onions till they are golden and crispy. Strain and remove the crispy Onions from the hot Ghee. Layer on a tissue paper to absorb the excess Ghee. These crispy Onions are known as Bista in Kozhikode (Calicut).

 Kozhikode Koyi Biryani

Stage Two: Chicken

  1. Heat a non-stick pan and add Tomatoes. Sauté for about 5 mins.
  2. Add Ginger-Garlic paste, crushed green Chillies, and sauté for 3 mins till the raw taste leaves and you can smell the fine aroma.
  3. Add Chicken, Salt and 200ml Water, cover and bring to boil. Lower the flame and allow to cook on low flame for 20 mins. Stir occasionally.
  4. Now add ¾ of the Bista, Garam Masala, Lemon Juice and ½ of the chopped Coriander and Mint leaves, cover and leave for 2 mins.

Stage Three: Rice

  1. Heat the left-over Ghee, fry the Rice for about 3 mins.
  2. Boil 1500 ml Water in a large deep bottomed pan.
  3. Add Salt, Cinnamon, Cardamom, Cloves and Rose Water to the boiling Water, stir in well, add the Rice and cook till the entire Water is absorbed in the Rice.

Stage Four: Layering and Garnish

  1. In a about ½ tsp Ghee and fry Cashew-nuts and Raisins for about 2 mins.
  2. In a large deep-bottomed, non-stick pan, spread ½ of the Chicken, topped by Rice, spread evenly ½ of the fried Onion, Mint and Coriander Leaves, Raisins, Cashew-nuts and a few drops of Saffron Milk.
  3. Repeat the above step.
  4. Cover. Seal with Flour dough all-around to make it an air-tight container.
  5. On very low flame cook for about 5 mins on fire.

Golden Touch Service:

  • Garnish with Coriander leaves and quartered boiled Eggs.
  • Serve hot with Dates Chutney and roasted Pappad (Poppadom)


1. Replace Basmati Rice with small grain Rice if available locally, this is used in traditional recipe. The Hindi word Basmati means fragrant, referring to the nutty flavour and aroma of this long grained Rice.

2. I prefer Chicken thigh as it has very high quality flesh when compared to the rest of the Chicken, plus it does not become rubbery like Chicken breast.

3. Bulb of Garlic usually contains between ten and twenty individual cloves of Garlic. When buying Garlic look for the smallest ones, that are firm with lot of dry papery covering. Avoid sprouting ones and ones that leave a dent when pressed with your thumb finger.

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Warm Regards

Susan and Abraham

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  44 Responses to “Kozhikode Koyi Biriyani (Calicut Chicken Biryani)”

  1. After twelve years of cooking I made my first actual biriyani. Absolutely yumm.Kiddies kush! Everyone kush!. Very similar to the one I had at Koilandi.

  2. basmathi rice is not used in chicken birayani in calicut and
    curd is also missed

    • hello nithin

      thanks for your visit, if you look on the recipe, i mentioned about small grain rice in the notes, i used it as an alternative as it is not easily available here.

      secondly using curd – this recipe still has some variations in different place, so your place may use yoghurt, which is again a personal preference.

  3. Hello! Just want to say thank you for this interesting recipe! =) Peace, Joy.

  4. Very nice recipe for koyi biriyani.

    Sent from my BlackBerry® smartphone

  5. hi sunu

    the recepie you gave for chicken byrani was a big hit in our church in New Zealand. cooked for 160 people. Thanks. Look forward to more recepies.

  6. hi
    have been reading your interesting recepies.

    can you give me the receipe for making chicken byrani for 120 people. need it for a church programme

    New Zealand

  7. hello Abraham and Susan I tried ur recipe with beef and I must tell you it came out extremely well my husband who is not so fond of Biriyani asked me to make it again. Thanks guys

  8. thanks shaji for your visit and do please let me know how the biryani went

  9. Hi Susan and Abraham,

    Visiting your blog for the first time today. Congrats on your milestone achievement. We will be trying out the dish today – beinng a special occassion.

    Will keep you posted.

    Keep up the good work mate.

    Shaji , Preetha & Sneha kutti

  10. hi deepa, thanks for your visit and happy to know that this biryani was a success with you..

  11. Hi Abraham, thnx for your recipe…. my husband is a true Kozhikodan and loved the biryani I made following your recipe…. it was completely worth the effort… thnx again.. keep the recipes flowing… this is one blog i will definitely visit again :)

  12. Hi Amarnath, thanks, for your honest appraisals and visit.

  13. I loved the receipe and could not stop reading and thereafter cooking – like a typical Kozhokodan – that I am … And loved eating too … will pass on this to more Kozhikodan's —

  14. Dead – Ends are only for those who do not stop!
    I could not stop reading, and cooking . . .Your receipe is very innovative and typical – I am from Calicut and love the collection – Will invite my friends to your blog –

  15. ındıan food :)nam namm! amazıng Jacop thank you :)

  16. Wuh, that biriyani looks so good!….PInney ii hail from kannur region. Just wanted to tell you calicut biriyani and thalassery biriyani is completely different even if they both belong to Malabar region:)…but they are often mistaken as well:)…nice pic there…

    Visit my space when you find some time. It's http://www.shabscuisine.blogspot.com . Would appreciate your thoughts and suggestion as well.


  17. Congrats on your 100th post, biryani looks so delicious and thanks for your detailed method, easy to follow..


  18. First time here..Kozhikode Biriyani looks adipoli…will be visiting here quite often..

  19. hi S. thanks for your visit. trust u'll be back. rgds abraham

  20. My first time here…this is a great recipe..and in so much detail..thanks!!

  21. 100th post wow congrats… Anytime we see a Kozhikode biriyani post we are immediately drawn to it…. Yours looks really good.. and well written post too..

  22. Congratulations on the 100th post and this Biriyani looks insanely delicious.. I love the detailed instructions

  23. that is one good looking biryani

  24. Oh…delicious looking rice dish ! Chicken Biriyani Rice…I love them !

  25. Congratulations!!! And what a perfect and classic dish.

  26. Great recipe! The picture looks so awesome… I've been looking for a good biriyani recipe, so thanks for posting!

  27. hi brindusa, thanks for the visit. Allspice is a good alternative for Mace. try it. let me know please.

  28. Congrats on your 100th post!! Biriyani looks really tempting…I love biriyani, will surely try this version next time…

  29. Hello, Abraham. Indian cuisine is my favorite, and this biryani sounds very good. I want to try it. I have something to ask you: Can I use something else than mace, because I don't find it here. Many more wonderful posts.
    Brindusa, from Romania

  30. Congratulation Chacko – 100 is a good milestone.

  31. Congrats on your 100th post.Biryani looks tempting and colorful dish…great

  32. Congrats on your 100th post..Biryani looks super delicious and wonderful presentation.

  33. Congratulations on your 100th Post. A great way to celebrate the achievement.

  34. thanks viju and satya for your kind visit

  35. very nice blog…………if time permits plz visit my blog.http://lets-cook-something.blogspot.com/….

  36. Congrats on your milestone, indeed a great dish to celebrate the happiness, biriyani looks amazingly delicious.. we love biriyanis..yummy yumm

    Kairali sisters

  37. Hi Abraham

    This method of Chicken biriyani looks great. Love to try it out soon.

    Hamaree Rasoi

  38. what a wonderful presentation! looks so delicious and tempting.

  39. abraham
    congrats for the milestone 100 post good work..
    biriyani looks delicious very nicely explained..

  40. hello Abraham,
    first time visiting ur blog ….u have a nice collection..chicken biriyani looks so yummy …its very tempting …i bookmarked ur recipe…
    if u get time do visit my blog


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