Thursday, May 04, 2006

Kozhikkodan Biriyani

I have never been to North Kerala. But was blessed with friends who originally came from there to Malaysia. I loved the sing song manner they spoke their malayalam and their food was different from what I have eaten in my home. This recipe is again from Jameela Aunty, who knew how much I loved to eat biriyani and used to pack it and send to the hospital, whenever I was on night duty.

Chicken Biriyani

Basmathi rice:1kg

chicken:1 kg..cut in to 8 pieces(smaller if you like)

oil:1/2 cup
ghee:1/2 cup

Coriander powder:1 tsp
turmeric powder:1 tsp
fennel(perumjeerakam) powder:1/2 t spn

cinnamon:1 inch piece
mace:2 small pieces

Ginger and garlic paste:1 tsp each
green chillies:10
cuscus:2 tspn

Rose essence:1 tspn


tomato:2 medium size, cut in to small pieces
coriander leaves:1 tbl spn
mint leaves:1 tbl spn
currry leaves:2 sprigs
yogurt:3/4 cup
juice from 1 lemon

1. grind the cuscus, chillies, ginger and garlic together
2.powder cinnamon cardomom, cloves and mace
3.slice the onion
4.fry half the onion in the oil &ghee mix till browned and drain
5.fry the cashew drain, raisin.drain
6.In a big pan boil 2 lit of water, add the cleaned basmathi rice and sufficient salt and cook till the rice is 1/2 done. drain
7. In a big casserole, mix the cleaned meat,remaining onion,cut tomatoes,coriander leaves, mint leaves,curry leaves, ground cuscus, ginger garlic mix,chilli powder, coriander powder, turmeric,lemon juice,powdered spice mix, yogurt, salt and I cup of water mixed with rose essence.
8. the left over oil ghee mix pour over the meat mix
9.layer the rice on top of the meat mix, followed by the fried onion, cashew raisin mix, then rice, then the onion mix.. the top layer should be rice.
10.close the casserole lid
11. mix 100 gm of flour with some water, till you get a nice thick paste
12. seal the edge of the casserole with this paste..make sure it is sealed well
13. place the casserole back on fire..low heat. when you see the steam is filling inside the casserole,(abt 20 mints) take it off from fire
14.meanwhile pre heat the oven to 350 the casserole in the oven and bake for 30 mints.
16:break the seal, mix the rice and serve hot

note:the recipe looks complicated..but it isn't. when I have a party, I always make this biriyani, as there is not much of stirring involved. and the end result is spectacular.


Anonymous said...

There is a free software called Picasa for pictures.Download it. Your pics are really good but I think they are not blown up properly.The neychoru one was clear and real good.

Sarah said...

Lg:for pics i use google images. if you hv three kids..the food doesn't last long enough to take pictures( truth be told, i am too lazy to take pictures!!!)

Maya Cassis said...

i have been trying to comment on this post since yesterday night but the connection kept failing just as I was pressing the Login and publish button.
woe be me!
But atlast,this one had better reach you
Thank you soooooooooooooooooooooooooooooooooooooooooooooooooooooo much for this recipe.I have been dying to get my hands on this one since a looong time.I am gonna try this real soon and will definitely let you know how it turns out:)
thanks again.Sarah,you are the best:)) *umma*

proteinrna said...

Hello Sarah,
Thank you soo much for this recipe. I really really missed our biriyani soo much. Here everybody give their own type of biriyanis. I would say all of them are some kind of pulav. But your recipe I tried and my son (3 1/2 years, never been to kerala)was telling my mother when she called he wants biriyani only from amma(me.) It was really tasty. One thing I didn't do was sealing it properly as I didn't have a casserole. So I kept it in another vessel which can be used on stove as well as oven proof and I had to cook for more time. But as you said the end result was just spectacular. Oh god thank you very much. Whenever somebody from home calls me and tells me that they had biriyani I was felling very bad that I am unable to eat the biriyani.It has been five years. I am from Malappuram near Kozhikode. When you said this recipe is from Jameela aunty I knew it would be very good. Thank you soo much. I really don't have any words to tell you how happy I felt when I was eating and having that smell of Biriyani.

Happy Vishu in advance

Love and Regards, Smitha.

torre said...

Hello proteinrna,
My name is Torre. I know that my comment does not pertain to your discussion, but I wanted to ask you a question because you mentioned that you are from Malappuram, Kerala. We have a photo of a Malappuram girl from the early 1940's time period. It was loaned to us from a friend (the original Photographer...who took the photo when he was of the age of 25 years old...he said the girl was probably 14 or 15 years of age), and since we (my wife, who is from Andhra and I)will be in the area visiting our own family around May 3rd,we thought we might try to find her in hopes of giving her this very old photo (We know she may still not be alive). All we have is a photo however, no name, and then only the town (Malappuram) that she was from. Around her neck in the photo she is wearing an elaborate necklace made of dark round circles...and then there is a single white Cowry shell that serves as an accent to the rest of the dark necklace. The Necklace is wrapped, what looks like, maybe 5 times around her neck. From another Blog I had read on traditional dress of Kerala women during that time period, I am identifying her as being part of the Working class as she is only wearing a mundu and not the blouse. Any ideas as to where we might begin in tracing her origins down. Unfortunately the photographer, who is still alive, but not from that region. Unfortunately he does not remember the name of the girl or his guide (the girls older brother).I've included a link to a photo of cowry shells so you can see how I am defining a "single white cowry shell" below:
Thank you for any ideas.