Calicut Chicken Briyani

Calicut Chicken Briyani

Labour Day is a day set aside to honour people who work, by giving them the day off. I think it is a day to spend with the family – be it at home or outside. It’s a day to treat yourself or the person who goes out to work. Nothing beats the Calicut Chicken Briyani. I wish all of you Happy Labour Day.

Preparation time:   20 minutes

Cooking time:   30 minutes

Serves: 8

1 kg chicken

125 ml yoghurt

1 teaspoon salt

3 tablespoons chopped coriander leaves

3 tablespoons chopped mint leaves

2 sprig curry leaves, chopped

1 tablespoon coriander powder

2 teaspoons fennel powder

1 teaspoon cumin powder

1 teaspoon turmeric powder

2 tablespoons lime juice

4 green chillies, chopped

3 tablespoons ginger garlic paste

2 tablespoons Thirumala Ghee

2 sticks cinnamon

2 bay leaves

5 cloves

5 cardamoms

5 mace pieces

200 g sliced onion

2 tomatoes, seeded and sliced


2 tablespoons Thirumala Ghee

2 sticks cinnamon

3 bay leaves

6 cardamoms

5 cloves

2 large onions, finely chopped

1 kg Basmati rice, washed, soaked for 20 minutes and drained

2 teaspoons salt

6 hardboiled eggs


Cashew nuts


  1. Combine the first 13 ingredients well and marinate the chicken and keep aside for 2 hours.
  2. Heat Thirumala Ghee and fry the whole spices, for making the rice, until aromatic and then the onion till golden brown.
  3. Add in the rice and fry, tossing it for 1 minute.
  4. Add in the water and salt and bring to boil till rice is cooked. Turn off heat. Remove all the whole spices and fluff up the rice.
  5. Heat Thirumala Ghee and fry the cinnamon, bay leaves, cardamoms, cloves and mace till aromatic.
  6. Add in the onions and sauté till golden brown.
  7. Add in the marinated chicken pieces and cook over medium low heat until chicken is tender. Add splashes of water if masala is too dry. Remove as much of the whole spices as possible.
  8. Fold the cooked briyani chicken in between the cooked rice.
  9. Serve with hardboiled eggs, fried cashew nuts and raisins.

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