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Kozhikode Chicken Dum Biriyani

Dr food
45 minutes
Prep Time
12 minutes
Cook Time
4 People
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ABOUT Kozhikode Chicken Dum Biriyani RECIPE

The authentic Kozhikode chicken dum biriyani.

Recipe Tags

  • Festive Fun
  • Non-veg
  • Medium
  • Bachelors
  • South Indian
  • Boiling
  • Steaming
  • Frying
  • Main Dish

Ingredients Serving: 4

  1. 4 Tomatoes finely chopped
  2. 3-4 Onions finely chopped
  3. 5-6 Green chilies
  4. 1 tsp Ginger and garlic paste
  5. 1 cup Curd
  6. 1 cup Fried onions
  7. 3 and 1/2 Tumbler of basmati rice
  8. 1/2 kg Chicken (large pieces)
  9. 1 Lemon
  10. 75 ml Oil
  11. 8 tbsp Ghee
  12. All whole spices 1tbsp
  13. Chopped coriander and mint leaves 1/4 cup
  14. Cashews - 20
  15. Raisins - 20
  16. Turmeric powder 1 tbsp
  17. Coriander powder 2 and 1/2 tbsp
  18. Red chili powder 3 tbsp
  19. Salt according to taste


  1. Marination- Take a large bowl to add the chopped tomatoes, onions, green chillis, ginger and garlic paste, red chili powder, turmeric powder, coriander powder, 3 tablespoons of ghee, 1 cup curd, 75 ml oil, cleaned chicken, few fried onions, mint and coriander leaves and some raisins. Leave for 30 to 40 minutes.
  2. For cooking rice - Take a vessel on the flame, add 4 to 5 tablespoons of ghee, 1 teaspoon ginger and garlic paste and the whole spices. Saute until you feel the flavors. Pour 3 cups of water and let it boil. Add the drained rice allow to cook for 7 to 8 minutes. The rice must be 80 percent cooked.
  3. Take a large vessel, add marinated veggies and chicken into it and start cooking for 5 to 6 minutes. Now spread one layer of the 80 percent cooked rice over the marinated veggies and chicken. Garnish it with raisins, cashews and fried onions. Continue the same for one more layer and close the lid. Allow it to sit on low flame for 7 minutes.
  4. Add the chopped coriander leaves on top and the juicy chicken biriyani is ready.

Reviews (2)  

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Andrea Srivastava
Andrea Srivastava   Jan-05-2017

Looks so amazing! My mouth is watering here

Preet Sodhi
Preet Sodhi   Jan-04-2017

Keep it up...

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