Cooking is an art through which one can gain your near ones heart.This is the first time I had prepared Biriyani at my in-laws place in kerala and so I cooked it in authentic way.

Kerala biriyani is special in its own way, be it the madalas used or the way of cooking. Let’s checkout the detailed recipie below :


Preparation time: 20 mins

Cooking time: 45 mins

Serves: 10


For Biriyani

  • Chicken :  1 kg
  • Biriyani Rice : 4 cups
  • Onion: 5 chopped
  • Tomatoes: 3 chopped
  • Ginger garlic green chilli paste: 3 tbsp
  • Turmeric powder: 3/4 tsp
  • Red chilli powder: 3 tbsp
  • Coriander powder: 2 tbsp
  • Fennel seed powder: 1 tsp
  • Cumin powder: 1 tsp
  • Garam masala powder: 2 tbsp
  • Cinnamon stick: 2 small piece
  • Green cardamom: 4
  • Cloves: 4
  • Cumin seeds: 1 tsp
  • Fennel seeds: 1 tsp
  • Poppy seeds: 1 tsp
  • Salt: for taste
  • Coriander leaves: 1 tbsp
  • Ghee : 1 cup
  • Coconut oil: 4 tbsp

For Marination:

  • Red chilli powder: 2 tsp
  • Turmeric powder :  1/2 tsp
  • Black pepper powder: 1 tsp
  • Yogurt: 2 tbsp
  • Salt: for taste

For Garnishing:

  • Onion: 1 finely sliced
  • Cashews: 2 to 3 tbsp broken
  • Raisins: 1 tbsp
  • Coriander leaves: 1/2 cup
  • Mint leaves:1/2 cup
  • Ghee: 1 tbsp




  • Marinate chicken with the items listed under ‘ For Marination’ and keep it aside for 15 mins.
  • At the same time soak rice in water for 15 mins.
  • Meanwhile boil water to cook rice by adding 1 small piece of cinnamon stick, 2 cloves, 2 cardamom and 1 tbsp of ghee.
  • Add rice once the water gets boiled. Cook rice till it’s cooked 3/4th. Do not overcook the rice.
  • Drain water and keep aside for cooling.
  • Heat oil in a pan and shallow fry the chicken pieces and keep aside.
  • Heat ghee in Biriyani pot or vessel.
  • Add cumin seeds, fennel seeds, cinnamon stick,cloves, star anise and poppy seeds. Toss for a minute.
  • Add onions with little salt and saute till onions becomes soft.
  • Add ginger garlic green chilli paste and saute for 3 to 4 mins till onions turns golden brown.
  • Add tomatoes and saute till they turn mushy.
  • Add all the dry spice powders mention under for ‘ Biriyani ‘
  • Add 2 to 3 cups of water and cook for 2 mins.
  • Now add the fried chicken pieces to this and cook till the gravy thickens.
  • Once cooked , switch off the flame and remove the chicken gravy into another vessel leaving behind just a small layer of gravy with few chicken pieces.
  • Layer rice on top of this.
  • Repeat the process by adding chicken gravy and rice layer on top.
  • The topmost layer would be of rice.
  • For Garnishing fry onions with little salt on high flame till it becomes brown and crisp.
  • To the same pan add cashews and raisins and toss till it browns.
  • Spread this on top of rice and sprinkle it with coriander and mint leaves and 1 tbsp of ghee.
  • Cover the lid and cook on low flame for 5 to 7 mins.
  • Switch off the flame and keep it for 5 mins before serving.



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