It’s last day of the year and here’s a special recepie to relish on.. KUZHIMANDHI BIRIYANI.. Kerala special biriyani ..This recepie is completely different from the other Biriyani preparations…
Checkout the recepie below 👇


Preparation time: 8 hours

Cooking time: 1 hour 15 mins

Serves: 6


For Marination:

  • Dry red chillies: 5 to 6
  • Cinnamon sticks: 2 small piece
  • Cardamom : 4 to 5
  • Cloves: 4 to 5
  • Fennel seeds: 1 tbsp
  • Black peppercorns: 1 n 1/2 tbsp
  • Coriander seeds: 2 tbsp
  • Butter: 1/4 cup melted

For Biriyani:

  • Sella Rice: 1 kg
  • *Chicken : 1 kg
  • *Onions: 3 sliced
  • *Ginger garlic: 2 tbsp crushed
  • *Green chillies: 3 slit
  • *Bay leaves: 2
  • *Cinnamon stick: 1 small piece
  • *Cardamom: 3
  • *Dried lemon: 1
  • *Ghee: 1 cup
  • *Charcoal: 1 small piece


  • Dry roast the ingredients for Marination. Ground into fine powder.
  • You can use whole chicken or chop into large pieces with skin.
  • Mix together 3 tbsp of ground masala with melted butter and marinate the chicken pieces for 6 to 8 hours or overnight.
  • Soak rice for 30 mins. Heat ghee in a wok or biriyani vessel.
  • Add onions with enough salt and saute till onions turn soft.
  • Add whole spices and crushed ginger and garlic and saute till onions turn light brown.
  • Add coriander powder and remaining ground powder and mix well for 2 to 3 mins.
  • Add soaked rice and mix. Now add water ( for 1 cup rice : 1 n 1/2 cups of water)
  • Add dried lemon, green chillies and enough salt and mix.
  • Keep a strainer or colander on top of the vessel. Place the marinated chicken pieces on top and cover with a lid.
  • Cook for 30 to 40 mins on medium flame.
  • After 40 mins, remove the chicken pieces and either shallow fry or roast in oven for 15 to 20 mins.
  • Once roasted, layer the chicken pieces on top of rice and place the charcoal in a bowl and keep in centre of vessel.
  • Drizzle some oil on charcoal and light it up.
  • Cover and keep for 5 mins.
  • Remove the charcoal bowl and serve.

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