Hello my readers, I have been away from blogging these days due to my new job and busy schedule. Then I realised we need to find time for ourselves in this busy world and here I am back finding time for myself.

We had shifted to a new home lately and we are just setting up our kitchen and stuff. And we had guests for lunch and thought of making Kerala style chicken biriyani . Since we were just setting up the kitchen , I didn’t have any Biriyani pot and I thought of something different. And that’s how I ended up with this recepie.

For the Biriyani , I cooked rice in Rice cooker and made the gravy separately and Layered it in a stainless steel bowl separately.

Let’s checkout the detailed recepie below


Preparation time: 30 mins

Cooking time: 45 mins

Serves: 5


For Marination:

  • Chicken Drumsticks: 10 nos
  • Ginger garlic paste: 1 tbsp
  • Yoghurt: 1 tbsp
  • Kashmiri chilli powder: 1 tbsp
  • Turmeric powder: 1/2 tsp
  • Garam Masala powder: 1 tsp
  • Salt: 1 tsp

For Rice:

  • Basmati Rice: 4 cups
  • Ghee / oil : 2 tbsp
  • Turmeric powder: 1/2 tsp
  • Salt: as required
  • Lemon juice: 1 tbsp

For gravy:

  • Onions: 3 large finely sliced
  • Tomatoes: 1 finely chopped
  • Ginger garlic paste: 1 tbsp
  • Curry leaves: few
  • Coriander leaves: 1 tbsp finely chopped
  • Cinnamon stick: 1 ” piece
  • Fennel seeds: 1 tsp
  • Kashmiri chilli powder: 2 tbsp
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 3 tbsp
  • Black pepper powder: 1 tbsp
  • Chicken Masala powder: 1 tbsp
  • Yoghurt: 1 tbsp
  • Salt: as required
  • Coconut oil: 5 to 6 tbsp

For garnishing:

  • Fried onions: 1 cup
  • Fried almonds: 1/2 cup
  • Flavoured essence: 1 tbsp
  • Coriander leaves: 2tbsp finely chopped


  • Marinate Chicken pieces with the ingredients listed above for 15 mins and set aside.
  • Heat oil for deep frying, drop in the marinated chicken pieces into oil and deep fry .
  • Cook 4 cups of rice wih 6 cups of water , salt, ghee / oil and turmeric powder till the rice is 3/4 th cooked.
  • Heat oil in a wok, add fennel seeds and cinnamon stick and toss for few seconds.
  • Add onions, curry leaves and salt and sauté till it turns light brown.
  • Add ginger garlic paste and sauté till the raw smell goes off.
  • Add all the dry spice powders and sauté on low flame for 5 to 7 mins.
  • Add tomatoes and cook till they turn mushy.
  • Now add yoghurt, coriander leaves, black pepper powder and chicken Masala powder. Keep stirring for 5 mins .
  • Add 2 cups of hot water and cook for 2 to 3 mins.
  • Add the fried chicken pieces and cover and cook for 10 mins.
  • The gravy is ready .
  • Mix fried onions, fried almonds , coriander leaves, flavoured essence into the cooked rice and toss the rice.
  • Grease a large bowl with ghee or oil.
  • Start with a layer of rice at the base.
  • Layer with gravy and chicken pieces on top . Again add a layer of rice and repeat the same.
  • The top layer should be of rice. Cover the bowl with aluminium foil and keep it for 10 to 15 mins.
  • Serve with salad , papad and pickle .

Hope you like the recepie. Do LIKE , COMMENT , SHARE if you like the recepie.

Thankyou ❤️

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