Kannur Chicken Biryani
Description
A rich and aromatic Kannur-style biryani featuring dry-roasted spiced chicken layered with fragrant jeerakashala rice cooked in whole spices and ghee, then topped with golden fried onions, cashews, and raisins. Slow-steamed on a low flame for the final dum, this biryani is deeply flavourful and perfect for festive meals or a celebratory family dinner.
Ingredients
- 1 kg Chicken (bone-in pieces)
- Salt (to taste)
- ½ tsp Turmeric powder
- ¼ cup Oil ((sunflower, vegetable, any))
- 2 Bay leaves
- 4-5 medium Onions (sliced lengthwise)
- 1 large piece Ginger
- 1 whole bulb Garlic
- 5-6 Green chillies
- 2 large Tomatoes
- Salt (to taste)
- ½ tsp Turmeric powder
- 1 tsp Garam masala
- 1 handful Fresh mint leaves
- 1 handful Fresh coriander leaves
- ½ Lemon (juice only)
- 2 tbsp Ghee
- 2 tbsp Oil
- 2 large Onions (thinly sliced)
- 10-15 Cashew nuts (a handful)
- 2 tbsp Raisins (kismis) (a handful)
- 2 Cinnamon sticks
- 4 Cloves
- 4 Cardamom pods
- 2 Star anise
- 1 tsp Cumin seeds
- 4 cups Jeerakashala rice or basmati rice (washed, soaked, and drained)
- 6 cups Hot water
- Salt (to taste)
- ½ Lemon (juice only)
- Fried onions (reserved from above)
- Fried cashews and raisins (reserved from above)
- 1 handful Fresh mint leaves
- 1 handful Fresh coriander leaves
- 1 tsp Garam masala
- 1 pinch Yellow food colour (dissolved in little water (optional))
- 2 tbsp Rose water
Chicken Marinade
Chicken Masala
Rice
For Layering
Instructions
- 1 Marinate the Chicken
Mix 1 kg chicken with salt and ½ tsp turmeric powder and set aside for at least 15 minutes (optional).
- 2
Dry-Roast the ChickenHeat a frying pan on high flame — no oil. Add the marinated chicken pieces and cook on high heat, turning occasionally, until lightly browned on both sides (just cooked). Remove from the pan and set aside.
- 3
Start the Chicken Masala- Heat ¼ cup oil in the big/deep cooking pot over medium-high heat. Add 2 bay leaves and let them sizzle for a few seconds.
- Add 4-5 medium onions sliced lengthwise and sauté until lightly brown.
- Pound or blend ginger, garlic, and 5 green chillies into a coarse paste. Add to the pan and sauté until the raw smell disappears.
-
Add 2 large tomatoes, salt, and ½ tsp turmeric powder. Cover and cook until the tomatoes break down and the masala is thick.
-
Add the dry-roasted chicken back into the pan. Cover and cook for 10 mins. Stir occasionally. Add 1 tsp garam masala, a handful of fresh mint leaves, a handful of fresh coriander leaves, and juice of ½ lemon. Cover and cook until the oil separates and rises to the surface, then turn off the heat.
- 4
Cook the Rice- Heat 2 tbsp ghee and 2 tbsp oil in a large heavy-bottomed pot. Add 2 thinly sliced onions and fry until deep golden brown. Remove with a slotted spoon and set aside. In the same oil, fry the cashew nuts and raisins until golden and plump. Remove and set aside.
- To the same pot, add 2 cinnamon sticks, 4 cloves, 4 cardamom pods, 2 star anise, and 1 tsp cumin seeds. Fry until fragrant, about 30 seconds.
- Add the drained jeerakashala or basmati rice and sauté gently for a few minutes until the grains are coated in the spiced oil. Pour in 6 cups hot water, season with salt and juice of ½ lemon, and bring to a boil. Reduce the heat, cover, and cook until all the water is absorbed. Turn off the heat.
---∞--- layer and dum ---∞---- 5
First LayerSpread the chicken masala evenly over the base of a large pot. Spoon half the cooked rice over the masala. Scatter over some fried onions, fried cashews and raisins, a handful of fresh mint leaves, and a handful of fresh coriander leaves.- 6
Second LayerAdd the remaining rice on top. Sprinkle with 1 tsp garam masala and scatter the remaining fried onions, cashews, and raisins over the surface.- 7
Add Colour and Rose WaterMix 1 pinch yellow food colour with a little water and drizzle over the top along with 2 tbsp rose water.- 8
DumCover the pot tightly and cook on the lowest possible flame for 10 minutes. Remove from heat and let rest for 5 minutes before opening.- 9
ServeGently fluff and serve hot, garnished with the remaining fried onions, cashews, and raisins.NoteGeneral Tips
- Dry-roasting the chicken without oil before adding it to the masala gives the Kannur biryani its distinctive slightly smoky, firmer chicken texture — don't skip this step.
- Jeerakashala (kaima) rice is the traditional choice for Malabar biryani and absorbs the spices beautifully; basmati works well as a substitute.
- Fry the onions, cashews, and raisins separately in batches so each ingredient gets the right colour and texture.
- The water ratio of 1.5 cups per cup of jeerakashala rice is slightly less than basmati — if using basmati, keep the same 6-cup ratio for 4 cups rice.
- Seal the pot lid with foil or a strip of dough during dum for best results.
- Leftovers keep well refrigerated for up to 2 days — reheat with a sprinkle of water to restore moisture.
Kannur biryani, Kerala biryani, jeerakashala rice biryani, chicken biryani, Malabar biryani, dum biryani, Indian rice dish - 2
---∞--- just cook it ---∞---
