How long does Kerala Chicken Biryani take?

1 hour 10 minutes from start to finish. That is 15 minutes of preparation and 55 minutes of cooking.

How many people does Kerala Chicken Biryani serve?

8. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Kerala Chicken Biryani spicy?

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Kerala Chicken Biryani?

1 kg Chicken, 1.50 tsp Biryani Masala, 1000 grams Seeraga Samba Rice, 2 cup Onion, 0.50 cup Small Onion (Shallots), ¼ cup Mint Leaves, and a few more listed on this page.

Do I need a pressure cooker for Kerala Chicken Biryani?

No, it is cooked in an open pot.

How many calories are in Kerala Chicken Biryani?

About 855 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Kerala Chicken BiryaniCook

Kerala Chicken Biryani

Name: Kerala Chicken Biryani
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Indian, Kerala
Ingredients: 1 tbsp Coriander Powder; 2 tbsp Sunflower Oil; 2 cup Onion, Thinly Sliced; 0.50 cup Small Onion (Shallots); 6 Green Chilli, Roughly Chopped; 3 tbsp Ghee; 3 tbsp Ginger Garlic Paste; 0.50 tsp Turmeric Powder; 2 tsp Red Chilli Powder; 1 tsp Salt; ¼ cup Mint Leaves, Roughly Chopped; ¼ cup Coriander Leaves, Roughly Chopped; 0.50 cup Curd; 1 kg Chicken; 1 cup Tomato; 1.50 tsp Biryani Masala; 1000 grams Seeraga Samba Rice; 2 tbsp Ghee; 2 inch Cinnamon; 4 Green Cardamom; 5 Cloves; 2 Mace; 6 cup Water; 1 tbsp Salt; 1 tsp Sugar; 3 Bay Leaves; 0.50 cup Fried Onion; 4 tbsp Coriander Leaves; 10 Cashew (half), Fried; 20 Raisins, Fried

Also known as Malabar Chicken Biryani, Thalassery Chicken Biryani · Non-veg · Biryani & Pulao, Rice dishes

Biryani & Pulao Rice dishes One-pot meals Gluten-free

Total70 min

Prep15 min

Cook55 min

Serves8

Per serving855 cal

Spicemedium

Good for: Ramzan, Bakrid, Party

Cook along

13 steps, each one filmed

A short video for every step, so your hands never have to leave the pan.

Start cooking

Kerala chicken biryani, Malabar or Thalassery style: seeraga samba rice over shallot chilli chicken masala on dum. Medium-spicy, serves 8, 70 min, video.

100% would make this again10 cooks

Ingredients

29 items

Cooking for8 servings

Coriander Powder1 tbsp
Sunflower Oil2 tbsp
Onion, Thinly Sliced2 cup
Small Onion (Shallots)0.50 cup
Green Chilli, Roughly Chopped6
Ghee7 tbsp
Ginger Garlic Paste3 tbsp
Turmeric Powder0.50 tsp
Red Chilli Powder2 tsp
Salt1 tsp
Mint Leaves, Roughly Chopped¼ cup
Coriander Leaves, Roughly Chopped¼ cup
Curd0.50 cup
Chicken1 kg
Tomato1 cup
Biryani Masala1.50 tsp
Seeraga Samba Rice1000 grams
Cinnamon2 inch
Green Cardamom4
Cloves5
Mace2
Water6 cup
Salt1 tbsp
Sugar1 tsp
Bay Leaves3
Fried Onion0.50 cup
Coriander Leaves4 tbsp
Cashew (half), Fried10
Raisins, Fried20

Contains: milk, cashew or other tree nuts.

Nutrition

One serving, and the whole batch of 8. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per serving	All 8
Energy	855kcal	6840kcal
Protein	39g	308g
Carbohydrate	114g	912g
Fat	28g	227g
Fibre	5.3g	42g
Sugar	5.9g	47g

Cookd masalas for chicken

Method

1
Wash, rinse and soak the rice for 15 minutes. Grind the shallots and green chilli into a fine paste.
Small Onion (Shallots)Green Chilli
2
Heat oil and ghee in a pan. Add the onion and saute until translucent.
Sunflower OilOnionGhee
3
Add the ginger-garlic paste, shallot green chili paste, turmeric powder, red chili powder, coriander powder, and salt.
Coriander PowderGinger Garlic PasteTurmeric PowderRed Chilli PowderSalt
4
Cook until the oil starts getting released from the sides, around 10 minutes.
5
Add the mint leaves, coriander leaves, and curd. Mix well.
Mint LeavesCoriander LeavesCurd
6
Add the chicken pieces and stir. Cover and cook for 10 minutes on medium heat.
Chicken
7
Add the sliced tomatoes and biryani masala. Cover and cook for 10 more minutes. Take off the heat.
TomatoBiryani Masala
8
Heat ghee in a heavy-bottomed pan. Add all the whole spices except bay leaf and saute until aromatic.
Seeraga Samba Rice
9
Add the water and bring it to a boil. Season with salt and sugar and add the bay leaf. Add the soaked rice and cook until the rice almost reaches the level of the water.
GheeCinnamonGreen CardamomClovesMace
10
Cover tightly and cook for 10 minutes.
WaterSaltSugarBay Leaves
11
Spread the chicken in the bottom of a heavy-bottomed vessel. Add half of the fried onion and coriander leaves.
12
Add the rice on top. Top with fried onion, cashews and raisins, coriander leaves and ghee. Cover tightly with aluminum foil and a lid.
Fried OnionCoriander Leaves
13
Heat a tawa and place the vessel on top. Cook on a low flame for 10 minutes. Serve it hot.
Cashew (half)RaisinsGhee

Before you start

How long does Kerala Chicken Biryani take?: 1 hour 10 minutes from start to finish. That is 15 minutes of preparation and 55 minutes of cooking.
How many people does Kerala Chicken Biryani serve?: 8. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Kerala Chicken Biryani vegetarian?: No, it contains meat or fish.
Is Kerala Chicken Biryani spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Kerala Chicken Biryani?: 1 kg Chicken, 1.50 tsp Biryani Masala, 1000 grams Seeraga Samba Rice, 2 cup Onion, 0.50 cup Small Onion (Shallots), ¼ cup Mint Leaves, and a few more listed on this page.
Do I need a pressure cooker for Kerala Chicken Biryani?: No, it is cooked in an open pot.
How many calories are in Kerala Chicken Biryani?: About 855 a serving. The full nutrition table is on this page, per serving and for the whole batch.