Chicken Dum Biryani - Kozhikode Style

﷽ Chicken Dum Biryani

🍗 Kozhikode-Style Chicken Dum Biryani

Kozhikode (Malabar- Kuttichira style) biryani is all about fragrance, richness, and balance. What makes it unique is that raw marinated chicken is layered at the bottom of the pot and cooked gently on dum with Kaima/Jeerakasala rice on top. The flavors of ghee, saffron, fried onions, nuts, and spices slowly infuse the rice, making it soft yet aromatic. Best served with onion raita, mint chutney, date pickles, pappadam, and sulaimani tea - Cardamom spiced black tea.

🥘 Ingredients

• 4 Onion thinly sliced
• Juice of 2 limes 
• 2 Tomatoes

• For chicken marinade:
• 700 g whole chicken (cut into 8–10 pieces)
• 1 clove garlic
• 1 large piece ginger
• 1–2 green chillies (adjust to taste)
• ⅓ cup yoghurt
• Salt & pepper (to taste)
• ½ tsp turmeric
• 1 tsp garam masala
• ¾ tsp fennel powder
• 1–2 tsp chilli powder (optional)
• 2 tbsp mint leaves (finely chopped)
• 4 tbsp coriander leaves (finely chopped)

• For rice:
• 2½ cups Kaima/Jeerakasala rice
• 1½-2 Litres of water
• ½ lime juice
• 4–5 cardamoms
• 6–7 cloves
• 1 cinnamon stick
• 1 bay leaf
• 1 star anise
• ½ tsp fennel seeds
• ½ tsp cumin seeds
• ½ tsp peppercorns
• Salt (to taste)

• For garnish & layering:

• Fried onions
• Garam Masala
• Ghee (generous amount)
• A handful cashews & raisins (fried in ghee)
• Saffron strands soaked in rose water
• Extra mint & coriander leaves ( optional)

🔪 Preparation

1. Marinate the chicken

• Crush together ginger, garlic, and green chillies in a grinder.
• Mix with yoghurt, salt, pepper, turmeric, fennel powder, chilli powder, garam masala, finely chopped mint, and coriander.
• Coat chicken and refrigerate overnight (or at least 4–6 hours).

2. Fry garnishes

• Fry cashews and raisins in ghee; set aside.
• Fry thinly sliced onions till golden brown.
• Save half for garnish, mix the rest into the chicken along with the frying oil.( Can Do this while marinating)

3. Cook the rice

• In a large pot, heat ghee/oil and add whole spices.
• Add 2 L water, salt, garam masala, and 1–2 tbsp of the chicken marinade (for extra flavor). Bring to a boil.
• Add washed rice and cook for 8–10 minutes until 75–80% done.
• ⚠️ Do not overcook; Kaima rice turns mushy fast.
• Drain and keep aside.

4. Prepare the base

• In a heavy biryani pot, heat ghee/oil + a few whole spices.
• Add crushed/pureed tomatoes and cook till soft.
• Spread the marinated chicken evenly over this base.
• Add in juice of 1½–2 limes, saffron and rose water and add more coriander & mint and crushed ginger garlic if needed for extra flavour 

5. Layer the biryani

• Spread half the rice on top of the chicken.
• Add fried onions, nuts, raisins, saffron-rose water, garam masala, and ghee.
• Layer with remaining rice and repeat garnishes.
• Make a few holes with a spoon handle and pour ghee inside.

6. Dum cooking (steam method)

• Seal pot with foil/baking paper + a heavy lid.
• Cook on high for 5–10 minutes, then low for 45–60 minutes with a heat spreader/tawa underneath.
• Rest for 30 minutes before opening.

🍴 Serving

• Mix the top and bottom layers of rice gently in a big bowl.
• Serve chicken and masala separately alongside the rice.
• Pair with raita, chutney, pickles, pappadam, and sulaimani tea.

🌟 Tips

Rice: Don’t cook more than 80% – it will get mushy after dum.

Salt: Always add enough salt while boiling rice.

Flavor: Add 1–2 spoons of chicken marinade to boiling rice water for extra aroma.

Masala: Use more onions & tomatoes if you like it richer.

Herbs: Coriander leaves are used more than mint (Mint:Coriander➡️1:2 ratio).

Resting: Always rest the biryani after dum – it helps flavors settle.

• Marination: You can mix fried onions and saffron-soaked water while marinating the chicken. I usually fry the onions in the same pot just before cooking the rice, save some for garnishing, and add the rest to the marinated chicken along with the oil.
• I usually Marinate 2 chickens and freeze one for later use. Transfer it to the fridge the night before to thaw. — the flavors get even better after freezing.
•  Avoid adding lemon juice in the marinade; add it fresh while cooking.

🥗 Side Recipes

Onion Raita:

• 2 onions, thinly sliced
• 1 green chilli, slit
• ½ deseeded tomato, finely chopped
• Salt, lime juice (or vinegar splash)
• Few mint leaves
• Yoghurt (as needed) 
• 👉 Mix and chill.

Green Chutney:

• Mint leaves
• Coriander leaves
• Grated coconut
• Ginger
• Garlic
• 1 green chilli
• Salt, lime juice (or yoghurt) 
• 👉 Grind to smooth paste

Recipe Links 🔗:

 Dates & Lime Pickle, White Line Pickle