Kozhikodan Biriyani | Calicut Biryani – withstanding the test of time through its rich spice heritage.

Kozhikode also is known as Calicut, is a city in the state of Kerala in southern India on the Malabar Coast.

Marco Polo described it in 1320 A.D. as the “great province of Malabar”. Much of the grandeur today lies buried in the glorified past, a past replete with the trading visits of European travelers calling on the ancient port of Kozhikode on their trade journeys, lured by timber, ivory, pepper, ginger, cinnamon, and other spices.

The Muslim community in the Malabar region, in the northern districts of Kerala, India – boasts of the unique cuisine that to this day show telltale signs of Arab influence carried across time by travelers and merchants from the past, many who settled here.

Ask for a Sulaymani in any tea shop in Malabar, on the stretch from Kozhikode to Kasargod, and you’ll get sweet black tea with lemon. It is an especially important ritual to have a Sulaymani after eating Biryani, so I will share that recipe next. The name is believed to have been derived from a rather simple drink often made by the Sulaymani Bohra tribe, the ‘Sulaymanis’, from Saudi Arabia and Yemen.

Today I share my original recipe for the Kozhikodan Biryani, which is served with great pride to visitors of the region by the ever-smiling and hospitable, hosts.

It is just the right amount of spice, and the rice is always cooked perfectly. The masala penetrates deep into the meat which is extremely tender, during this cooking process. Hope you will try this recipe. Enjoy.

Kozhikodan Biriyani

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Recipe Name: Kozhikodan Biriyani | Calicut Biryani

Recipe Type: Rice / Biryani

Author: Shana c/o Recipes ‘R’ Simple

Prep time: 30 min

Cook time: 1 hour

Total time: 1 hour 30 min plus marinating time and resting (1 hour)

Yield: ( 7-8 servings)

Recipe at a glance:

Marinate the chicken with a special spice and herb mixture.
Soak the rice in a unique method.
Cook the Masala.
Shallow fry the chicken and add to the Masala.
Cook the rice.
Layer the Biriyani and bake in the ‘dum’ method of sealed steam cooking.

Key Ingredients: Basmati Rice, Chicken, Onion, Ginger, Garlic, Tomato, Yoghurt, Oil, Spices, Herbs, Coconut, Ghee, Sultanas, Cashewnuts.

EAT AND TELL!!!

Let us know if you tried – Kozhikodan Biriyani

Mail me > recipesaresimple@gmail.com

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