Palakkad Biryani Recipe – Kerala’s Flavorful Biryani with Malabar Touch

Palakkad Biryani is a unique and less-commercialized yet incredibly flavorful biryani from the Palakkad district of Kerala, blending the spice richness of Malabar biryani with subtle South Indian coconut flavors. Unlike the heavy, masala-loaded biryanis of North India, Palakkad Chicken Biryani offers a perfect balance of aroma, mild heat, and rich ghee flavor.

🛒 Ingredients for Palakkad Chicken Biryani (Serves 6)

For Marination

• Chicken (bone-in) – 1 kg

• Yogurt – 1 cup

• Ginger-garlic paste – 2 tbsp

• Green chili paste – 1 tsp

• Turmeric powder – ½ tsp

• Red chili powder – 1 tsp

• Salt – 1 tsp

• Lemon juice – 1 tbsp

For Rice

• Kaima/Jeerakasala rice – 4 cups

• Water – as required

• Salt – 1 tbsp

• Bay leaf – 1

• Green cardamom – 2

• Cloves – 3

• Cinnamon stick – 1-inch

For Biryani Masala

• Ghee – 4 tbsp

• Oil – 3 tbsp

• Onions – 3 large (thinly sliced)

• Tomatoes – 2 medium (chopped)

• Green chilies – 4 (slit)

• Fresh mint leaves – ½ cup (chopped)

• Fresh coriander leaves – ½ cup (chopped)

• Thick coconut milk – 1 cup

• Garam masala – 1 tsp

• Fennel powder – ½ tsp

For Garnish

• Fried onions – ½ cup

• Cashews – ¼ cup (fried in ghee)

• Raisins – 2 tbsp (fried in ghee)

• Saffron – a pinch (soaked in ¼ cup warm milk)

🍳 Step-by-Step Cooking Instructions

Step 1 – Marinate the Chicken

1. In a mixing bowl, combine chicken, yogurt, ginger-garlic paste, green chili paste, turmeric, chili powder, salt, and lemon juice.

2. Mix well and refrigerate for at least 1 hour for the flavors to absorb.

Step 2 – Cook the Rice

1. Wash the Kaima/Jeerakasala rice and soak for 20 minutes.

2. In a large vessel, boil water with salt, bay leaf, cardamom, cloves, and cinnamon.

3. Add rice and cook until 70% done. Drain and keep aside.

Step 3 – Prepare the Biryani Masala

1. Heat ghee and oil in a heavy-bottomed biryani pot.

2. Add sliced onions and fry until golden brown.

3. Add green chilies and chopped tomatoes, cooking until they turn soft.

4. Stir in garam masala, fennel powder, and mint-coriander leaves.

5. Add marinated chicken and cook on medium heat until chicken is 80% cooked.

6. Pour in thick coconut milk and let the gravy simmer for 5 minutes.

Step 4 – Layer the Palakkad Biryani

1. Remove half the chicken masala from the pot and keep aside.

2. Spread half the cooked rice over the remaining masala.

3. Add a layer of fried onions, cashews, raisins, saffron milk, and a few mint leaves.

4. Add the remaining chicken masala, followed by the rest of the rice and garnishes.

Step 5 – Dum Cooking

1. Seal the biryani pot with a tight-fitting lid or wheat dough to trap the steam.

2. Place on low heat for 20–25 minutes (you can keep a flat griddle under the pot to prevent burning).

3. Switch off the heat and let it rest for 10 minutes before opening.

🥗 Serving Suggestions

• Serve hot with onion raita, pappadam, and lemon pickle.

• A small serving of Palakkad chicken curry on the side adds extra richness.

📊 Nutrition Facts (Per Serving – approx.)

💡 Tips for Perfect Palakkad Biryani

• Use Kaima/Jeerakasala rice for authentic Kerala flavor.

• Coconut milk should be thick and fresh for best taste.

• Always cook on low flame during dum for evenly infused flavors.

• For a vegetarian version, replace chicken with mushrooms, paneer, or mixed vegetables.

📍 Location & Origin

• Cuisine: Kerala Cuisine / Malabar Cuisine

• Place of Origin: Palakkad, Kerala, India

• Cultural Significance:
  Palakkad, located on the Kerala–Tamil Nadu border, is known for its unique food culture blending Tamil and Malayali flavors. The Palakkad Biryani is often prepared during Eid, Onam, weddings, and festive family gatherings. It uses Kaima/Jeerakasala rice and a special coconut milk–based gravy, making it different from other biryani styles.

Interesting Facts :-
The Palakkad Biryani Recipe is a true representation of Kerala’s culinary diversity. With its coconut milk–based gravy, fragrant rice, and rich ghee garnishes, it’s a dish you’ll want to make for every celebration. Whether it’s Eid, Onam, or a Sunday family lunch, this biryani will transport you straight to the serene, green fields of Palakkad.