🌟 [ 52 ]   Biryani KING of Kozhikode/Calicut I Kerala Famous KUTTICHIRA MALABAR BIRYANI cooked on coconut shell [ @Delhi Food Walks ]

0:00-0.53 Introduction 0:54-2:07 Preparation of the masala 2:08-3:19 Addition of chicken into the masala 3:20-4:17 Cooking of the rice 4:18-5:15 Layering of rice over meat 5:16-8:43 Final dum style cooking of the biryani 8:44-12:43 Some details about the biryani place 12:43-19:55 Tasting In today s episode we are out to decode zhe flavours and culinary secrets of Kerala famous Kuttichira biryani and for this we have come to the bustling huge kitchen of Rijin s Mess and Catering in Mananchira, Kozhikode along with our brilliant host Mazan Hamza who is a localite. Mazan is a practicing architect and food entrepreneur by profession and an avid foodie by passion, with an impeccable knowledge about his native Malabari cuisine. On reaching the kitchen workshop we met the industrious team all set to start with the biryani preparation for the day. Being a mess cum catering service, Rijin’s caters to a wide range of customers spanning from the visitors at their mess to schools and office canteens, from parties to any other gatherings. They are so popular with the locals, that everyday they dispatch nearly 250 kg of biryani. Here we met Naufal who runs the place and Mujeeb manages the biryani making process with a few other fellow workers. He started by preparing a wet mixture by mixing onions, ginger, garlic, yogurt and whole spices together in a huge vessel. Into this went the leghorn breed chicken pieces along with ground biryani powder and ghee. Everything was then mixed thoroughly and set aside to rest. Meanwhile, the short grain kaima rice was cleaned and set to boil in a different vessel. Although it is widely consumed in Kerala, this rice is mostly procured from West Bengal which is a foremost rice producing state. Another interesting thing about the biryani masala used in this variety of biryani is the addition of fennel that adds to its slightly sweet flavour profile. When kaima rice was half done, it was strained and layered over the marinated chicken m .

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