Thatteem Muttem Chattiyile Kozhi Biryani / Kerala Style Claypot Chicken Biryani

This perfectly cooked tasty & finger licking claypot biryani has great flavor & aroma of all the ingredients that is perfectly balanced!



Chicken – 1/2 kg, cut into medium size pieces
Basmati rice – 1/2 kg, approximately 2 cups
Onions – 2, finely sliced
Green chilies – 3, finely chopped
Tomatoes – 2, finely chopped
Ginger-garlic paste – 2 tbsp
Red chili powder – 2 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Garam masala powder – 1 tsp
Fennel powder – 1/2 tsp
Fresh yogurt/curd – 2 tbsp
Cloves – 4
Green cardamom pods- 4
Cinnamon sticks- 1
Star anise- 2
Bay leaves- 2
Ghee/clarified butter – 2 tbsp
Mint leaves- A bunch, finely chopped
Coriander leaves – A bunch, finely chopped
Water – As needed
Salt – To taste
Oil- As needed


Method: Clean and wash the cut chicken pieces. Marinate the chicken with turmeric powder, chili powder, salt, and curd. Keep it aside for at least 30 mins. Melt butter in a pan. Roast the rice on medium flame for a min and keep it aside. Heat oil in a claypot. Add the whole spices and saute until the aroma arises. Add the sliced onions and saute until golden brown. Add the chopped green chilies and ginger-garlic paste. Saute until the raw smell goes off. Add the tomatoes and saute until they are soft and mushy.  Add the spice powders-red chili powder, garam masala powder, fennel powder, & coriander powder. Allow it to fry for 2-3 mins until the oil starts to separate. Add the marinated chicken and mix well. Cover the pot with a lid and cook for 5-10 minutes on medium flame. Add one cup of water and allow the gravy to boil. When the chicken is almost 90% cooked, add the roasted rice and mix well. Add 3 more cups of water and mix well until the rice is well combined with the chicken masala. Cover the pot and cook on medium flame for 10-15 mins. Once the water has almost dried up and the rice is cooked, add the chopped mint and coriander leaves and mix well. Switch off the stove. Sprinkle some melted ghee over the rice and leave it aside for another 10 mins. Fluff the rice with a fork and transfer to a serving plate. Serve hot with raita and pickle.


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