Duck meat is alkaline and lower in fat when compared to chicken.An excellent source of protein and iron.The content

of iron enables good flow of blood in the body providing energy and growth.Duck meat and eggs have excellent

source of other nutrients and vitamins and the key point is that it is a rich source of the essential mineral selenium.

Apart from my passion in cooking, collecting and innovating recipes, the reason I started my food blogging was my

children.As they do not have much interest in cooking now, i visioned that they will need in future.

The reason for explaining this is because they loved the taste of this recipe and forced me to add this to my blog.

The flavour of the meat contributed more to the taste I think .

Moving to the recipe…


500 gm duck meat

500gm basmati rice

2-3 onions sliced

2 green chillies

a small piece of lemon grass

1 tomato

1/4 cup curd

juice of 1 lemon

few curry leaves

coriander leaves

1/4 cup oil and ghee mixed

1 tbsp biriyani masala or garam masala

1 tsp coriander powder

1-2 inch cinnamon

6 cloves

1/2 tsp cardamon powder

1/2 tsp kewra water (optional)

For the ground paste

1 tbsp fennel seeds(perumjeeragam,sombu)

4 red chillies

2 inch piece ginger

5-6 garlic cloves (I used the big onesie you are using medium/small use 10 cloves)



Heat oil in a pressure cooker, add the whole spices curry leaves, and the onion and saute till onion turns light brown.

Next add the washed meat, and allow to cook in the oil for 5 minutes.

Next add the ground paste ,tomato ,salt and mix well for another 3 minutes.

Now add the rest of the ingredients except the rice and cook for 4-5 whistles.

Allow the steam to release on its own.

Wash and soak the rice for 15 minutes.

Once the steam is released from the cooker ,transfer the meat and the rice to a rice cooker, or a thick bottomed pan

and cook on a medium flame till done.

The water level should be 1-2 inches above the rice level.

Add 1-2 tbsp ghee on the top of cooked rice.garnish with coriander leaves and serve.



This biriyani is from the Kerala cuisine,and it

has a unique taste compared to other biryanis

With lots of fried onions,and fried cashew nuts

to enhance the richness,it is indeed an

awesome dish from the Kerala cuisine.

Flavourful biriyani with less spices .

To the recipe


500 gm kaima rice / seeraga samba rice(soaked

for 15-20 minutes)

1 tomato

Handful of mint leaves

Handful of coriander leaves

2-3 onions sliced

1/2 cup cashew nuts

A handful of raisins

1 tsp coarsely powdered cardamon powder

1 tsp rose essence / 1 tbsp rose water

2 sticks cinnamon

7-8 cloves

1 mace

1 cup curd

Juice of 1 lime


1 tsp garam masala powder or biriyani masala

1 tsp pepper powder

2-3 tbsp ghee ( to be added when layering)

To marinade

500-750 gm chicken pieces

1 tbsp pepper powder


Grind to a paste

10 green chillies

25-30 garlic cloves

2 inch piece ginger

To fry onions

5 big onions sliced


A pinch of sugar

50-100 ml oil

For the rice

1 tsp fennel seeds

1-2 bay leaves

Salt to taste

1 tsp ghee


Marinade the chicken for minimum 20


•Fry the onions with salt and sugar till light

brown,and set aside.

•Fry the cashew nuts and raisins in ghee and

set aside

To make the biriyani gravy

•Use the oil in which you fried onions,and add

the sliced onions ,cinnamon,cloves and fry till


•Add half of the ginger garlic paste,chicken

marinade and cook for 10 minutes covered .

If using pressure cooker 1 whistle time.

•Next add the remaining paste,garam masala,

curd,lime,pepper powder,rose essence ,3/4th of

the fried onions ,tomato ,cardamon powder

and cook for further 10 minutes,and remove

from fire.

• Reserve one cup gravy for layering later.

To prepare the rice

•Heat water in a vessel,add cinnamon,cloves

bay leaf,salt and 1 tbsp ghee.

Add the soaked rice and cook till 3/4th done.

•Drain out the water.

To layer the rice ( Final assembly)

•Starting with rice at the bottom,start layering

with the reserved curry,the meat,mint leaves,

fried onions,end with rice.

•Add 2-3 tbsp ghee on top,and cook covered on

a slow fire for 15 minutes.

Do try this unique biriyani and post in your

comments !


Country chicken biriyani or’nattu koli biriyani’

as in Tamil, has a different taste in comparison

to the normal chicken.

If you have tried cooking country chicken curry

you would understand that the aroma and taste

is completely different and excellent.

I grew up eating only country chicken,and I

remember that the broiler chicken seemed to

take over ,somewhere around the 70’s.

( correct me if I’m wrong ).I remember every

chicken had a cluster of eggs ( the shells not

formed ).It really was a delight when my mom,

removes only the eggs while the curry is

simmering,and let’s us have a taste of it.

Precious memories!

Now,we rarely get to see this stuff .🙁

So let’s get into the recipe now


500-750 gm country chicken

500 gm basmati rice soaked for 20 minutes

20 -25 small onions ( shallots /red onions )

3-4 green chillies

30 cloves of garlic

2 inch piece ginger

2 onions sliced

2 slit green chillies

1 cup curd

1 tsp whole pepper

Juice of 1 lime

3-4 tomatoes

1 tsp chilli powder

1 tsp coriander powder

1/2 tsp rose essence or 1 tsp rose water

1/2 tsp turmeric

Mint leaves

Coriander leaves

Whole garam masala ( 4 cardamons,4 cloves,1

stick cinnamon,1 tsp saunf)

1/2 cup ghee+3 tbsp oil

Make powder

10 cashew nuts

2 tsp sea moss

2 tsp saunf

1 tsp white khus khus ( poppy seeds)

1 piece mace

3 cardamons

3 cloves

1 stick cinnamon

1-2 bay leaf

1 tsp cumin seeds


First grind the ginger,garlic,green chillies to a


•Grind the shallots coarsely .

•Heat oil and ghee in a biriyani pot or pressure

cooker,add the whole garam masala and sliced

onions ,and fry the till light brown.

•Add the slit green chillies,tomatoes,turmeric

and salt .

•Next add the ginger garlic paste and the

chicken pieces and sauté for 3-4 minutes.

•Add all the powders,and curd,lime juice ,mint

and coriander leaves and cook for few minutes.

• Pour 1 cup hot water over the chicken ,and

cook till chicken is tender.

•If cooking in pressure cooker,allow the steam

to release on its own.

•Add the washed and soaked rice ,and water

level up to 2 inches .

•Add mint and coriander leaves,cover and cook

on a slow fire ( dum ) for 15-20 minutes or till

done .

•Serve with raita or any dishes of your choice.