For Appams:-

Basmati rice - 1 cup (soaked for atleast 3 hours)

Coconut - 1/2 of one
Cooked rice - 3 tbsp
Salt - As reqd
Sugar - 1 tsp

For Stew:-
Potato - 1 no
Soaked green peas - 1/2 cup
Beans - 3 - 4 nos
Carrot(diced) - 1/2 cup
Green chillies - 3 nos
Ginger(grated) - 1 tsp
Garlic(grated) - 1 tsp
Onion(large) - 1 no
Small onions(crushed) - 1 tsp
Coriander powder - 2 tbsp
Garam masala - 1 tsp
Thick coconut milk - 1/2 cup
Thin coconut milk - 1 cup
For garnishing:-
Ghee - 1 tsp
Dry red chillies(Kollamulaku) - 2 nos
Small onions(Kunjulli) - 1 tsp(finely sliced)
Mustard seeds - 1 tsp

1)Grind together basmati, cooked rice and coconut along with 1/2 cup water finely.

2)Keep aside in a warm place for fermenting.

:- It will definitely ferment when kept overnight. If you live in a cold region, keep the vessel in hot water.

3)Add water, salt, a pinch of soda bicarb and a tsp of sugar to the fermented batter.

For making stew:-

1)In a pressure cooker, saute the onion, ginger, garlic, small onions and green chillies.

2)When onion starts becoming transluscent, add the vegetables and stir.

3)Add coriander pwder and stir for 1 min.

4)Add 1 cup of thin coocnut milk and mix well.

5)Cook on high flame upto 1 whistle and later, on low flame for 5 mins.

6)After the pressure settles, add the thick coconut milk and stir.

7)Add garam masala.

:- Do not heat after this.

8)Add pepper if needed.

:- A tsp of Ari podi(Rice flour) can be added to make the stew thick.

9)Splutter mustard seeds, small onions, dry red chillies and curry leaves in ghee.

10)Garnish the stew with the above.

:- Chicken also can be added in this stew
Veg Fried Rice

Basmati rice - 2 cups

Beans, Carrots, Potatoes, Green peas, Capsicum - 1/2 kg
Salt - 1/2 tsp
Chilli powder - 1/4 tsp
Ghee - 3 tsp
Cloves(Grambu) - 8 - 10 nos
Cashewnuts - As reqd
Cinnamom(Karugapatta) - As reqd
Garam masala powder - As reqd

1)Cook rice adding 1 and a half times water and allow it to cool by spreading on a large bowl.

2)Cut all the vegetables into long pieces.

3)Pour ghee in a frying pan.

4)Add cloves and cashewnuts and fry them till they are brown.

5)Add the vegetables and fry until they are cooked fully.

6)Add salt, chilli powder, ground cinnamon and garam masala powder to taste.

7)Add rice and fry until all the items are mixed well.

8)Add some extra ghee while serving.

Side Dish-: Onion Curd Pachadi or Tomato ketchup with vadam.

Ingredients for Chicken Biryani - Kozhikode Chicken Biriyani Recipe

For marinade of Chicken Biryani:
Chicken - ½ kg
Yoghurt/Curd - ½ cup
Coriander leaves - 25 gm
Mint leaves(Pudhina) - 25 gm
Curry leaves - 10 gm
Cumin seeds(Jeerakam) - ½ tsp
Coriander seeds - 1 tsp
Aniseed(Perinjeerakam) powder - ½ tsp
Green chillies(chopped) - 25 gm
Garlic - 20 gm
Ginger(chopped) - 2 tsp
Turmeric powder - ½ tsp
Lime juice - 1 tsp
Poppy seeds(Khashakhasha) paste - 1 tsp

For rice:
Clarified butter - 1 tbsp
Cinnamon(Karugapatta) - 5 - 6 pieces
Bay leaf(Vazhana/karuga ela) - 1 no
Cardamom(Elakka) seeds - 4 - 5 nos
Curry leaves - 4 - 5 nos
Cloves(Grambu) - 4 - 5 nos
Onion(chopped) - 1 no
Broken rice - 250 gm
Water - ½ litre

For Biryani masala:

Clarified butter - 2 tbsp
Cinnamon(Karugapatta) - 5 - 6 pieces
Bay leaf(Vazhana/Karuga ela) - 1 no
Cloves(Grambu) - 4 - 5 nos
Cardamom(Elakka) seeds - 4 - 5 nos
Nutmeg(Jathikka) - 1 no
Onions - 100 gm
Tomato(medium) - 1 no
(cut into 4 pieces)

For garnishing:
Boiled egg - 1 no
Cashews & Raisins(Onakka munthiri) - roasted in gheePreparation Method of Chicken Biryani
1)Mix together yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed
powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the
chicken in it. Keep aside for ½ an hour.

2)Heat clarified butter or ghee in a pan.

3)Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves.

4)Add onions and saute, till they turn translucent.

5)Add washed and cleaned rice.

6)Cook, till rice turns translucent.

7)Add water and allow it to boil.

8)When the water comes to a boil, lower the flame and cover the pan.

9)Cook on low flame for at least 15 minutes, after which the rice would be done.

10)Heat clarified butter or ghee in a pan.

11)Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.

12)Add onions and sauté, till brown.

13)Add tomatoes and saute`.

14)Add marinated chicken.

15)Cover the pan and cook for at least 5 minutes on a medium flame.

16)Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken.

17)Layer the serving bowl with alternating layers of rice and the chicken masala.

18)Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.

:- Malabar Chicken Biryani is ready.

:- Enjoy the chicken biryani.

:- Serve chicken biryani with raita and papad.