Naduvannur Chicken Biryani is absolutely a festive dish—rich, aromatic and perfect for special occasions like Eid, where elaborate meals with layered flavours are traditional.
Chef Suresh Pillai is a culinary visionary and hospitality entrepreneur. His rise from a teenage security guard in Kerala to a globally respected chef and entrepreneur is a story of resilience and passion. With over 27 years in the industry, he is the Founder and Managing Director of RCP Hospitality, leading a fast-growing multi-brand restaurant group across India and the Gulf.
Starting as a waiter and kitchen assistant, he mastered Kerala cuisine through sheer determination before refining his skills in India’s top kitchens and at The Leela Palace Bengaluru. His 14-year stint in London, including at Michelin-starred Gymkhana, elevated his global culinary standing.
Returning to India, Chef Pillai combined tradition with innovation, building a successful hospitality empire. Beyond business, he champions accessible culinary education, believing talent — not background — defines success.
Ingredients
For the Rice:
Kaima (Jeerakasala) Rice: 1 kg
Ghee: 100 g
Whole Spices: Cinnamon, Cloves, Cardamom, Fennel Seeds
Green Chilies: 4, slit
Water: 1½ cups per cup of rice
For the Chicken Masala:
Chicken: 1.2 kg
Coconut Oil: 100 ml
Onions: 1.5 kg, thinly sliced and fried until golden brown
Tomatoes: 4, sliced
Green Chilies: 8, slit
Ginger-Garlic Paste: 3 tbsp
Mint Leaves: 1 bunch
Coriander Leaves: 1 bunch
Kashmiri Chili Powder: 2 tbsp
Turmeric Powder: 1 tsp
Garam Masala: 2 tbsp
Fennel Powder: 1 tbsp
Yoghurt (Curd): 2 cups
Salt: To taste
Water: As required
Preparation Method
1. Preparing the Masala
Fry the Onions: Heat coconut oil and fry the sliced onions until golden brown and crispy. Set aside.
Sauté Aromatics: In the same oil, add cinnamon, cloves, cardamom and fennel seeds. Then add ginger-garlic paste and green chilies. Sauté until fragrant.
Add Tomatoes & Spices: Add the sliced tomatoes and some of the fried onions. Cook until the tomatoes soften.
Spice Mix: Stir in Kashmiri chili powder, turmeric powder and fennel powder. Cook until oil separates from the masala.
Cook Chicken: Add chicken, mint leaves and coriander leaves. Mix well and cook in its own juices until chicken is nearly done.
Finish Masala: Add yoghurt, garam masala and salt. Mix thoroughly. Keep aside.
2. Preparing the Rice
Boil Water: Bring water to a boil (1½ cups per cup of rice).
Add Flavours: Add salt, whole spices (cinnamon, cloves, cardamom, fennel), green chilies, and 100 g ghee.
Cook Rice: Add washed and drained Kaima rice. Stir gently and cook until water is almost absorbed.
Final Touch: Sprinkle mint leaves and a little garam masala. Optionally, drizzle turmeric-infused ghee for colour.
Steam (Dum): Cover the pot with an airtight lid and cook on low flame for 15–20 minutes.
3. Layering & Dum
Layer the cooked rice over the prepared chicken masala.
Seal the pot tightly (Dum) and cook on low flame for another 15 minutes to allow flavours to meld.
Open gently, mix lightly and serve hot.
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