Bhatkal Biryani

Though low on spice, the Bhatkal biryani has the right amount of flavor. In Bhatkal biryani a lot of onions and green chillies are used. Meat and rice is prepared separately and layered then baked in oven or can be done over a low flame like slow cooking.

This particular style is said to be originated from the Nawayath Muslim community of Bhatkal, in coastal Karnataka, India.  It looks a lot like Kerala’s Malabar Biryani, but there is a difference, that is the ghee or any oil to the rice is very less.

If you are calorie-conscious, then Bhatkal Biryani will surely gladden your heart.

Bhatkal Biryani Recipe


  • 1 kg Kaima/Jeerakasala Rice
  • 1 kg Chicken, Cut into Pieces
  • 1 kg Onions, sliced Thinly
  • 20 to 25 Green Chilies Whole Stem removed
  • 2 tsp. Ginger paste
  • 2 tsp. Garlic paste
  • 300 grams Tomato sliced
  • Hand full of Curry Leaves
  • Mint Leaves Chopped as Required
  • Coriander leaves Chopped as Required
  • 1 tsp. garam masala powder
  • 2 Lemon, Juice
  • Salt to Taste
  • 3 tbsp. Ghee
  • 3 inch. Cinnamon stick
  • 4 Cardamoms
  • 4 Cloves


  1. Preheat the oven to 300 degrees F, 150 degrees C.
  2. Heat oil in a pan fry onions till golden brown.
  3. Then add green chillies, ginger and garlic paste, tomato, curry leaves and garam masala and cook for some time.
  4. To this add juice of 2 lemons, salt as required and chicken pieces, mix well.
  5. Cover with lid and cook till chicken is done. Add water if required.
  6. There should be enough gravy when chicken is done.
  7. Heat another pot with ghee. Fry the kaima/jeerakasalarice in this.
  8. Now cook the rice in water (water should be double the quantity of rice), with salt, cinnamon, cardamom and cloves, till half done.
  9. Drain immediately and set aside. While checking the rice, do ensure that there is a slight bite inside.
  10. In a heavy bottom deep pan, make a layer with rice, now sprinkle the chopped mint and coriander leaves, spread the chicken pieces with masala.
  11. Next layer the rice on the top of it, then the chicken pieces with masala.
  12. Then rice layer and mint and coriander.
  13. Close the lid air tight so that no steam can escape.
  14. Bake in the oven for 45 minutes at 300 degrees F, 150 degrees C.
  15. Serve warm with sliced onions and tomatoes or pickles (mango or mixed vegetables) or a raita and pappad.

3 Comments Add yours

  1. Binu says:

    Excellent,, Yummy

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s