A popular Arabian dish for this Iftar: Try Biriyani Kanji after breaking fast
Siraj KasimLast Updated: 18 March 2026, 11:17 AM ISTDuring Ramadan, biriyani kanji is a very healthy dish. The main ingredients are chicken and raw rice
Kunjikkozhi Muttayittathu, Biriyani KanjiKochi: “Shall we have some biriyani kanji then?” When chef Zaheer asked this, it caused a bit of confusion—was he suggesting porridge after biriyani? But soon, the star of the table arrived in a small bowl: biriyani kanji.
Every Ramadan, Iftar tables are filled with a wide array of delicious dishes that satisfy both hunger and the heart. This season too, Chef Zaheer Hashim of Bindas Kitchen in Vyttila’s Ponnurunni brings a variety of unique dishes—from biriyani kanji to “kunjikkozhi muttayittathu.”
A healthy delight
While serving the biriyani kanji, Zaheer explains its story: “During Ramadan, biriyani kanji is a very healthy dish. The main ingredients are chicken and raw rice.”
Chopped shallots, onions, and tomatoes are sautéed with coriander leaves, garam masala, turmeric powder, coriander powder, and chili powder. Chicken pieces and rice are then added to a pressure cooker with water and cooked well. Once done, coconut milk is added and simmered for a while. The result is a flavourful and comforting biriyani kanji—perfect for easing the stomach after breaking the fast. “This dish is quite popular in Arabian countries, including Yemen,” Zaheer adds.
Kunjikkozhi
For Iftar, here comes a playful dish—“kunjikkozhi muttayittathu” (a chick that lays eggs). According to Zaheer, the dish is inspired by a fun imagination. Kunjikkozhi Muttayittathu
“The main ingredients are spring chicken and boiled quail eggs. The chicken is first fried in coconut oil and set aside. Then onions, shallots, tomatoes, green chilies, pepper, turmeric powder, and chili powder are sautéed well. The fried chicken is coated with this masala and cooked again on low flame. After that, coconut milk is added and cooked for a couple of minutes. Finally, the dish is plated and garnished with boiled quail eggs placed beside the chicken—making it both tasty and visually appealing.” It pairs well with porotta, appam, or chapati.
A Biriyani from the Islands
What if a guest from Lakshadweep arrives at your Iftar table? That’s how Zaheer presents Lakshadweep biriyani.
Chef Zaheer
“In Lakshadweep homes, this biriyani is prepared for weddings and celebrations. Though it can be made with fish, chicken, or beef, tuna biriyani is the most popular due to the region’s love for seafood.”
The unique blend of Lakshadweep spices and coconut milk enhances its flavour. Cooked traditionally in clay pots and infused with saffron, this biriyani has become a hit in Kochi as well. As Zaheer speaks, the dish makes its way to the table, completing a rich and diverse Iftar spread.
