Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Kerala Tempting Chicken Biriyani(Kozhi Biryani)

Kerala biryani — lighter on oil, heavier on spice, and always cooked with jeerakasala rice for that distinctive short-grain bite. The chicken is marinated separately and layered with the rice for the final steam.

Ingredientsfor 8 servings

1 kg Chicken
1 kg Basmati rice
2 nos Carrots big
3 nos Onions medium
4 nos Cardamom (Elakka)
4 nos Cloves (Grambu)
3 nos Cinnamon (Karugapatta)
2 nos Bay leaves Vazhana ela (Karuga)
1 large Garlic pods
2” piece Ginger
8 nos Green chillies
½ cup Ghee
4 tbsp Oil – 3
¼ cup Milk
Saffron A pinch
1 tbsp Lemon juice
Salt, to taste
10 nos Cashew nuts
10 nos Raisins Onakka munthiri
1 nos Onion big
Coriander leaves A bunch

Preparation

Step 1
Grind together the ingredients for marinating, into a fine paste and marinate the chicken for 2 to 3 hrs.
Step 2
Cook the rice with lots of water. Do not over cook it.
Step 3
Before straining the water off, add 1 tbsp of lemon juice and enough salt.
Step 4
Heat the oil in a thick bottomed pan.
Step 5
Add finely chopped medium sized onions.
Step 6
When it turns brown, add cloves, cardamoms, cinnamon sticks and bay leaves.
Step 7
When the smell of the whole spices comes, add ginger and garlic and sautT it for a while.
Step 8
Add the marinated chicken.
Step 9
When the chicken is cooked and the gravy thickens, add coriander leaves and split green chillies and remove it from the fire.
Step 10
Heat ghee in another pan.
Step 11
Fry cashewnuts, raisins and the big onion (sliced finely) and set aside for garnishing.
Step 12
In the same ghee, add the finely chopped carrots and sautT for a while.
Step 13
Add this to the cooked rice and Stir everything together thoroughly.
Step 14
Soak the saffron in warm milk for a while.
Step 15
Grease a big vessel with butter and layer the rice and cooked chicken.
Step 16
Pour the soaked saffron over the rice.
Step 17
Bake it for 20 minutes at 180 degree C.
Step 18
Garnish with fried cashews, raisins, onions and chopped coriander leaves. Serve hot.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Side Dish

Pavakka Mezhukkupuratti | Pavakka Upperi | Kerala Style Bitter Gourd Fry

This bitter_gourd, also known as Pavakka Upperi – a Kerala style bitter gourd fry.

25 min|4 servings|5

Snacks

Pazham Madhura Vada | Banana Sweet Vada

Old-fashioned Kerala sweetmaking — no shortcuts, no substitutes. Jaggery, ghee, and coconut come together through slo...

35 min|4 servings|5

Payasam

Pazham Payasam | Nendran Pazham Payasam | Ripe Plantain Payasam

Pazham Payasam | Nendran Pazham Payasam | Ripe Plantain Payasam – a Kerala dessert made with ripe bananas, perfect fo...

45 min|10 servings|5

Breakfast

Palappam | Kerala Style Appam

This mixed, also known as Appam, is a soft and lacy pancake with a thin, crispy edge, a culinary masterpiece that ori...

45 min|6 servings|3.5

Main Course

Kerala Tempting Chicken Biriyani(Kozhi Biryani)

Ingredientsfor 8 servings

1 kg Chicken
1 kg Basmati rice
2 nos Carrots big
3 nos Onions medium
4 nos Cardamom (Elakka)
4 nos Cloves (Grambu)
3 nos Cinnamon (Karugapatta)
2 nos Bay leaves Vazhana ela (Karuga)
1 large Garlic pods
2” piece Ginger
8 nos Green chillies
½ cup Ghee
4 tbsp Oil – 3
¼ cup Milk
Saffron A pinch
1 tbsp Lemon juice
Salt, to taste
10 nos Cashew nuts
10 nos Raisins Onakka munthiri
1 nos Onion big
Coriander leaves A bunch

Preparation

Step 1
Grind together the ingredients for marinating, into a fine paste and marinate the chicken for 2 to 3 hrs.
Step 2
Cook the rice with lots of water. Do not over cook it.
Step 3
Before straining the water off, add 1 tbsp of lemon juice and enough salt.
Step 4
Heat the oil in a thick bottomed pan.
Step 5
Add finely chopped medium sized onions.
Step 6
When it turns brown, add cloves, cardamoms, cinnamon sticks and bay leaves.
Step 7
When the smell of the whole spices comes, add ginger and garlic and sautT it for a while.
Step 8
Add the marinated chicken.
Step 9
When the chicken is cooked and the gravy thickens, add coriander leaves and split green chillies and remove it from the fire.
Step 10
Heat ghee in another pan.
Step 11
Fry cashewnuts, raisins and the big onion (sliced finely) and set aside for garnishing.
Step 12
In the same ghee, add the finely chopped carrots and sautT for a while.
Step 13
Add this to the cooked rice and Stir everything together thoroughly.
Step 14
Soak the saffron in warm milk for a while.
Step 15
Grease a big vessel with butter and layer the rice and cooked chicken.
Step 16
Pour the soaked saffron over the rice.
Step 17
Bake it for 20 minutes at 180 degree C.
Step 18
Garnish with fried cashews, raisins, onions and chopped coriander leaves. Serve hot.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.