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Thalassery Chicken Biriyani Recipe

Thalassery Chicken Biriyani Recipe

By Admin
Prep Time Total in 80 M
Course One Pot Dish
Cuisine Kerala Recipes
Diet Non Vegeterian

Thalassery Chicken Biriyani Recipe is a part of Kerala cuisine which is known for its biryani. Thalassery cuisine has it influence from the Arab and mughlai cooking that especially famous in the Muslim community. The Biryani is authentically made from Kaima/Jeerakasala rice which is a rice grain that is cultivated mainly in wayanad in Kerala. 

Ingredients

  • For the rice
  • 2 Bay leaves (tej patta)
  • 1 Cardamom (Elaichi) Pods/Seeds
  • 1 tablespoon Whole Black Peppercorns
  • 5 Cloves (Laung)
  • 1 inch Cinnamon Stick (Dalchini)
  • 1 cup Red matta rice
  • washed thoroughly
  • Salt
  • to taste
  • To be ground into a paste
  • 1 inch Ginger
  • 5 cloves Garlic
  • 3 Green Chilli
  • Ingredients for Chicken Gravy
  • 300 grams Chicken
  • curry cut
  • 2 Onions
  • sliced
  • 3 Tomatoes
  • chopped
  • 1 teaspoon Red Chilli powder
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 2 tablespoon Garam masala powder
  • 1/4 cup Coriander (Dhania) Leaves
  • chopped
  • 1/4 cup Mint Leaves (Pudina)
  • chopped
  • 1 Lemon juice
  • To Garnish
  • 1/2 cup Milk
  • 5 Saffron strands
  • 1 tablespoon Cashew nuts
  • 1 tablespoon Ghee

Instructions

Step 1

To begin making the Thalassery Chicken Biriyani Recipe, wash the chicken pieces thoroughly, We will first par boil the rice in the pressure cooker

Step 2

Heat the pressure cooker with oil on medium heat, add bay leaf, cardamom, peppercorns, cinnamon stick and allow the spices to sizzle

Step 3

Add washed and drained rice and 2 1/2 cups of water with salt and pressure cook for 3 whistle and switch off the heat

Step 4

 Allow the pressure to release naturally, remove the lid and drizzle some oil over the rice and mix it so that the rice grains will separate from each other

Step 5

In a mixer-jar combine the ginger, garlic and green chilli and grind into a smooth paste using very little water

Step 6

 Heat another pressure cooker with oil on medium flame, add chopped onions and saute till they turn brown and are well caramelized

Step 7

This will take about 5-7 minutes

Step 8

Transfer to a bowl and set aside

Step 9

 Now add in the chopped tomatoes and a pinch of salt for the tomatoes to cook

Step 10

Mash the tomatoes with the back of your spatula and cook until the oil is released from the sides

Step 11

At this stage add the ground ginger garlic and green chilli paste, chilli powder, salt (keep in mind the rice has salt as well), turmeric powder and the chopped herbs

Step 12

Saute well for another 10 more minutes

Step 13

Add the chicken pieces and mix well

Step 14

Squeeze in lemon juice add about 1/2 cup of water cover and cook on low heat for 20 minutes

Step 15

Open the lid, add caramelized onions and mix well

Step 16

Saute until the masala thickens little

Step 17

 Meanwhile heat the milk with saffron strands and keep it readyOnce that gravy is thickened, layer the par boiled rice over the masala carefully

Step 18

Pour warm saffron milk over the rice and sprinkle with little herbs on top

Step 19

Pressure cook the rice for about 1 whistle and turn it off

Step 20

Allow the pressure to release naturally and open the lid and mix the Thalassery Biryani and serve it over a plate

Step 21

In a small pan, heat ghee and toast the cashew nuts and top it over the Biriyani and serve hot

Step 22

Serve the Thalassery Chicken Biriyani Recipe along with raita, carrot and cucumber salad for a lazy sunday lunch with your family

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