Recipe Thalassery Biriyani

Thalassery Biriyani

Thalassery Biriyani is a rice-based dish blended with spices and chicken. Thalassery biriyani is the only biriyani recipe in Kerala cuisine so it could also be called Kerala biriyani.

The main difference between Thalassery biriyani and others is that it uses only Khaima/Jeerakasala rice a short-grain, thin rice which is also called biriyani rice in Kerala. The dish does not use basmati rice.

Biriyani is an exotic dish of Mughal origin, but this variant is an indigenous recipe of Malabar. It is a symbol of the cultural amalgamation of Mughal and Malabari cuisines. The Mughals brought the cuisine of biryani from Samarkand, and later variations of biriyani developed in different parts of India. Thalassery biriyani may have come to the region because of the influence of the Muslim rulers of Mysore and Arkot.

Ingredients:

1/2 kg chicken pieces

2 cups basmati rice

1 tbsp red chilly pwd

1/2 tsp turmeric pwd

2 tbsp lemon juice

2 tbsp ghee

1 bay leaf

2 to 3 cloves

1 cinnamon

1 cardamom

1/2 tsp saunf

4 onions

3 tomatoes

3 to 4 green chilly

1 tbsp ginger garlic paste

Coriander and mint leaves ( handful )

1 tsp garam masala pwd

1/4 cup yoghurd

2 tbsp fried onions

A pinch of food color

5 cashew

10 raisins

Oil to shallow fry

Salt to taste

Wash and clean the chicken pieces. Wash and soak basmati rice for 10 mins.Drain and set aside. Make a paste of red chilly pwd, turmeric pwd, 1 tbsp lemon juice and salt. Marinade the chicken in this paste for 1 hour. Heat oil in a fry pan.Shallow fry the marinated chicken and keep aside. Heat ghee in the pan. Add bay leaf, cloves, cinnamon, saunf and cardamom. Wait to crackle.Add one sliced onion pieces. Saut to golden. Add soaked rice and water. Pressure cook till the rice is 3/4th th done. Now, heat ghee in the pan. Add the remaining onions, green chillies slit lengthwise, ginger garlic paste and stir well. Add chopped tomato pieces and cook for a minute.

Add freshly chopped coriander and mint leaves. Next add garam masala pwd, yogurt and salt. Allow the mixture to cook well.Now add the fried chicken pieces. Cover and cook the chicken pieces in the gravy.Take a heavy bottom pan. Add this chicken along with gravy.Add a layer of cooked basmati rice over it. Sprinkle chopped coriander leaves and lemon juice. Top it with another layer of rice. Add fried onions, few drops of food color, raisins and cashews. Close the lid tightly and place the weight on top. Keep in simmer for 8 to 10 mins.Remove from flame. Once the pressure goes off, fluff the biryani gently. Serve hot Thalassery Biryani with boiled eggs and raitha.