Thalassery Chicken Biriyani Recipe
Thalassery Chicken Biriyani Recipe is a blend of the aromatic rice and a spicy chicken gravy which is layered and slow cooked for the rice to take on the flavour from the meat.
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.
If you like this recipe, you can also try other Rice recipes such as
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
How to make Thalassery Chicken Biriyani Recipe
To begin making the Thalassery Chicken Biriyani Recipe, wash the chicken pieces thoroughly,
We will first par boil the rice in the pressure cooker. Heat the pressure cooker with oil on medium heat, add bay leaf, cardamom, peppercorns, cinnamon stick and allow the spices to sizzle. 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.
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.
In a mixer-jar combine the ginger, garlic and green chilli and grind into a smooth paste using very little water.
Heat another pressure cooker with oil on medium flame, add chopped onions and saute till they turn brown and are well caramelized. This will take about 5-7 minutes. Transfer to a bowl and set aside.
Now add in the chopped tomatoes and a pinch of salt for the tomatoes to cook. Mash the tomatoes with the back of your spatula and cook until the oil is released from the sides.
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. Saute well for another 10 more minutes.
Add the chicken pieces and mix well. Squeeze in lemon juice add about 1/2 cup of water cover and cook on low heat for 20 minutes.
Open the lid, add caramelized onions and mix well. Saute until the masala thickens little.
Meanwhile heat the milk with saffron strands and keep it ready
Once that gravy is thickened, layer the par boiled rice over the masala carefully. Pour warm saffron milk over the rice and sprinkle with little herbs on top.
Pressure cook the rice for about 1 whistle and turn it off. Allow the pressure to release naturally and open the lid and mix the Thalassery Biryani and serve it over a plate.
In a small pan, heat ghee and toast the cashew nuts and top it over the Biriyani and serve hot.