If not use Basmati rice. Hearty Welcome to my blog. A plate of biryani can bring so much happiness and celebration to me and to anyone who loves biryani. Stir occasionally. Cover and cook till chicken is done.Adjust salt,add in the * special garam masala. Keep it aside. Recipe … Top it with half of the cooked ghee rice. This takes its name from the place Thalassery, a coastal town in Kannur district in Kerala. Once the oil is hot, lower the flame, and add the sliced onions to fry. Copyright © 2019 Arun velekkat & The Take It Easy Chef. Fry 2 sliced onions, raisins, and cashew nuts until the onions turn brown. Add 1 tbsp oil … Biriyani requires a lot of tender loving care. Now goes in coriander and mint leaves, and the marinated chicken pieces. In a blender, blend the ingredients mentioned above for making the garam masala and keep aside. It’s my comfort food. Add fried chicken pieces and half of fried onion mix, lemon juice into the masala mix well and close it with a lid and make the fire in simmer mode. Keep aside. My love for food extends to my kitchen, where I try out new dishes from around the world. That chicken masala is half work done. Now we'll bring together all these elements to complete our biriyani. The more you marinate, the tastier the meat. Add the whole spices to the same pan and give them a quick fry. Give the green chilies, ginger, and garlic a quick blitz to make a coarse paste. You could use mutton/lamb in place of Chicken. To prepare the chicken masala, heat 2 tbsp oil and 1 tsp ghee in pressure cooker Add the tomatoes; cook on a medium flame for 2 minutes with the lid on Add crushed ginger and garlic when the tomatoes are nice and mushy Mix well Now add the fried onions, turmeric powder and Kashmiri chilli powder for colour Into it add the chicken pieces and salt It is the popular biryani recipe in Kerala cuisine and so it is called as Kerala biryani. Grind the chillies, ginger and garlic together to form a smooth paste. Marinate the chicken with chilli powder, turmeric powder, salt and lemon juice for at least an hour. When I tuck into a biriyani, it’s not just food, but also a celebration of life, love, and all things good on this Earth! The process is elaborate, and spending some time in the kitchen is required, but the results are worth waiting for. Now add the chopped tomatoes, and continue cooking. I write about simple, honest food using local, organic produce. In a blender or food processor, grind the ginger, garlic and green chilies, keep aside. Thalassery biriyani is traditionally cooked with Kaima rice. Sprinkle the soaked saffron and some chopped coriander and mint leaves. Remove and keep it aside. In the remaining oil, fry the chicken in 2-3 batches till brown in colour.Drain and keep aside. Keep aside. Malabar Biryani also goes by other names, such as Thalassery Biryani, Kozhikode Biryani and Kerala Biryani. Fry the cardamom, cloves and cinnamon sticks till it crackles. One can find a lot of variations in preparing Thalassery Biryani. Add fried onions, few drops of food colour, raisins and cashews. Your email address will not be published. I cooked the rice in a rice cooker. Mix well.Cover and cook till the chicken is cooked through.Mix the fried onions kept for garnish, with cashew nuts, raisins and garam masala powder and keep aside. Now add the marinated chicken pieces, two tablespoons yogurt, and salt to the pan. The authentic Malabar Biryani recipe is prepared using the ‘ dum ‘ method, wherein alternate layers of cooked rice and chicken gravy are laid out in a pot, which is then sealed with dough and cooked on a low flame. Stir gently, and fry to get the rice to a crispy texture. The soul of Thalassery biriyani lies in the masala. This takes its name from the place Thalassery, a coastal town in Kannur district in Kerala. Instructions Step 1: Take Items 1. Whole spices and rice are fried in ghee and oil, and cooked in boiling water. When it comes to a rolling boil, add the rice. Add ¾ th of the fried onions to the cooked chicken (keep aside the remaining fried onions- it will be used for topping the biryani). Wash and soak 4 cups of rice in water. Add 3/4 or 85% of the fried onion in the cooked gravy.Mix and cover for 5 minutes on low flame.The chicken gets a nice coating of masala and the gravy is reduced considerably. Now we move on to the rice. Great recipe for Chicken Biryani (Thalassery Chicken Biryani). Fry the cardamom, cloves and cinnamon sticks till it crackles. This site uses Akismet to reduce spam. Tomatoes are added to the mix and cooked till they disappear into the mix. If you can’t source Kaima, basmati rice is a decent alternative. Once the chicken has turned white (no longer pink) and is thoroughly coated, add turmeric and the special Thalassery Biriyani masala powder. Keep aside. I am Mareena, a fun-loving person and a foodie. In a biryani pot/oven proof dish, layer the prepared chicken masala, and spread it evenly. Add boiling water to the pan to cook the rice your are using. The rice should be soaked for at least 1 hour. Garnish with the fried onions, sultanas, and cashew nuts that we had kept aside. This is a recipe I found at Resna’s tasty home some time back and has been following the same, with some minor tweaks. The basic premise is the same. Thalassery biriyani is a rice based dish blended with spices and chicken. One can find a lot of variations in preparing Thalassery Biryani. Close with a lid, and cook covered till the chicken is cooked to soft. Biriyani Lover, Food Blogger, Food Writer in that order. Heat ghee in a pan. Sprinkle half of the fried onion( half of the remaining fried onion), cashews, raisins, chopped mint leaves, chopped coriander leaves and ¼ teaspoon of prepared biryani … Close the lid. A Biryani which is popular and originated in Thalassery- a town in Kannur district of Kerala State. Thalassery Biryani, also known as Malabar Biryani, is a very popular Biryani dish of Kerala. Now goes in coriander and mint leaves, and the marinated chicken pieces. Required fields are marked *. Thalassery Chicken Biriyani is a traditional Biriyani recipe of North Kerala. Sprinkle 1 tbsp ghee, chopped mint and coriander leaves, fried onions, cashew nuts and raisins (1 tsp diluted saffron and 1 tsp rose water, optional). It doesn’t matter if it’s called a biriyani, biryani, or biriani, I have pledged my allegiance to this fragrant rice and meat delicacy! Remove from flame. Topped up with fried onions, sultana raisins and cashew nuts, a true Thalassery biriyani is the thing to live for! Soak the saffron in hot milk. If you prefer having multiple layers, divide the chicken and rice and layer it alternately, sprinkling the coriander and mint leaves in between. accompanied with raita, papad, and green chilly chutney. That completes the first part of our biriyani - the chicken masala. For making this biryani, Kaima rice or jeerakasala rice is used. Let us connect - check out the about me page. The traditional recipe is prepared with chicken and other simple Indian ingredients. Their world famous Thalassery biriyani is a culinary treat. Make it airtight special occasions topped up with fried onions, sultana raisins and cashews have also on. 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