Thalassery chicken biriyani By Neethu Nambiar

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Thalassery chicken biriyani

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It is a district cuisine of northern kerala, it is made using an aromatic rice called kaima/ jeerakashala instead of regular basmati rice. It is a blend of spices and chicken .
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Serves

5 - 6 persons

Cooking Time

Prep time : 15mins, cooking time 45mins

Meal Type

MAIN COURSE

Rate This Recipe6

INGREDIENTS

  • Onions 3 nos sliced
  • Tomato 1 small chopped
  • ginger garlic paste 2tbsp
  • green chillies 7 to 8 nos
  • Curd 1/4 cup
  • spices : cloves , cardamom, star anise, bay leaf, cinnamon
  • Ghee 3 tbsp
  • Cashews and raisins for garnish
  • Garam masala powder 1tsp
  • poppy seeds 1tsp
  • Jeera rice 1.5 cup (washed and soaked )
  • Chicken 500grams
  • Salt as required
  • water : 21/4 cups
  • Turmeric powder 1/2 tsp.
  • Coriander leafs handful
  • mint leafs handful
  • saffron a pinch
  • Lemon juice of one lemon

PREPARATION

  1. 1

    Heat ghee In a heavy bottom pan, add sliced onions and sauté till it is light brown in color.
  2. 2

    Once it is done grind ginger garlic Green chillies and poppy seeds into a paste and add this paste and sauté till the raw smell goes.
  3. 3

    Now add tomatoes and cook it is mushy .
  4. 4

    Add turmeric and chicken and cook well .
  5. 5

    Once chicken starts releases water add garam masala and curd and salt and cook for 8 mins , then add the corinader and mint leafs and mix well and cook.
  6. 6

    Now take another pot add ghee once it’s hot add the raw spices and sauté well, to this add washed rice and roast for a min, now add water and lemon juice and cover and cook the rice.
  7. 7

    Once the chicken is cooked well we can layer it with rice and Dum it.
  8. 8

    In a pan heat ghee and fry cashews and raisins and onions ( one at a timand keep aside.
  9. 9

    Next step is layering.
  10. 10

    Take the little rice and spread over the masala evenly, on top that add fried onions, cashews and raisins , now again layer it rice and top of it raisins and cashews and finally add saffron which is diluted in water .
  11. 11

    Close the pan and slow cook on flame for 8mins.
  12. 12

    Now turn off the stove and leave it for 30mins before opening .
  13. 13

    Biriyani is served with raita, coconut mint chutney and you can as well add boiled egg ( which is optionaand pickle.
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