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Thalassery Biryani

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Thalassery Biryani, also known as Malabar Biryani, is a very popular Biryani dish of Kerala. This takes its name from the place Thalassery, a coastal town in Kannur district in Kerala. In Thalassery Biryani, the rice used is Jeeraka shaala(Seeraga samba/Jeera Rice), a short-grained fragrant rice. One can find a lot of variations in preparing Thalassery Biryani. This is a recipe I found at Resna’s tasty home some time back and has been following the same, with some minor tweaks. You could use mutton/lamb in place of Chicken.

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Thalassery Biryani
Thalassery Biryani, also known as Malabar Biryani, is a very popular Biryani dish of Kerala. This takes its name from the place Thalassery, a coastal town in Kannur district in Kerala. In Thalassery Biryani, the rice used is Jeeraka shaala(Seeraga samba/Jeera Rice), a short-grained fragrant rice. One can find a lot of variations in preparing Thalassery Biryani. This is a recipe I found at Resna's tasty home some time back and has been following the same, with some minor tweaks. You could use mutton/lamb in place of Chicken.
Course Main Course
Cuisine kerala
Prep Time 60 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
For the Rice
For Marination
For Garnish
Course Main Course
Cuisine kerala
Prep Time 60 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
For the Rice
For Marination
For Garnish
Instructions
  1. Soak the saffron in hot milk. Keep aside.
  2. Marinate the chicken with chilli powder, turmeric powder, salt and lemon juice for at least an hour. The more you marinate, the tastier the meat.
  3. Heat ghee in a pan.
  4. Fry the cardamom, cloves and cinnamon sticks till it crackles.
  5. Drain and crush them. Keep aside.
  6. In the remaining ghee, fry the rice till it changes colour. Keep aside.
  7. Take adequate water in a vessel.
  8. Tip in the crushed spices and salt.
  9. When it comes to a rolling boil, add the rice.
  10. Cook till the rice is 3/4th done.
  11. Drain onto a colander and keep aside.
  12. Grind the chillies, ginger and garlic together to form a smooth paste. Keep aside.
  13. Heat oil for deep frying.
  14. Fry the onions in 2-3 batches till they turn brown in colour.Drain and keep aside.
  15. Keep a handful of this for garnish.
  16. In the remaining oil, fry the chicken in 2-3 batches till brown in colour.Drain and keep aside.
  17. Take 2 tablespoons of the oil(in which onion and chicken were fried) in a pan.
  18. Fry the cashews and raisins till golden brown. Drain and keep aside.
  19. Tip in the tomatoes and saute till they turn mushy.
  20. Add the ground chilli paste and saute till oil separates.
  21. Add the fried onion, chopped corinader and mint leaves, fried chicken and the remaining marinade, along with some water into the pan.
  22. 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.
Assembling the Biryani
  1. Take the chicken gravy in a utensil.
  2. Tip in the cooked rice.
  3. Sprinkle the fried onion-cashew-raisin-garam masala mixture on top.
  4. Sprinkle the soaked saffron and some chopped coriander and mint leaves.
  5. If you prefer having multiple layers, divide the chicken and rice and layer it alternately, sprinkling the coriander and mint leaves in between.
  6. Cover the vessel with aluminium foil and place a lid.
  7. Place the vessel on a thick bottomed Tawa.
  8. Place a vessel containing hot water on top of the Biryani vessel.
  9. Cook on high heat for 5 minutes.
  10. Lower the heat to minimum and cook for 15 minutes.
  11. Switch off heat.
  12. Serve hot with Raita.
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