Thalassery Biriyani is a Kerala Style Biryani. It is a delectable combination of fragrant rice, spices, and chicken in a hearty gravy, gradually cooked to absorb the flavors.
It is the most popular cuisine in muslims. The sea port of Thalassery was a hub for the export of spices, where European, Arab, and Malabar civilizations collided and affected the cuisine. Thalassery biriyani is made from kaima, a fragrant, small-grained, thin rice variety. Inside the dish, the biryani masala and cooked rice are layered. On a low heat, the meat is cooked with the masala and stacked with rice before the container's lid is sealed with dough. The lid is then covered with a hot fire or charcoal. Here are the ingredients below to prepare the Thalassery biriyani.
For masala chicken:
1.2 kilograms of chicken, chopped into medium-sized chunks
20 green chilies
8 medium onions
8 medium onions
2 inch ginger
7 ripe medium tomatoes
1 cup chopped mint leaves
1 1/2 cup coriander leaves (cilantro)
2 tsp fennel seeds
4 inch cinnamon pieces
a quarter teaspoon of nutmeg one small piece
4 tablespoon yogurt
salt to taste
In the case of rice:
4 cups basmati rice (800 g)
2 cardamom & 2 bay leaves
2-inch cinnamon stick
1 anise star
Salt to taste
For finishing touch:
2 finely sliced onions
1 cup raisins (sultanas)
1 pound cashew
salt to taste
Add 1 tsp turmeric powder, 1 tsp Kashmiri chili powder, 2 tsp yogurt, and salt to the chicken.
Mix until the chicken pieces are thoroughly covered in the marinade. Set it aside for now.
4 cups of rice, washed and soaked in water. Soak the rice for at least 1 hour before using it.
Let's get started with the biryani masala components. Slice the onions very thinly.
In a large pan, heat 1 cup of oil. Reduce the heat to low and add the sliced onions to cook once the oil is hot. Stir once in a while.
To form a coarse paste, blitz the green chilies, ginger, and garlic together in a food processor.
Cook the onions slowly until they are golden brown, then add the ginger-garlic-chili paste.
Cook for a few minutes after thoroughly mixing everything together. Continue to cook after adding the diced tomatoes.
Cook the tomatoes until they are completely absorbed into the sauce.
Add the chopped coriander and mint leaves now. Cook for 2-3 minutes after mixing well.
Toss in the marinated chicken, two tablespoons of yogurt, and a pinch of salt to the pan. Mix gently to evenly coat the chicken pieces with the onion masala in the pan.
Close with a lid and cook covered till the chicken is cooked to soft.
To make a coarse powder, combine cinnamon, cardamom, cumin seeds, fennel seeds, and nutmeg. This powder is also called garam masala powder that we use.
Open the lid and stir in the garam masala to the cooked chicken. Cook for another 3 minutes.
Turn off the stove. The chicken masala portion of our biryani is now complete. Make sure the chicken masala is moist enough to prevent the biriyani from drying up when the rice is added later.
For Cooking Rice:
In a separate pan, heat 3 tablespoons oil and 3 tablespoons ghee over a medium flame. 2 onions, raisins, and cashew nuts should be cooked till brown.
Reduce the heat. Remove them with a spoon and place them on a paper towel to absorb any excess oil.
Remove the rice from the water and place it in the pan. To get the rice to a crispy texture, gently stir and fry.
To cook the rice, fill the pan halfway with hot water. Squeeze one lime, season with salt, and stir thoroughly.
Once the rice is cooked to your liking, turn off the heat.
Adding layers to the biryani:
Now we'll put all of these pieces together to make our biriyani.
Half of the cooked rice should be transferred to a bowl from the pan.
Over the leftover rice in the pan, evenly pour the cooked chicken masala.
Spread the rest of the rice on top of the chicken masala. Now we have a layer of rice, a layer of chicken masala, and a layer of rice on top.
Serve with the fried onions, sultanas, and cashew nuts that we set aside earlier.
Put the lid back on. Aluminium foil should be tightly wrapped around the edges. To make the lid airtight, place something heavy on it.
Cook for another 10 minutes on a low burner.
Turn off the heat, remove the lid, and serve the biryani immediately. raita, papad, and green chili chutney are served alongside.
Now the Biryani is ready to Serve.