Thalassery Biryani Recipe- Chicken Biryani

 

A Biryani that is dear to the people in Thalassery- a town in Kannur district... Hope everyone who celebrated Eid had a wonderful celebration with friends and family. Honestly, I cannot think of an Eid without Biryani. A plate of biryani can bring so much happiness and celebration to me and to anyone who loves biryani. Every Eid, I try to make a different kind of biryani. This Eid, I wanted to try one of the popular biryanis in Kerala- Thalassery biryani. Unfortunately, I haven't tasted this biryani at any restaurants nor made by anyone from Thalassery. I came across the recipe for making this biryani in youtube, it's an authentic recipe made in a restaurant in Thalassery. There are three stages in making any biryani- making the meat masala, cooking the rice and Dum cooking. In this biryani, fried onions are used for making the meat masala. Yet another speciality is the rice used for making this biryani, Kaima rice or Jeerakasala rice is used, it's a short grain rice that imparts an

What you will need

Onions, sliced evenly- thin and long- 7

Oil- enough to fry onions (for more flavor, use half oil and half ghee)

Cardamom whole- 4

Cloves whole- 3

Cinnamon whole- 3 inch slice

Ground Nutmeg- ¼ tsp

Fennel powder- 2 tsp

Cumin powder- ¼ tsp

Ginger, chopped- 3 inch

Garlic, chopped- 4 large cloves

Green chilies- 6 to 8 (based on your spice level)

Tomatoes, chopped- 7

Chicken, bone-in- 10 pieces

Mint leaves, chopped- 10 leaves

Cilantro, chopped- ¼ cup

Lemon juice- 2 tbsp

Salt- to taste

Kaima Rice or Jeerakasala rice- 2½ cups ( or use Basmati rice)

Whole cardamom- 2

Whole cloves- 2

Whole cinnamon- 2 inch slice

Bay leaves- 3

Whole black peppercorns- 1 tsp

Ghee- 2 tbsp

Salt- a few pinches

Water- 3 cups (to cook in rice cooker)

Cashew nuts, roasted- ½ cup

Cilantro, chopped- 2 handfuls

Fresh Mint leaves, chopped- 5 leaves

Saffron- 2 pinches soaked in ¼ cup milk

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