Chicken Biryani (Thalassery Chicken Biryani)

Name: Chicken Biryani (Thalassery Chicken Biryani)
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 Glass (600 gm) Rice; As needed Ghee; 2 Bay Leaves; 1 inch long Cinnamon; 5-6 Cloves; 5-6 Cardamom; to taste Salt; as required Raisins; as required Cashew Nuts; 750 gm Chicken Pieces; 4 Onion; 3 Tomato; 2-3 tsp Ginger, Garlic, Green Chilli paste; 1 Spoon Garam masala Powder; Pinch Meat masala; 1 Spoon Chilli Powder; 1 Spoon Turmeric Powder; Leaves Coriander; 5-6 string Saffron; 10-15 ml Milk

Malini Pai (Pai's Kitchen) @cook_11885742

Bangalore

A Biryani which is popular and originated in Thalassery- a town in Kannur district of Kerala State. The main difference between Thalassery biryani and other biryanis is that it uses only Khaima/Jeerakasala rice—a short-grain, thin rice which is also called biryani rice in Kerala.

Malini Pai (Pai's Kitchen) @cook_11885742

Saved

Ingredients

4 servings

3 Glass (600 gm)Rice
As neededGhee
2Bay Leaves
1 inchlong Cinnamon
5-6Cloves
5-6Cardamom
to tasteSalt
as required Raisins
as required Cashew Nuts
750 gmChicken Pieces
4Onion
3Tomato
2-3 tspGinger, Garlic, Green Chilli paste
1 SpoonGaram masala Powder
PinchMeat masala
1 SpoonChilli Powder
1 SpoonTurmeric Powder
LeavesCoriander
5-6 stringSaffron
10-15 mlMilk

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Steps

1

There are three stages for preparing this Biryani- Cooking Rice, Preparing Chicken masala and Dum cooking.
2

Cooking Rice (Rice was cooked in Pressure Cooker for ease of preparation)
In a pressure cooker add Ghee, 2 Bay leaves, 1 inch piece of Cinnamon, 5 Cloves, 4 Cardamom and then add Water & salt (For 1 cup of Rice, Add 2 cups of water). Bring to boil. Add 1 cup rice (Used Jeerakasala rice). Cook upto 3 whistles.
3

Chicken Masala Preparation for Biryani
Wash & clean the Chicken pieces. In a pan add oil onions (2) & saute till it becomes translucent, add Ginger, Garlic & Green chilli paste, add Turmeric powder, Red chilli powder, Coriander powder, Garam masala, Saute well. Add tomato (1) & saute.
4

Now add the chicken pieces & water. Cook on low flame till soft, add salt to taste. Add coriander leaves & mint leaves. Gravy should be thick in consistency.
5

Layering the Cooked Rice & Chicken Masala and Preparing Dum:
Evenly spread the chicken masala (Bottom) as the bottom layer. Spread the cooked rice evenly over the chicken masala. Add fried onions, chopped mint, chopped cilantro and cashew nuts over the rice.
6

Add the saffron milk over the rice (For this soak the saffron in ¼ cup milk for some time). Cover tightly with aluminum foil and place a lid or round pan over the pan. Place the pan over very low heat and dum cook for 10-15 minutes.
7

After Dum cooking, Let it cool for some time. For serving, on a small plate take equal portion of Masala and Rice.
8

Serve the biryani along with raita, pickle or pappad.