Biriyani has its roots in the northern parts of the Indian Sub-continent. Thalassery Chicken Biriyani also often called Malabar Biriyani is a delicious variation of this dish popular in the Indian state of Kerala. This is a simplified recipe with easy to procure ingredients to prepare this aromatic dish that is often perceived difficult to get right.
| Effort |
| Preparation Time: 30 minutes Cooking Time: 60 minutes |
Serves: 4
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| Ingredients |
| For the spice mix: |
| Garlic – 10 cloves |
| Ginger – 1 piece |
| Coriander Leaves – 3 |
| Mint Leaves – 3 |
| Green Chilli – 4 |
| For Chicken Marinade: |
| Red Chilli Powder- 3 teaspoons |
| Garam Masala – 3 teaspoons |
| Yoghurt – 2 Tablespoons |
| Turmeric Powder- 1 teaspoon |
| Salt – 1 teaspoon |
| Chicken Pieces with bone – 2kg |
| For Cooking Chicken: |
| Tomatoes – 2 |
| For Cooking Rice: |
| Butter – 2 teaspoons |
| Cloves – 10 |
| Cardamom – 5 pods |
| Jeerakashala rice/Basmati Rice – 500g |
| For Onion Mix: |
| Onions -3 |
| Raisins – 15 |
| Sunflower Oil – 2 Tablespoons |
| Instructions: |
| 1. Prepare the spices mix: – Grind all the ingredients for the spices mix in a grinder until it forms a coarse paste. |
| 2. Marinate the chicken: – Clean the chicken pieces. – Make slits in the meat to make sure that the marinade gets in evenly. – Add the spices mix prepared in the last step and the remaining ingredients of the marinade to the chicken. – Mix the ingredients well. Make sure that all the chicken pieces are well coated in the marinade. – Keep aside for 30 minutes. |
3. Cook the meat: – Chop tomatoes into small pieces. – Add two teaspoons of coconut oil into a pressure cooker. Coconut oil gives this dish its authentic aroma; but Sunflower oil would work too. – Add the chopped tomatoes to the pressure cooker and sauté for a minute. – Add the marinated chicken pieces. Mix in with the tomato pieces. – Cook under pressure. |
| 4. Cook the rice: – Wash the rice and soak it for 30 minutes in water. – Add two teaspoons butter to a deep pan. – Add cloves and cardamom. – Add two litres of water. – When it starts to bubble, add the soaked rice to the pan. – Cook under closed lid until the water is completely evaporated. |
| 5. Prepare the onion mix: – Chop the onions into long slices. – In a pan, heat the oil. – Add the onions and raisins. – Saute until the onions are dark golden brown. |
| 6. Bring them together: – Remove the excessive amount of chicken stock in the pressure cooker with a ladle. – Add a layer of rice to the cooked chicken. – Add a layer of onion mix on top. – Pour a couple of spoons of chicken stock on top. – Keep adding these layers of rice and onion until they are finished. The top layer should be onions. – Pour the remaining chicken stock on top. – Keep the lid of the pressure cooker closed for 10 minutes. |
| 7. Serve hot and enjoy. |
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