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
Watch this recipe on YouTube
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. |
Did you like this recipe? Let us know here: Note: There is a rating embedded within this post, please visit this post to rate it.