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Prepare Thalassery Chicken Biriyani at home

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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