Chicken Biriyani|Thalassery Special Chicken Biriyani|Malabar Chicken Biriyani
Author: Neena
Recipe type: Brunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4-5
Ingredients
For Bistha:
Sabola-6
Oil-
Ghee-1/4 tbs
Sugar- 1 tsp
For Chicken preparations:
Chicken- 500 gms
Tomato-4 big
Garlic paste-1½ tsp
Ginger paste- 1½ tsp
Green chilli paste-1½ tsp
Turmeric powder-1/2 tsp
Talassery special biriyani masala- 1½ tsp
Curd-1/2 tbsp
Corriander leaves- as required
Mint leaves-
Oil
For Rice Preparations:
Jeera Rice-3 cup
Oil-1 tbsp
Ghee- 2 tbsp
Cloves-4
Cardamon-3
Cinnamon stick- 2 small pieces
Pepper-10
Fennel-1/2 tsp
Water-4 &1/2 cup and 3 tbsp( 1 cup rice-1 & ½ cup water and 3 tbsp extra water )
Lemon juice-1 tbsp
Cashews-
Raisins
Salt
Instructions
Bistha :
Heat oil and ghee in a pan.Fry the finely chopped onion.
Add sugar when the onions are half done.Turn off the fire when the onions turns dark brown in colour. Remove the onions from oil.
Fry cashews and raisins in the same oil.
Chicken Preparation:
Heat oil in a pan. Make a paste of tomatoes,ginger-garlic and green chillies. Add in ( tomatoes,ginger-garlic and green chillies) paste.Saute till the raw smell goes.
Add in salt, turmeric powder,and special masala powder and saute.
Add chicken into this cover the pan and cook.When chicken is cooked,add ¾ th of bistha and mix
Add little corriander and mint leaves
Add curd.boil till the gravy thickens.Turn off the flame.
Rice preparations:
Wash and clean the rice thoroughly in water. Drain off the water.
Heat oil and ghee in a pan.Add in the the rice.Fry till the rice grains break.add water at this time. Add all the above spices and lime juice, salt and ghee.Cover and cook in a medium flame.
Check after 5-6 minutes,Remove the lid and mix the rice.
Dhum Layer:
Take a big pressure cooker
Put the whole chicken and gravy and then layer the biriyani rice on top of that. Add special masala powder,cashews,raisins,mint leaves and corriander leaves.
For yellow colour mix little turmeric powder in milk and spread
Likewise repeat the same process until the rice finishes.Cover the cooker after you completes the layering.Put the whistle too.
Heat a dosa tava and keep the cooker above it.Keep the flame in medium for 10 minutes.when the heat reaches the top of the lid turn off the flame.
Serve the biriyani with Raita, Dates pickle/Lime pickle and Pappad. Make sure to get an equal portion of rice and masala when you serve.
Notes
Notes: Powder all the spices for the special biriyani masala. Cloves- 4 Cardamon-4 Nutmug powder-1/2 tsp Mace-2 strands Cinnamon stick-2 small black pepper-1/2 tsp Red dried chillies-2 fennel seeds-1 tsp Cumin-1/2 tsp sajeera-1/2 tsp popy seeds- 1 tsp Star anise-5
Recipe by Kerala Cooking Recipes at https://www.keralacookingrecipes.com/chicken-biriyanithalassery-special-chicken-biriyanimalabar-chicken-biriyani/