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Thalassery biryani
By : Jayanthy Kumaran
Category : Pulao and biryani, Kerala
Servings : 4
Time Taken : 15-30 mins
Rating :
  1. Wash and clean the chicken pieces.
  2. Wash and soak basmati rice for 10 mins.Drain and set aside.
  3. Make a paste of red chilly pwd, turmeric pwd, 1 tbsp lemon juice and salt.
  4. Marinade the chicken in this paste for 1 hour.
  5. Heat oil in a fry pan.Shallow fry the marinated chicken and keep aside.
  6. Heat ghee in the pan.
  7. Add bay leaf, cloves, cinnamon, saunf and cardamom.
  8. Wait to crackle.Add one sliced onion pieces.
  9. Sauté to golden.Add soaked rice and water.
  10. Pressure cook till the rice is 3/4th th done.
  11. Now, heat ghee in the pan.
  12. Add the remaining onions, green chillies slit lengthwise, ginger garlic paste and stir well.
  13. Add chopped tomato pieces and cook for a minute.
  14. Add freshly chopped coriander and mint leaves. Next add garam masala pwd, yogurt and salt.
  15. Allow the mixture to cook well.Now add the fried chicken pieces.
  16. Cover and cook the chicken pieces in the gravy.Take a heavy bottom pan.
  17. Add this chicken along with gravy.Add a layer of cooked basmati rice over it.
  18. Sprinkle chopped coriander leaves and lemon juice.
  19. Top it with another layer of rice.
  20. Add fried onions, few drops of food color, raisins and cashews.
  21. Close the lid tightly and place the weight on top.
  22. Keep in simmer for 8 to 10 mins.Remove from flame.
  23. Once the pressure goes off, fluff the biryani gently.
  24. Serve hot Thalassery Biryani with boiled eggs and raitha.

Recipe and Image courtesy: Tasty Appetite

1/2 kg chicken pieces
2 cups basmati rice
1 tbsp red chilly pwd
1/2 tsp turmeric pwd
2 tbsp lemon juice
2 tbsp ghee
1 bay leaf
2 to 3 cloves
1 cinnamon
1 cardamom
1/2 tsp saunf
4 onions
3 tomatoes
3 to 4 green chilly
1 tbsp ginger garlic paste
Coriander and mint leaves ( handful )
1 tsp garam masala pwd
1/4 cup yoghurd
2 tbsp fried onions
A pinch of food color
5 cashew
10 raisins
Oil to shallow fry
Salt to taste
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