One Pot Dish
Authentic Thalassery Chicken Biriyani Recipe
Learn how to prepare Authentic Thalassery Chicken Biriyani Recipe with this simple recipe. Perfect for One Pot Dish and ideal for Kerala Recipes lovers....
⏱️
20 Min Prep
🔥
60 Min Cook
🍽️
4 Servings
🥗
Non Vegeterian
Ingredients
- 2 Bay leaves (tej patta)
- 1 Cardamom (Elaichi) Pods/Seeds
- 1 tablespoon Whole Black Peppercorns
- 5 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1 cup Red matta rice - washed thoroughly
- Salt - to taste
- 1 inch Ginger
- 5 cloves Garlic
- 3 Green Chilli
- 300 grams Chicken - curry cut
- 2 Onions - sliced
- 3 Tomatoes - chopped
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 tablespoon Garam masala powder
- 1/4 cup Coriander (Dhania) Leaves - chopped
- 1/4 cup Mint Leaves (Pudina) - chopped
- 1 Lemon juice
- 1/2 cup Milk
- 5 Saffron strands
- 1 tablespoon Cashew nuts
- 1 tablespoon Ghee
Instructions
1
To begin making the Thalassery Chicken Biriyani preparation guide, wash the chicken pieces thoroughly, We will first par bubble the rice in the pressure cooker.
2
bring to temperature the pressure cooker with cooking oil on medium bring to temperature, mix in bay leaf, cardamom, peppercorns, cinnamon stick and allow the spices to sizzle.
3
mix in washed and drained rice and 2 1/2 cups of moisture with seasoning and pressure make for 3 whistle and switch off the bring to temperature. Allow the pressure to release naturally, remove the lid and trickle some cooking oil over the rice and incorporate it so that the rice grains will separate from each other.In a mixer-jar combine the ginger, garlic and green chilli and grind into a creamy paste using very little moisture. bring to temperature another pressure cooker with cooking oil on medium flame, mix in cut up onions and saute till they turn brown and are well caramelized.
4
This will take about 5-7 moments.
5
Transfer to a mixing bowl and set aside. Now mix in in the cut up tomatoes and a pinch of seasoning for the tomatoes to make.
6
Mash the tomatoes with the back of your spatula and make until the cooking oil is released from the sides.At this stage mix in the ground ginger garlic and green chilli paste, chilli ground mix, seasoning (keep in mind the rice has seasoning as well), turmeric ground mix and the cut up herbs.
7
Saute well for another 10 more moments.mix in the chicken pieces and incorporate well.
8
Squeeze in lemon nectar mix in about 1/2 cup of moisture seal and make on low bring to temperature for 20 moments.Open the lid, mix in caramelized onions and incorporate well.
9
Saute until the masala thickens little. Meanwhile bring to temperature the whole milk with saffron strands and keep it readyOnce that reduction is thickened, layer the par boiled rice over the masala carefully.
10
stream in mildly hot saffron whole milk over the rice and shower with little herbs on top.Pressure make the rice for about 1 whistle and turn it off.
11
Allow the pressure to release naturally and open the lid and incorporate the Thalassery Biryani and offer it over a plate.In a small wok, bring to temperature ghee and toast the cashew nuts and top it over the Biriyani and offer fiery.offer the Thalassery Chicken Biriyani preparation guide along with raita, carrot and cucumber salad for a lazy sunday lunch with your family.
Recipe Information
Cuisine
Kerala Recipes
Kerala Recipes
Course
One Pot Dish
One Pot Dish
Diet
Non Vegeterian
Non Vegeterian
Total Time
80 mins
80 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
60 minsTotal Time
80 minsMaster Chef
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