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Thalassery Biryani By Chef Rakesh Raghunathan
Thalassery Biryani is a popular rice-based dish from the famous Malabar cuisine. Chef Rakesh Raghunathan shares the recipe for this fragrant and flavoursome biryani.
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INGREDIENTS
2 cups kaima rice
2 tomatoes
2 chopped onions
2 tsp saffron milk
8 raisins and cashew nuts
coriander leaves
mint leaves
1 tsp garam masala
1 cup fried onions
300 gms chicken marinated with curd, red chilli powder, turmeric powder, salt and ghee
2 tsp chilli powder
1 tsp turmeric powder
3 bay leaves
2 cinnamon sticks
2 mace pieces
salt to taste
2 tsp ginger garlic paste
2 cardamoms
1 tsp cumin seeds
1 tsp fennel seeds
2 tsp lemon juice
PREPARATION
- Heat a pot with 2 tsp of ghee and sauté the spices, add drained rice and sauté for 2 to 3 minutes, then add salt. Add hot water, cook covered and lower the flame completely and do 90% cook until the rice absorbs all the water and turn dry.
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- Heat 50 ml oil in a pan, add bay leaves, cinnamon sticks, and mace pieces, and roast it.
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- Then add chopped onions, salt, ginger garlic paste, 2 cardamoms, 1 tsp cumin seeds, 1 tsp fennel seeds, roast until it turns golden brown and aromatic.
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- Now add 2 tsp red chilli powder, 1 tsp turmeric powder, 2 tsp garam masala, water, tomatoes, coriander leaves, mint leaves and cook it well.
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- Add marinated chicken and cook until the chicken is done. Add lemon juice and mix well.
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- Layer the boiled rice on the cooked chicken and sprinkle some fried onion, 2 tsp saffron milk, a few mint leaves, roasted cashew nuts, raisins and cover it with a heavy lid or seal with a thick cloth. Let the biryani cook on low flame.
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- Allow biryani to rest for a while. Now Thalassery Biryani is ready to serve.
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