Thalassery Chicken Biriyani

Ingredients

Basmati rice               :: 1 Kg
Chicken (big pieces)       :: 1.5 Kg
Onion                      :: 500 grams
Tomato                     :: 3 numbers
Chopped ginger & garlic    :: 2 table spoon
Green chillies (Grinded)   :: 10-15
Turmeric powder            :: 1 table spoon
Red chilli powder          :: 1 table spoon
Garam masala               :: 1 table spoon
RKG                        :: 250 grams (Pure ghee made from milk fat)

Oil                        :: 1\4 glass
Cloves                     :: 4
Cinnamon                   :: 1-2
Salt                       :: To taste
Cashew Nuts(raw)           :: 100 grams, for garnish

Step 1: Preparing the chicken

Cook the chicken pieces by adding the turmeric, chilli powders, garam masala, salt & water in a pressure cooker........

After the chicken is properly done, take out the chicken pieces alone and then sauté (fry lightly) the chicken in a pan..

Do not waste the curry water formed while cooking the chicken ...we will add that to masala later ...because it contains all the flavours of the various spice powders & chicken that we added........

Step 2: Preparing the masala

Pour 1 tbsp RKG in the vessel and heat. When hot, add chopped onion and stir till it turns light brown colour. Add chopped ginger, garlic, grinded green chilli and mix it ..[it will give u a nice favour......].
Add tomato to the mixture formed along with the curry water and chicken that we already have and close the vessel. Make sure not to vaporise all the water content.

Step 3: Preparing the rice

Add 1 table spoon  RKG  with 1/4th  glass of oil ....add half of onion n stir it with  cloves, cinnamon & salt to taste ......then add water ...[ keep in mind that ,
 if u r taking 2 cup of rice ,you need to add 4 cups of water , means just the opposite .. so please add water depending on the rice u r taking ] .. add the rice when the water boils .. Cook it for 15 minutes with stove burner set to medium flame...........

Final step: The Dham

This layered cooking technique to evenly spread the various flavours into the rice. This is done by adding the boiled rice as layers to the chicken masala......

In the vessel containing the chicken masala add the first layer of rice and then garnish with fried nuts & onions, coriander leaves, lemon juice,......

Add second layer of rice and garnish again over it & so on ........close the vessel and cook for 15 minutes with stove burner set to medium flame ....so that all the favour in the water of masala will make the rice more tasty ..........When done, transfer layers of rice above the bottom most layer of rice in a different vessel

hmmm yumm yumm biriyani is ready........tell your family to get ready in the dining table to attackkkkkkkkkkkkkkkkkkk the biriyani ..................

Wish you a sumptuous meal.

Thalassery recipes

Welcome to the world of authentic, exquisite and sophisticated Thalassery a.k.a malabar food. This is my first attempt in sharing the secrets of the traditional mouth watering dishes that has been passed down the generations. 

For those of who you are not familiar with characters of this wonderful foodie place known as Thalassery, here is some intro - the remaining can skip this part. Thalassery is a small town in the northern part of god's own country  - Kerala. This town was highly influenced by the co-existance of various cultural population,travellers and various colonists who ruled this place. This lead to mixing of various recipes, spices and other mouth watering ingredients.....

Through this blog i will be making the best of my efforts to help you learn and master some of the best of these malabar recipes and very authentic thalassery recipes.