Thalassery Chicken Biriyani Recipe

Servings: 4
Cuisine: Kerala Recipes
Course: One Pot Dish
Diet: Non-Vegetarian
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes

Ingredients:

Instructions:

Step 1: Prepare the Chicken and Rice

• Begin by washing the chicken pieces thoroughly to remove any impurities. Set them aside to drain.
• In a pressure cooker, heat oil on medium heat. Add the bay leaves, cardamom, black peppercorns, cinnamon stick, and cloves. Allow the spices to sizzle and release their aromatic oils.
• Add the washed and drained red matta rice to the pressure cooker, followed by 2 1/2 cups of water and a pinch of salt. Pressure cook the rice for 3 whistles and then switch off the heat.
• Let the pressure release naturally. Once safe to open, remove the lid and drizzle a bit of oil over the rice. Gently mix to ensure the grains are separated and not clumped together.

Step 2: Make the Spice Paste and Cook the Chicken

• In a mixer jar, combine ginger, garlic, and green chilis. Grind them into a smooth paste using very little water.
• In another pressure cooker, heat oil on medium flame. Add the sliced onions and sauté them until they turn brown and caramelized, which should take about 5-7 minutes. Remove the caramelized onions and set them aside in a bowl.
• In the same cooker, add chopped tomatoes and a pinch of salt. Allow the tomatoes to cook down, mashing them with the back of your spatula. Continue cooking until the oil separates from the masala.
• Add the ground ginger-garlic-chili paste, red chilli powder, salt (remember the rice is salted as well), turmeric powder, and chopped herbs (coriander and mint). Sauté this mixture well for another 10 minutes.

Step 3: Cook the Chicken in the Spiced Masala

• Add the chicken pieces to the masala and mix well to coat the chicken evenly with the spices. Squeeze in the lemon juice and add about 1/2 cup of water.
• Cover the cooker and cook the chicken on low heat for about 20 minutes, allowing the flavors to meld together and the chicken to cook through.

Step 4: Layer the Rice and Biriyani

• Once the chicken is cooked, add the caramelized onions back into the pot and mix well. Allow the masala to thicken slightly.
• Meanwhile, heat the milk in a small pan and add the saffron strands. Let the milk absorb the saffron color and aroma.
• Carefully layer the parboiled rice over the cooked chicken masala, ensuring the rice is evenly spread out. Pour the warm saffron milk over the rice and sprinkle a little chopped coriander and mint leaves on top for added freshness and flavor.
• Close the pressure cooker, but only cook for 1 whistle. Turn off the heat and let the pressure release naturally. Once done, gently mix the Thalassery Chicken Biriyani, fluffing the rice to combine with the chicken and masala.

Step 5: Garnish and Serve

• In a small pan, heat ghee and lightly toast the cashew nuts until golden brown. Top the biriyani with the toasted cashews for a rich, crunchy garnish.
• Serve the Thalassery Chicken Biriyani hot with a side of raita and a fresh carrot and cucumber salad for a complete meal. It’s the perfect dish for a leisurely Sunday lunch with your loved ones.

Enjoy the unique and flavorful experience of this traditional Thalassery Chicken Biriyani, with its fragrant rice, tender chicken, and aromatic spices! Perfect for those who appreciate the rich culinary heritage of Kerala.