Spicy Thalashery Chicken Biryani Recipes 2011


Spicy Thalashery Chicken Biryani  Recipes 2011Chicken Biryani is very important for festive occasions in Kerala. Different styles like Kozhikodan Biryani, Malabar Biryani, Thalashery style, Kayees Biryani famous in Central Kerala especially Cochin….the list goes on and on….. This recipe I had noted in my recipe book some time back (probably from a TV show). Talasherry Biryani ingredients are not much different from the usual Kerala styles,but the preparation and taste is definitely unique. In the ingredients you will find a total absence of curd and chilly powder. The rice I has used is long grain basmathi rice, as I did not have the smaller variety which is actually used in this biryani. Give this recipe a try..you will surely feel the difference.
For the Rice
Basmathi Rice- 3 cups
Salt to taste
Cloves- 5
Cinnamon 1 inch tick
Cardamon- 3
Ghee- 1 tsp
Rose water- 2 tsp
Water- 6 cups
For the masala
Chicken- 2 lb
Onions thinly sliced- 6-7 medium
Tomatoes- 4 medium
Ginger – 2 inch thick peice
Garlic- 15 pods
Green chilly- 15
Lemon juice- 1 lemon
Mint chopped- hand full
Coriander leaves- one hand full
Biryani Masala
Cinnamon stick- 1 inch stick
Whole pepper- 1tsp
Cardamon- 3
Fennel seed- 1tsp
Cumin- a pinch
Javentri- 2
Nutmeg- small peice
Star Aniseed- 2
Coriander leaves
Cashew nuts- 20
Raisins- 15
food color- few drops
Roast the ingredients under the masala, make a fine powder and set aside.
Bring four cups of water to boil and add in salt, whole cinnamon, cardamon and cloves and one tsp of ghee and cook rice covered until 3/4 done. When almost dry add in rose water and switch off the flame. Do not strain out the rice.
Chop onions into thin slices and fry them in ghee/oil till brown and crispy. ( I used oil and two tsp of ghee) . Drain out from the oil and set aside.
In the same oil saute crushed ginger, garlic and green chilly till a nice aroma comes. Add tomatoes and salt and fry till tomatoes are soft.Add in chicken and mint stir fry few a few seconds and pour in warm water and close the lid and cook in medium flame till almost half done. Now add the garam masala powder and 3/4 of the fried onions. Do not mix in, just layer on top and close lid for two minutes( reserve the rest for garnish) Finally mix in and cook the chicken till it is almost done. Do not allow the gravy to dry up.
Take a heavy bottom pan and transfer the chicken with gravy into in . Garnish with coriander leaves and place one layer of rice. Again spread coriander leaves and fried onions and lemon juice add one layer of rice on top. Garnish with coriander leaves, fried onion, cashews and raisins and drops of yellow food color. Close the lid tightly. Use the dum method and also place a little weight on top. Put it in high flame for a minute and then bring to low flame for about 5-8 minutes. Serve warm with pickles, papad , salad and raita