Biriyani is a very common food that we prepare when we have guests or usually on Fridays! There are a wide variety of Biriyani all over the world... To say, in Kerala almost every district has a distinct way of preparing Biriyani... Basically I am from Thrissur and the way we prepare biriyani is entirely different from the ones Thalasserians or Kozhikodians make... Well, the best biriyani I have ever had is from my hubby's dad's house back in Thalassery... So now I have prepared a Thalassery biriyani and the recipe comes from a chef in a Thalassery Restaurant and not from any home cooks... I tried this quite a few times and we all loved it... There might be a lot of people coming up saying that this is not the authentic one.. That's why I gave this tagline as Restaurant Style! I quite love the flavors and the way it tastes.. So give it a try.. Its an easy and simple recipe...
And to all Thalasserians and Thalassery home cooks, I do not state that this as the authentic way u prepare!!
Chicken 1kg
Khaima Rice 2 cups
Onions 6-8
Ginger-Garlic- green chilly paste 2 tbsp.
Tomatoes 5
Garam masala 4 tsp
Cardamom 8
Cloves 8
Cinnamon stick 2
Bay Leaf 1
Coriander leaves a handful
Mint leaves a handful
Salt
Water 3 cups
Ghee\Oil
Method:
1. Cut the chicken pieces, clean and keep aside. Wash and drain rice and keep aside
2. In a pan heat ghee or oil and fry whole of the thin sliced onions until golden brown and crispy and keep aside.
3. In the same oil fry cashews and raisins until golden brown and keep aside.
4. In a bottom thick vessel add 2 tbsp. of ghee (you can use the one we used to fry onions).
5. Add cardamom(4), cloves(4),cinnamon stick(1),bay leaf(1),nutmeg(1) and tomatoes and sauté well until the tomatoes are soft.
6. Now add ginger-garlic-green chilly paste into this and sauté until the raw smell goes off.
7. Now add the cut chicken pieces, salt, 3tsp of garam masala and fried onions(keep aside some for garnishing).
8. Mix this well, add some chopped mint and coriander leaves and close and cook until the chicken is almost done.
9. Meanwhile heat ghee in a vessel and add rest of cardamom, clove, bay leaf and nutmeg.
10. Add the rice into this and fry for 5 mins.
11. Add 3 cups of boiling water into this, close and cook until the rice is almost done.
12. Now once both rice and chicken are almost done, off the flame.
13. In a bottom thick vessel add 1 tbsp. of ghee and add the whole masala into this.
14. Add chopped mint leaves, coriander leaves and some fried cashews and raisins. Add 1 tsp garam masala over it.
15. Above that add the whole rice. Add the rest of fried onions on top, some more chopped leaves and fried cashews and raisins.
16. Close the lid tight and keep on sim for 25 mins.
17. Open the lid and serve rice and masala separate as shown in the picture.
18. Yummy restaurant style Thalassery biriyani ready to eat. Serve hot with raita, pickle and pappad :) :)
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