Thalasseri style Chicken Biriyani


For the fragrant rice

Jeerakasala/ Kaima Rice – 1 cup

Bayleaf – 1 number

Cinnamon – 1” piece

Cloves – 2 no.s

Cardamom – 2 no.s

Fennel seeds – 1/4 tsp.

Rose essence– 1/4 tsp

Saffron –  1/4 tsp

Warm milk – ¼ cup

Almonds –  5 numbers (presoaked, blanched & ground to a paste)

For the Chicken gravy

Chicken – 250 grams, cut into bite size pieces 

Ghee – 5 tbsp

Thinly Sliced Onion- 1 big/ 2 medium 

Sliced Tomato –1/2 cup

Biriyani masala powder – 1 tsp.

Chopped Coriander leaves – a small handful

Chopped Mint leaves – a small handful

Salt – as reqd

Water – 1/4 – 1/2 cup

For Grinding

Green Chillies – 2 numbers

Garlic –  4 big cloves

Ginger –  a small piece

Shallots – 4 numbers, big

Grind them together to a smooth paste in ur grinder. Keep aside.

For Garnish

Broken cashew nuts – 1/4 cup

Raisins – 1/4 cup


For the Chicken gravy

Heat ghee, add the onions and fry them till they turn golden brown in color. Drain the onions & press them with a spoon so that they release all the excess ghee; drain on paper towels. Also transfer the ghee used for frying onions to a mug  & keep aside.

Saute the chopped tomato till it turns mushy ( since we are not using any oil for sauting sprinkle little water occassionally to prevent the tomatoes from sticking to the bottom of your wok). Add the ground ginger garlic shallot greenchilly paste & fry for 5 minutes. Stir in the chicken pieces & add 1/2 tsp of salt. Saute for 5 minutes. Add the chopped cilantro & mint leaves, 1/4 cup of water & bring to a boil; add more salt if required. Cover cook on low heat for 25 minutes. Add 3/4th of the fried onions & biriyani masala powder; cover cook on low heat for 5 minutes more.

For the fragrant rice

Wash and drain the rice well. Heat ghee ( use the reserved ghee flavoured with onion) and add all the spices. When fragrant add the rice and fry till opaque. Add 2 cups of boiling water and 1 tsp of salt into it. Bring to a second boil, lower heat and cover cook rice till soft and all the water is absorbed. Let it stand undisturbed for 10 more mins.

 For the layering and dum

Preheat the oven to 180C.

Mix saffron, almond paste and rose essence with warm milk and keep aside.

Take a oven proof dish and smear it with ghee, add half the cooked rice Sprinkle a little rose–saffron milk on the rice. Spread a little of the fried onions, cashews, raisins, chicken pieces and gravy over the rice, followed by the remaining rice. Garnish with the remaining fried onions, cashews & raisins. Cover the dish tightly with an Al foil.

Bake the biriyani in the preheated oven at 180C for 25 minutes.

Keep it undisturbed for 30 minutes.

Mix the rice carefully with the masala.

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