Thalassery Biryani Recipe

Name: Thalassery Biryani Recipe
Yield: 1
Cuisine: Kerala

Recipe By Slurrp

Thalassery biryani is different from other kinds of biryani as it is made with kaima rice, which is aromatic. It is a part of Mappila cuisine.

Before Thalassery was colonised, it was the congregation ground for nearby kingdoms, and a place for Arab merchants to trade. The town saw Kerala’s first bakery in 1880 and also India’s most influential circus institute. Thalassery biryani has Malabari, Mughal and Arab influences. The Mughals first brought the biryani from Samarkand and the dish later developed in different regions of India. Thalassery biryani remains the only biryani recipe in the cuisine of Kerala. It does not use yoghurt to make meat tender but instead uses the “dum” technique, where the vessel containing rice and meat is sealed while cooking.

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Ingredients For Thalassery Biryani Recipe

2 kilogram Chicken
4 Nos Small onions
1 Nos Big tomato
16 Green chilies
1 piece Ginger medium
6 Garlic Cloves
As required Salt
1 teaspoon Biryani masala
0.25 teaspoon Turmeric powder
1 teaspoon Lemon juice
As required Mint leaves
As required Coriander leaves
10 Cashew nuts
15 Raisins
Ghee for frying
0.25 cup Milk
Water
1 Cinnamon
16 Cardamom
4 Cloves
4 cup Kaima rice
Biriyani Masala
2 tablespoon Fennel seeds
0.25 teaspoon Shah jeera
1 teaspoon Cloves
23 Pieces Cinnamon
0.25 Nos Mace
10 Pepper

Directions : Thalassery Biryani Recipe

Steps To Prepare

STEP 1.Cut and wash the chicken with water and vinegar . Marinate the chicken with ¼ tsp turmeric powder, ½ tsp chili powder, salt and 1tsp lemon juice.

STEP 1.Make the biryani masala by grinding fennel seeds, 2tbsp shah jeera, ¼ tsp cardamom, 12 cloves, 23 pieces of cinnamon, ¼ of 1 mace and10 peppercorns into a fine powder.

Cooking Directions

STEP 1.Boil the rice with cloves, cardamom, 1tsp ghee and cinnamon and drain the water.

STEP 1.Fry 1 cup chopped onions until brown.

STEP 1.Heat 2 tbsp oil in a cooking bowl, add the onions, ginger & garlic paste and chopped green chilies and fry.

STEP 1.Add chopped mint leaves and diced tomatoes.

STEP 1.Add the marinated chicken in the cooking bowl, cover and cook for 15 minutes.

STEP 1.Add the fried onions and mix well.

STEP 1.Add 1tsp of the prepared biriyani masala.

STEP 1.Add 1 tbsp of lemon juice.

STEP 1.Heat 1 tbsp of ghee in a cooking bowl and add the cooked chicken.

STEP 1.Add roasted cashew nuts chopped coriander leaves and fried onions.

STEP 1.Add the cooked rice as a layer.

STEP 1.Add chopped coriander leaves, mint leaves, raisins, roasted cashew nuts, fried onions and a sprinkle of biryani masala.

STEP 1.Pour a mixture of 1 tsp turmeric powder and milk all over it.

STEP 1.Cover the vessel with an air tight cover and heat for 10 minutes on low flame (foil can be used to cover the vessel).

Storage And Serving Method

STEP 1.Serve with raita.

Nutrition
value

8298

calories per serving

318 g Fat463 g Protein934 g Carbs187 g FiberOther

Current Totals

318 g Fat
463 g Protein
934 g Carbs
187 g Fiber

MacroNutrients

Carbs
934 g
Protein
463 g
Fiber
187 g

Fats

Fat
318 g

Vitamins & Minerals

Calcium
3534 mg
Iron
98 mg
Vitamin A
1612 mcg
Vitamin B1
5 mg
Vitamin B2
3 mg
Vitamin B3
136 mg
Vitamin B6
10 mg
Vitamin B9
468 mcg
Vitamin B12
0 mcg
Vitamin C
253 mg
Vitamin E
21 mg
Copper
9 mcg
Magnesium
1786 mg
Manganese
102 mg
Phosphorus
5750 mg
Selenium
394 mcg
Zinc
52 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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