Wednesday, 16 October 2013

Fried chicken biriyani (Thalassery biriyani) - with stepwise picture

For Thalassery biriyani we never use Basmati rice we use only Kaima but here I used Basmati rice as per my husband request. This I prepared on Eid day and it was a bulk preparation as we had guest. My sister helped me lot to prepare this tasty biriyani. Here I showed ingredient measurement for 1 kg rice for reader’s convenience

Chicken                                             : 1 ½
For marinating
Red chilli powder                               : 2 ½ tsp
Turmeric powder                               : ¾ tsp
Lemon juice                                       : 1 ½ tbsp
For masala/ gravy
Onion                                                : 6
Tomato                                             : 3
Green chilli                                       : 15-20 (depend on your spice level)
Garlic paste                                      : 1 tbsp
Ginger paste                                     : 1 tbsp
Salt to taste
One hand full of mint leaf
One hand full of coriander leaf
Cashews                                          : 2 tbsp
Raisins                                             : 2 tbsp
For rice preparation
Biriyani rice (Kaima/ jeerakashala/ Basmati rice)    : 1 kg
Clove                                                : 5
Cinnamon                                          : 2 inch
Cardamom                                        : 4
Oil                                                   : ½ cup
Ghee                                                : 1 tbsp
½ tsp of saffron soak in milk for 1 hr

1.     If you are using Basmati rice soak this for 30 minute after washing (for thalasseri biriyani we usually don’t use basmati rice, it is always either kaima rice or jeerakashala  rice. These rice don’t need soaking )
2.    Clean the chicken and cut into big pieces. Marinate chicken with chilli powder, turmeric powder, salt and lemon juice. Keep it in refrigerator for 1 hr
3.    In a pot add 1/3 cup of oil and fry thinly sliced onion into dark golden brown color (it shoud be crispy) drain and keep aside
4.    Fry cashews and raisins and keep aside
5.    We can use remaining oil for frying chicken
6.    In a pan add this oil and fry chicken pieces. Drain and keep it aside
7.    In the same onion fried pot add 1 tbsp of oil and saute tomato till it become pulpy
8.    Add pasted form of green chilli, ginger, and garlic. Saute well till the raw smell goes away
9.    Add ¾th part of fried onion into it and stir well (mix remaining onion with fried cashews and raisins then add 1 tsp of garam masala mix well)
10. Add salt, mint leaf and coriander leaf
11.  Mix well and add ¼ cup of water into it and keep in low flame
12. While preparing this masala try to prepare rice in another burner
13. Add remaining oil in pot and add ghee
14. Saute crushed clove, cinnamon, cardamom. Once nice smell come pour 1.2 litre water
15. Add salt when water started to boil add rice and cook in medium flame
16. Once rice 90% cooked transfer this on chicken masala/gravy
17. Sprinkle saffron soaked milk and add fried onion cashew mix
18. Then add mint and coriander leaf
19. We can make 2- 3 layer like this. Close the lid tightly and keep in low flame for 15 minute

20.Serve the rice with chicken pieces and masala

1 comment:

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