Wednesday, 19 February 2014

Chicken biriyani (Malabar- Thalassery biriyani)/ Thalassery kozhi biriyani- with stepwise picure

Yesterday I tried my co-blogger friend Rafeedha's (The Big Sweet Tooth) Shinwari karahi. That was really yummy dish. I was very much confident on its taste so on her post I commented I am going to try this and will send you the photos. Trust me it was very easy and tasty one. 
About today's post - One of my favorite biriyani, Thalassery - kozhikodan biriyani chicken biriyani. I used to prepare different biriyani but this is my most favorite one because this is the exact one that I continuously tasting from my mother's hand. 




Ingredients
For chicken masala/ gravy
800g chicken
½ tsp turmeric powder
1 ½ tsp lemon juice
2 cup thinly sliced onion
2 tomatoes (sliced)
15- 20 green chili (minced)
2 tbsp of minced ginger and garlic
1 tsp garam masala
1 ½ tsp- 2 tsp crushed pepper corn
Coriander leaves
Salt to taste
2 tbsp oil
For rice
2 cup Jeerakashala rice / kaima rice/ biriyani rice
¼ cup thinly sliced onion
2 tbsp cashews
5 cloves
2 bay leaves
5 cardamoms
2 ½ -2 cup water (depend on rice)
2 tsp lemon juice
6 tbsp oil
2 tbsp ghee
Coriander leaves
Saffron milk (soak saffron in 3-4 tbsp milk keep for 1 hour)




Preparation
1)    Clean and wash the chicken pieces then marinate with turmeric powder, lemon juice and salt. Keep it aside
2)   Add oil in a heavy bottom pan and saute thinly sliced onion till it turn light golden
3)   Then add green chill. Saute well once the raw smell goes add ginger and garlic
4)   Saute nicely for 2-3 minute
5)   Add tomatoes and saute well till it mashes completely
6)   Add garam masala and salt then add chicken pieces
7)   Mix very well and close the lid. Cook at medium flame for 15 minute
8)   Open in between and add coriander leaves
9)   In a pressure cooker add oil and ghee
10) Fry thinly sliced onion at medium high flame till it turn dark golden brown color. Drain and keep aside
11)  Fry cashew in same oil. Drain and keep aside
12) Add water then add cloves, cardamom, bay leaves and enough salt
13) Once the water started to boil add washed and drained rice into it
14) Close the lid and cook at low flame
15)  When first whistle comes turn off the flame and wait till pressure completely release
16) Spread the rice on chicken masala/dry gravy
17) Then spread saffron water followed by this sprinkle fried onion, cashews, coriander and a pinch of garam masala
18) Close the lid and keep in low flame for 20 minute
19) After 20 minute biriyani ready. Open the lid and serve hot





















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