Skip to main content

Thalashery Chicken Biryani



Chicken Biryani is very important for festive occasions in Kerala. Different styles like Kozhikodan Biryani, Malabar Biryani, Thalashery style, Kayees Biryani famous in Central Kerala especially Cochin....the list goes on and on..... This recipe I had noted in my recipe book some time back  from a TV show. Talasherry Biryani ingredients are not much different from the usual Kerala styles,but the preparation and taste is definitely unique. In the ingredients you will find a total absence of curd and chilly powder. The rice I has used is long grain basmathi rice, as I did not have the smaller variety which is actually used in this biryani. Give this recipe a try..you will surely feel the difference.

Ingredients

For the Rice
Basmathi Rice- 3 cups
Salt to taste
Cloves- 5
Cinnamon 1 inch tick
Cardamon- 3
Ghee- 1 tsp
Rose water- 2 tsp
Water- 6 cups

For the masala
Chicken- 2 lb
Onions thinly sliced- 6-7 medium
Tomatoes- 4 medium
Ginger - 2 inch thick peice
Garlic- 15 pods
Green chilly- 15
Lemon juice- 1 lemon
Mint chopped- hand full
Coriander leaves- one hand full

Biryani Masala
Cinnamon stick- 1 inch stick
Whole pepper- 1tsp
Cloves-5
Cardamon- 3
Fennel seed- 1tsp
Cumin- a pinch
Javentri- 2
Nutmeg- small peice
Star Aniseed- 2


Garnishing
Coriander leaves
Cashew nuts- 20
Raisins- 15 
food color- few drops


Roast the ingredients under the masala, make a fine powder and set aside.
Bring four cups of water to boil and add in salt, whole cinnamon, cardamon and cloves and one tsp of ghee and cook rice covered until 3/4 done. When almost dry add in rose water and switch off the flame. Do not strain out the rice.
Chop onions into thin slices and fry them in ghee/oil till brown and crispy. ( I used oil and two tsp of ghee) . Drain out from the oil and set aside.
In the same oil saute crushed ginger, garlic and green chilly till a nice aroma comes. Add tomatoes and salt and fry till tomatoes are soft.Add in chicken and mint stir fry few a few seconds and pour in warm water and close the lid and cook in medium flame till almost half done. Now add the garam masala powder and 3/4 of the fried onions. Do not mix in, just layer on top and close lid for two minutes( reserve the rest for garnish) Finally mix in and cook the chicken till it is almost done. Do not allow the gravy to dry up. 
Take a heavy bottom pan and transfer the chicken with gravy into in . Garnish with coriander leaves and place one layer of rice. Again spread coriander leaves and fried onions and lemon juice add one layer of rice on top. Garnish with coriander leaves, fried onion, cashews and raisins and drops of yellow food color. Close the lid tightly. Use the dum method and also place a little weight on top. Put it in high flame for a minute and then bring to low flame for about 5-8 minutes. Serve warm with pickles, papad , salad and raita

This is going to Umm Mymoonah's wonderful event





Try this ...
Hope you will all enjoy.

Comments

  1. Delicious chicken biriyani.. luks colorful and very tempting click... simply superb

    ReplyDelete
  2. Can I just say " Wowww..that looks awesome and I'm sure tastes the same " !!

    ReplyDelete
  3. Thank you for following and visiting I am following too so I can see your posts
    this looks delicious I make it similar
    check out the cold dessert event

    ReplyDelete
  4. Looks so delicious and different, beautiful click too...

    ReplyDelete
  5. wowwwwwwwwwwwwwwwwwwwwwwwwwwwww...... the pic says it all!!! very delicious and actually the pic is calling me to eat..he he he

    ReplyDelete
  6. eswara..vayil kappalodan thodaghi...briyaniokke kanichinghane kothipikka allee..delicious dear..:)

    ReplyDelete
  7. Wow!!! very tempting briyani,mouth watering here...luks fantastic.

    ReplyDelete
  8. Daivame..thalassery biriyani pothuve ellarudeyum weakness anu, ethokke kanichingae kothipikano chechi...Adipoli adipoli biriyani

    ReplyDelete
  9. biriyani assal aayittunde... delicious..

    ReplyDelete
  10. I have heard this name Thalaserry very often in my place back home. Your briyani looks so yummy, very colourful. Thank you so much for sending this delicious entry to my event.

    ReplyDelete
  11. Hey am drooling here .........

    Cheers n Happy Cooking,
    Satrupa

    http://satrupa-foodforthought.blogspot.com

    ReplyDelete
  12. Adipoli biriyani.Normally avide use cheyyunnathu kaima rice anu.athu vechittulla ghee rice oke kazhikanm.super anu.athu vere evideyum kittillalo:) Pic kandittu sherikum kothiyayi:)

    ReplyDelete
  13. Mouthwatering Chicken Biriyani Dear. Loved the colour of the rice as well.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  14. chicken biriyani is my fav, looks yummy

    ReplyDelete
  15. Looks delicious suja, lovely click..

    ReplyDelete
  16. Spicy biriyani and looks very colorful and tempting !

    ReplyDelete
  17. Wow... briyani looks superb.... want to taste it now itself....

    ReplyDelete
  18. really delicious one..njanum bookmarked the same.. i like any biriyani my favoriteeeeeeeeee dish.. super one dear

    ReplyDelete
  19. Looks amazing dear. Perfect and yumm :)

    ReplyDelete
  20. Biryani looks so rich and delicious...

    ReplyDelete
  21. superb..kandal thanne ariyam taste adipolinnu.....urappayum try cheyyame

    ReplyDelete
  22. Looks very tempting. I love chicken biryani!

    ReplyDelete
  23. hwy suja ,biriyani looks mind blowing,tempting click ...btw dear i am ur 100th follower :)
    happy weekend

    ReplyDelete
  24. THis is my lunch time now..and I am dyingly craving the biriyani at my lunch..looks too scrummy...

    ReplyDelete
  25. Very nice blog I'm following your blog now.Please check out mine at
    www.happyhealthyfuncooking.blogspot.com
    Please follow if you like it

    ReplyDelete
  26. Hi
    Pls accept this award
    http://torviewtoronto.blogspot.com/p/awards-and-publications.html
    regards

    ReplyDelete
  27. nice presentation.Looks so tempting!

    ReplyDelete
  28. Thanks all for stopping by and the encouraging comments.
    Akheela..thanks dear for sharing this lovely award with me :)

    ReplyDelete
  29. Yummmyyy!!! Just what I want to eat now!

    ReplyDelete
  30. Super-tempting biriyani, really loved the recipe..Will surely try it sometime..

    ReplyDelete
  31. Biriyani is very tempting, looks bit like Hyderabadi style. Nice presentation.

    ReplyDelete
  32. Looks mouth watering Suja. I had to take off a couple weeks from blogging but good to be back to see your wonderful recipes.

    ReplyDelete
  33. havent heard of these many varieties of biryani..
    interesting!

    ReplyDelete
  34. My sis had told me about this recipe and tol dit was real good....yet to try...but it is diffrent from theusual thalassery biriyani...loved ur pic.

    ReplyDelete
  35. Thanks all for stopping by and the encouraging comments:)

    ReplyDelete
  36. the masala receipe is wrong. u didnt add onion to it.

    ReplyDelete
  37. Thanks for stopping by Akbar..I did add onions as you can see in the recipe.

    I am not sure about the authentic recipe..But the one I learned asked to first fry the onions and add in when the chicken is half done..

    ReplyDelete
  38. my husband says he wants this biriyani haha. sshhh suja, now i can't make my quick biriyani and fool him...

    ReplyDelete
  39. Thanks Archana and kitchenmorph
    you will surely love this, it is mild and delicious biryani.

    ReplyDelete
  40. don you soak the basmati before cooking or directly cook? dum method means closing the lid tightly and cooking right?

    my basmati is not the best quality. do you think i should reduce the water?

    ReplyDelete
  41. Dum method means you need to close the lid tightly and do not allow steam to escape. The best way is to make a dough with maida shape of a long rope and stick to the edge of the cooking vessel and press down the lid and place a gentle weight on top and cook in low flame..when this dough becomes dry,your biryani is done.

    As to the rice I usually do not soak the rice,I just wash it and drain out the water and keep dry. So if you are adding two cups of rice add four cups of water...You will get 80% cooked rice
    If you are soaking the rice before cooking I think you have to reduce water..
    If you are not confident with rice the cook and drain method will really help as we can keep an eye on the cooking..
    Hope this will be of help for you..happy cooking and happy blogging:)

    ReplyDelete
  42. could you asap tell me if you remember how much biriyani masala you put...how many tsps? coz i've the exact mix ground and kept.

    ReplyDelete
  43. I don't remember exactly..seems around 3 1/2 tsp..I just grounded the masala noted above..are you using store brought biryani masala?

    ReplyDelete
  44. thanks. oh no no.i don use store bought masalas generally except chicken masala. i've freshly ground and kept it some days back. it happens to have all tht you mentioned too. so today is biriyani day!!

    ReplyDelete
  45. i made it the same day, friday. and it got over sat. EXCELLENT is the word. my hunt for a good dum biryani ends here. was not happy with some previous dum recipes. thomas said it's like kayikka biriyani!!!!!!!!!
    but i have some rice cooking queries on this recipe? can you pass your email; would like to shift my queries there

    ReplyDelete
  46. Adipoli aayittundallo Suja. Thalassery kkari aayittu I should definitely try this. Thanks for sharing this dear..

    ReplyDelete
  47. I tried this and it was indeed a family hit.. My daughter loves biriyani and cudnt resist the temptation since i started making the masala.. thanks for sharing

    ReplyDelete
    Replies
    1. Thanks Bindu for the feedback,it is really encouraging..happy to know that your family enjoyed.
      Please visit again :)

      Delete
  48. Happy to be the 50th one here.
    Yummy! Treats of Kerala' delicious ones.
    Had/tried Hyderabad Biriyaani now it the
    time for the Thalashery one!! LOL
    Will try this shortly.
    Thanks for sharing
    Best Regards
    Keep inform
    Philip

    ReplyDelete
  49. Hi Ariel,thanks for stopping by,glad you liked this recipe,do try it,it has a unique taste and is different from Hyderbadi. Thanks for being the 50th :)

    ReplyDelete
  50. hi mam
    i'm a huge fan of your blog ! But now i've opened up a site that serves dishes ! i welcome you to write and share your dishes with your own credits! if interested please mail us to admin@homespice.in

    ReplyDelete
    Replies
    1. Thank you, so happy that you like this space.
      Congrats on your new site,thanks for inviting,will surely contribute recipes,wish you all success!

      Delete
  51. Beautifully done briyani , i have bookmarked it

    ReplyDelete
  52. It is very interesting to find out how fine Asian cuisine

    ReplyDelete
    Replies
    1. Thanks, so happy you like it..you have a wonderful space too,very useful..thanks for inviting.

      Delete
  53. This one is looking absolutely heavenly. I could just loose myself into this biriyani.

    ReplyDelete

Post a Comment

Popular Posts

12 Best Traditional Kerala Snacks - Tea Time Snacks

 12 Best Traditional Kerala Snacks - Tea Time Snacks  Are you looking for some light bites to indulge during tea time? Well, you have come to the right place. Kerala cuisine has an exhaustive list of traditional tea-time snacks.  The list of ingredients is available in your pantry, making it possible to make these delicious snacks. Many of these snacks, can be quickly whipped up with rice flour, coconut, and jaggery. I am sharing a list of snack recommendations from Kerala that are easy to cook at home. These sweet and savory snacks are heartwarming and will make you nostalgic. It is by no means is a complete list. I am sharing some of the top picks of this blog in one space for easy reference. If you like to try, more recipes check my earlier post on 10 Quick and Easy Kerala Snacks/ Tea time snacks that you can make in under 20 minutes . Do you have any favorite snack that is simple and easy to make? I would love to hear about your favorite traditional snacks. Please share your idea

Uzhunnu Vada/Urad Dal Vada

Uzhunnu Vada/Urad Dal Vada Uzhunnu vada or medu vada is a very common snack in south India and is a perfect accompaniment with a cup of hot piping tea.I like it as a snack but again cannot resist when it is served with idli,sambar and chutney as breakfast. One might wonder where does all the aroma come from? The  plain deep fried lentils is by itself flavorful because I make them often for  vada curry. But in uzhunnu vada the addition of pearl onions,ginger and curry leaves imparts a wonderful aroma that is irresistible.This is something I really missed when I came here to the US until I started making my home made version. Try this you will surely love it. Ingredients Urad Dal/Black lentil skinless- 1 cup Rice flour- 2 tsp Pearl Onions- 4-5 Ginger finely chopped- 1 inch thick Curry leaves finely chopped- 1 spring Green chilly  finely chopped- 3 Whole black pepper- 5-6 salt to taste Oil- 2 cup to fry Wash and soak urad dal and rice for about 4-5 hours. Drain

Kerala Beef Vindaloo- Anglo-Indian Recipe

Kerala Beef Vindaloo Vindaloo is often synonymous with fiery, bold, pungent curries. It is one Indian curry that needs no introduction. It is lip-smacking delicious, tenderly cooked meat in a spicy gravy. It is almost pickle like with flavor of vinegar and ground mustard. But again, the perfect vindaloo curry strikes the right balance with chilies, aromatic spices, and vinegar- a perfect balance of acidity, spicy heat, and flavor of earthy spices. Authentic Goan Vindaloo is made with pork, but you can also use beef or mutton. Vindaloo may sound complicated, but it is an easy recipe. You can make a restaurant-style curry right in your kitchen. Today I am sharing two ways to cook this recipe. The  traditional slow-cooked stove top recipe  and  an Instant pot recipe . Recently I have been making this curry in Instant pot and it comes out perfect each time. Beef Vindaloo is a quintessential dish for Christmas feasts in Kerala. It is popular among Christians and the Anglo-I