Though initially not a part of authentic Kerala cuisine, biryani conquered the hearts and taste buds of Keralites in no time. Local specialities have added flavoursome twists to the dish, making it one of the most popular dishes. Here is a simple and easy recipe of chicken Thalassery biryani.
Ingredients
1 kg kaima rice
200 gm ghee
1 kg chicken (cut into pieces)
1 tbsp turmeric powder
1 tbsp coriander powder
1 tbsp garam masala
1 tbsp cumin powder
4 tsp yogurt
Salt as required
Lemon juice
100 gm oil
½ kg onion (chopped)
100 gm ginger (chopped)
100 gm garlic (chopped)
150 gm green chilli (chopped)
150 gm tomato (diced)
50 gm coriander leaves
50 gm mint leaves
50 gm curry leaves
Preparation
Wash rice and soak it for a while
Add ghee to half cooked rice, and make ghee rice
Clean the chicken pieces
Marinate with turmeric powder, coriander powder, garam masala, cumin powder, yogurt and salt as required
Set it aside
Heat oil in a pan and add onion, ginger, garlic, green chilli
Sauté well
When the oil separates, add coriander leaves, mint, and curry leaves
Sauté well
Add the marinated chicken pieces and cook
When the chicken is half cooked, add the ghee rice on top of it
Seal the vessel using dum (maida mixed with water)
Cook well
Serve with raita, pickle and papad
