Thalassery Chicken Biryani

Although Biryani  is said to be originated from Iran to India through merchants and travellers,  in India it has many different versions. It took it's  own version according to the local region.  Each one has it's unique flavour. Thalassery  Biryani is a popular version from Kerala Cuisine. Thalaserry is a city named in Malabar,Kerala.  This Biryani is very popular in  the whole belt of Malabar region  and hence also known as Malabar Biryani.

I personally think that, biryani's are at their best with mutton,of course if you are a chicken or seafood lover, you can go with that.  Today I made this Thalaserry biryani with chicken, having my kids priority as my first choice, I have to go for chicken, you can also replace it  with mutton too but not sure about seafood.  I hope you are now ready to try this Biryani for this weekend.

Ingredients:
Chicken- 1/2 kg
Basmathi Rice- 2 cups
Cinnamon-1/2 inch stick
Cardamom- 2
Cloves-2
Bay leaves- 1
Star Anise-1
Fennel powder- 2 tsp
Chilly powder- 1 tsp
Coriander powder- 3 tsp
Cumin powder-1 tsp
Pepper powder-1/2 tsp
Nutmeg powder-1/2tsp
Garam masala- 1/2 tsp
Ginger garlic paste- 3 tsp
Onion- 2 medium sized ( finely sliced )
Tomato- 1 chopped
Green chilly- 2
Lemon juice -1/2 tbsp
Coriander and mint leaves-2 tbsp chopped
Cashew nuts- 10 nos
Curry leaves- 1 spring
Coconut milk- 100 ml
Ghee/Oil- 4 tbsp
Salt to taste

Method:

Wash and clean the chicken well.  Marinate the chicken with lemon juice, ginger garlic paste, fennel powder and little salt for minimum of 2 hours.  Heat ghee or oil in a heavy bottom kadai.  Fry about 5 cashew nuts until they look golden brown in colour, remove it and keep it aside.  Then add about quarter of the onions and fry until they look golden brown in colour ,  remove the fried onions and keep it aside. 

Now  add the cinnamon,cardamom, bay leaves, star anise, cloves and curry leaves to the same oil.  Then add the remaining onions and fry until they look light brown in colour.  Now  add the tomatoes and green chilly and saute it for a minute or two.  At this stage add the chicken and stir well.  Cover the pan, keep the flame in medium heat and let it cook for about few minutes until the chicken is half cooked.  Meanwhile grind together the remaining cashew nuts and coconut milk.  Now check the chicken and add all the masala powder and stir well.  Let it cook  for about 5 more minutes.  

At this stage add the ground cashew and coconut milk mixture .  Finally add the chopped coriander and mint leaves and salt to taste.  Cover the pan, keep the flame in medium and cook until the chicken is completely cooked.  Meanwhile start cooking the rice,  wash the rice well,  add 2 cups of water to 2 cups of rice,enough salt and cook it in a pressure cooker for 1 whistle.  Once the chicken is done, mix the chicken along with the gravy to the rice.  Keep the flame in low and let it rest for about 10 minutes.   After 10 minutes,  switch of the flame  and keep the cooker or pan in same stove to retain the heat.  After 20 minutes, remove it from stove, give it a gentle stir.  Finally add the fried onions and cashews for garnish.  Serve the biryani's warm with raita, boiled eggs and may be dalcha too.

Note:
Incase if you get confused with the amount of rice and chicken, the thumb rule is to use equal quantity of rice and meat i.e. If you are  using 1/2 kg of rice , then use 1/2 kg chicken.  If you are not a very good meat eater, you can reduce the amount of chicken a little bit.
Also either mutton or chicken, whatever you are using for biryani, use it along with bones, since they give out the best flavours.

This recipe goes to Kerala Kitchen Event hosted by Roshan's Cucina