Shifa Score
1192
Thalassery Biryani
Aromatic rice, tender chicken, Malabar spices.220
Calories
(kcal)
65
Glycemic
Index
9
Protein
(gms)
3
Fiber
(gms)
Classification
ENTREE
(620)
NON-VEG
(528)
INDIAN
(201)
2.5k
1m
5.1k
1.9k
Description
Thalassery Biryani, a celebrated dish from Kerala, India, harmonizes fragrant, fluffy rice with tender, spiced meat. This biryani uniquely uses short-grain rice, enhancing its aromatic allure. A symphony of spices and ghee delivers a rich, savory flavor. It's a culinary delight, marrying culinary tradition with coastal elegance.
Recipe
Ingredients:
Basmati rice
2
Cups
Chicken
500
Grams
Onions
3
Large
Tomatoes
2
Medium
Ginger
2
Pieces
Garlic cloves
6
Green chilies
4
Mint leaves
1
Cup
Coriander leaves
1
Cup
Yogurt
1
Cup
Ghee
1
Cup
Oil
1
Cup
Lemon
1
Cinnamon stick
1
Inch
Cloves
5
Cardamom pods
5
Bay leaves
2
Fennel seeds
1
Teaspoon
Turmeric powder
1
Teaspoon
Red chili powder
1
Teaspoon
Coriander powder
2
Teaspoons
Garam masala
1
Teaspoon
Salt
0
To taste
Cashew nuts
10
Raisins
1015
Saffron
0
Pinch
Milk
2
Tablespoons
Preparation steps:
1. Rinse 2 cups of short-grain rice thoroughly. Soak for 30 minutes.
2. Heat 3 tablespoons of ghee in a large pan. Add 2 sliced onions, until golden brown. Remove half for garnishing.
3. In the same pan, add 1 tablespoon ginger-garlic paste, 2-3 green chilies, and briefly.
4. Add 500 grams of chicken, 1 teaspoon turmeric, 2 teaspoons garam masala, salt to taste, and cook until chicken is half done.
5. Stir in 1 cup chopped tomatoes, cook until soft.
6. Drain rice and add to the chicken mixture. Pour in 4 cups water, cover, and simmer until rice is cooked and water is absorbed.
7. Gently fluff the rice, adding reserved fried onions, a handful of chopped coriander and mint leaves.
8. Serve hot, with raita or pickles.
