Thalassery biriyani is a rice-based dish blended with spices and chicken. As it is the only biriyani recipe in Kerala cuisine, it can also be called Kerala biriyani. Thalassery biriyani is cooked with Khaima/Jeerakasala rice—a short-grain, thin rice which is also called biriyani rice in Kerala. As I don’t get that type of rice in my part so used basmati rice. I am waiting to get my pack but if you get don’t miss to use that rice. Biryani is an exotic dish of Mughal origin, but this variant is an indigenous recipe of Malabar. It is a symbol of the cultural amalgamation of Mughal and Malabari cuisines. The Mughals brought the cuisine of biryani from Samarkand, and later variations of biriyani developed in different parts of India. Thalassery biriyani may have come to the region because of the influence of the Muslim rulers of Mysore and Arkot. Thalassery biriyani is a cultural embodiment and is reminiscent of foreign influences in Malabar; it is a reminder of the Mughal-Arab cultural influence. The name "Thalassery biryani" originates from Thalassery, a town in the coastal Malabar region in North Kerala, India. I love this version of Malabar Mutton Biriyani there are various other versions with numerous addons. Try my way or with your addons . I am sure you will love Malabar mutton biriyani.
Preparation time : 1 hour Cooking time : 2 hour approx Serves : 5 to 6 Ingredients : 1 kg Basmati rice ( soak for 30 minutes) 2 inch cinnamon sticks , 1 star anise seed, a little piece of nutmeg handfull of cashew 750 grm mutton/ lamb/goat meat 2 red onion chopped 1 tbsp ginger garlic paste 3 tbsp green paste ( I/2 cup coriander and mint leaves with 4 green chilly) 1 tbsp roasted powder (cinnamon 1 inch / 4 cloves/ 4 cardamom/ 1/2 tsp fennel seed/ 1 tsp poppy seed dry roasted and powdered ) 1 tsp red chilly powder or to taste 3 tomatoes chopped 5 to 6 whole green chilly 1 cup yogurt ½ cup ghee +2 tbsp ½ cup oil ½ tsp saffron ½ cup 1 tbsp rose water 1 cup milk salt to tasteMethods of Cooking : Heat oil and ghee in a heavy bottom pan. Add cinnamon, star anise, nutmeg, cashew. Fry a little and then add chopped onion. Fry for a minute then add ginger garlic paste. Stir well. Then add chopped tomatoes, red chilly powder and green paste. Saute till the tomatoes are well mashed and oil separates from the masala. Add mutton pieces, powdered masala , salt and stir fry well. Now add 2 cups of warm water mix well. Cover and cook till mutton is almost cooked and water dries up. Add the soaked Basmati rice. Now with gentle hand mix all, make sure you don’t break the rice. Add warm water , the quantity should be such so that the rice and mutton are immersed. Now cover and cook till the rice is 60% done and water too almost dries up. Add saffron in a cup of warm milk . Now sprinkle it over the half done biriyani with rose water and another 2 tbsp of ghee, chopped coriander and mint leaves with some whole green chilly. Put the lid on and place an iron tawa below and put the biriyani vessel on the top seal the lid completely with the whole wheat dough. Make the flame at it lowest and let the biriyani cooked in dum for 1 ½ to 2 hours. When you open the lid let the aroma of Malabar Mutton Biriyani fill the house. Serve hot with some crisp fried onion lemon wedge salald and carrot onion raita. Your special Malabar Mutton Biriyani is ready to relish.