Showing posts with label RICE. Show all posts
Showing posts with label RICE. Show all posts

Thursday, 12 December 2013


Thalassery is a famous place of Northern Kerala.Thalassery biriyani is known for its unique taste and preparation.The main differences I noticed is  that the cooking of masala involves large number of tomatoes and it does not involve the time consuming process of sautéing of onions. Here onions are deep fried and lastly added into the masala. It gives the meat the wonderful brownish fried look and taste even without adding a drop of oil. Also the Authentic recipe uses special rice variety called ‘jeerakashla or kaima rice’, which is a small grain rice with a wonderful aroma.(bur here I have used basmati).
This recipe is Shared by our Kannur friend Shinoj ,he claims he makes the best thalassery biriyani :).Here goes the recipe….


1.      Rice-4cups
2.      Chicken- 1 kg,cut into medium sized pieces
3.      Onion-4nos,( big) thinly sliced
4.      Green chilly-7big,crushed or 5 tbsp crushed
5.      Ginger-2 ½ tbsp,crushed
6.      Garlic-2 ½  tbsp,crushed
7.      Tomatoe-5nos,medium sized, thinly sliced
8.      Biriyani masala-1tbsp
9.      Lemon juice-2tbsp
10.  All spices-cardomom-8nos,cinnamon stick-2nos,star anise-1no,cloves-10nos
11.  Ghee-1/4cup+1tbsp
12.  Oil-1/4 cup
13.  Salt
14.  Coriander leaves and ,mint leaves-one handful each+ few for layering
15.  Cashew and kismiss-2 tbsp each
16.  Rose water-1/2 tsp
17.  Water-7 cups(see notes)

Method of preparation

1.      Heat a tbsp of ghee in a deep bottomed vessel.saute all spices .when the aroma comes add mentioned  amount of water,rosewater and salt.Let it boil.add rice in and cook until the water dries up completely.
2.      Heat ghee and oil together in a pan.fry kismiss and cashew till golden brown.Keep it aside.fry the sliced onions in the same pan till brown.(take care not to burn the onions).Fry onions in three batches. Reserve a handful of fried onions for layering.
3.      Cook tomatoes in another pan without adding any water or oil till mushy.add the crushed green chilly ,ginger and garlic  into this and sauté until aroma comes.  Add biriyani masala.stir for 2minutes.Now add the fried onions and salt.Stir well. Lastly add the chicken and mix well to coat well with the masala.Close the pan.Let it cook for 20 miutes.You don’t need to add any water. When the chicken is fully cooked add a tbsp of lemon juice and give a nice stir.This is the masala.
4.      How to do dum-layer the bottom of the pan with one batch of  chicken masala.Spread rice on the top .Sprinkle few coriander leaves,fried onions,cashew kismiss ,few fried onions ,a tbsp of melted ghee and a tsp of lemon juice.Repeat the process until the rice and the masala is finished.. the top layer should be rice. Add plenty of cashew nuts,kismiss anf fried onions.
5.      Click here to know how to  do dum
Serve with raitha,pickle and pappad

Notes: Rice can be cooked in two ways:One I already this method you have to be accurate in the amount of water to be added.If water is more rice would become mushy .
Other method is draining method-  Cook rice by adding plenty of water (around 12 cups of water).when the rice is ¾ done transfer it into a strainer and drain the water completely.

Monday, 17 June 2013


1.      Rice-1 ½ cup
2.      Tomato-1 ,chopped
3.      onion-half of one
4.      Green chilly-2nos,chopped
5.      Carrot-1,cut into small cubes
6.      Beans-8nos,chopped
7.      Green peas-3/4cup
8.      Chillypowder-1/2tsp
9.      Coriander powder-1tsp
10.  Garam masala-1/2tsp
11.  Water-3cups
12.  Oil/ghee-2tbsp
13.  Salt

Method of preparation

1.      Heat oil in a pan. Sauté onion and green chilly until onion turns soft. Add in all powders and salt stir for 2minute.Add tomatoes. Once the tomatoes are cooked and melts completely, add chopped vegetables. Mix well and let it cook for 5 minutes.
2.      Add the mentioned quantity of water. Add salt if requires. Bring the water to boil. Now add the rice .Give a nice mix. Close the pan and cook in medium flame until the water dries up .Switch off the flame and gently stir the pulav with a fork.
Enjoy with raitha and pickle….

Notes: If you want to cook this in a pressure cooker check here.If you are using dried green peas, soak it over night and cook in advance.

Wednesday, 5 June 2013


For the schezwan sauce
1.      Dry red chilly-8nos ( deseeded and soaked in warm water for 30 minutes)
2.      Ginger-1”inch piece
3.      Garlic-10small pods
4.      Soya sauce-1/2tsp
5.      Tomato sauce-1/2tsp.
Method of preparation
1.      Drain the dry red chillies.Grind all the ingredients in to smooth paste by adding a tsp of water. This is the schezwan sauce.

For the fried rice
1.     Cooked basmati rice-2 1/2 cups
2.     Carrot-1no,cut into small cubes
3.     Beans-10nos,cut into thin round pieces
4.     Capsicum-1no,deseeded and cut into small cubes
5.     schezwan sauce-3tsp (with the above qty you will get around 4 tsp.Since we don’t like much spicy version I added only 3 tsp. For the better color and flavor all the prepared sauce can be added)
6.     Pepper powder-1/2tsp
7.     Oil-2tbsp
8.     Salt.
Method of preparation
1.     Heat oil in a pan. Add all the vegetables and salt. Sauté for 2minuts.It should not be overcooked. Once it changes its color add the Schewan sauce. Stir for a minute. Add the cooked rice mix gently. Lastly add some pepper powder. Give a nice stir. Switch off the flame. Keep it closed for some time. Serve with some chicken curry or it can be enjoyed merely with some sauceJ

 Notes: Rice can be made more flavorful by adding a tbsp of chopped spring onion and celery. If you like to have restaurant style deep red color rice use kashmiri chilly or a little red food color.
Sending this to Shruti rasoi  and Gayathri's cook spot