Photograph of the finished Thalassery biryani

India · Cơm biryani gạo ngắn Thalassery

Thalassery biryani

2 hr Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Kerala short-grain kaima rice Kerala short-grain kaima rice 1.5 lb
  • Photograph of Chicken thighs Chicken thighs 3.4 lb
  • Photograph of Onion Onion 4
  • Photograph of Cashews Cashews 7.1 oz
  • Photograph of Raisins Raisins 5.6 oz
  • Photograph of Garam masala Garam masala 0.8 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 14.1 oz
  • Photograph of Ghee Ghee 9.9 oz
  • Photograph of Herbs Herbs 4.9 oz
  • Photograph of Lime Lime 4

Method

  1. 1 Using fragrant, short-grain kaima rice instead of long-grain basmati rice is a hallmark of Thalassery.
  2. 2 Sauté the rice in ghee butter for 3 minutes, then cook with water in a 1:5 ratio for 12 minutes.
  3. 3 Sauté a generous amount of sliced onions until golden brown and crispy, then remove them from the pan, reserving the onion oil.
  4. 4 Cook the chicken with yogurt, garam masala, and herbs for 25 minutes to make a thick sauce.
  5. 5 Layer the rice and chicken sauce, then sprinkle fried onions, cashews, and raisins between the layers.
  6. 6 Simmer over the lowest heat for 20 minutes, covered tightly with a paste-like material or a damp cloth.

With an appliance

  • Oven 2 hr

    Replace step 6: cover the pot tightly and bake at 170 degrees for 25 minutes; maintain a more even temperature than using a stovetop warmer.

Start cooking