Tellichery Biryani

This recipe also happens to be from Kerala and is the second Biryani from this state that I tried out. Kerala is a state of distinct flavor. I know every state has their own flavors that are distinct and are easily distinguishable from the use of their local grown spices with methods of cooking different cuisines and also availability of local vegetation. Not forgetting their natural climate. Isn’t it amazing how every place has different things popular during different seasons and few things that are good to eat during all seasons. Hats off to generations before us who tried, tested and made so many different varieties of food that we just need to follow. And though, it all seems walk in the park, we still do not follow those age old recipes because we find them too time consuming in our busy lives today.

Thalassery town of Northern Kerala has a unique blend Arabian, Persian, Indian and European styles of cooking as a result as its long history as Maritime Trading Post. Tellichery is an anglicized name for Thalassery. The original name of Thalassery has been restored post Independence. Although both refer to the same place, the Tellichery Biryani is different from the Thalassery Biryani. This one is a little simpler version.

This Biryani does not use the Jeerakshala/Kaima Rice like the Thalassery Biryani and should be cooked with Long grain Basmati Rice. This recipe also displays the influence of Mughals in its flavors but seems to be slightly revised. Going through the ingredients, I do not find any ingredient that would distinguish this dish as a dish from Kerela. The recipe makes me feel that its made by some settlers who still did not adapt to the flavors of Kerela cuisine and were still new to incorporating the spice or certain ingredients to the dish. In all, this dish is great for all Biryani lovers, specially for Beginners. Therefore, if you happen to be someone new at making Biryani, this is for you. An easy, delicious and simple way of making a delicious Biryani.

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Tellicherry Biryani

A Kerela recipe which is an anglicized name and a simpler way of making Thalassery Biryani.

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Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

50 minutes

Servings

people MetricUS Imperial

Ingredients

• 350 gms Long grain Basmati Rice soaked for 15 minutes
• 4 No. Onions Medium size, Finely sliced
• 3 tbsp Ginger garlic paste
• 6-8 No. Green chilies sliced or little crushed
• 1 No. Chicken Cut to small or medium size pieces
• 1 tsp Garam Masala Powder
• 250 gms Yogurt Whisked
• 2 No. Tomatoes Large, Sliced round of medium thickness
• 1/3 cup milk Add a little food color if you like
• 2 tbsp Ghee
• 1/2 cup Oil
• Salt More or less according to your taste
• 1/4 tsp Black cumin seeds
• 3 No. Green cardamom
• 3 No. cloves
• 2 No. Bay leaf
• 1/4 tsp Black pepper [whole]
• 1/4 tsp cardamom powder
• 1/2 tsp Turmeric Powder
• 1/2 cup Coriander leaves
• 1/4 cup Mint leaves

Cuisine Indian, Mughlai Prep Time 10 minutes Cook Time 50 minutes Servings people MetricUS Imperial Ingredients 350 gms Long grain Basmati Rice soaked for 15 minutes 4 No. Onions Medium size, Finely sliced 3 tbsp Ginger garlic paste 6-8 No. Green chilies sliced or little crushed 1 No. Chicken Cut to small or medium size pieces 1 tsp Garam Masala Powder 250 gms Yogurt Whisked 2 No. Tomatoes Large, Sliced round of medium thickness 1/3 cup milk Add a little food color if you like 2 tbsp Ghee 1/2 cup Oil Salt More or less according to your taste 1/4 tsp Black cumin seeds 3 No. Green cardamom 3 No. cloves 2 No. Bay leaf 1/4 tsp Black pepper [whole] 1/4 tsp cardamom powder 1/2 tsp Turmeric Powder 1/2 cup Coriander leaves 1/4 cup Mint leaves

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Instructions

1. Add Oil to a pan followed by Black cumin, cardamom, Cinnamon, cloves, Bay leaf and black pepper.

   
2. Once the whole spices crackle, add the sliced onions.

   
3. Cook till they turn brown. Take a little of the barista out to use for garnishing later.

   
4. Add the green chilies and cook for around a minute.

   
5. Add the Chicken and cook for 2 minutes or until the color changes.

   
6. Add, salt, Turmeric Powder and Garam masala. mix well. Fry on medium flame for 6-7 minutes.

   
7. Add coriander and mint leaves.

   
8. Add Yogurt and keep stirring till it comes to a boil. The chicken should be tender by now and the Yakhni should have a thick gravy as well.

   
9. Add a little oil to another pan. Add cardamom powder and a few mint leaves.

   
10. Add 10 cups of water. Once it come to a boil. Add salt and Rice. Once the Rice is 70% cooked, drain the water.

    
11. Spread out the yakhni in the bottom of a wide pan.

    
12. Spread sliced tomatoes on top the Yakhni.

    
13. Spread the par boiled Rice over the Tomatoes.

    
14. Sprinkle the milk and dot with some Ghee. Throw in a little of the Brown Onion as well. Cover with a tight fitting lid and seal with dough or place a heavy stone on the lid to prevent the steam from escaping. Cook on high flame for the first 2 minutes and then low flame for another 10 minutes till the dish starts to steam and the rice is done. Serve steaming hot.

    
15. Garnish with Sliced onions and boiled eggs.

    
16. You can always serve it with Dalcha, Raita or cucumber salad. Enjoy!!!