Thalassery Briyani

I have heard about the famous Thalassery briyani but never tasted one before. I'm fortunate enough to taste them during my holiday to Kerala last month. We were passing by Thalassery town to our next destination and decided to try their well known Thalassery briyani for lunch. We ordered chicken and fish briyani and the moment we received our orders, i'm overhelmed. Seeragasamba rice cooked with perfection and the brown sliced onions peeking from the well seasoned bowl of briyani is a sight to behold.

What attract me to the serving is their side dish of coconut chutney and pickles. Since, i never tasted briyani with chutney and pickles i wad a bit skeptical to give it a try. Seeing the others are enjoying every bite of it, decided to hv it the same. Simply mix the pickles and chutney to the rice and wallah! Heaven in mouth. The combo compliments each othet so well. The light tanginess fron the pickles,the milk flavor of coconut chutney and spiced briyani are simply irresistible. The chicken are tender and are not overpowering the briyani so do the fish. Mildly spiced for an authenthic taste. Meanwhile, back home i recreate the taste of delicious Thalassery briyani in my little kitchen for our Sunday lunch and this time, i cooked Thalassery egg briyani. The memory of our wonderful Kerala vacation and the abundance food we had lingering as good as the smell of Thalassery briyani

Ingredients

4 large red onion,thinly sliced
1 tbsp garam masala
1 tbsp ginger paste
1 tbsp garlic paste
1 1/2 tbsp green chilly paste
1/3 cup roasted cashew nuts
1/3 cup chopped coriander leaves
2 tbsp chopped mint leaves
10-12 saffron strands
1/4 cup milk
Oil for frying

For Egg Masala

6 eggs, boiled
1/4 cup coriander leaves
2 tbsp chopped mint leaves
5 tomatoes,chopped
3 tbsp lemon juice
Oil for frying
Salt to taste


 For The Rice

2 1/2 jeragasambha rice or Basmathi
3 cups water
2 bay leaves
3 cardamom pods
3 cloves
1/2"inch cinnamon stick
1 tsp black peppercorns
2 tbsp ghee
1/3 tsp salt

Methods

Soak saffron in milk and keep aside

In a frying pan, heat oil over medium heat fry the sliced onion till brown.ù Transfer to a plate lined with kitchen towel to absorp excess oil.

For The Rice

Wash rice and if using basmathi rice, soak the rice with water for 30 mins

Add all the ingredients listed "For The Rice" and cook in a rice cooker. Keep aside.

For The Egg Masala

In a frying pan, over medium heat heat oil and cook the chopped tomatoes till mushy

Add the ginger paste,garlic paste and green chilly paste. Saute till the raw smell leaves. Add chopped mint leaves and stir.

Add boiled eggs and garam masala powder, stir till the eggs well coated with the masala. Add 1/3 cup of water and season with salt and give a stir. Cooked wid lid on for 5 minutes. Add 1/2 cup of fried onion,chopped mint leaves and lemon juice and cook till the for 1 minute. Taste for salt. If the gravy too dry add few tablespoon of water, the consistency shouldn't be too dry or too watery.

For Layering

Evenly spread half of the egg masala on a bottom of a heavy bottom pan. Layer of the cooked rice over the chicken masala.

Drizzle with saffron milk,chopped coriander and mint leaves and fried cashew nuts. Repeat the process with the remaining egg masala and rice and drizzle with ghee.

Cover tightly with aluminium foil and place on a heavy bottomed dosa tawa or pizza pan and cook on a low heat for 10 minutes.

Remove pan and let it rest for 5-7 minutes. Remove foil and transfer to a serving plate.

Serve with coconut chutney and pickles