Thalassery biryani originates from Thalassery, a town in the coastal Malabar region of North Kerala. Unlike other biriyani cuisines Thalassery biryani uses Kaima/Jeerakasala rice instead of the ...
The tip to a successful biryani is to soak the rice for a couple of hours and partly cook it, so that the steam from the curry just finishes cooking the rice with no extra water.
For the biryani, wash and soak the rice for at least 20–30 minutes, but preferably 2 hours. Heat a large pan over a high heat. Add the clarified butter and, once it is sizzling, add the cinnamon ...
Add fresh and tinned tomatoes, potatoes, ground coriander, salt, turmeric, white pepper ... Adding the rest of the stock if the biryani dries out too much when cooking. 10. Bring to boil on ...