Travancore Biryani

Travancore Biryani

Travancore Biryani

Travancore style layered rice and meat — unlike the Malabar/Thalassery biryani which uses Kaima rice and is closer to the Moplah Muslim tradition, the Travancore biryani uses long-grain rice cooked in coconut milk and meat stock, layered with a mutton or chicken masala prepared in coconut oil with fried onion, ginger-garlic, green chilli, whole spices, and tomato. The rice is par-cooked in thin coconut milk (giving it a subtle coconut flavour) then layered with the meat, sealed, and dum-cooked. Less fragrant with rose water or saffron than Malabar biryani; the coconut milk and coconut oil give it a distinctly Keralan sweetness and aroma. Made for weddings and major feasts in Thiruvananthapuram and Kollam; considered a more contemporary Travancore preparation influenced by royal Kerala court cooking.

Cuisines

Travancore Kerala Kerala Christian

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1 cup basmati rice
300 grams chicken, cut into pieces
2 tablespoons ghee
1 large onion, thinly sliced
2 tablespoons ginger-garlic paste
2 medium tomatoes, chopped
1 cup coconut milk
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 stick cinnamon
3 pods cardamom
1 teaspoon fennel seeds
2 tablespoons raisins
2 tablespoons cashew nuts
1 handful coriander leaves, chopped
1 handful mint leaves, chopped
— salt to taste
— water as needed

Instructions

  1. 1 Wash and soak the basmati rice for 20 minutes, then drain.
  2. 2 Heat ghee in a pan and fry the cashew nuts and raisins until golden. Remove and set aside.
  3. 3 In the same pan, add cinnamon, cardamom, cloves, and fennel seeds. Sauté until fragrant.
  4. 4 Add the sliced onions and fry until golden brown.
  5. 5 Stir in the ginger-garlic paste and sauté for another minute.
  6. 6 Add chopped tomatoes and cook until they turn soft.
  7. 7 Mix in turmeric powder, red chili powder, and garam masala. Cook for a minute.
  8. 8 Add chicken pieces and salt. Cook until the chicken is browned.
  9. 9 Pour in the coconut milk and a little water. Cover and cook until the chicken is tender.
  10. 10 In a separate pot, bring water to a boil, add salt, and cook the soaked rice until 70% done. Drain and set aside.
  11. 11 Layer the partially cooked rice over the chicken in the pan.
  12. 12 Sprinkle chopped coriander and mint leaves over the rice.
  13. 13 Cover the pan with a tight-fitting lid and cook on low heat for 10-15 minutes until the rice is fully cooked.
  14. 14 Garnish with fried cashew nuts and raisins before serving.

Tips

For extra flavour, use whole spices in the oil first.