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.
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Recipe
Ingredients
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1 cup | Basmati rice |
|
300 grams | Chicken , cut into pieces |
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2 tablespoons | Ghee |
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1 large | Onion , thinly sliced |
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2 tablespoons | Ginger-garlic paste |
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2 medium | Tomato , chopped |
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1 cup | Coconut Milk , thick |
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1 teaspoon | Turmeric powder |
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1 teaspoon | Red chili powder |
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1 teaspoon | Garam masala |
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1 stick | Cinnamon |
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3 pods | Cardamom |
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1 teaspoon | Fennel Seed |
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2 tablespoons | Raisin |
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2 tablespoons | Cashew , nuts |
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1 handful | Cilantro , chopped |
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1 handful | Mint , chopped |
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— | Salt , to taste |
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— | Water , as needed |
Instructions
- 1 Wash and soak the basmati rice for 20 minutes, then drain.
- 2 Heat ghee in a pan and fry the cashew nuts and raisins until golden. Remove and set aside.
- 3 In the same pan, add cinnamon, cardamom, cloves, and fennel seeds. Sauté until fragrant.
- 4 Add the sliced onions and fry until golden brown.
- 5 Stir in the ginger-garlic paste and sauté for another minute.
- 6 Add chopped tomatoes and cook until they turn soft.
- 7 Mix in turmeric powder, red chili powder, and garam masala. Cook for a minute.
- 8 Add chicken pieces and salt. Cook until the chicken is browned.
- 9 Pour in the coconut milk and a little water. Cover and cook until the chicken is tender.
- 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 Layer the partially cooked rice over the chicken in the pan.
- 12 Sprinkle chopped coriander and mint leaves over the rice.
- 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 Garnish with fried cashew nuts and raisins before serving.
Tips
For extra flavour, use whole spices in the oil first.