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00:00:00 – 00:10:41
The video presents a detailed recipe for Talashery chicken biryani, a traditional dish from Kerala's Malabar region, using kaima rice. It begins with making garam masala powder by dry roasting various whole spices and moves on to frying onions, cashew nuts, and raisins. The chicken masala is prepared by sautéing onions in ghee, adding garlic, ginger, green chili paste, and cooking chicken pieces with turmeric, salt, and freshly ground garam masala. Additional ingredients include tomatoes, curd, mint, coriander, fried onions, and optionally, thick coconut milk.
The rice preparation involves washing and soaking Chiragashala or kaima rice, cooking it with ghee and whole spices, and layering it over the chicken masala in a deep pot. The layers are embellished with ghee, herbs, fried onions, raisins, cashews, garam masala, and saffron water. The pot is then sealed and cooked on a hot tawa for 20 minutes.
The video concludes with the biryani being served with raita and a prompt for viewers to try the recipe. The host also mentions the availability of a home cooking book for order within India.
00:00:00
In this part of the video, the host introduces a special recipe for Talashery chicken biryani from the Malabar region of Kerala, using small grain kaima rice. The preparation steps begin with making garam masala powder by dry roasting a variety of whole spices, including cardamom, cinnamon, cloves, star anise, peppercorns, nutmeg, maize, fennel, shahi jeera, and red chillies, followed by grinding them into a fine powder. Next, the focus shifts to frying thinly sliced onions in hot oil until golden brown, which are crucial for the recipe. Additionally, cashew nuts and golden raisins are fried separately and set aside for garnish.
00:03:00
In this part of the video, the focus is on preparing the chicken masala for biryani. The process begins with heating a quarter cup of ghee in a pan or kadai and sautéing thinly sliced onions until golden. Garlic, ginger, and green chili paste are then added and sautéed for a couple of minutes. Chicken pieces (1 kilo with bone) are added and cooked for five minutes, ensuring they are well-coated with the pastes. Turmeric powder and salt are added next, followed by freshly ground garam masala and chopped tomatoes. After cooking for 10 minutes, whisked curd, mint leaves, chopped coriander leaves, and crushed fried onions are mixed in. Optional thick coconut milk is added at the end to enhance the flavor. The prepared chicken masala is then set aside as the video transitions to cooking the rice.
00:06:00
In this segment, the video focuses on preparing a traditional rice dish using Chiragashala or Kaima rice, although Basmati rice can serve as an alternative. The process begins by washing and soaking the rice for 10 minutes. The cook then adds ghee and whole spices, including cinnamon, clove, cardamom, bay leaf, and star anise, into a deep pot. Using a 250 ml measurement, water and salt are added to the pot, and the soaked rice is cooked until done.
For the biryani, the cooked rice is layered over chicken in a deep, heavy-bottomed pot. The first layer includes half of the rice, followed by ghee, chopped coriander and mint leaves, fried onions, raisins, and cashews, as well as garam masala and saffron water for flavor and color. A second layer of rice is then added with the same toppings. The pot is sealed with foil (or dough if foil is unavailable) for the final cooking phase.
00:09:00
In this part of the video, the pot with biryani is placed on a hot tawa over medium-low flame for 20 minutes. Afterward, the host opens the pot and describes the biryani as flavorful, with chicken, fried onions, golden raisins, and cashew nuts. The biryani is served hot with raita. The host encourages viewers to try the recipe and share their feedback. Additionally, they mention the availability of the second edition of their home cooking book on their website for orders within India.