Prawns Biriyani. There are mainly two types of famous Biriyanis in Malabar (Kerala,South India).One is the Kozhikodan(Calicut) Biriyani and the other is Thalassery biriyani.Both are almost same but slightly different in layering,and another difference is the way of using caramelized onions.. Please check out the mutton biriyani in the site, I believe it’s more of Malabar style. And the blending of cooked rice and cooked chicken gravy ( called as dum) makes the dish an outstanding one.This rice dish is a traditional Malabar cuisine (one of the non-vegetarian cuisines in Kerala). So there can be some similarity. This Thalappakatti Biriyani recipe comes from a chef called Nagendran of Thalapakatti hotel in Dindigul (source: Kannamma Cooks). We ordered from menu for Malabar Chicken biriyani , beef ularthiyathu & beef cutlets . Fried small chicken piece (marinated with our own special spices) MALABAR CHICKEN CURRY $8.99 chicken curry made with our own special spices, good side dish for appam, porotta, rice etc. The beef cutlets were good 4 stars . Serve hot with raita, biriyani chammanthi, pappadam and date-lemon pickle. The beef cutlets were flavorful , though I thought 3 tiny cutlets for $10 was a ripoff. This is a an easy recipe as far as biriyani recipes goes. Marinate the chicken with all above mentioned ingredients “For Marinating Chicken” for 1 hrs at room temperature and shallow fry it. Fish Biriyani For fish masalaKing fish - 1/2 kgOnion - … Search Results for: chicken biriyani. 3. Spread one layer of rice first and a layer of mutton masala on top of it. 2. You can prepare chicken biriyani also using the same recipe. You can drizzle ghee & sprinkle coriander leaves, mint leaves, fried onion, nuts and raisins in between the layers. On to the ‘DUM’ – sealed cooking method for Thalassery Chicken Biriyani – Dum Biryani: Now we will cook the chicken masala and the rice together in a sealed, steaming environment. BROWSE. However one of my friends mentioned in a previous comment that in Malabar biriyani also they fry chicken pieces. Cooking the Chicken Masala: 1. Then add remaining paste and fry for a few seconds. And I completely agree to what Suguna said about this on her blog. Let it rest unopened for another 10 – 15 minutes in the biriyani pot. Grind ginger,garlic,green chillies to coarse paste and set it aside. Repeat the same.The top layer should be of rice. Clean with pinch of turmeric and cut the chicken into medium sized pieces and drain the water well. Beef ularthiyatu , was spot on on spice levels & taste but lacking in salt.