World Famous THALASSERY BIRYANI in Kerala I Homestyle step by step cooking I Learn to cook Biryani ?

One of the star delicacies in Kerala cuisine is the Thalassery biriyani which is favoured for its subtle aromatic taste. During our recent Kerala visit we got to savour this masterpiece at celebrated home chef Abida Rasheed's house. Because of her authority on the Mappila cuisine, she is hailed as the 'Queen of Mappila cuisine. ' During this interaction, we got to witness the simple yet masterful preparation of a home style Thalassery biryani, which Chef Abida says is a special dish that brings the family together. Unlike the elaborate traditional process, Abida Rasheed's simple Thalassery biryani home recipe can be perfected easily over gas too.

The mise en place was all laid out on the kitchen counter. She started by introducing us to the star of the Thalassery biryani which is the aromatic short grain kaima or jeera kashala rice. It's this native grain that lends a distinct delightful flavour to the biryani. In a big copper vessel, she first adds some ghee and oil. Next goes a good amount of roughly sliced onions. She is very particular about the traditional vessels like copper and earthenware. For her the key to perfect a biryani, especially a subtle one like the Thalassery biryani is great patience and attention.

Next she adds the chicken pieces obtained from young chicken as that gives the best flavour. This is followed by salt and freshly crushed ginger, garlic and chillies. After 7-8 mins of cooking, curd and tomatoes are added to the chicken. As the chicken was getting ready Abida gave us an overview of the cuisine of her community, which is the Mappila cuisine.
Islam found its way to Kerala through trade and commerce and Muslim merchants voyaged all the way from the Arab to the Malabar Coast for the purpose. Here they traded in pepper, cardamom and coconut oil and as the trade got consolidated they eventually began to settle in Kerala and married into local families and thus got the name Mappila. Next she deep fried some more sliced onions and nuts for using it in the layering of the biryani.

When the chicken was almost done, Abida added a small amount of her own garam masala to it. It is one of her curated Kerala spices powder range that she has passionately curated for the coming generations. This part led to an orientation about the spices of Kerala. When the chicken was ready she put the soaked kaima rice to boil along with whole spices. This was allowed to cook till 80 percent. When ready the water was drained and the rice was layered over the chicken curry. She then added some more garam masala on top, sealed the vessel with foil and left it on slow flame for 10 mins. From the aroma wafting all through the kitchen we anticipated that the biryani is almost ready but is only an expert who can pin point it completion.

Finally it was time to taste the classic dish and we must confess that from the first morsel itself we were bowled us over by the simplicity of the dish. It was a unique simple looking biryani with minimal colours compared to the biryanis that hail from northern parts of country. We will always cherish the taste of this subtle biryani which needs no accompaniments. Heartfelt thanks to Abida for such an enriching and magical Thalassery biryani experience that we will cherish for long.

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Design and filmed by Rahul Singh
Text by Swetaleena Nayak

[bajanojha]

I have stayed in Kerela, Hyderabad, Kolkata, Lucknow for job and trust me the Malabar biriyani is way above all the biriyanis across the country.

[nipsis]

One of the best thing of this channel is that all the host explains the dishes very well and always shows the authentic culture of any region.

[arun]

I feel proud being born in INDIA we have so much to boast about our food and culture am really inspired by Abida Madam One should learn how to keep n preserve the culture from her hats off to you Anubhavji thank you.

[lSRN]

It feels like dadi maa cooking food for us. She is soo cute 💜💜💜

[rashmidattani]

What precision.
Though a vegetarian, loved listening to every detail... yes, cooking is patience, .. its love, ... n a lot of emotion!

[dreamsonweb]

Love from Trivandrum, kerala. U have selected the bestest Host ever from kerala. She makes us proud. Thank you Abida Rasheed Mam. ❤️

[everywhere]

I previously mentioned bengal and kerala shares various similarities..hwever..the varieties of rice can be found only in bengal..we call atop (non boiled) and siddho chal (boiled rice) radhunipagol, govindovog are most popular here for atop category🙏🙌
Btw madam abida is really a knowledgable lady with lots of informations...a great teacher and a motherly character

[mamta]

Thalassery biryani is very flavorful, less spicy n light on stomach. Mrs Abida Rasheed is such a gem. Thanks for sharing ur knowledge mam 🙏

[dsignature]

This lady is the pride of our Kozhikode and Thalassery 💕🥰

[srao]

Wonderful. Many Thanks. Perfectly given the real experience of the Kerala Biryani and the making. Request Madam to open up restaurants across the country to keep the authentic Kerala /mappila cuisine alive to the future generations. Madam is a Masterchef and needs to be highly appreciated by all means. Namaskara and seeking blessings from you.Great.

[anzikaanil]

Her explanation makes me cry. look at the way she explains. proud to be a Malabari. our pride biriyani😔

[MegaKekaa]

What an Amazing Lady. An inspiration for youngsters. Thanks for bringing her on here

[shivanipatil]

What an episode !!! Truly appreciate the knowledge this lady has. Not a second did I skip the video.

[bomypala]

Kerala is based on culture and culinary....dadi ma show's our family Admosier behavior ❤..proved to be a keralian...thanks for visiting Kerala

[minku]

Sir you have explored north kerala and most of the bloggers show from central kerala ..North kerala is a food paradise !❤️

[ispahanslife]

I am surprised to see the recipe since we Bangladeshi use the same rice for biriyani and pulaw.The way she made biriyani is quite simmilar to us.We call it Murg Pulaw.Happy to see similarities between two regions.🥰

The rice she is using named Chinigura, Kalojira rice in Bangladesh.❣️Loads of love from Bangladesh.❤️❤️❤️

[smohanraj]

A colleague of mine when he came back from his home in North Kerala after Eid, brought us a sweet made of Dates. It was so yummy...never tasted such a sweet anywhere else.

[kashifanwer]

Sitting here in my room at the hostel, firstly this biryani makes me so homesick, my Ammi makes almost the same biryani, secondly, Abida Rasheed ji is giving off such an amazing vibe. She made me chuckle and I usually don't. I thank Anubhav for introducing us to this gem of a person who is inspiring, can, and will empower a lot of the viewers.

[bentreez]

Anupam, this episode was awesome. I felt that the chef was like your mom teaching you how to cook. So natural and wonderful. Loved it.

[adibafarheen]

This was one of the best episodes I have watched on your channel. This was soo detailed explanation of the culture and process of cooking. Loved the was Abida Ma’am was explaining things. 🥰 Thank You for bringing such great content to us. 🥰