Tuesday, 11 November 2014

Thalassery chicken dum biriyani

Thalassery chicken dum  biriyani

The name thalassery biriyani originated from Thalassery, a town in the Malabar (north) side of Kerala. The rice used for this biriyani is known as kaima/jeerakashal, a small grain variety with a fragrance. The important point in this biriyani preparation is the usage of "bista" (fried onion) instead of raw onion in the masala.
 It is a spicy flavourful biriyani and once you have tasted I'm sure you can't stop eating it again and again.






Thalassery chicken dum  biriyani

Ingredients : 

  • Chicken :  700 gm
  • Curd : 1/4 cup
  • Turmeric powder : 1/4 tspn
  • Chilly powder  : 1 tspn

 For Rice :

  • Jeerakashala rice / Kaima  : 3 cup
  • Onion sliced : 1/2 cup
  • Cinnamon / patta: 1 stick
  • Cardamom / elakka  : 4
  • Cloves / grampoo  : 4
  • Lemon juice : 2 tspn
  • Water : 4.5 cup
  • Ghee : 1/4 cup
  • Salt

For Masala :

  • Onion sliced : 5
  • Ginger : 1" piece
  • Garlic : 10 cloves
  • Green chilly : 3
  • Tomato chopped : 2
  • Garam masala : 1 tspn
  • Coriander leaves : fistfull
  • Mint leaves : fistfull
  • Ghee
  • Oil
  • Salt

To garnish:

  • Fried cashew : 10
  • Fried kismis : 10
  • Fried onion  : 1/4 cup
  • Garam masala : 1/2 tspn
  • Coriander leaves, Mint leaves  : 2 tblspn

Method :

Rice:

  • Wash and soak rice for 30 minutes.
  • Drain it and keep aside.
  • Heat a pressure cooker with ghee.


  • Add cinnamon (patta), cloves(grampoo) and cardamom(elakka).
  • Add sliced onion and fry it for a few minutes.
  • Now add drained rice and saute it well till it becomes crispy.

  • Add hot water (4.5 cups) and mix it well.
  • Now add salt and lemon juice.
  • Close the cooker with its lid and keep it on a high flame till the first whistle.
  • Switch off the stove and when the pressure goes off, fluff up the rice gently.

Masala :

  • Marinate the cleaned chicken pieces with curd, turmeric powder and chilly powder. Keep it aside for 15 minutes.
  • Make a paste of green chilly, ginger and garlic. Set aside.

  • Now heat a pan with ghee and oil (you can use either ghee or oil.)
  • Fry both cashews and kismis .Drain it and keep aside.

  • Now add the sliced onion to the same pan and fry till it turns brown in colour.
  • Drain it and keep aside. Take 1/4 cup of fried onion and keep it separately with fried cashews and kismis.
  • Now add chopped tomatoes to the same pan and saute it well. 

  • Now add ginger, garlic, green chilly paste and saute it well till the raw smell leaves.
  • Add mint and coriander leaves.
  • Now add garam masala powder.

  • Add marinated chicken pieces and mix it well with all other ingredients.
  • Add fried onion and mix it well.

  • Now add enough water and cook it on a medium flame.

How to make dum:


Thalassery chicken dum  biriyani

  • Take a biriyani pot or vessel. 
  • Add one layer of chicken masala.
  • Now add one layer of cooked rice.
  • Add a few fried cashews, kismis and fried onion.
  • Sprinkle garam masala powder. 
  • Add chopped mint and coriander leaves.
  • Repeat the same for the remaining rice and chicken masala.
  • Now close the pot with its lid and you can make a seal with maida dough too.
  • Keep it on a hot tawa .
  • Keep the stove in simmer mode for 20 minutes.
  • Now open the biriyani pot. Yea, you will feel heavenly with the pleasant smell of biriyani.
  • Serve it with raita, pickle, papad.

Note:

  • Kaima rice (jeerakashala/Kerala biriyani rice) is a small grain variety with a fragrance. It will give an authentic smell and taste to the biriyani.
  • Kaima rice is available in all super markets. I got it from Reliance fresh, Chennai.
  • Frying of onion is an important step. You can use ghee or oil. I used both ghee and oil. Reserve 1/4 cup of fried onion for garnishing.

Thalassery chicken dum  biriyani

Sending this recipe to beulahs event

14 comments:

  1. never heard this version...but looks delicious

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  2. Remyaaaa...I want it now!!! Looks Yummmm!

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  3. I can't resist rice and I can't resist this flavorful rice dish either.

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  4. Yummy biryani,makes me hungry:)

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  5. Well explained post for an aromatic tempting briyani;..!!!

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  6. mouthwatering biriyani,love to grab the platter :)

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  7. Flavourful and inviting biryani... makes me hungry...

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  8. i made it.thanx .was feeling sick to the core missing my hometown malabar.the minute i tasted it...i time travelled!:)

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  9. Thank you :) and glad to know that you loved it

    ReplyDelete

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