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| Thalassery Chicken Dum Biryani |
BiryaniHut's Thalassery Chicken
Dum Biryani Recipe
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Thalassery Biryani is a world famous Biryani variant which is
absolutely different from others. The main difference between Thalassery
biryani and other biryanis is that it uses only Khaima / Jeerakasala rice-a
short-grain, thin rice which is also called biryani rice in Kerala, where
basmati rice are using in other biryanis. Biryani is an exotic dish of
Mughal origin, but this variant is an indigenous recipe of Malabar. It is a
symbol of the cultural amalgamation of Mughal and Malabari cuisines. The
Mughals brought the cuisine of biryani from Samarkand, and later variations
of biryani developed in different parts of India. Thalassery biryani may have
come to the region because of the influence of the Muslim rulers of Mysore
and Arkot.
Thalassery biryani is a cultural embodiment and is reminiscent of
foreign influences in Malabar; it is a reminder of the Mughal-Arab cultural
influence in North Kerala due to the trade that lasted for many centuries
before the 1900s and the emigration to the Middle East of locals from the
1970s onwards. Thalassery sea port was an export trade centre for spices
where a convergence of European, Arab and Malabar cultures occurred.
Thalassery biriyani is a rice dish blended with Chicken and
Spices. The recipe has a strong legacy of the Muglai Cuisine. Even
though this variant of biryani is an Indian cuisine and has
originated from the Malabar region of Thalassery, Kerala South India.
Speciality of Thalassery Biriyani (in kerala it is ‘biriyani’
)
The specialty is the difference in the choice of rice (Basmati rice is
not used; small-grained Khaima / Jeerakasala rice is used); Chicken is not
fried before adding to the masala. Thalassery biryani is a Pakki biryani
where Hyderabadi is a Kacchi biryani and therefore apparently a Dum biryani.
There are clear distinctions of taste between Thalassery biryani and other
biryani variants. Short-grained Kaima is only used to make Thalassery
biriyani, where long-grained Basmati rice is used for most of the
biriyani like Hyderabadi Biryani
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Ingredients for
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Khaima / Jeerakasala rice
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750 gm (3 cups)
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Chicken (Cut into slightly bigger pieces than
usually used for curry)
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1 kg
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Onion, finely chopped
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6 (500 gm)
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Ginger - grated or cut into small pieces
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2 inch piece
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Garlic, (More or less to taste)
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1 or 1 1/2 full
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Green chilies (More or less to taste)
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6 pods
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Lime juice
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3 tbsp
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Shallot, (More or less to taste)
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5
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Coriander leaves (chopped
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3/4 or 1 cup (1 bunch)
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Pudina (mint) leaves (chopped)
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3/4 or 1 cup (1 bunch)
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Tomato medium chopped
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5 (250 gm)
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Ghee
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3 tbsp
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Dalda (Vanaspati)
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1 tsp
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Coconut oil
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1/3 cup
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Edible rose water
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1 tbsp
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Curd / diluted Yogurt
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(As required)
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Salt
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to taste
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Garam masala powder
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1/2 tbsp
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Fennel seeds
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1 tsp
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Cumin seeds
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1 tsp
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Mace
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4 pieces
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Turmeric powder
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1/2 tsp
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Red chili powder
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1 tsp
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Black pepper powder
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1/2 tsp
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Curry leaves Crushed
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1 bunch- 5/6 leaves
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Cinnamon
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4 small pieces
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Cloves
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4 pieces
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Cardamom
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4 pieces
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Malabar leaf (Indian bay leaf
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3 leaves
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Kaskas (Indian whitepoppy seed)
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1/4 tsp
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Saffron soaked in milk
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1 tsp
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Artificial food colour (Yellow / Orange)
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A pinch to sprinkle
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Cashew nuts
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1/4 cup (50 gm)
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Kismis (Sultana raisins)
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1/4 cup (50 gms)
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Star anise (Optional)
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4 pieces
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Procedure /
Method
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The dish is prepared by combining the separately
prepared Ghee rice and Chicken masala.
Specially dressed Chicken (comparatively larger
pieces than used for curry) is immersed in water (Marinating for 20-30 minutes) and then thoroughly washed.
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Preparation of Ghee-rice
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1. Khaima / Jeerakasala are cleaned (washed) without
presoaking.
2. Ghee and small amount of Dalda (Vanaspati)
boiled in a Kadai. The drained rice is added and fried for a few minutes.
3. Water is added to this. Ratio of rice: water
is 1: 1&3/4.
4. Add cinnamon, cloves, cardamom, bay leaf,
Indian white poppy seeds and Star anise to.
5. Add lemon juice and adequate water and reduce
the flame to simmer mode. Close the pan with a lid and continue the cooking
till all the water is absorbed.
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How to make Thalassery Chicken Dum Biryani
Preparation of Masala |
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1. Heat Coconut oil and a little Ghee in a deep kadai and add chopped
onions, Cashew nuts, Sultana raisins into this and fried until it turns to Caramel
colour. Take 1/4th of the fried Onion and keep aside and that has
to add in masala.
2. In a deep Kadai chopped tomatoes and a little water are stirred. No
oil is used in the chicken masala.
3. When tomatoes soften add crushed ginger, garlic, chopped green
chili, chopped shallot and stir, until the raw smell fades.
4. Add fennel seeds, cumin seeds, turmeric powder, mace, red chili
powder is in adequate amount.
5. Chicken is added finally to the masala and mixed with it and cooked
by covering with lid. It needs to be stirred intermittently to prevent
burning and sticking of masala on the dish.
6. Once it is almost cooked add the fried Onion which was separated
before, Lemon juice, Garam masala powder, Chopped coriander leaves and Pudina
(mint) leaves. The flame is now adjusted to simmer mode.
7. Add Black pepper powder, Beaten Curd and cook till the Chicken and
masala blend together.
• Coalescing the Chicken masala and Ghee-rice
1. Garnishing is done on the ghee rice by adding the 3/4 th of the
remaining fry of Onion, Cashew nuts and Sultana raisins, a pinch of
artificial colour (yellow / orange) sprinkled over the rice, Saffron dipped
in milk, Edible Rose water, Coriander leaves and Star anise (Optional)
2. Dum is the final stage of preparation. This is done by layering
masala and rice and tightly sealing the lid by a maida dough or even using a
loincloth. Hot coal or charcoal is placed on the lid while cooking. The flame
need to be in a simmer mode in this stage of preparation
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Notes and tips
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• The rice is different in Thalassery biryani. A small-grained, thin
(not round), good aroma, variant of rice known as Khaima / Jeerkasala is
used. Basmati rice is not used to make Thalassery biryani.
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• Khaima / Jeerakasala rice do not require Pre-soaking and
Post-draining of water after preparation, like the usual rice varieties.
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• No oil is used for chicken base and chicken is not fried before
adding to the masala.
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Key Ingredients in |
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Khaima / Jeerakasala rice
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Mace
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Chicken
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Onion
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Red chili powder
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Ginger
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Garlic
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Curry leaves
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Green chilies
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Cinnamon
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Lime juice
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Cloves
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Shallot
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Cardamom
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Coriander leaves
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Malabar leaf (Indian bay leaf)
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Pudina
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Kaskas (Indian white poppy seed)
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Tomato medium chopped
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Saffron
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Ghee
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Artificial food colour (Yellow / Orange)
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Dalda
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Cashew nuts
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Coconut oil
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Kismis (Sultana raisins)
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Edible rose water
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Curd /Yogurt
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Salt
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Fennel seeds
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Garam masala powder
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Cook and eat good
hygienic food live healthy today for better tomorrows
Cook and eat good
hygienic food live healthy today for better tomorrows
Have a great day
with Biryanihut.......
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