How much of masala should be added? Glad you like them. The original recipe calls for half cup of ghee which I have reduced to 1/4 cup, you may use another 2 tbsps if you want the biriyani to be more flavorful. I have also cheated on the dum cooking – without compromising much on the flavours. . Let us connect - check out the about me page. I am planning to revisit this soon. Hot coal is placed on the lid, and slow cooked with a low flame from below the pan. Squeeze one lime, add salt, and mix well. Add salt. 5. Add 2 tsp ghee, a tbsp of cilantro and mint leaves and switch off. Saute for 2 mins. Thank you so much! Thanks again!! 6. Add cleaned chicken and saute for 2 to 3 mins. Your recipes had always been my trump card and always comes good. Thalassery town of Northern Kerela, that has a blend in Arabian, Persian, Indian and European styles of cooking as a result of its long history as a maritime trading post. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve … I write about simple, honest food using local, organic produce. Serve malabar biryani with onion raita. Now add the marinated chicken pieces, two tablespoons yogurt, and salt to the pan. How to Make Thalassery Chicken Dum Biryani. During our stay in a couple of resorts in Kerala, I happened to note down few very good recipes from the chefs there. 12. 16. Chicken when cooked on a low heat releases moisture which is good enough to cook it completely. Once the oil is hot, lower the flame, and add the sliced onions to fry. Thanks for what you are doing. Let's prep the ingredients for biriyani masala. Add bay leaves, cloves, cardamoms, cinnamon, star anise, ghee and salt. Heat 1 tbsp of oil and 1 tbsp of ghee in a pan. Open the lid, add the garam masala to the cooked chicken, mix well, and cook for another 3 minutes. 18. Top it with half of the cooked ghee rice. Garnish with the fried onions, sultanas, and cashew nuts that we had kept aside. Add drained rice and saute for 2 to 3 mins. We will be using these as well for garnishing. Thalassery biriyani (t̪laʃeɾi biɾijɑːɳi) is a rice dish blended with Chicken and Spices. When you serve make sure each portion gets an equal amount of the masala and the biryani rice. Thalassery, a small commercial town in the North Kerala district of Kannur, is famous for the celebrated Malabar cuisine. Clean the spices and add them to a blender jar. 13. The aromas of spices getting fried will get you going! Make sure the flame is medium. A thick gravy would be left. It is little different from other biryani techniques and is quite favourite in entire Kerala. Freshly ground paste is preferred. Pour 1/2 tsp rose water. Onions are slow cooked with green chillies, ginger, and garlic. Allow biriyani to rest for a while and check the bottom, the moisture in the gravy or masala would have evaporated. Thalassery biryani (IPA: [t̪laʃeɾi biɾijɑːɳi]) is a rice-based [upper-alpha 1] dish blended with spices and chicken. In Malabar, Topped up with fried onions, sultana raisins and cashew nuts, a true Thalassery biriyani is the thing to live for! Then add raisins. Mix well, and cook for 2-3 minutes. By now chicken turns slightly tender. Make a very fine powder. Hi Swathi.. Lower the flame. Put off flame,and add the chopped cilantro and lemon juice. This variant of biryani is an Indian cuisine and has originated from the Malabar region of South India. Of all the biryanis I have tried and tasted, Thalassery Biriyani is my favourite! Thalassery Chicken Biryani / Kerala Chicken Biriyani. Welcome Manitha, Thalassery Biryani. Simply loved this biriani. Heat a old tawa or griddle. Level the chicken properly. The color of the chicken has to turn pale. To a bowl, add yogurt, ginger garlic paste, ½ tsp salt, garam masala, turmeric, lemon juice & red chili … copy right of the recipe makes it difficult to print. The process of making thalassery biryani is not much different from the Pakki Hyderabadi biryani except the usage of tomatoes here. To arrange the layers :-Take a deep heavy bottomed pan and place a layer of chicken. This site uses Akismet to reduce spam. Thalassery chicken biriyani is popular among food lovers in Kerala.Thalassery is a small town of Kannur district, the place is famous for a variety of foods especially biriyani. You need to use the entire masala. Hi Nidhi, When I tuck into a biriyani, it’s not just food, but also a celebration of life, love, and all things good on this Earth! This takes its name from the place Thalassery, a coastal town in Kannur district in Kerala. The method of preparation and serving is also unique as compared to the other poplar biryani … Add 1/2 cup hot water and mix well. Set this aside. I am from Hyderabad and it took me 7 years and 15-20 attempts to give up on biryani as something would always go wrong.. or seal it with a foil or thick moist cloth. Mix gently to get chicken pieces evenly coated with the onion masala in the pan. Now spread the remaining rice on the chicken masala. The unique taste and preparation style made this biriyani stand out from all other biriyani recipes. Thalassery Chicken Biryani is a classic delicacy in Kerala. This is a special biryani recipe. 7. Cover with a very tight and heavy lid. I have used 2 hot chilies. Their world famous Thalassery Chicken Dum Biriyani is a culinary treat. We have many varieties of biriyanis in India – Mughalai, Awadhi, Sindh, Hyderabadi, Chettinad, Ambur, Malabar, Bengali, Kashmiri, the list will go on. When the water boils completely, add rice. Wash and soak 4 cups of rice in water. That completes the first part of our biriyani - the chicken masala. At the end of this step you will have thick chicken gravy. 1. This is our garam masala powder. (Thalassery Biryani) Jump to recipe ↓ Malabar Chicken Biryani is popular for its unique aroma and taste that is imparted from the specific Jeeragasala rice variety that is used and the blend of spices. That was one of the best home cooked biriyanis that I have ever come across! Thalassery biriyani recipe is a traditional biryani recipe from North Kerala. . By swasthi , on August 21, 2019, 71 Comments, Jump to Recipe. Cook covered for another 2 to 3 mins. We will be using these for garnishing. Combine well, and cook for a few minutes. Do not soak in water. When they turn plump, transfer these to a plate. If you are not accessible to the jeerakasala rice, then you may try this with aged basmati rice. 10. Marinate chicken with a little turmeric, salt, lime juice for 30 minutes. She had her mom’s recipe, and we had all the ingredients. Stir gently. The content is copyrighted to SWASTHI'S and may not be reproduced in any form. Thalassery biriyani is the only type of biriyani in whole of Kerala which uses Kaima rice for preparation. That chicken masala is half work done. Thalassery Chicken Biryani. Now add chopped coriander leaves and mint leaves. For best results follow the step-by-step photos above the recipe card. I love this recipe of Thalassery biriyani. Cooked rice and the chicken masala are placed in layers, topped with fried cashew nuts, sultanas, and onions, and “dum” cooked. Close with a lid, and cook covered till the chicken is cooked to soft. Thank you! Fragrant meat in a soulful gravy, and rice cooked with spices are married together by slow cooking again in layers, all absorbing each other’s flavours. Your email address will not be published. Evenly spread the cooked chicken masala on top of the remaining rice in the pan. This recipe is inspired from a weekend cooking session with my cousin and her friend, who is from Thalassery. 8. Thalassery food has a distinct flavor. Malabar Biryani also goes by other names, such as Thalassery Biryani, Kozhikode Biryani and Kerala Biryani. Fresh garam masala is added before cooking for a few more minutes. The recipe has a strong legacy of the Mughlai cuisine. Bring water to a boil on another burner. Required fields are marked *. P.S: If you want to think beyond biriyani, try this meat rice – “erachi choru” recipe here. Add mint and coriander leaves. Finally, add 2 tsp yogurt and 1 tsp vinegar. accompanied with raita, papad, and green chilly chutney. It is made almost the same way we make malabar nei choru. I can never say no to a biriyani. Tomatoes are added to the mix and cooked till they disappear into the mix. This biryani recipe is a non-vegetarian one made using chicken and served as main. Layer half of the rice and sprinkle garam masala, some fried onions and pudina. In the remaining ghee, add the sliced onions for gravy. 14. This is very delicious and not that hard to prepare. Mix well. Cooking time 1h 30min; Complexity level Moderate; Rating No ratings yet; Print Recipe. This recipe is a slightly altered version I have been working on. Then add a layer of rice. I fried them a little more. Liked it. Read more.. Close the lid. Now we a layer of rice, a layer of chicken masala, and another layer of rice. You are welcome. I have not roasted the spices as the powder gets roasted along with the chicken. Welcome Raman Thalassery Biriyani is a delicious mix of fragrant rice, spices, and chicken in a soulful gravy, married together by slow cooking to absorb the flavours. Note that cold water makes the rice sticky. Biryani cameout really well. She led the cooking, while we helped with prepping the ingredients. 3. Glad your biryani came out good! Thanks for leaving a comment. 20. Cook covered and lower the flame completely and cook until the rice absorbs all the water and turns dry. Sprinkle half of the fried onion( half of the remaining fried onion), cashews, raisins, chopped mint leaves, chopped coriander leaves and ¼ teaspoon of prepared biryani … Cover and cook till chicken is done.Adjust salt,add in the * special garam masala. Trying to share them after a few trails. Now add the chopped tomatoes, and continue cooking. Drain and set aside. Ingredients 0 / 27 ingredients. When it turns very hot, place this biryani pot over the tawa and cook for 12 to 15 mins. Thalassery biryani (IPA: [t̪laʃeɾi biɾijɑːɳi]) is a rice-based dish blended with spices and chicken. Add the whole spices to the same pan and give them a quick fry. The process is elaborate, and spending some time in the kitchen is required, but the results are worth waiting for. Talassery cuisine refers to the typical cuisine of the city of Thalassery in North Kerala, a mix of Arab, Persian, Indian and European cuisine styles as a result of its long history as a maritime trading post. Switch off the flame. Saute it until a nice smell comes out. Super…I made it today..it was awesome and loved by everyone..thank u. I had a small doubt and it’s also the reason why i am missing out on the consistency on terms of flavour… Are we suppose to you all of the biriyani masala made at step 2 or a portion from it? Thalassery Chicken Biriyani – Dum Biryani Key Ingredients: Chicken, Rice, Onion, Garlic, Ginger, Green Chili, Tomatoes, Yoghurt, Mint, Coriander, Vanaspati, Ghee, Oil, Cashewnuts, Raisins, Rose water, Lime,Spices, Salt. 15. Heat 4 1/2 cups water in a heavy bottomed vessel or non-stick pan. This is slow cooked until the chicken is soft and juicy. You will find cooked spicy chicken masala with layered rice, fried onions and whole pot is placed on dum. Stir gently, and fry to get the rice to a crispy texture. © 2012 - 2020 - Swasthi's Recipes. Heat a pot with 1 to 2 tbsps ghee and saute the spices. The cooking directions u have added is very helpful. Alternative quantities provided in the recipe card are for 1x only, original recipe. This recipe is from the land of Kerela. Fry 2 sliced onions, raisins, and cashew nuts until the onions turn brown. I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. For the rice: Wash and clean rice. Fry them until golden. Drain off the water from the rice, and add it to the pan. Mix well until the chicken pieces are coated well with this marinade. Thinly slice the onions. Keep it aside. I have used Basmati rice in this recipe. And I love them all! 17. Check your inbox or spam folder to confirm your subscription. However the method of cooking Jeerakasala or kaima is different from cooking basmati rice. The results were amazing. 4. Cheers!!! 11. I will share the recipe of the same sometime soon. 2. Switch off the flame, open the lid, and serve the biriyani hot. Cookbook | Ingredients | Recipes | Rice| Meat recipes | Cuisine of India| South Asian cuisines. Add 3 to 4 tbsps of ghee to a biryani pot. Let us know if you tried it – Thalassery Biriyani – Dum Biryani. Hi Sindhu, Thanks for sharing this great recipe. This dish is a traditional Malabar cuisine (one of the non-vegetarian cuisines in Kerala). Biriyani requires a lot of tender loving care. Stir occasionally. It’s my comfort food. ... . Switch off the flame once the rice is cooked just enough. Place a steel plate over the seal and then an heavy object. Fry cashews until lightly golden. Add turmeric and biryani masala we made at step 2. https://recipesaresimple.com/thalassery-biriyani-chicken-dum-biriyani-biryani Add one teaspoon turmeric powder, one tablespoon Kashmiri chili powder, two tablespoons yogurt, … Thalassery chicken biryani also known as malabar chicken biryani is one of the most popular foods from kerala cuisine made with jeerakasala rice,roasted freshly blend spice powder, cashew nuts,raisins etc. By then the chicken would have completely cooked. Add 3/4 or 85% of the fried onion in the cooked gravy.Mix and cover for 5 minutes on low flame.The chicken gets a nice coating of masala and the gravy is reduced considerably. Hi Anupama Found it to be one of the most authentic in terms of flavour. What you are seeing in the picture is half done. You can place something heavy on the lid to make it airtight. 4. Add chicken pieces along with 1/3 cup water. https://www.indianhealthyrecipes.com/thalassery-chicken-biryani-recipe Glad you liked the biryani. Glad to know it turned out good. While the chicken … Thalassery is very popular for its delicious Biryani. Great recipe for Chicken Biryani (Thalassery Chicken Biryani). This thalassery chicken biryani recipe is one of them. Sprinkle coriander leaves, pudina, fried onions, cashews and raisins. Cover tightly along the edges with aluminium foil. Thalassery Mutton Dum Biryani Recipe – Malabar Mutton Biryani Recipe and Biryani Chammanthi – Chutney Recipe. Soak rice in water for 30 minutes, and drain. Add ghee mixed with rose water. Comment document.getElementById("comment").setAttribute( "id", "a9870fea749dbb76ca96ff9a17d91ccd" );document.getElementById("bb8fc1d42e").setAttribute( "id", "comment" ); Craved for talashery biryani.. The authentic Malabar Biryani recipe is prepared using the ‘ dum ‘ method, wherein alternate layers of cooked rice and chicken gravy are laid out in a pot, which is then sealed with dough and cooked on a low flame. Your email address will not be published. At this stage rice is cooked to 90% meaning al dente. For more Biryani recipes, you can checkHyderabadi chicken biryaniChicken biryani in cookerAmbur biryaniChettinad chicken biryaniHyderabadi mutton biryani. Cook the tomatoes until they disappear into the mix. Must try recipe. Set them aside along with cashews and raisins. It can be made using mutton or chicken. Thanks Swati for the recipe. This recipe card shares ingredients & instructions to make thalassery chicken biryani. But the ones fried in ghee lend a delicate aroma. Cook on a medium heat until the entire water is absorbed but still very wet. If you are not having that rice, then use basmati rice. 9. The soul of Thalassery biriyani lies in the masala. Tried it and it was great. Cover and cook for about 30 minutes stirring occasionally until chicken pieces are done and gravy is thick. If the rice is under cooked, you can sprinkle some warm water and continue to cook. 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