Thalassery Dum Chicken Biriyani
It is a special type of spicy and delicious Biriyani originated from Thalassery, a town in Kannur District, Kerala. It standout from other kinds of Biriyani due its flavor and taste. It is superbly delicious and attractive, which usually stimulates the taste buds of any person who come across. Even though it is originated in Kerala, now it is available in any part of the world where there is Malayalee (People whose mother tongue is Malayalam or Kerala natives)
Nowadays, it is difficult to spot a menu card of hotels or restaurants without Thalassery Dum Biriyani. Moreover, it is one of the favorite cuisines of the holidaymakers, both domestic and international, who visits Kerala. In addition to that, hotels organize ‘Biriyani Festivals’ to increase the footfalls and entice the regular customers. Usually it is available in roadside eateries of Kerala, especially during evening.
Due to major developments in information technology the recipe is available in online in Apps, blogs, website and videos.
A simple recipe of Thalassery Dum Chicken Biriyani is as follows.
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| Thalassery Dum Chicken Biryani |
A simple recipe of Thalassery Dum Chicken Biriyani is as follows.
Ingredients for Thalassery Dum Chicken Biriyani
- Chicken- 1 kg
- Biriyani Rice- 1 kg
- Onion - 5, (chopped)
- Tomato - 3
- Green chilli-6
- Ginger- one piece
- Garlic - 10 peeled cloves
- Turmeric powder- 1 1/2 table spoon
- Chilli powder-2 table spoon
- Biriyani masala-1 table spoon
- Salt – as needed
- Lemon-1
- Curry leaves- 3 stem
- Coriander leaves - 2 stem
- Raisins-6
- Cashew nuts - 10
- Oil - 100 gm
- Ghee - 50 gm
- Water-7 1/2 glass
Steps
Making the Chicken Masala:
- Marinate chicken with 1 table spoon turmeric powder, 2 tbsp chilli powder and salt and keep it for 10 to 15 minutes.
- Saute it in a frying pan by pouring oil for 10 to 15 minutes. [Do not Fry]
- Heat a vessel and pour oil, slowly put chopped onions by adding salt and sauté. Stop the process when it turns brown. Then add tomatoes into it and sauté well.
- Add green chilli, garlic and ginger paste, then saute it. Add ½ table spoon turmeric powder into it. Add curry leaves and coriander leaves into it.
- Add cooked chicken pieces into the masala and mix well all the ingredients. Cover the vessel with the lid. Keep the vessel over the flame for some time.
- Open the lid and mix well the chicken Masala
Frying of Onion, Raisins and Cashew nuts
- Take one vessel, heat and pour some oil in to it.
- Put 1 cup of chopped onion into the boiling oil and fry it until brown color. Then raisins and cashew nuts into it and fry them too.
- Transfer the fried onion, raisins and cashews from the oil and keep it aside.
Making the Biriyani Rice
- Pour the water into it and let it boil
- Add the salt.
- Add lemon juice of one full lemon in to it.
- Add biriyani rice into the boiling water and mix well. [Make sure that the biriyani rice is properly cleaned]
- Close the vessel with a lid and let it cook.
- Make sure the rice should not stick at the bottom of the vessel.
- Transfer the Biriyani Rice from the oven ones it is cooked well.
- Biriyani rice preparation is completed.
Mixing of Chicken Masala and Biriyani Rice
- Make layers of Biriyani rice and Chicken Masala in a vessel.
- [Use 2/3rd of Biriyani Rice]
- Make the fire in simmer mode.
- Now take, put the fried onion, cashew nuts and raisins over it along with 1/4 table spoon Chicken Biriyani Masala and coriander leaves.
- Make another layer with the rice and put the above things.
- Close the vessel tightly with a lid and put some weight over the lid, which will keep the lid more tightly. This will help to mix the rice and masala more easily. Cook for few minutes.
- Open the lid after a few minutes and again retake the biriyani rice into the biriyani vessel using a stirrer until the masala portion reaches.
- Thalassery Dum Chicken Biriyani is ready to serve.
