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Thalassery Chicken Biryani Recipe

Topic: Thalassery Chicken Biryani Recipe

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. Thalassery is known for biryani, unlike other biryani dishes, thalassery biryani uses kaima / zirakasala rice instead of the usual basmati rice. The influence of the Arab / Mughal culture is clear. This versatile meat can be prepared in many ways and we have the best chicken dishes for you.

Thalassery Chicken Biryani Recipe at Home

Thalassery Chicken Biryani Recipe

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To make this Thalassery Chicken Biryani Recipe, cut it into 8 large slitted pieces (I took chicken drumsticks (8 pieces), mixed with turmeric powder (half a teaspoon), chili powder (half a teaspoon), and salt)

• Author: Mustafa Rangoonwala
• Prep Time: 30
• Cook Time: 45
• Total Time: 1 hour 15 minutes
• Category: Main Course
• Cuisine: Indian

Ingredients

Ingredients for Chicken Masala 

Chicken – 1 kg

Onion – 4, large, finely chopped

Green chili – 2, chopped

Garlic and ginger paste – 2 tablespoons

Tomatoes – 2, large, chopped

Curd – quarter cup

Garam Masala powder – 1 tablespoon

Chili powder – 1 teaspoon

Black pepper powder: half a teaspoon

Coriander powder: half a teaspoon

Ghee: half a cup for garnish + a few small spoons

Lemon juice – 2 teaspoons

Sliced ​​mint – quarter cup

Chopped coriander – quarter cup

Salt

Ghee for rice

Basmati rice – 2 cups (Cama or Zirakla rice preferred)

Cinnamon, cloves, bay leaf, cardamom – 2 or 3 each

Ghee – 2 tablespoons

Salt: as required

Water (3 cups

other ingredients

• Raisins
• Cashew and chopped or sliced ​​almonds
• Saffron mixed in 2 tablespoons of hot milk (optional)

Instructions

Clean and dry the chicken pieces well. Mix the chicken pieces with half a teaspoon of turmeric powder, half a teaspoon of chili powder, and salt. This is only optional, but I prefer the marinated chicken to make biryani masala. Keep aside when you’re done.

Now heat a large pot to make chicken masala. Add ghee when the pot is hot (you can also use a combination of sunflower oil and ghee)

Fry cashews, raisins, and almonds (optional) and reserve. Now fry the chopped onions into bats. Do not fry the onions altogether. For a crispy texture, you need to deep fry in batches. When you reserve.

Now add chopped tomatoes in the same oil/ghee and cook until matki arrives. Now add the chopped green chili, the garlic and ginger paste and fry until the raw smell disappears.

When done, add marinated chicken pieces or chicken thighs with the required salt. Mix well and cover and cook for 10 minutes over medium heat. Do not cook pieces of chicken.

Meanwhile, we can make the Ghee Rice.

1. Wash the rice until the water is clean. Dry it thoroughly and reserve.
2. Heat the ghee in another pot or skillet and add the whole spices given above. 
3. Fry for a minute and then add dry rice. 
4. Fry 5 minutes over medium heat. For this, add salt and 3 cups of hot water (3 cups). The amount of water is taken according to the rice taken. 
5. 1 cup of rice = 1.5 cups of hot water. 
6. Mix well and add a few tablespoons of chicken masala sauce for a good taste. 
7. Lower the heat to medium and cook until the water is completely absorbed and the rice is cooked.
8. Now in the chicken sauce, add the chili powder, coriander powder, lemon juice, curd, garam masala powder, black pepper powder, medium fried onion, one teaspoon of butter, and give it a fine mix. 
9. Cook for 8 minutes until chicken is 80% cooked. When you are done, layer the rice and chicken. 

LAYERING / ASSEMBLING

• Sprinkle half a layer of cooked rice, some fried onions over the cooked chicken masala, then add cashews and fried raisins, finally some chopped mint leaves and coriander.
• Spread leftover cooked rice over it, sprinkle some fried onions again, then some cashews and fried raisins, top with mint leaves and coriander leaves.
• Finally, sprinkle a little butter and then a little milk mixed with saffron. Close the pot tightly—Cook over low heat for 30 – 40 minutes.
• When done, mix the chicken masala and rice. Serve this delicious flavored rice dish garnished with leftover fried onions, raisins, and cashews with raita, pickles, and potatoes.

Nutrition

• Serving Size: 4
• Calories: 1260kcal
• Sugar: 7g
• Sodium: 248mg
• Fat: 24g
• Carbohydrates: 136g
• Fiber: 9g
• Protein: 50g
• Cholesterol: 189mg

Keywords: Thalassery Chicken Biryani Recipe

People also asked:

What is the difference between Dum Biryani and Normal Biryani?

Both Biryani is similar, but the cooking style at Dum Biryani is different.

Dum biryani is cooked by the dum process, while others are cooked by a normal process.

What is the meaning of DUM in Dum Biryani?

Dum means internal pressure. The word originates from a breath after breathing. When making Dum Biryani, the lid is sealed in a pot with flour (wheat flour) or a damp cloth. This causes the pressure inside the pot to increase as the temperature increases. Much of this occurs inside the pressure cooker, although the temperature and pressure do not reach the same levels, as the pot slowly heats up.

What are some “not so known but helpful” tips for making yummy Dum Biryani?

1. A Great Biryani is not just the result of a mixture of spices and ingredients, but the type of pot you use and the convection of heat.
2. You can’t cook delicious biryani (professional grade and some homemade hemp products) in your home.
3. Use cast iron and very thick deep fried containers and if that is not an option use aluminum and once again the thick bottom and never use copper.
4. Biryani is never cooked at night or simmered for hours together, which will actually cause the meat to dry and harden.
5. To tenderize your chicken or lamb, you must be able to reach a temperature of 400 degrees Celsius in the pot in at least 10 minutes, say less than 10 minutes, so you will need a commercial range.
6. Great ingredient results in great biryani.
7. The grandeur of the so-called firewood biryani is overstated and the commercial range outshines the top biryani due to its ability to control fire in uniform heat convection and short or fast response times.

How do I enhance the taste in biryani?

1. Barista: fried onions :: Add something to the marinate
2. Herb Blend: Chopped cilantro and Mint Together :: Add one layer over meat before adding layer of rice
3. Chili paste: If you like it spicy, add green chili paste.
4. Saffron soaked in milk :: process the rice and pour it into the top layer with a little butter water.