Thalassery Chicken Dum Biryani |
Thalassery, is
a small city famous in its vast heritage. A biryani from thalassery is one of the most
popular dishes in the Malabar community, go ahead and try it out............
For video of this recipe, please visit the following link.........
Ingradients:
For the
Chicken Masala
1. Chicken cut into pieces – 5oogms.
2. Onions- 4 sliced.
3. Green Chilies – 5-8 depending on spice
level.
4.
Ginger paste –
2 tsp.
5.
Garlic paste -
2 Tbsp.
6.
Tomato – 2 big
chopped
7.
Curd -1/4 cup.
8.
Coriander
leaves.
9.
Mint leaves.
10. Garam Masala Powder – 1 Tbsp.
11. Lemon juice – 2 tsp.
12. Ghee – 100 gms.
13. Pepper powder – ¼ tsp.
14. Chilly powder – 1 tsp.
For Ghee Rice
1. Kyma rice/ jeerakashala rice – 2 cups.
2. Cinnamon – 1 inch
3.
Cardamom – 4
4.
Cloves -
4
5.
Ghee – 1 table
spoon.
6.
Salt
7.
Water – 3 cups.
For grarnishing:
1. Cashew nuts - 1/4 cup.
2. Raisins – 1/4 cup.
3.
Fried onion.
Other ingradients:
1.
Rose essence – 1/2
tsp.
2.
Saffron mixed
in 1 tbsp milk (optional).
3. Coriander leaves – handful chopped
4. All purpose flour – 1 cups
5. Water – required
Method of Preparation:
a.
To make garnishing items:
1.
Heat ghee in a
pan. ( you can also use ghee with sunflower oil)
2.
Fry cashew
nuts, raisins and onion. And keep aside.
b. To make the chicken masala
1. Clean the
chicken pieces well.
2. Take a large pan,
large enough to contain the chicken and the rice. ( Same pan that we can put
dum.)
3. Heat ghee in a
pan. Add tomato, green chilies, ginger paste and garlic paste, fry till the raw
smell is gone.
4. Add the chicken pieces and the required
amount of salt to this and mix well. Cook covered for 15 minutes on a medium
low flame till cooked through. The chicken should not overcook.
5. Sprinkle some
coriander leaves and curry leaves. Also add pepper powder, garam masala, chilly
powder, turmeric powder, lemon juice, curd and cashew nut paste.
6. Transfer half
portion of fried onion. Close the lid and cook it a low flame for 5 mins. Take
the pan off the flame and keep aside..
c.To make
the ghee rice
1. Wash the rice till the water runs
clear. Drain the rice using a colander, till all the water is gone.
2. Heat ghee in
pan.
3.Add the whole
spices – cinnamon, cardamom and cloves to the pan and saute 1 min.
4.Add the
drained rice and fry for 5 minutes.
5. Add salt and
boiling water to the rice. Water should be added in the proportion 1 cup rice –
add 1 3/4 cup water.
6. Add 2 tbsp of masala to the rice. It gives
nice flavor to your rice.
6.Bring the
flame to a simmer, lid the pan and cook till all the water is absorbed and the
rice is cooked.
Assembly
1. Now that the chicken
and the rice is cooked it is time for the assembly ( Dum).
2. Take the big
pan in which we cooked the chicken. Sprinkle some coriander leaves and fried
onion. Layer 1/2 of the rice over the chicken.
3. Sprinkle some
caramelized onions, mint, coriander leaves, cashews and raisins over it.
4. Spread
remaining rice over it.
5.Sprinkle some
coriander leaves and a little garam masala powder some caramelized onions, mint,
cashews and raisins over the rice.
6.Dot the rice
with the saffron- milk color some places and pour 1 tsp of the rose water over
the rice.
7. Repeat this
process.
8. Make a dough
out of the all purpose flour with some water ( like chappathi ).
9. Close the
vessel with the layered biryani and seal the edges of the lid with this dough,
there should not be even the slightest opening and the briyani should cook and
the flavors should meld together. Spread coal over the lid and cook it in a low
flame for 5 mints.
10. Do not have coals here there are two
other ways to do it.
a. Stove top
method – Place a tawa or a frying pan on the lowest burner of your stove. The
flame should be at the lowest setting. Place the biryani vessel on top of the
frying pan and let cook for 20 minutes or so.
b. Oven method –
Preheat the oven to 200C. Place the biryani vessel in the oven and let bake for
40 minutes.
11. Keep the pan for 1-3 hours. Break open
the seal. The smell will be amazing.
12. Serving of thalassery biriyani is
also different. Take two pieces of chicken with some masala. Then spread
two to three spoon of rice. Level it and sprinkle some coriander leaves,
some caramelized onions,cashews and raisins over the rice.
- Serve the biryani hot with some
raitha, dates pickle etc.
- Enjoy!!!!!!!!!!
how much cashew paste
ReplyDeleteCan u giv the measurement for cashew paste?
ReplyDelete
ReplyDeleteNice information thanks for sharing it..!it will be helpful for people searching this kind of information..
How to prepare chicken biryani
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