Thalassery Biryani
Thalassery biriyani is a rice dish blended with Chicken and Spices. The recipe has a strong legacy of the Mughlai cuisine. This variant of biryani is an Indian cuisine and has originated from the Malabar region of South India.[2] 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 as Hyderabadi is a Kacchi biryani and therefore apparently a dum biryani. There are clear distinctions of taste between Thalassery biryani and other biryani variants.[2]
Total Time
~1 hour
Servings
4
750 g (3 cups) khaima or jeerakasala rice
3 tbsp ghee
1 tsp dalda (vanaspati)
Cinnamon sticks, as needed
3–4 whole cloves
3–4 cardamom pods
⅔ leaves Malabar leaf (Indian bay leaf)
¼ tsp kaskas (Indian white poppy seeds)
¾ pieces star anise (optional)
⅓ cup coconut oil
6 ea. (500 g) finely-chopped onion
¼ cup (~50 g) cashew nuts
¼ cup (~50 g) kismis (sultana raisins)
1 pinch yellow/orange artificial food colour
1 tsp saffron, soaked in milk
5 ea. medium tomatoes, chopped
2-inch piece fresh ginger, grated or cut into small pieces
1–1.5 cloves garlic, or to taste
6 green chiles, or to taste
5 shallots, or to taste
1 tsp fennel seeds
1 tsp cumin seeds
½ tsp turmeric powder
3–4 pieces mace
1 tsp red chile powder
1 kg chicken, cut into slightly bigger pieces than usually used for curry, soaked 20 minutes in water and washed
3 tbsp lime juice
½ tbsp garam masala powder
¾–1 cup (~1 bunch) coriander leaves, chopped
¾–1 cup (~1 bunch) pudina (mint) leaves, chopped
½ tsp black pepper powder
Diluted yogurt, to taste
Table salt to taste
1 tbsp edible rose water
Wash the rice in water, and drain completely.
Heat the ghee and a small amount of dalda in a kadai. Add the drained rice and fry for a few minutes.
Add water to the rice in a ratio of 1¾:1 water to rice.
Add cinnamon, cloves, cardamom, bay leaf, Indian white poppy seeds, star anise, and lemon juice. Reduce to a simmer, cover the pan, and cook until all the water is absorbed.
Heat the coconut oil and a little ghee in a deep kadai. Add chopped onions, cashew nuts, and sultana raisins, then fry until it caramel in colour. Remove from the heat and set aside.
Heat the chopped tomatoes and a little water in a deep kadai (do not add oil) until the tomatoes are softened.
Add crushed ginger, garlic, chopped green chili, and chopped shallot. Stir until the raw smell fades.
Stir in fennel seeds, cumin seeds, turmeric powder, mace, and red chili powder.
Mix in the chicken. Cover and cook, stirring intermittently to prevent sticking, until almost cooked.
Add ¼ of the fried onion mixture, lemon juice, garam masala powder, chopped coriander leaves, and pudina (mint) leaves. Reduce to a simmer.
Add black pepper powder and yogurt, and cook until the chicken and masala mixture blend together.[2]
Combine the rice, remaining onion mixture, artificial color, saffron milk, and rosewater.
Layer the masala and rice in a dish, and cover with the lid, tightly sealing the lid with a maida dough or dishcloth.
Place hot coals or charcoal on the lid while cooking. The flame need to be in a simmer mode in this stage of preparation[2].
Serve.
- •The rice is different in Thalassery biryani. A small-grained, thin(not round), good aroma, variant of rice known as Khaima/Jeerkasala [1] is used. Basmati rice is not used to make Thalassery biryani.
- •Khaima/Jeerakasala rice do not require Pre-soaking and Post-draining of water after preparation, like the usual rice varieties.
- •No oil is used for chicken base and chicken is not fried before adding to the masala[2].