Cookbook:Thalassery Biryani
Thalassery Biryani | |
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Category | Chicken recipes |
Servings | 4 |
Energy | ~ 600-700 Cal per serving[1] |
Time | ~1 hour |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Rice| Meat recipes | Cuisine of India| South Asian cuisines
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]
Ingredients
[edit | edit source]Rice
[edit | edit source]- 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)
Masala
[edit | edit source]- 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
Assembly
[edit | edit source]- 1 tbsp edible rose water
Procedure
[edit | edit source]Rice
[edit | edit source]- 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.
Masala
[edit | edit source]- 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]
Assembly
[edit | edit source]- 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.
Notes, tips, and variations
[edit | edit source]- 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].
References
[edit | edit source]- ↑ "Chicken biryani". www.bbcgoodfood.com/. BBC Good Food. Retrieved 7 August 2013.
Nutrient Value of Chicken biryani
- ↑ a b c d e Abdulla, Ummi (1993). Malabar Muslim Cookery. Orient Blackswan. ISBN 8125013490.
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Sources
[edit | edit source]- Vinod, Ann (2010). "6, Chicken". Kachi's Kitchen: Family Favorites from Kerala and Tamil Nadu. Bloomington, Indiana, USA: AuthorHouse. p. 72. ISBN 9781449094232.
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(help) - Karan, Pratibha (2009). Biryani. Noida, India: Random House India. ISBN 9788184002546.
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(help) - Ishrat Alam, ed. (2004). The Beginner's Cook Book: Cereals And Pulses. Global Vision Publishing House. ISBN 9788182200388.
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(help) - Aji, Suhaina (2012-11-16). "Thalassery Biriyani". http://www.mysingaporekitchen.com/. Retrieved 2013-07-04.
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- "Thalassery Chicken Dum Biryani". AnzzCafe. 2011-06-27. Retrieved 2013-07-04.
- Julie (17 April 2013). "Biriyani Chammanthi(chutney) | Green Chammanthi". http://www.erivumpuliyumm.com/. Julie. Retrieved 18 July 2013.
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- Julie (16 April 2013). "Thalassery Chicken Biriyani (Step by step pictures)". Erivumpuliyumm.com. Julie. Retrieved 18 July 2013.
- "Ghee Rice (Malabar Style) | Kerala dishes | Find recipes and make delicious". Kerala dishes. 2010-11-30. Retrieved 2013-07-19.
External links
[edit | edit source]- Medium Difficulty recipes
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