Tuesday, September 6, 2011

Thalassery Chicken dum Biryani


Thalassery is a town located in Kannur district on the malabar coast of Kerala. This town has a lot of specialities and is seen as a land of Cricket, Circus, Cakes and more.

Thalassery is very famous for its food cultures and is a paradise of culinary innovations. Thalassery biryani is famous for its distinguishing and delectable taste.



I have heard a lot about this biryani but never got a chance to taste it.The preparation of biryani varies from one place to another. In this Thalassery style, the chicken is fried before adding to the masala. It gets slowly cooked in the masala, blended well with the juices and spices.
This is an exotic dish prepared during special events in northern Kerala.



I saw many cookery shows in which they prepare this and once I was checking my dashboard and found this biryani recipe in Jay’s blog Tasty appetite, which has many wonderful collection of recipes and thought of giving it a try as my husband who is also a great admirer of malabar cuisine, insisted me into this attempt.

So for Eid I prepared this for the first time and now this biryani has become one of the hot favorites among my festival recipes :-)

Ingredients:
For rice:
  1. Basmathi rice- 2cups
  2. Water- 2 ½ cups
  3. Cloves- 4nos
  4. Cinnamon- 1 small stick
  5. Cardamom- 3nos
  6. Bay Leaf- 1no
  7. Onions (sliced)- 1no
  8. Ghee- 1tbsp
  9. oil- 1tbsp
Method:
  1. Heat oil and ghee in a heavy bottomed pan. Throw in the whole spices and sliced onions, fry till it turns into golden brown in colour.
  2. In this add the washed and soaked rice. Fry for some time. Add water and cook closed till the rice is ¾ th done. Keep it aside.
For Masala:
  1. Chicken -1kg
  2. Turmeric powder- ½ tsp
  3. Chilli powder- 1tsp
  4. Lemon juice- 1no
  5. Salt- as per required
  6. Onions- 3nos
  7. Green Chillies- 3nos
  8. Ginger and Garlic paste- 1tbsp
  9. Tomatoes- 2nos
  10. Curd- 1cup
  11. Coriander Leaves- ½ cup
  12. Mint Leaves- ½ cup
  13. Garam Masala powder- 1tsp
  14. Salt- as per taste
  15. Oil- 1tbsp
Method:
  1. Marinate the washed chicken with turmeric powder, chilli powder, lemon juice and salt. Keep this in refrigerator for 3-4 hours.
  2. Shallow fry the marinated chicken and keep it aside.
  3. Heat oil in a pan. Fry sliced onions till it turns golden brown in colour. In this add the green chillies and ginger and garlic paste and stir well.
  4. Grind tomatoes, coriander leaves and mint leaves. Add this to the above onion mixture and stir for some time.
  5. Add the garam masala powder, curd and salt and mix well. In this add the fried chicken and mix till all the masala blends well.
  6. Cover and cook the chicken for some time till a little gravy is left. At this moment we can add little water if needed (if you feel the masala is dry).

Ingredients for assembling:
  1. Onions- 2nos
  2. Coriander Leaves (chopped)- ½ cup
  3. Saffron- few strands
  4. Milk- 2tbsp
Method for assembling:
  1. Fry the onions till golden brown and keep it aside.
  2. Mix saffron in warm milk and keep it aside.
  3. In a heavy bottomed vessel first spread a  little amount of chicken gravy, over that spread the cooked rice.
  4. Sprinkle coriander leaves and small amount of saffron milk on top .
  5. Repeat the process of layering till the top is covered with cooked rice.
  6. Over that sprinkle some fried onions and saffron milk and dum it with wet cloth or with dough and close tightly. Place some sort of heavy object on top of the lid, so that the steam does not escape.
  7. Heat a tawa and place the heavy bottomed vessel on the tawa and cook on low heat for 10-15 minutes.
  8. Now the biryani is ready to be served with raita, pickle and papad.


I am sending this to Kerala Kitchen an event hosted by Divya Kudua of Easy cooking.

22 comments:

  1. Yummy & delicious biryani!!! And whats the diff between thalassery biryani & mughlai biryani??
    Prarthima Rao
    Prats Corner

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  2. Looks delicious:) such a lovely dish...

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  3. Omg, just drooling over that irresistible biryani,cant take my eyes from ur clicks..

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  4. Wow ~ it looks extremely exotic n authentic ~ perfectly cooked!
    USMasala

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  5. That looks absolutely yummy!!!! wanna gobble up now :)..ooh!!

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  6. salam zareena, happy eid to you.
    your briyani/ biryani looks very authentic and delicious.. tempted to try this out, tho it appears a little complicated / delicate- needs a lot of practice i guess

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  7. Thank you all for your sweet comments.
    Pratima- The difference between Thalassery and Mughlai biryani is, in Mughlai biryani we add a handful of soaked almond / cashew paste which we wont do in thalassery biryani.
    Anyone please correct me if I am wrong.
    Wan- This is not so complicated. Once you start it will go on a flow. So just try this out, this is very simple... :)

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  8. Wow! You have different collection of Briyani's, this one is also too good and makes me feel hungry.

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  9. Wow briyani with perfection..this makes any one drool.

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  10. Who can say no to this mouthwatering dish?


    http://treatntrick.blogspot.com

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  11. Biryani is one of my favourites anytime...just looks delicious and yummy.

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  12. thanks zareena, insyaallah will try this out, cos yours looks so sweet in color - i like the soft yellow and i simply love flavored rice and briyani is my favorite of them all. thanks

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  13. very colorful and I surely a chicken lovers treat :)

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  14. nice dum biriyani...the rice looks perfect....i m hosting this month's kerala kitchen event...do send me your entries :)
    Event: Kerala Kitchen
    looking forward to ur participation

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  16. Please note in thallassery biryani jeerakasala rice(one of the main deference from other styles) will be used instead basmati rice.. your biryani looks nice even it is not 100 % thalassery style.
    keep up the good work. ....cheers
    ( a native from thalassery)

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