India / Main
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. 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.
Ingredients
- khaima or jeerakasala rice, 3 cups750 g
- ghee3 tbsp
- dalda, vanaspati (hydrogenated vegetable fat)1 tsp
- cinnamon stick, as needed
- cloves, whole3–4
- cardamom3–4 pod
- Indian bay leaf, Malabar leaf2/3 leaf
- poppy seeds, kaskas; Indian white poppy seeds1/4 tsp
- star anise, optional3/4 piece
- coconut oil1/3 cup
- onion, 500 g; finely chopped6
- cashew nuts, about 50 g1/4 cup
- sultanas, kismis; about 50 g1/4 cup
- yellow/orange food colour, artificial1 pinch
- saffron, soaked in milk1 tsp
- tomato, medium; chopped5
- ginger, fresh; grated or cut into small pieces2 inch
- garlic, or to taste1–1.5 clove
- green chilli, or to taste6
- shallots, or to taste5
- fennel seeds1 tsp
- cumin seeds1 tsp
- turmeric powder1/2 tsp
- mace3–4 piece
- red chilli powder1 tsp
- chicken, cut slightly larger than usual curry pieces; soaked in water for 20 minutes and washed1 kg
- lime juice3 tbsp
- garam masala, powder1/2 tbsp
- coriander leaves, about 1 bunch; chopped3/4–1 cup
- mint, pudina leaves; about 1 bunch; chopped3/4–1 cup
- black pepper, powder1/2 tsp
- yogurt, diluted; to taste
- salt, table salt; to taste
- rose water, edible1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 15 steps
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.
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.
Serve.
