This is a delicious biriyani from Malabar region of Kerala. It has a unique aroma and taste that comes from the short grain jeerakasala rice or kaima rice. The soul of Thalassery Dum biriyani is in the spices. This is a culinary treat.
Ingredients
For Chicken marination
1. Chicken – ½ Kg (Medium size pieces)
2. Salt
3. Curd – 2 Tbsp
4. Pepper powder – ½ tsp
5. Turmeric powder – ¼ tsp
6. Garam masala powder – ½ tsp
7. Coriander powder – ½ tsp
For Biriyani masala
1. Onion sliced – 2 medium
2. Cardamom – 4
3. Cinnamon – 1 big piece
4. Cloves – 4
5. Ginger – 1 inch piece
6. Garlic – 2 Tbsp
7. Green chillies – 5-6
8. Tomato – 2
9. Turmeric powder – ½ tsp
10. Garam masala powder – ½ tsp
11. Biriyani masala – 1 tsp (Recipe given in the blog)
12. Mint leaves – ¼ cup
13. Coriander leaves – ¼ cup
14. Curd – 2 Tbsp
15. Cashew nuts – 8 (soak in water)
16. Coconut grated – ¼ cup
17. Curry leaves
18. Ghee – 1 Tbsp
For preparation of rice
1. Rice – 3 cups
2. Oil – 1 Tbsp
3. Ghee – 1 Tbsp
4. Onion sliced – 1 big
5. Water – 5 cups
6. Garam masala – ½ tsp
7. Lemon juice – 2 tsp
8. Salt
9. Onions sliced and fried – 2 big
10. Fried cashew nuts and raisins
11. Boiled eggs – 4 (optional)
Preparation
1. Marinate the chicken pieces with all ingredients under marination and keep aside.
2. Wash and soak the rice for 10 minutes.
3. Preparation of Biriyani Masala - Heat oil in a pan. Add 2 sliced onions, little salt and fry till golden brown on medium flame and keep aside the fried onions.
4. Add 2 sliced onions to the same oil. Sauté till soft. Add the whole spices and salt. Mix well. Add crushed ginger garlic and green chillies. Sauté well till the raw smell goes.
5. Add tomato chopped, turmeric powder, garam masala powder, biriyani masala, salt and cook on low flame for 2 minutes.
6. Add the marinated chicken, fried onions (keep some for garnishing), curd, coriander leaves, mint leaves, curry leaves. Mix well.
7. Cook covered on medium flame till the chicken is almost cooked.
8. Grind cashew nuts and coconut to a fine paste and add to the cooked chicken. Cook for 2 minutes. Add 1 Tbsp ghee. Remove from heat and keep aside.
9. Preparation of Biriyani rice. Heat oil and ghee. Add sliced onions and sauté till soft. Add 5 cups of water and salt. Bring to boil.
10. Add garam masala and lemon juice. Add the strained rice. Mix well. Cover and cook on low flame till it is ¾ th done.
11. Spread one layer of rice on top of the chicken masala. Sprinkle ¼ tsp of biriyani masala, fried onion, ½ tsp ghee, mint leaves, coriander leaves.
12. Spread second layer of rice on top of it and repeat the layering as above.
13. Cover the pan with an aluminum foil and place the lid over it tightly.
14. Cook on low flame for 15-20 minutes or heat a tawa and keep the pan on top of it and cook for 15-20 minutes.
15. Let it rest for 15 minutes. Mix slowly and serve with boiled eggs on top.
Tips
1. Ghee can be replaced for oil.
2. Some chopped carrots can be added at step-9.
3. The boiled eggs can be fried in a pan with little oil, pepper powder, chilli powder, turmeric powder and garam masala in a pan.
4. The more the fried onions the tastier is the biriyani.
5. Basmati rice can also be used in place of kaima/jeerakasala rice.
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