Thalassery biryani is one of the most sought-after Malabar rice and meat dish served for all occasions. Be it weddings or family gatherings, you will find a large platter of this dum biryani served with pickle, chammanthi, curd and sometimes papadums too.
Prep Time30 minutesmins
Cook Time1 hourhr45 minutesmins
Total Time2 hourshrs15 minutesmins
Course: Main Course
Cuisine: Indian, Malabar, South Indian
Servings: 3People
Author: Famidha Ashraf
INGREDIENTS
For saffron-infused water
a pinch of saffron strandscrushed
2tablespoonwater
For frying
½cupcooking oilany neutral frying oil
2tablespoonghee
2 to 3large red onions
10 to 12whole cashews
1 to 2tablespoongolden raisins
For chicken masala:
2 to 3tablespoonoil(onion fried oil)
2 to 3medium-sized red onionssliced thinly
800 to1000gramsskinless whole chickencut into 8 to 12 pieces, washed and pat dried
12 to 15garlic cloves
2inchginger(40g)
12 to 15green chillies
¼cupyoghurtwhisked
1tomatochopped
½teaspoonMalabar garam masala
fistfulFresh coriander leaveschopped
fistfulfresh mint leaves
2teaspoonlime juice
salt to taste
For Neychoru rice
1 to 2tablespoongheeplus remaining onion fried oil
1small red oniondiced
2inchcinnamon stick
3 to 5green cardamom
5 to 6cloves
1garlic clovecrushed
2cupsJeerakasala or Kaima ricewashed and drained immediately
4cupshot water
2 to 3green chilliesslit
salt to taste
For dum-cook
fried onionscashews and raisins
rose water(optional)
brewed saffron(optional)
INSTRUCTIONS
Brew saffron
Pound the saffron strands with a pinch of sugar in a mortal and pestle. Add to a small bowl with hot water. Keep covered until required. If you have an ice cube, then just place the saffron strands on the ice cube in a small bowl and let sit until melted. You may skip saffron and use a pinch of turmeric powder in water.
a pinch of saffron strands, 2 tablespoon water
Fry
Heat the oil and ghee in a deep round-bottomed kadai.
½ cup cooking oil, 2 tablespoon ghee
Add the sliced onions to a bowl and use your hands to lightly massage them to separate the strands.
2 to 3 large red onions
Fry the sliced onions in small batches on medium flame stirring often until evenly golden. Each batch may take 4 to 6 minutes. Try not to step away as you may end up with burnt onions, which can also make the oil bad. You will be using the fried oil for the rest of the recipe.
Remove the fried onions using a slotted spoon and spread them on a tray lined with kitchen tissue. This is to drain any excess oil.
Split the cashews and add to the oil. Fry the cashews until golden and remove and keep them aside.
10 to 12 whole cashews
Next, add the golden raisins and fry for a few seconds and remove and keep them aside. You will be using the leftover fried oil for the rest of the recipe.
1 to 2 tablespoon golden raisins
Prepare the chicken masala
Heat 3 to 4 tablespoon of the onion-fried oil in the pot you plan to dum the biryani. Or, you may choose to make it in a pressure cooker or a saucepot.
2 to 3 tablespoon oil
Add the sliced onions and sauté until translucent.
2 to 3 medium-sized red onions
Next, add the chicken pieces and saute continuously until all the pieces are white or no longer look pink or raw.
800 to1000 grams skinless whole chicken
Meanwhile, add the ginger, garlic and green chillies to a mini chopper and pulse them to coarse.
12 to 15 garlic cloves, 2 inch ginger, 12 to 15 green chillies
Once all the chicken pieces turn white, add some salt, crushed ginger, garlic and green chillies and mix until the raw smell of ginger and garlic is gone.
salt to taste
Stir in the whisked curd, chopped tomato and most of the fried onions and some Malabar garam masala. Retain some of the fried onions for garnishing.
¼ cup yoghurt, 1 tomato, ½ teaspoon Malabar garam masala
Mix well and cook covered for 10 to 15 minutes or until the chicken is cooked through. There is no need to add any water, as the curd and chicken will release water, enough for the chicken to get cooked. Switch off and start the prep for biryani rice.
Prepare the Neychoru
Heat the remaining onion fried oil in a flat-bottomed deep pot.
1 to 2 tablespoon ghee
Add the diced onions, whole spices and garlic clove and saute until the onions turn translucent. Meanwhile, boil enough water in the kettle. ( at least 2 cups for every 1 cup of rice or as per pack instruction)
1 small red onion, 2 inch cinnamon stick, 3 to 5 green cardamom, 5 to 6 cloves, 1 garlic clove
Now, add the washed and drained short-grain jeerakasala (Kaima) rice and fry for 3 to 5 minutes or until dried and coated in oil.
2 cups Jeerakasala or Kaima rice
Pour the required amount of boiling water and salt to taste. At this point, you may add a few green chillies (optional)
4 cups hot water, 2 to 3 green chillies, salt to taste
Cook on med-high until most of the water is absorbed and the rice surfaces so that rice and water are at the same level.
Reduce the flame to the lowest, and turn the rice gently to bring the bottom to the top. Check and adjust the salt and then cover and cook for around 8 to 10 minutes. Switch off and keep covered for 5 to 8 mins.
Dum-cook
Meanwhile, bring the biryani masala pot back on the heat and cook off any excess watery gravy, if any. Stir in fresh coriander leaves, lime juice and a sprinkle of garam masala. Switch off and assemble the rice.
fistful Fresh coriander leaves, fistful fresh mint leaves, 2 teaspoon lime juice
Gently scoop and scatter the prepared biryani rice all over the hot chicken masala with a sprinkle of Malabar garam masala, fried onions, fried cashews and fried raisins. Sprinkle some chopped coriander, rose water and brewed saffron on the top.
Cover the entire pot with foil and tightly close it with a heavy lid. If your lid is not heavy, then place a heavy object like a mortar or a jug of water. Traditionally, we place charcoal on the top lid which defines dum cooking. But for indoor cooking, we can skip that and instead place a heavy object.
Keep a flat pan or heat diffuser on the hob and then keep the biryani pot over this. Dum cook on the lowest flame for 20 to 25 minutes.
Serve
Open and dish out the rice on a large serving platter with the masala. Before serving garnish with more fried onions, cashews, and raisins.
Serve with green salad, yoghurt, pickled onions, coconut mint chammanthi, lime pickle or date pickle, and pappadams!
Notes
Make ahead: You can make the chicken masala a day ahead but prepare the rice only towards the end and keep the dum cooking for at least 15 to 20 minutes.Reheat: You can always reheat the biryani with the same dum process to help retain the moisture.For a quick biryani chammanthi: Grind 1 cup of grated coconut with 2 sprigs of curry leaves, a fistful of coriander and mint leaves, and a few green chillies with salt and lime juice to taste.