Cookbook:Thalassery Biryani

From Wikibooks, open books for an open world
Jump to navigation Jump to search
Thalassery Biryani
CategoryChicken recipes
Energy~ 600-700 Cal per serving[1]
Time~1 hour

Cookbook | Ingredients | 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]

Masala[edit | edit source]

Assembly[edit | edit source]

  • 1 tbsp edible rose water

Procedure[edit | edit source]

Rice[edit | edit source]

  1. Wash the rice in water, and drain completely.
  2. Heat the ghee and a small amount of dalda in a kadai. Add the drained rice and fry for a few minutes.
  3. Add water to the rice in a ratio of 1¾:1 water to rice.
  4. 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]

  1. 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.
  2. Heat the chopped tomatoes and a little water in a deep kadai (do not add oil) until the tomatoes are softened.
  3. Add crushed ginger, garlic, chopped green chili, and chopped shallot. Stir until the raw smell fades.
  4. Stir in fennel seeds, cumin seeds, turmeric powder, mace, and red chili powder.
  5. Mix in the chicken. Cover and cook, stirring intermittently to prevent sticking, until almost cooked.
  6. Add ¼ of the fried onion mixture, lemon juice, garam masala powder, chopped coriander leaves, and pudina (mint) leaves. Reduce to a simmer.
  7. Add black pepper powder and yogurt, and cook until the chicken and masala mixture blend together.[2]

Assembly[edit | edit source]

  1. Combine the rice, remaining onion mixture, artificial color, saffron milk, and rosewater.
  2. Layer the masala and rice in a dish, and cover with the lid, tightly sealing the lid with a maida dough or dishcloth.
  3. 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].
  4. 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]

  1. "Chicken biryani". BBC Good Food. Retrieved 7 August 2013. Nutrient Value of Chicken biryani
  2. a b c d e Abdulla, Ummi (1993). Malabar Muslim Cookery. Orient Blackswan. ISBN 8125013490. {{cite book}}: Invalid |ref=harv (help)

Sources[edit | edit source]

External links[edit | edit source]

  • Jeerakasala rice [2]
  • Kaima rice [3]