തലശ്ശേരി ചിക്കൻ ബിരിയാണി |Thalassery Chicken Dum Biriyani/Malabar Chicken Biriyani|Ep 164

Introduction

In this tutorial, we will guide you through the process of making Thalassery Chicken Dum Biriyani, a delicious and aromatic dish from the Malabar region of India. This step-by-step guide will help you marinate the chicken, prepare the rice, and layer everything for the perfect dum biriyani.

Step 1: Gather Ingredients

Before you start cooking, ensure you have the following ingredients:

• For the Chicken:

  • 1.5 kg Chicken
  • 1 tsp Turmeric Powder
  • 1/2 tsp Chilli Powder
  • 1 tsp Salt
  • 1 tsp Lemon Juice

• For the Rice:

  • 4 cups (800 g) Kaima Rice/Jeerakasala Rice
  • Water (for boiling)

• For the Masala:

  • 1 tsp Biriyani Masala
  • 1/4 tsp Turmeric Powder
  • Cinnamon, Cloves, Cardamom (varied amounts as per list)
  • 2 tbsp Fennel Seeds
  • 1/4 tsp Sha Jeera
  • 12 Cardamom Pods
  • 1 tsp Cloves
  • 2-3 pieces of Cinnamon
  • 1/4 of Mace
  • 10 Peppercorns

• For the Base:

  • 5 Onions (finely sliced)
  • 4 small Onions (Bista)
  • 1 large Tomato
  • 16 Green Chillies
  • 1 medium piece of Ginger
  • 10 Garlic Cloves
  • Handful of Mint Leaves
  • Handful of Coriander Leaves
  • Ghee (for frying)
  • 10 Cashew Nuts
  • 15 Raisins

Step 2: Marinate the Chicken

1. In a mixing bowl, combine:
   • 1.5 kg Chicken
   • 1/4 tsp Turmeric Powder
   • 1/2 tsp Chilli Powder
   • 1 tsp Salt
   • 1 tsp Lemon Juice
2. Mix well and let it marinate for a minimum of 20 minutes.

Step 3: Prepare the Biriyani Masala

1. In a dry pan, roast the following ingredients until fragrant:
   • 2 tbsp Fennel Seeds
   • 1/4 tsp Sha Jeera
   • 12 Cardamom Pods
   • 1 tsp Cloves
   • 2-3 pieces of Cinnamon
   • 1/4 of Mace
   • 10 Peppercorns
2. Allow to cool and grind into a fine powder. Set aside.

Step 4: Fry the Onions

1. Heat ghee in a kadai (frying pan).
2. Add the sliced onions and a pinch of salt.
3. Fry until they turn golden brown and crispy. Strain and set aside.

Step 5: Cook the Chicken

1. In the same kadai, add a bit more oil if needed.
2. Add the remaining sliced onions and sauté until transparent.
3. Add crushed ginger, garlic, and green chillies. Cook until light brown.
4. Stir in the mint and coriander leaves along with 1/4 tsp turmeric. Sauté briefly.
5. Add chopped tomato pieces, cover, and cook until soft.
6. Add the marinated chicken and mix well. Cook on medium flame until 3/4 done.
7. Stir in the fried onions and 1 tsp of biriyani masala. Adjust salt as needed.
8. Add 1 tsp lemon juice and mix again. Set aside.

Step 6: Cook the Rice

1. Wash and soak the rice in water for 20 minutes. Drain and set aside.
2. In a large pot, bring water to a boil. Add:
   • Salt (to taste)
   • Ghee
   • Spices (Cinnamon, Cloves, Cardamom)
3. Once boiling, add the soaked rice. Boil for a few minutes.
4. Cover and lower the flame. Stir occasionally.
5. Once water is fully absorbed, turn off the heat and keep the rice undisturbed for 20 minutes.

Step 7: Layer the Biriyani

1. In a large non-stick kadai, add some ghee.
2. Place the cooked chicken masala at the bottom.
3. Sprinkle cashew nuts, raisins, mint, coriander leaves, fried onions, and biriyani masala over the chicken.
4. Layer the cooked rice on top, repeating the sprinkling process with each layer.
5. Finally, cover the kadai tightly with foil and place the lid on top.

Step 8: Dum Cooking

1. Heat a tawa (griddle) and place the layered kadai on top.
2. Cook on low heat for 30-35 minutes to allow the flavors to meld.

Conclusion

Your Thalassery Chicken Dum Biriyani is now ready to serve! This flavorful dish is perfect for any occasion. You can enjoy it with raita or salad. Remember, the key to great biriyani is in the marination and layering, so take your time to do it right. Happy cooking!