Thalassery Biriyani – Home Made ingredient and How To Make

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 Indian cuisine and has originated from the Malabar region of South India. ^[rx] 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 whereas Hyderabadi is a Kacchi biryani and therefore apparently a dum biryani. There are clear distinctions of taste between Thalassery biryani and other biryani variants.^[rx]

Ingredients of Thalassery Biriyani 

• Khaima/Jeerakasala rice, 750 grams (3 cups)
• Chicken, 1 kg Cut into slightly bigger pieces than usually used for curry
• Onion, 6(~>500gms) finely chopped
• Ginger, 2 inch piece grated or cut into small pieces
• Garlic, 1 or 1 1/2 full. (More or less to taste)
• Green chilies, 6 (More or less to taste)
• Cookbook:Lime juice, 3 tbsp
• Shallot, 5 (More or less to taste)
• Coriander leaves(chopped), 3/4 or 1 cup (~1 bunch)
• Pudina (mint) leaves(chopped), 3/4 or 1 cup (~1 bunch)
• Tomato, 5 medium chopped
• Ghee, 3 tbsp
• Dalda (Vanaspati), 1 tsp
• Coconut oil, 1/3 cup
• Edible rose water, 1 tbsp
• Curd/ diluted Yogurt, (As required)
• Table salt (More or less to taste)
• Garam masala powder, 1/2 tbsp
• Fennel seeds, 1 tsp
• Cumin seeds, 1 tsp
• Mace, 3 or 4 pieces
• Turmeric powder, 1/2 tsp
• Red chili powder, 1 tsp
• Black pepper powder, 1/2 tsp
• Curry leaves (Optional) (~1 bunch- 5/6 leaves) of leaves Crushed
• Cinnamon,(As required-few small pieces)
• Cloves, 3 or 4 pieces
• Cardamom,3 or 4 pieces
• Malabar leaf (Indian bay leaf), 2/3 leaves
• Kaskas(Indian whitepoppy seed) 1/4 tsp
• Saffron soaked in milk, 1 tsp
• Artificial food colour (Yellow/Orange), A pinch to sprinkle
• Cashew nuts and Kismis (Sultana raisins), 1/4 cup(~50 gms)
  Star anise(Optional) 3/4 pieces

The procedure of Thalassery Biriyani Making

The dish is prepared by combining the separately prepared Ghee rice and Chicken masala.

• Specially dressed Chicken (comparatively larger pieces than used for curry) is immersed in water(Marination ~ 20-30 minutes) and then thoroughly washed.

Preparation of Ghee-rice

• Khaima/Jeerakasala is cleaned(washed) without presoaking.
• Ghee and a small amount of Dalda (Vanaspati) boiled in a Kadai. The drained rice is added and fried for a few minutes.
• Water is added to this. The ratio of rice: water is 1: 1+3/4.
• Cinnamon, cloves, cardamom, bay leaf, Indian white poppy seeds and Star anise(optional) are added.
• Add lemon juice and adequate water and reduce the flame to simmer mode. Close the pan with a lid and continue the cooking till all the water is absorbed.

Preparation of Masala

• Coconut oil and a little Ghee is boiled in a deep kadai and chopped onions, Cashew nuts, Sultana raisins are fried until it turns Caramel colour. 1/4 th of the fried Onion is separated from this to add in masala.
• In a deep Kadai chopped tomatoes and a little water are stirred. No oil is used in the chicken masala.
• When tomatoes soften add crushed ginger, garlic, chopped green chili, chopped shallot and stir, until the raw smell fades.
• Add fennel seeds, cumin seeds, turmeric powder, mace, red chili powder is an inadequate amount.
• Chicken is added finally to the masala and mixed with it and cooked by covering with lid. It needs to be stirred intermittently to prevent burning and sticking of masala on the dish.
• Once it is almost cooked add the fried Onion which was separated before, Lemon juice, Garam masala powder, Chopped coriander leaves and Pudina (mint) leaves. The flame is now adjusted to simmer mode.
• Add Black pepper powder, Beaten Curd, and cook till the Chicken and masala blend together.

Coalescing the Chicken masala and Ghee-rice

• Garnishing is done on the ghee rice by adding the 3/4 th of the remaining fry of Onion, Cashew nuts, and Sultana raisins, a pinch of artificial color (yellow/ orange) sprinkled over the rice, Saffron dipped in milk, Edible Rosewater, Coriander leaves and Star anise (Optional).
• Dum is the final stage of preparation. This is done by layering masala and rice and tightly sealing the lid by a maida dough or even using a loincloth. Hot coal or charcoal is placed on the lid while cooking. The flame need to be in a simmer mode in this stage of preparation.

Notes and tips

• The rice is different in Thalassery biryani. A small-grained, thin(not round), good aroma, variant of rice known as Khaima/Jeerkasala [rx] 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 the chicken base and chicken is not fried before adding to the masala^[rx].
• Jeerakashala rice/ Khaima rice is used for Thalassery Biriyani.
• Chicken Korma should have little gravy to mix in the rice. If required, add water to have enough gravy.
• Use small tender chicken for the best results.
• You can add a little color to the rice by adding saffron strands to milk or adding a little yellow food color.
• Always prepare Rice first and allow to cool. It is important to cool the rice before layering so the rice grains stay intact.
• The onions and tomatoes should be mashed nicely before adding the chicken pieces to the gravy.
• Grind little coconut and cashews and add to the gravy to make a thicker Korma. It tastes awesome too!
• Check how to make Garam Masala at home for the perfect taste.
• If you are looking for an easier chicken Biriyani recipe, check Quick and easy Chicken Biriyani.

References