Thalassery Biriyani – Chicken Dum Biryani
Recipes are simple
Recipes are simple
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Ingredients

  • 20 mins
  • 35 mins
  • 55 mins
  • 1 kg chicken, skin removed – cut to medium large pieces.
  • large
  • 4 Tbsp dalda
  • 2 cups sliced onion
  • ½ cup garlic ( I recommend using the Indian small variety of garlic for this Biryani – it makes a huge difference)
  • small
  • ½ cup fresh ginger chopped coarsely
  • fresh
  • chop
  • 8 small green chillies, adjust according to heat preferance and de-seed if you want the heat to be be reduced but do not omit the chillies
  • chillies
  • ½ -¾ tsp turmeric powder
  • 1 ½ generous Tbsp Special Thalassery Biriyani Masala powder (recipe follows)
  • 1 tsp rock salt – rock salt is preferred
  • 2 large firm and ripe tomatoes, chopped
  • fresh coriander
  • 3 Tbsp yoghurt
  • 1 Tbsp
  • 2 Tbsp ghee (clarified butter)
  • 2 Tbsp thick coconut cream
  • 4 cups Kaima Rice (Jeerakasala Rice)
  • 6 ¼ cups water
  • 4 Tbsp ghee
  • 3 small sticks of cinamon
  • 12 cloves
  • 6 cardamom pods – bruised
  • 1 small piece of star anise
  • of star anise
  • fennel seeds
  • seeds
  • 3 tsp salt – you can use rock salt or table salt
  • 3 cloves
  • 3 cardamom pods
  • 1 tsp fennel seeds / aniseed
  • 1 tsp black pepper corns
  • ¼ tsp cumin
  • ¼ tsp caraway seeds / shahi jeera / persian cumin
  • raw
  • ¼ tsp nutmeg / jayphal
  • ¼ tsp mace / javaitri
  • 2 small cinnamon sticks
  • 1 tsp kasa kasa
  • 1 cup oil or ghee for frying the onions.
  • oil or ghee
  • 2 cups very finely sliced onion
  • ¼ cup good quality rose water
  • /8 tsp turmeric
  • 8 minutes, stirring occasionally so that the slices stay separate. It may seem at first that the onions take some time to change color, but as soon as they start changing color, they will burn quickly so keep a close watch.

Instructions

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