How to Prepare Thalassery Chicken Biriyani | Authentic Thalassery Special Chicken Dum Biriyani?
Bista/Fried Onion:-
Method:-
Chicken:-
Method:-
Biriyani Rice:-
Method:-
Dum and Layering:-
Thalassery Chicken Biriyani | Authentic Thalassery Special Chicken Dum Biriyani
Bista/Fried Onion:-
- Onion - 6 Medium
- Oil - ¼ Cup
- Ghee - 1 ½ Tbsp
- Sugar - 1 Tsp
Method:-
- To prepare the Bista (Onion Fry), cut the 6 onions as much thin as possible.
- Heat a pan and pour ¼ Cup oil and 1 ½ Tbsp Ghee into it. Add finely chopped onion and sauté well until it become dark brown. Add 1 tsp sugar while sautéing. Once the onion become dark brown Switch off the stove and then keep the onion aside.
- Using the same oil used to prepare Bista. Fry cashew nuts and raisins and keep it aside
Chicken:-
- Chicken - 500 gm
- Tomato - 4 big
- Garlic Paste - 1 ½ Tbsp
- Ginger Paste- 1 ½ Tbsp
- Green Chilli Paste- 1 ½ Tbsp
- Turmeric powder – ½ Tsp
- Thalassery Special Biriyani masala - 1 ½ Tbsp
- Curd – ½ Tbsp
- Coriander Leaves as needed
- Mint Leaves as needed
- Oil as needed
Method:-
- Heat oil in a pan, add Tomato and sauté well
- Add 1 ½ Tbsp ginger paste, 1 ½ Tbsp garlic paste and 1 ½ Tbsp green chilli paste and sauté well until its raw smell goes away
- Add salt to taste and ½ Tsp Turmeric powder into it
- Add 1 ½ Tbsp “Thalassery Special Biriyani masala” and mix well
- Add chicken into it and mix it well. Cover the vessel and cook the chicken
- Once Chicken is cooked add ¾ portion of the Bista into the chicken and mix well
- Then add coriander leaves and mint leaves as required into it
- Finally add ½ Tbsp Curd and mix well
- Boil it until the chicken gravy become thick
- Switch off the stove once the gravy become thick
Biriyani Rice:-
- Jeera Rice – 3 Cup (Around 230 ml)
- Oil - 1 Tbsp
- Ghee – 2 Tbsp
- Cloves - 4
- Cardamom - 3
- Cinnamon Stick – 2 small pieces
- Dry pepper - 10
- Fennel Seeds – ½ Tsp
- Water – 4 1/2Cup and 3 Tbsp (1 ½ Cup water for 1 Cup rice and 3 Tbsp extra if you need)
- Lemon Juice – 1 Tbsp Squeezed from half portion of the lemon
- Cashew nuts as needed
- Raisins as needed
- Salt as needed
Method:-
- Take 3 cup biriyani rice and wash it well, make sure to drain the rice well
- Keep one big vessel to prepare the biriyani in a stove and add 1 Tbsp oil and 2 Tbsp ghee
- Add rice into the vessel and stir well until the rice starts breaking. Keep the flame in medium
- Add water (4 ½ Cup and 3 Tbsp [1 ½ Cup water for 1 Cup rice and 3 Tbsp extra) into it
- Once the water start boiling add spices (Cloves -4, Cinnamon Stick – 1 Inch, Cardamom - 3, dry
- Pepper - 10, Fennel Seeds – ½ Tsp) into it
- Add salt to taste into the rice and stir well
- Add 1 Tbsp lemon juice (squeezed from half portion of the lemon) into the water
- You may add ¼ Tbsp ghee in to it
- Once it starts boiling close the vessel with a lid and keep a weight on top of the vessel.
- Keep the flame high for 1 min and then reduce
- Make sure to keep the flame between low and medium and cook for 6 min. Open the lid and mix the rice after 5 to 6 min. Again close the vessel with a lid and keep it aside.
Dum and Layering:-
- Keep the chicken gravy and pieces at the bottom of the vessel and then add cooked biriyani rice on the top of it
- Sprinkle thalassery special biriyani masala on top of the rice
- Add a little turmeric into milk and sprinkle turmeric mixed milk on top of the rice
- Add fried cashew nuts and raisins
- Add Bista, coriander leaves, mint leaves
- Repeat the layering
- Heat a dosa pan. Place the cooker on top of the pan, close the cooker with whistle. Keep the flame into medium for 10 min. Once the heat reaches the cooker lid you can switch off the stove
- Thalassery Biriyani is ready to serve
Cheers!!!
Minu
