Thalassery Biriyani | Chicken Biriyani | Chicken Dum biriyani | Malabar chicken biriyani

The word Biriyani is derived from persian language..it's origin is still uncertain.
Biriyani are of different types
In north India its associated with the mughal cuisines and in south India the Hyderabadi cusine...
Some varieties of biriyani by culture and regions are
Hyderabadi Biriyani, AMBUR BIRIYANI, dindigul Biriyani, thalessary Biriyani, Sindhi Biriyani and soo on....
Today I am posting the recipe of thalassery chicken biriyani one of my favourites..
Thalassery biryani uses a small-grained
thin (not round) fragrant variety of rice known as Khaima or Jeerakasamba
The ingredients are chicken, spices such as mace, cashew nuts, sultana raisins, fennel-cumin seeds, tomato, onion, ginger, garlic, shallot, cloves and cinnamon are used.
The dum method of preparation (sealing the lid with dough (maida) or cloth and placing red hot charcoal above the lid) is applied here

Thalassery Chicken BIRIYANI:            

INGREDIENTS

• Chicken 1 kg                     
  
                                     
• Onions 6 to 7 nos thinly sliced
• Tomato 5 to 6 nos large chopped
• Ginger paste 2 tsp
• Garlic paste  1 tsp
• Green chilly paste 7 to 8 nos ( depends on the spice level )
• Coriander and mint leaves chopped
• Lemon juice ( juice of one lemon )
• Poppy seeds 1 tsp ( soaked )
• Fennel seeds 1 tsp
• Jeera 1/2 tsp
• Turmeric powder  ( for marination)
• Garam masala (pref freshly ground)
• Salt
• Ghee
• Kyma rice / jeera rice
• Cashews and raisins for garnish

To Grind :
Grind ginger , garlic , green chillies, poppy seeds , jeera and fennel seeds into a coarse paste

METHOD

• Marinade the Chicken with turmeric and salt and keep aside.
• Heat a pan and add ghee
• To that add onions fry till it become  brown color make sure it doesn't burn 
• Once it’s done add tomatoes  and let it cook till mushy.
• Add the ginger-garlic green chilies paste and stir until the raw smell disappears.
• Add garam masala and curd and cook for 5 mins
• Now add the chicken and cook well
• While the gravy is cooking, lets cook the rice
• In another pan ,boil the water with all the whole spices and salt.When it comes to a rolling boil,add the soaked rice and ghee.Cover and let the rice cook on medium heat till done.Fluff the cooked rice with a fork. ( you can cook rice in cooker as well I usually do that..)

• Once chicken is almost cooked  add  mint and coriander  leaves and mix well
• Check the salt at this point
• Once  chicken gets a nice coating of masala and the gravy is reduced considerably. Turn off flame

Now we can do the DUM

On a thick heavy bottom pan add the gravy first, add the fried cashews and raisins and fried onions now layer the rice on top of it
On the final layer,
Add the saffron mixed milk on top of rice.
Add the raisins and cashews.Add the remaining fried onions.
Cover the pot or pan with lid and seal the edges with atta/maida or with a wet cloth.
Leave for 15 minutes for flavors to seep in on very low flame.
Put off flame  and let it sit for 30 mins and then open

Serve with biriyani chammanthi and salad and pickle

Notes:
Garam masala is prepares using 8spices
Perumjeerakam, karuthajeerakam,cumin seeds,cardamom, cloves,nutmeg,mace,cinnamon...
You can prepare this and keep it in air tight container...