Thalassery Biriyani ( Eng)

 

Thalassery Biriyani

Here I am introducing  a recipe to make Thalassery Biriyani.Thalassery and kozhikodan Biriyanis are the famous Biriyanis in Malabar.
The Tasete of Biriyani is depend upon the quality of Rice also.So mostly in Malabar ,using a special Rice “Bardhhaman Rose Brand Kayama”its from Bardhhaman-West Bengal.
Thalassery Chicken Biriyani:
Ingredients:
Rice: Bardhhaman Rose Kayama-Kg (6 Glass)/Basmati                     Rice & Water Ratio-  1: 1.6
Dalda (Vanaspathi)/Sun Flower Oil: 100 gm.
Salt: For Taste
Chicken: 1(around 1.8 kg weight) Or 800 gm. Chicken Pieces.
Onion: 5 No’s Medium size. (1 for frying & 4 for masala)
Tomato: 4 No’s Small size.
Green Chili: One Hand Full –Crushed (around 4 Tbsp.).
Garlic Crushed: One Hand Full –Crushed (around 4 Tbsp.).
Ginger Crushed: : One Hand Full –Crushed (around 4 Tbsp.).
Coriander Leaves: chopped finely: 3 Tbsp.
Mint Leaves: 2 ½ Tbsp.
Ghee: RKG-75 gm.
Pepper Powder (fresh):1/2 Tbsp.
Curd: 2 Tbsp.
Lemon Juice: ½ Portion of 1 Lemon.
Rose Water: few Drops
Saffron: 2 Pinch
Milk: 2 Tbsp.
Turmeric Powder: 1 ½ tsp.
 Cashew: 50 gm.
Raisins: 50 gm.
For Ghee Rice: Cinnamon: 3 pieces, Cloves: 4 No’s, Cardamom: 4 No’s
Garam Masala: Heat and grind following items together-Cinnamon-3 pieces, Cloves:5 no’s, Star anise-1,Mice-3 , nutmeg-1 ,cardamom-5 no’s, Pepper-1 tsp, cumin-1/2 tsp, black kumin-1/2 tsp, fennel- 1 tsp.

Preparation: Ghee Rice
Finely chop one onion.
Arrange the fire–place (aduppu) or stove (fire-place is better for biriyani preparation.
Take a heavy Bottomed Pan ,and pour few amount of ghee and vanaspathi for fry the onion chopped. Fry the onion till it becomes golden colour and add cashew then raisins and keep it aside.
Finely chop half portion of one onion .
The same heavy bottomed pan keep on fire-place or stove and again pour few amount of vanaspathi and sauté the onion till transparent,add Cinnamon: 3 pieces, Cloves: 4 No’s, Cardamom: 4 No’s sauté 1 minute ,add 10 glass of water and add salt then boil. When water starts boiling wash and drain (vellam oottikkalayuka) the rice and put in to the boiled water reduce fire and stir occasionally ,carefully. otherwise rice will break.When it’s done pour few amount of vanaspathi  over rice also add few amount of fried cashews,raisins and fried onion and cover with an aluminium foil paper and keep a  lid on top.

Masala:
Take another heavy bottomed vessel and place on fire-place and add few amount of ghee and vanaspathi  and put the crushed garlic to it and sauté then ginger then green chili ,add salt for taste then 4 small sized tomatoes chopped ,then add 1tsp turmeric powder ,1/2 Tbsp pepper powder , prepared garam masala 1 Tbsp,lemon juice and curd 2 Tbsp and sauté then add chicken pieces to it and boil till its done,and add chopped coriander leaves and mint leaves then off the fire .
Dum:
Open the prepared ghee rice dum and put this rice on top of these prepared masala and pour the ghee and vanspathi if balance have,then mix the milk ,saffron,4 drops rose water together and sprinkle over the rice .Keep one banana leaf and cover with an aluminium foil paper and keep a  lid on top if possible close the edges of lid with maida mix.and put some fired wooden pieces on top or take one vessel full of boiled water and keep on top.
After 20..minutes open the dum and carefully separate the rice and masala, when u r serving take masala and chicken portions and put rice on it and garnish with balance fried onion, cashew and raisins.
Serve along with pickle(lemon or dates), green chili+thenga+puli +uppu chammanthi and Raitha made by onion and curd.