Chicken Biriyani (Thalassery Style)

Biriyani, as we all know is the king of meals and the first thing to come in my mind 4 any special occasion. There are many varieties of biriyani ranging from hyderabadi to thalassery based on the way of preparation.I think , Chicken Biriyani is the most favourite one among all these varieties.  Today’s Special is Chicken Biriyani, prepared in thalassery style, a simple and easy preparation.

Servings :  6- 8              Prep Time: 15 min            Cooking Time : 30 min

 There are 3 major steps for preparing Chicken Biriyani(any Biriyani).

 They are

1)      Preparing Gravy/Masala

2)      Preparing Rice

3)      Dum (is a process of filling cooked rice over the gravy/masala with a layer of fried onions and coriander leaves in between and keeping it in low flame. This will help to get all the flavours of the masala into the rice).

Ingredients for preparing Masala

Chicken Pieces(Big)         - 1 kg

Onion (chopped thinly) - 500 gm

Ginger                           - 1  inch piece

Garlic                            - 20 medium pods

Green chillies                  - 6-8 no:s

Tomato (sliced)               - 2 big

Curd                               - 2 tbsp

Curry leaves                    - a few

Coriander leaves              - a few

Turmeric powder             - ¼ tsp

Garam Masala                   - ½ tsp

Salt                                    - to taste

Oil                                     - 2 tbsp

Ingredients for preparing Rice

Biriyani Rice (Use Malabar Kaima)       - 1 kg

Water                                                   - Measure rice in any cup and take 1.5 cups of water for 1 cup of rice). Quantity of water depends on the type of rice. For some kind of rice, double quantity of water is needed.

Any sunflower oil                                  - 4 tbsp

Ghee                                                    - 2 tbsp

Cloves                                                  - 5-6

Cinnamon                                             - 1 inch piece

Cardamom                                           - 3

Ingredients for Dum Process

Onion very thinly sliced                            - 3

Coriander leaves (chopped finely)           - 3 tbsp

Garam Masala                                        - 1 tsp

Cashew nut                                             - 5-15 (as per your taste)

Raisins                                                     -5-15 (as per your taste)              

Fresh lime juice                                       - of 1 lemon

Oil                                                          - 100ml

Utensils needed:-

1)      A pan for frying the onion, cashew nut, raisins etc.

2)      A pan for preparing rice.

3)      A non stick pan for preparing masala, which can be used for Dum (to fill cooked rice over the gravy/masala with a layer of fried onions and coriander leaves). So take a pan having enough size to place masala and rice.

Initial Preparations:-

    Use ingredients under “Ingredients for Dum Process” for the following.

·         Heat 100 ml oil in a pan and add thinly sliced onion.

·         Saute till it become golden colour.Drain the onion and transfer it into a flat plate.

·         In the same oil, fry cashew nuts and raisins and add it to the fried onion.

·         Add finely chopped coriander leaves directly to the fried onion.

·         Add 1 tsp of garam masala all over the onion and leaves.Mix well. Keep it aside. We need this mix later for dumming the biriyani.

Method:-

Step 1:- Preparing Gravy/Masala

·         In a pan, sauté onion and curry leaves for 1 min. Then simmer the heat and stir in between. From now onwards, keep the flame low always. This will make the onion watery and thus no need for adding any water to the masala.

·         Grind ginger, garlic and green chillies and add it to the onion.

·         Once it is done, add sliced tomatoes and stir in between.

·         When the tomatoes are blended well, add turmeric powder, garam masala , curd and salt to taste.

·         Add the chicken pieces and cover each piece with the masala.

·         Let it cook gently in the low flame.

·         1/2 cup of hot water can be added, only  if needed.

·         Switch off the flame once the chicken pieces get cooked.

Step 2:- Preparing Rice

Now, we have to prepare the rice.

·         Clean and drain the rice well. 

·         Heat the required amount of water in a non stick pan. Add crushed cardamom, cinnamon, cloves and salt to the water. Add 4 tbsp of any sunflower oil.

·         When the water starts to boil, add rice and mix well. Close with a lid and keep the flame high.

·         After about 5 minutes,or when rice starts to boil like bubbles, turn the flame low.

·         Add 2 tbsp ghee and mix well.

      Check in between and switch off the flame once it is done.

Step 3:- To dum biriyani

Now the next step is to dum the biriyani.

·         Open the lid of gravy/masala pan.

1)      Layer one plate/bowl of rice evenly all over the masala.

2)      Add 3-4 drops of lime juice over it. 

3)      Add a few of the fried onion, coriander leaves, garam masala mix over the rice.

·         Repeat these 3 steps until all the rice is layered over the gravy/masala. Close the pan with a firm lid and place it over low flame for 5 minutes.

·         Keep the rice pan aside. Don’t wash it now. We need it later at the serving time to transfer the rice.

·         Open the lid and check whether you are getting the steam and smell out of it.

·         If so, switch off the flame and keep it closed until served.

·         At the serving time, transfer all the rice from the top back to the rice pan. Please do this gently by using a spatula/ small plate.
 ·         After the rice is transferred completely , mix it well. 
 ·         Keep the masala and rice separately.

·         Garnish with fried cashew nuts and raisins and serve hot.