Thalassery Biriyani/Dum Biriyani
The authentic, spicy, and best recipe of Malabar cuisine, featuring fragrant Jeerakashala rice and a rich biriyani masala.
Ingredients
- 1 cup Jeerakashala rice
- 2 teaspoons Ghee
- 3 medium Onions (Finely sliced)
- 3 medium Tomatoes (Finely chopped)
- 4 count Green chillies (Finely crushed)
- 2 teaspoons Ginger garlic paste
- 1 handful Coriander leaves
- 1000 grams Chicken (Cleaned and cut into medium-sized pieces)
- 1 teaspoon Turmeric powder
- 1 teaspoon Chilli powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 2 teaspoons Salt
- 1 count Lemon
- 1 teaspoon Black Pepper powder
- 0.5 cup Plain yogurt
- 4 tablespoons Coconut oil
- 2 inch Cinnamon stick
- 3.5 count Green cardamom pods
- 5.5 count Cloves
- 2.5 count Mace spice
- 1 count Nutmeg
- 1 teaspoon Fennel seeds
- 1 teaspoon Black cumin (shahi jeera)
- 1 count Star anise
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Instructions
- 1In a large pan over medium heat, add 2 teaspoons of ghee. Add 1 cup of Jeerakashala rice and roast for 1-2 minutes until fragrant.
- 2Add 2.5 cups of water and salt to taste. Cover and cook on low-medium heat for 10 minutes. Set aside once done.
- 3In a pan over low heat, add all ingredients from the biriyani masala powder section. Roast for 4-5 minutes, allow to cool, then grind into a fine powder.
- 4In a pan over medium heat, add 4-5 tablespoons of coconut oil. Once hot, add onions, tomatoes, green chillies, ginger garlic paste, coriander leaves, and salt. Sauté until the onions are translucent.
- 5Add turmeric powder, chilli powder, black pepper powder, coriander powder, garam masala, and the prepared biriyani masala powder. Mix well and sauté until the spices are cooked.
- 6Add plain yogurt and chicken pieces to the masala. Mix thoroughly, cover, and cook for 15 minutes on medium heat until the chicken is cooked through.
- 7In a large pan over low heat, transfer the cooked masala. Spread the cooked Jeerakashala rice evenly over the masala. Squeeze lemon juice over the rice and sprinkle with garam masala, fried onions, and coriander leaves. Cover tightly and cook for 10 minutes on low heat to allow the flavors to meld.
- 8Turn off the heat and serve the Thalassery Dum Biriyani hot, accompanied by cucumber curd salad or pickle.
