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Thalassery Chicken Dum Biriyani - Kerela

Thalassery, a small commercial town in the North Kerala district of Kannur, is famous for its Cuisine especially non vegetarian delicacies. Their world famous Thalassery Chicken Dum Biriyani is a culinary treat, very popularly served for festive and special occasions. This is a special biryani recipe. You will find cooked spicy chicken masala with layered rice, fried onions and whole pot is placed on dum. In traditional “Dum” cooking, the lid is secured to the pan with a dough so that no steam can escape. Hot coal is placed on the lid, and slow cooked with a low flame from below the pan. The soul of Thalassery biriyani lies in the masala. Onions are slow cooked with green chillies, ginger, and garlic. Tomatoes are added to the mix and cooked till they disappear into the mix. Fresh garam masala, turmeric powder and curd is added to it and chicken is slow cooked until soft and juicy. Now we move on to the rice. The dish is traditionally cooked with jeerakashala rice.


LETS GET COOKING:

Thalassery Chicken Dum Biriyani



Course : Main dish


Cuisine : Indian




Prep time : 15 minutes




Process time : 20 minutes




Total time : 35 minutes


Ingredients:

  • Rice - 1 cup

  • Chicken - 1/4 cup

  • Onions - 2

  • Tomato -2

  • Ginger-garlic paste - 1 tsp

  • Green chilis - 3

  • Coriander leaves - 1 handful

  • Cashew nuts - 6

  • Dried grapes - 10

  • Curd - 1/2 cup

  • Cinnamon stick - 1/2 inch

  • Cloves - 3

  • Fennel seeds - 1 tsp

  • Turmeric powder - 1 tsp

  • Chili powder - 1 tsp

  • Salt - as per taste

  • Water - 1 cup

  • Safforn water - 2 tsp

  • Ghee - 2 tsp

  • Coconut oil- for frying

Instructions:

  1. In a pan add coconut oil, add cashewnuts and dried grapes, fry until brown and keep aside

  2. Now add chopped onions in the same oil and deep fry until dark brown and starin and keep aside

  3. In a pan add water bring to a boil, add cinnamon, cloves and fennel seeds and chopped onion little and boil well

  4. Then add washed riced to it and mix well

  5. Cook the rice until 90% done

  6. Then strain it and keep aside

  7. Now in a deep pan, add ghee, then saute the onions well until soft, add ginger -garlic paste to it and cook

  8. Now add crushed green chili to it and mix

  9. Add chopped tomato and saute until it turns soft

  10. Add curd along with turmeric powder, chili powder and salt and mix well

  11. Now add washed chicken to it and cook them until, chicken are done

  12. Now with the cooked masala, spread the cooked flavored rice as first layer

  13. On top of the rice add fried onions,cashews and grapes, chopped coriander leaves

  14. Again layer the rice, then put fried onions, cashews and grapes, then pour the safforn water

  15. Coveer then and cook in low flame for 1/2 hour

  16. Serve with raitha

Pictorial :


water
water

cinnamon, cloves and fennel seeds
cinnamon, cloves and fennel seeds

onion
onion

salt
salt

washed rice into boiling water
washed rice into boiling water

cook
cook

cook until 90%
cook until 90%

strain
strain

deep fry cashews in coconut oil
deep fry cashews in coconut oil

deep fry dried grapes
deep fry dried grapes

onions
onions

deep fry
deep fry

strain
strain

crush ginger-garlic
crush ginger-garlic

green chilies
green chilies

coarse paste
coarse paste

ghee
ghee

onions
onions

crushed ginger-garlic,green chili paste
crushed ginger-garlic,green chili paste

tomato
tomato

curd
curd

salt
salt

turmeric powder
turmeric powder

chili powder
chili powder

garam masala
garam masala

coriander leaves
coriander leaves

chicken
chicken

mix
mix

cook
cook

cooked rice layer
cooked rice layer

fried onions, cashews and grapes
fried onions, cashews and grapes

other layer cooked rice
other layer cooked rice

fried onions, cashews and grapes
fried onions, cashews and grapes

saffron water
saffron water

cover and cook in low flame for 1/2 hr
cover and cook in low flame for 1/2 hr

serve
serve

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