Thalassery Chicken Biryani | Dum Biryani | Eid Special | Kerala Biryani | Biryani Recipes

Thalassery Chicken Dum Biryani | Dum Biryani | Kerala Biryani | Eid Special | Biryani Recipe @HomeCookingShow

#thalasserychickenbiryani #thalasserybiryani #eidSpecial #keralaspecialchickenbiryani #malabarbiryani #chickenbiryani #dumbiryani #biryani #keralabiryani #biryanirecipe #malabardumchickenbiriyani #easychickenbiryanirecipe #homecooking

Prep Time: 30 mins
Cook Time: 1 hour 20 mins
Servings: 6-7

Chapters:

Promo – 00:00
Intro – 00:21
To make garam masala – 00:50
To cook the chicken – 03:05
To cook the rice – 05:55
Dum Cook – 07:25

Ingredients

To Make Garam Masala
Cardamom – 4 Nos
Cinnamon – 2 Pieces
Cloves – 5 Nos
Star Anise – 2 Nos
Peppercorns – 1/2 Tsp
Nutmeg
Mace
Fennel Seeds – 1 Tsp
Shahi Jeera – 1 Tsp
Kashmiri Red Chilli – 2 Nos

For Garnish
Oil For Deep Frying
Onion – 2 Nos Thinly Sliced
Cashew Nuts – 1 Cup
Raisins – 1/2 Cup

To Cook The Chicken
Chicken – 1 Kg
Ghee – 1/4 Cup
Onion – 4 Nos Thinly Sliced
Garlic Paste – 1 1/2 Tbsp
Ginger Paste – 1 1/2 Tbsp
Green Chilli Paste – 2 Tbsp
Turmeric Powder – 1/2 Tsp
Salt – 2 Tsp
Ground Garam Masala
Tomato – 3 No Chopped
Curd – 1/2 Cup
Mint Leaves
Chopped Coriander Leaves
Fried Onions
Coconut Milk – 2 Tbsp

To Cook The Rice
Seeraga Samba Rice – 2 Cups
Ghee – 2 Tsp
Whole Spices
(Cinnamon, Clove,
Cardamom, Bay Leaf & Star Anise)
Water – 3 1/4 Cups
Salt – 1 Tsp

To Dum Cook
Chicken Gravy
Cooked Rice
Ghee – 1 Tsp
Chopped Coriander Leaves
Mint Leaves
Fried Onions
Fried Raisins
Fried Cashew Nuts
Garam Masala
Saffron Water

Our Other Recipes:
Fried chicken Biryani : https://youtu.be/8f44lvAxHq0
Chicken Dum Biryani : https://youtu.be/gtZ4D4bHUac
Chicken fried rice : https://youtu.be/LxgbGnQ9bPc
Veg Fried Rice : https://youtu.be/Ng5GQbmF5iE
Coriander rice : https://youtu.be/xxDQunhaw8E
Carrot Rice : https://youtu.be/_ITmdUpOgaw
Mixed Fried Rice : https://youtu.be/DlVLhL0-W7A
Mexican Rice : https://youtu.be/5yzewBAUiek

Method

To make the garam masala:

1. Take cinnamon, cloves, star anise, peppercorns, nutmeg, mace, fennel seeds, shahi jeera, kashmiri red chilies in a pan and dry roast for 2-3 mins on a medium low flame.
2. Cool them down and grind them into a fine powder in a mixer jar.
3. Garam masala is ready for the Biryani, keep it aside.

To make the Garnish:

1. Pour oil enough for deep frying in a kadai and heat.
2. First, fry the sliced onions until golden brown in colour and keep them aside.
3. Then fry the cashewnuts until they are golden brown and keep them aside.
4. Finally fry the golden raisins until they nicely plump up and keep them aside.

To make the Chicken Curry:

1. Take ghee in a pan and add the onions. Saute until the onions are golden brown in colour.
2. Add garlic paste, ginger paste, green chili paste, mix and saute for 2-3 mins.
3. Add the chicken pieces and mix to make sure they are coated well. Cook for 5 mins.
4. Add turmeric powder, salt and mix again. Cook on a high flame.
5. Add the ground garam masala and mix. Then add the tomatoes and cook for 10 mins.’
6. After 10 mins, add the whisked curd, mix and continue to cook on a high flame.
7. Bring the flame to a medium and add mint leaves and chopped coriander leaves.
8. Mix well and add 2-3 handfuls of crushed fried onions. Mix well.
9. Finally add the thick coconut milk and mix well. (optional)

To cook the Rice:

1. Wash and soak the seeraga samba rice in water for 10 mins.
2. Take ghee in a deep pot and add in the whole spices. Saute for a few seconds.
3. Pour 3 1/4 cups of water for 2 cups of rice. Add salt, mix and close the pot to boil the water.
4. Add in the soaked rice, close the pot and cook until the rice is done on a medium high flame.
5. Rice for the Biryani is ready. Keep it aside.

To Dum Cook the Biryani:

1. Take a deep bottomed pot and layer it with all the chicken curry in the bottom. Spread it out evenly.
2. Put another layer of rice over it and spread it evenly.
3. Add 1 teaspoon of ghee, sprinkle a few chopped coriander leaves, mint leaves, fried onions, fried raisins and fried cashewnuts.
4. Sprinkle a little garam masala powder and then add the saffron water on all sides.
5. Place another layer of rice over this and spread it out evenly after gently pressing it all in.
6. Now repeat adding ghee, coriander leaves, mint leaves, fried onions, fried raisins and fried cashewnuts.
7. Sprinkle a little garam masala powder and add saffron water.
8. Seal the pot with a foil and cover it with a lid.
9. Place this biryani pot on a heated tawa and dum cook the biryani for 20 mins on a medium low flame.
10. Yummy Thalassery Biryani is ready to be served hot with Raitha by the side.

You can buy our book and classes on https://www.21frames.in/shop

HAPPY COOKING WITH HOMECOOKING
ENJOY OUR RECIPES

WEBSITE: https://www.21frames.in/homecooking
FACEBOOK –https://www.facebook.com/homecookingshow/
YOUTUBE: https://www.youtube.com/HomeCookingShow
INSTAGRAM – https://www.instagram.com/homecookingshow/

A Ventuno Production : https://www.ventunotech.com/