How to Prepare Thalassery Chicken Biriyani | Authentic Thalassery Special Chicken Dum Biriyani?
#Ruchikaram #ThalasseryBiriyani

Biriyani Masala Preparation Video
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Malabar Special Neychoru | Thalassery Special Ghee Rice
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Bista/Fried Onion:-
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Onion - 6 Medium
Oil - ¼ Cup
Ghee - 1 ½ Tbsp
Sugar - 1 Tsp

To prepare the Bista (Onion Fry), cut the 6 onions as much thin as possible.
Heat a pan and pour ¼ Cup oil and 1 ½ Tbsp Ghee into it. Add finely chopped onion and sauté well until it become dark brown. Add 1 tsp sugar while sautéing. Once the onion become dark brown Switch off the stove and then keep the onion aside.
Using the same oil used to prepare Bista. Fry cashew nuts and raisins and keep it aside

For recipe in English Please Visit:
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Chicken:-
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Chicken - 500 gm
Tomato - 4 big
Garlic Paste - 1 ½ Tbsp
Ginger Paste- 1 ½ Tbsp
Green Chilli Paste- 1 ½ Tbsp
Turmeric powder – ½ Tsp
Thalassery Special Biriyani masala - 1 ½ Tbsp
Curd – ½ Tbsp
Coriander Leaves as needed
Mint Leaves as needed
Oil as needed

Heat oil in a pan, add Tomato and sauté well
Add 1 ½ Tbsp ginger paste, 1 ½ Tbsp garlic paste and 1 ½ Tbsp green chilli paste and sauté well until its raw smell goes away
Add salt to taste and ½ Tsp Turmeric powder into it
Add 1 ½ Tbsp “Thalassery Special Biriyani masala” and mix well
Add chicken into it and mix it well. Cover the vessel and cook the chicken
Once Chicken is cooked add ¾ portion of the Bista into the chicken and mix well
Then add coriander leaves and mint leaves as required into it
Finally add ½ Tbsp Curd and mix well
Boil it until the chicken gravy become thick
Switch off the stove once the gravy become thick

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Biriyani Rice:-
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Jeera Rice – 3 Cup (Around 230 ml)
Oil - 1 Tbsp
Ghee – 2 Tbsp
Cloves - 4
Cardamom - 3
Cinnamon Stick – 2 small pieces
Dry pepper - 10
Fennel Seeds – ½ Tsp
Water – 4 1/2Cup and 3 Tbsp (1 ½ Cup water for 1 Cup rice and 3 Tbsp extra if you need)
Lemon Juice – 1 Tbsp Squeezed from half portion of the lemon
Cashew nuts as needed
Raisins as needed
Salt as needed

Take 3 cup biriyani rice and wash it well, make sure to drain the rice well
Keep one big vessel to prepare the biriyani in a stove and add 1 Tbsp oil and 2 Tbsp ghee
Add rice into the vessel and stir well until the rice starts breaking. Keep the flame in medium
Add water (4 ½ Cup and 3 Tbsp [1 ½ Cup water for 1 Cup rice and 3 Tbsp extra) into it
Once the water start boiling add spices (Cloves -4, Cinnamon Stick – 1 Inch, Cardamom - 3, dry
Pepper - 10, Fennel Seeds – ½ Tsp) into it
Add salt to taste into the rice and stir well
Add 1 Tbsp lemon juice (squeezed from half portion of the lemon) into the water
You may add ¼ Tbsp ghee in to it
Once it starts boiling close the vessel with a lid and keep a weight on top of the vessel.
Keep the flame high for 1 min and then reduce
Make sure to keep the flame between low and medium and cook for 6 min. Open the lid and mix the rice after 5 to 6 min. Again close the vessel with a lid and keep it aside.

Dum and Layering:-
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Keep the chicken gravy and pieces at the bottom of the vessel and then add cooked biriyani rice on the top of it
Sprinkle thalassery special biriyani masala on top of the rice
Add a little turmeric into milk and sprinkle turmeric mixed milk on top of the rice
Add fried cashew nuts and raisins
Add Bista, coriander leaves, mint leaves
Repeat the layering
Heat a dosa pan. Place the cooker on top of the pan, close the cooker with whistle. Keep the flame into medium for 10 min. Once the heat reaches the cooker lid you can switch off the stove
Thalassery Biriyani is ready to serve

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Cheers!!!
Minu

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