Off late, Thalashery Chicken biryani has become a stale food when we have guests at home. As a flavourful dish, I enjoy biryani with boiled egg. Well, one day a week is fine! On other days, I prefer fish, fish and more fish. Again, for a change, beef curry is good. So is chicken dish or pork.
Mise en place
So, today was a biryani day. And, when it comes to making biryani, it's my duty to buy all the stuffs. But, what frustrates me is that, there are last minute running around to buy curd or mint leaves or some items which was not checked or assumed that it was there! This kind of last minute drama is so frustrating. Also, tiresome as I get tired going out on the sun, checking for one stuff, in two or three shops! This endless circle of last minute hunting for stuffs is killing my time, zapping the energy!
And, after today's trip to the shop, I decided to make a checklist and stick it to the refrigerator. Hopefully, this will remind me to go through the checklist and save me from the last-minute shopping
( Make it Simple, Stupid)
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| Biryani Checklist |
There are few other points to be added to this!
1. I bought live chicken ( 1800 grams) and extra 1/2 kg chicken meat.
2. Jeerakashala Kaima ( Double Horse brand).
( So, the lesson here is 1 Kg rice was just sufficient for 8-9 people)
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One more thing to keep within reach:
1. Metal scrapper
2.
Btw, here's the recipe I got from ChatGPT!
Thalassery Chicken Biryani Recipe
Thalassery chicken biryani is a traditional Kerala biryani known for its unique use of short-grain rice (Jeerakasala rice) and rich spices. Here’s a step-by-step guide:
Ingredients
For the Chicken Masala:
- Chicken: 1 kg, cut into medium pieces
- Onion: 4 large, thinly sliced
- Tomato: 2 medium, chopped
- Green chilies: 4-5, slit
- Ginger-garlic paste: 2 tbsp
- Yogurt: 3 tbsp
- Turmeric powder: 1/2 tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tbsp
- Garam masala: 1 tsp
- Pepper powder: 1/2 tsp
- Fresh coriander leaves: 1/2 cup, chopped
- Fresh mint leaves: 1/2 cup, chopped
- Curry leaves: 1 sprig
- Ghee: 3 tbsp
- Oil: 2 tbsp
- Salt: to taste
- For the Rice:
- Jeerakasala rice: 3 cups
- Water: 6 cups (2 cups water for 1 cup rice)
- Whole spices: 2 bay leaves, 4 cloves, 2 cinnamon sticks, 2 cardamoms, 1 star anise
- Ghee: 2 tbsp
- Salt: to taste
For Garnish:
- Cashews: 15, fried in ghee
- Raisins: 15, fried in ghee
- Fried onions: 1 cup (from thinly sliced onions)
- Fresh coriander and mint leaves: for topping
Step-by-Step Process
Step 1: Marinate the Chicken
- Clean the chicken pieces.
- Marinate with yogurt, turmeric powder, red chili powder, and salt.
- Set aside for 30 minutes to 1 hour.
Step 2: Prepare the Chicken Masala
- Heat ghee and oil in a heavy-bottomed pan or handi.
- Fry the sliced onions until golden brown and set aside for garnish.
- In the same oil, add curry leaves, green chilies, and ginger-garlic paste. Sauté until fragrant.
- Add chopped tomatoes and cook until soft.
- Add the marinated chicken, turmeric, red chili, coriander, garam masala, and pepper powders. Mix well.
- Cook on medium heat until the chicken is tender and the masala thickens.
- Add chopped coriander and mint leaves. Stir and set aside.
Step 3: Cook the Rice
- Wash and soak Jeerakasala rice for 20-30 minutes.
- Boil water in a large pot with whole spices, salt, and ghee.
- Add the rice and cook until 80% done (grains should be slightly firm).
- Drain the rice and set aside.
Step 4: Layer the Biryani
- In the same handi or a wide heavy-bottomed pot, layer half of the chicken masala.
- Add a layer of rice on top of the chicken masala.
- Sprinkle fried onions, cashews, raisins, and chopped herbs over the rice.
- Repeat with another layer of chicken masala, rice, and toppings.
Step 5: Dum (Sealing and Steaming)
- Drizzle 2 tbsp ghee over the top.
- Cover the pot with a tight lid. Seal the edges with dough or a heavy weight to trap steam.
- Cook on low heat for 20-25 minutes, ensuring the flavors meld together.
- Alternatively, place the pot on a heated tawa (griddle) to avoid direct heat.
- Turn off the heat and let it rest for 10 minutes.
Step 6: Serve
- Gently fluff the biryani with a fork to avoid breaking the rice grains.
- Serve hot with raita, pickle, and papad.
- Enjoy the authentic flavors of Thalassery chicken biryani! 🌟
Other Notes: - Why Use a Wide-Base Vessel?
- Even Heat Distribution:
- A wide base allows heat to spread evenly across the bottom, ensuring uniform cooking of the rice, meat, and masala without any hot spots.
This prevents rice at the bottom from overcooking or burning while the top layers remain undercooked.
Proper Layering: - Biryani is a layered dish, and a wider surface provides more space to spread out each layer (meat or masala at the bottom and rice on top).
- This helps maintain distinct layers, which is key to the texture and presentation of biryani.
- Prevents Clumping and Sticking:
- When rice grains are spread out in a wide base, there’s less chance of them clumping or sticking together during the dum process.
- Steam can circulate better, keeping the rice grains separate and fluffy.
- Allows for Proper Dum (Sealing and Steaming):
- A wider surface creates a better seal when the lid is covered with dough or a heavy object to trap steam.
- Steam circulates evenly, cooking the ingredients gently and infusing them with flavor.
Btw, other observations and thoughts:
1. I should find out the ideal size of chicken while buying a live one! Should I buy somewhere around 1.8kg live chicken! What is the industry accepted weight? What kind of chicken do restaurants buy?
2. I will also weight the chicken ( live one and skin out weight )
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