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July 4th, 2018 
Neena Biriyani has a special place in every celebrations.Every region holds a special recipe in biriyani preparations and Thalassery dum biriyani is one of the famous biriyani which hold a special place in everyone’s mind.Any celebration is incomplete with something special.And it was Kerala cooking recipes’s 5 th anniversary on 3 rd July,So Here goes the anniversary special Thalassery dum biriyani Recipe.Try out this special biriyani recipe and pour in your valuable comments and suggestions.
Ingredients
For Bistha:
Sabola-6
Oil-
Ghee-1/4 tbs
Sugar- 1 tsp
For Chicken preparations:
Chicken- 500 gms
Tomato-4 big
Garlic paste-1 1/2 tsp
Ginger paste- 1 1/2 tsp
Green chilli paste-1 1/2 tsp
Turmeric powder-1/2 tsp
Talassery special biriyani masala- 1 1/2 tsp
Curd-1/2 tbsp
Corriander leaves- as required
Mint leaves-
Oil
For Rice Preparations:
Jeera Rice-3 cup
Oil-1 tbsp
Ghee- 2 tbsp
Cloves-4
Cardamon-3
Cinnamon stick- 2 small pieces
Pepper-10
Fennel-1/2 tsp
Water-4 &1/2 cup and 3 tbsp( 1 cup rice-1 & 1/2 cup water and 3 tbsp extra water )
Lemon juice-1 tbsp
Cashews-
Raisins
Salt
Method
Bistha :
- Heat oil and ghee in a pan.Fry the finely chopped onion.
- Add sugar when the onions are half done.Turn off the fire when the onions turns dark brown in colour. Remove the onions from oil.
- Fry cashews and raisins in the same oil.
Chicken Preparation:
- Heat oil in a pan. Make a paste of tomatoes,ginger-garlic and green chillies. Add in ( tomatoes,ginger-garlic and green chillies) paste.Saute till the raw smell goes.
- Add in salt, turmeric powder,and special masala powder and saute.
- Add chicken into this cover the pan and cook.When chicken is cooked,add 3/4 th of bistha and mix.
- Add little corriander and mint leaves.
- Add curd.boil till the gravy thickens.Turn off the flame.
Rice preparations:
- Wash and clean the rice thoroughly in water. Drain off the water.
- Heat oil and ghee in a pan.Add in the the rice.Fry till the rice grains break.add water at this time. Add all the above spices and lime juice, salt and ghee.Cover and cook in a medium flame.
- Check after 5-6 minutes,Remove the lid and mix the rice.
Dhum Layer:
- Take a big pressure cooker.
- Put the whole chicken and gravy and then layer the biriyani rice on top of that. Add special masala. .powder,cashews,raisins,mint leaves and corriander leaves.
- For yellow colour mix little turmeric powder in milk and spread.
- Likewise repeat the same process until the rice finishes.Cover the cooker after you completes the layering.Put the whistle too.
- Heat a dosa tava and keep the cooker above it.Keep the flame in medium for 10 minutes.when the heat reaches the top of the lid turn off the flame.
Serve the biriyani with Raita, Dates pickle/Lime pickle and Pappad. Make sure to get an equal portion of rice and masala when you serve.
Notes:
Powder all the spices for the special biriyani masala.
Cloves- 4
Cardamon-4
Nutmug powder-1/2 tsp
Mace-2 strands
Cinnamon stick-2 small
black pepper-1/2 tsp
Red dried chillies-2
fennel seeds-1 tsp
Cumin-1/2 tsp
sajeera-1/2 tsp
popy seeds- 1 tsp
Star anise-5
- For Bistha:
- Sabola-6
- Oil-
- Ghee-1/4 tbs
- Sugar- 1 tsp
- For Chicken preparations:
- Chicken- 500 gms
- Tomato-4 big
- Garlic paste-1½ tsp
- Ginger paste- 1½ tsp
- Green chilli paste-1½ tsp
- Turmeric powder-1/2 tsp
- Talassery special biriyani masala- 1½ tsp
- Curd-1/2 tbsp
- Corriander leaves- as required
- Mint leaves-
- Oil
- For Rice Preparations:
- Jeera Rice-3 cup
- Oil-1 tbsp
- Ghee- 2 tbsp
- Cloves-4
- Cardamon-3
- Cinnamon stick- 2 small pieces
- Pepper-10
- Fennel-1/2 tsp
- Water-4 &1/2 cup and 3 tbsp( 1 cup rice-1 & ½ cup water and 3 tbsp extra water )
- Lemon juice-1 tbsp
- Cashews-
- Raisins
- Salt
- Bistha :
- Heat oil and ghee in a pan.Fry the finely chopped onion.
- Add sugar when the onions are half done.Turn off the fire when the onions turns dark brown in colour. Remove the onions from oil.
- Fry cashews and raisins in the same oil.
- Chicken Preparation:
- Heat oil in a pan. Make a paste of tomatoes,ginger-garlic and green chillies. Add in ( tomatoes,ginger-garlic and green chillies) paste.Saute till the raw smell goes.
- Add in salt, turmeric powder,and special masala powder and saute.
- Add chicken into this cover the pan and cook.When chicken is cooked,add ¾ th of bistha and mix
- Add little corriander and mint leaves
- Add curd.boil till the gravy thickens.Turn off the flame.
- Rice preparations:
- Wash and clean the rice thoroughly in water. Drain off the water.
- Heat oil and ghee in a pan.Add in the the rice.Fry till the rice grains break.add water at this time. Add all the above spices and lime juice, salt and ghee.Cover and cook in a medium flame.
- Check after 5-6 minutes,Remove the lid and mix the rice.
- Dhum Layer:
- Take a big pressure cooker
- Put the whole chicken and gravy and then layer the biriyani rice on top of that. Add special masala powder,cashews,raisins,mint leaves and corriander leaves.
- For yellow colour mix little turmeric powder in milk and spread
- Likewise repeat the same process until the rice finishes.Cover the cooker after you completes the layering.Put the whistle too.
- Heat a dosa tava and keep the cooker above it.Keep the flame in medium for 10 minutes.when the heat reaches the top of the lid turn off the flame.
- Serve the biriyani with Raita, Dates pickle/Lime pickle and Pappad. Make sure to get an equal portion of rice and masala when you serve.
Powder all the spices for the special biriyani masala.
Cloves- 4
Cardamon-4
Nutmug powder-1/2 tsp
Mace-2 strands
Cinnamon stick-2 small
black pepper-1/2 tsp
Red dried chillies-2
fennel seeds-1 tsp
Cumin-1/2 tsp
sajeera-1/2 tsp
popy seeds- 1 tsp
Star anise-5
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