KERALA STYLE BIRIYANI RECIPE

Thalassery Biriyani

Thalassery biryani is a rice-based dish blended with spices and chicken. As it is the only biryani recipe in Kerala cuisine, it can also be called Kerala biryani.

The main difference between Thalassery biryani and other biryanis is that it uses only Khaima/Jeerakasala rice—a short-grain, thin rice which is also called biryani rice in Kerala. The dish does not use basmati rice. Biryani is an exotic dish of Mughal origin, but this variant is an indigenous recipe of Malabar. It is a symbol of the cultural amalgamation of Mughal and Malabari cuisines. The Mughals brought the cuisine of biryani from Samarkand, and later variations of biryani developed in different parts of India. Thalassery biryani may have come to the region because of the influence of the Muslim rulers of Mysore and Arkot.

Thalassery biryani is a cultural embodiment and is reminiscent of foreign influences in Malabar; it is a reminder of the Mughal-Arab cultural influence in North Kerala due to the trade that lasted for many centuries before the 1900s and the emigration to the Middle East of locals from the 1970s onwards. Thalassery sea port was an export trade centre for spices where a convergence of European, Arab and Malabar cultures occurred.

Historical And Cultural Influences.

Thalassery biryani is an ample insignia of the Islamic cultural influence in the region. The dish is a traditional Mappila or Malabar cuisine. Ancient written records—except for a few treatise by historians—citing the origin of Mappila's (Malabar Muslims) are rare. The mythology about the conversion of the lastChera Emperor (Cheraman Perumal)—Rama Varma Kulasekhara Perumal—to Islam from Mahodayapuram (Kodungallur) by Malik Deenar and subsequent conversion of Perumal's sister and nephew residing in Dharmadam(a village located north of Thalassery) is generally believed to be the origin of Islam in North Malabar. Perumal is believed to have left Kerala from an erstwhile feudal province in the region named Poyanad (Poya Nadu-'The province from where he left') which lies in between Thalassery and Kannur taluks (Governed by local chieftains named Randuthara Achanmar before 1947). Perumal's nephew Mahabali, is believed to be the first Ali Raja of the Arakkal kingdom (The Sultanate of Lakshadweep and Cannanore)—the sole Muslim kingdom of Kerala. The Arakkal Kingdom controlled Dharmadam until the formation of Kerala state on 1 November 1956. The legend showcases that these incidents had a significant influence in introducing Islamic culture in Thalassery. In the ancient period Thalassery—An erstwhile port town in North Malabar— was geographically in the convergence point of three regional provinces Chirakkal, Kottayam and Kadathanad. It was also the end point of the 'Perya pass' coming from the eastern hilly areas of Coorg and Wayanadmaking it an important trade center of spices in Malabar. The Arab traders, the Arkot rulers and the invasion of Sultanate of Mysore were the other important factors which introduced and developed various Islamic culture in the region.

During the Muslim holy month of Ramzan, Malabar dishes are made in abundant varieties. The Muslim community of Malabar differs culturally; the lifestyle of the trader communities near the coastal towns differs from that of the farming communities in the inland and hilly areas; Malabar cuisine varies throughout the region. In the modern era as communication improved exponentially, the differences of culture between coastal and hilly area became inconspicuous resulting in the amalgamation of food culture with in the Muslim community in Malabar .

The Mughlai cuisine had a significant influence upon Malabar recipes. Mughali recipes including Biryani, Pulao, Thandoor, Nan and Roti spread throughout India. The ingredients included rice, maida, wheat and there was extensive use of  (clarified butter) and oils for preparation. Sweet delicacies were made from jaggery (unrefined sugar). Most of these dishes are non-vegetarian; chicken, mutton, lamb and beef are used but pork is not consumed due to religious regulations. Dish range from mild to extremely spicy, and the dishes have distinct aromas.

The practice in Islamic food culture is that the non-vegetarian dishes are required to be "Halal" compliant, such foods are supposed to be consumed by Muslims as a religious directive. The Malabar Mappila dishes are preferred by some societies to be compliant with the 'Halal' method of food processing.

Malabar Cuisines

There are two classes of the non-vegetarian cuisine in Kerala; 'Malabar cuisine' which is from North Kerala and 'Syrian Christian cuisine' from the South. They are clearly distinct from each other; the former has Mughalai-Arab influences and the latter is a mix of Kerala traditional dishes which is rich in coconut and the Syrian, Dutch, Portuguese and British recipes. Thalassery biryani is a Malabar cuisine recipe. Most of the Malabar dish cuisines are through frying using ghee and most of them are non-vegetarian. There are spicy as well as sweet dishes in them. Some of the Malabar cuisines are Ari Pattiri, Chatti Pattiri, Coin porottas, Kallummakaya fry, Arikkadukka and biryanis of chicken, mutton, prawn, fish, egg and sweeteners like Aleesa, kadalpparippu ada, kozhikode halva and kayanirachatu.

Biryani is usually seen as an occasional serving. The Malabar dishes for breakfast are Pattiri, Orotti e.t.c and the sweeteners are mostly used as snacks in evening. The dish 'biryani' came to the region due to the Islamic influence and the recipe gradually evolved into Thalassery biryani which has a distinct cooking method and taste.

INGREDIENTS OF THALASSERIY BIRYANI

Khaima/Jeerakasala rice, 750 grams (3 cups)
Chicken, 1 kg Cut into slightly bigger pieces than usually used for curry
Onion, 6(~>500gms) finely chopped
Ginger, 2 inch piece grated or cut into small pieces
Garlic, 1 or 1 1/2 full. (More or less to taste)
Green chilies, 6 (More or less to taste)
Lime juice, 3 tbsp
Shallot, 5 (More or less to taste)

Coriander leaves(chopped), 3/4 or 1 cup (~1 bunch)
Pudina (mint) leaves(chopped), 3/4 or 1 cup (~1 bunch)
Tomato, 5 medium chopped
Ghee, 3 tbsp
Dalda (Vanaspati), 1 tsp
Coconut oil, 1/3 cup
Edible rose water, 1 tbsp
Curd/ diluted Yogurt, (As required)
Table salt (More or less to taste)
Garam masala powder, 1/2 tbsp
Fennel seeds, 1 tsp
Cumin seeds, 1 tsp
Mace, 3 or 4 pieces
Turmeric powder, 1/2 tsp
Red chili powder, 1 tsp
Black pepper powder, 1/2 tsp
Curry leaves (Optional) (~1 bunch- 5/6 leaves) of leaves Crushed
Cinnamon,(As required-few small pieces)
Cloves, 3 or 4 pieces
Cardamom,3 or 4 pieces
Malabar leaf (Indian bay leaf), 2/3 leaves
Kaskas(Indian whitepoppy seed) 1/4 tsp
Saffron soaked in milk, 1 tsp
Artificial food colour (Yellow/Orange), A pinch to sprinkle
Cashew nuts and Kismis (Sultana raisins), 1/4 cup(~50 gms)
Star anise(Optional) 3/4 pieces

The dish is prepared by combining the separately prepared Ghee rice and Chicken masala.

1. Specially dressed Chicken (comparatively larger pieces than used for curry) is immersed in water(Marination ~ 20-30 minutes) and then thoroughly washed.

• Preparation of Ghee-rice

1. Khaima/Jeerakasala is cleaned(washed) with out presoaking.
2. Ghee and small amount of Dalda (Vanaspati) boiled in a Kadai. The drained rice is added and fried for a few minutes.
3. Water is added to this. Ratio of rice:water is 1: 1+3/4.
4. Cinnamon,cloves, cardamom, bay leaf, Indian white poppy seeds and Star anise(optional) are added.
5. Add lemon juice and adequate water and reduce the flame to simmer mode. Close the pan with a lid and continue the cooking till all the water is absorbed.

• Preparation of Masala

1. Coconut oil and a little Ghee is boiled in a deep kadai and chopped onions, Cashew nuts, Sultana raisins are fried until it turns Caramel colour. 1/4 th of the fried Onion is separated from this to add in masala.
2. In a deep Kadai chopped tomatoes and a little water are stirred. No oil is used in the chicken masala.
3. When tomatoes soften add crushed ginger, garlic, chopped green chili, chopped shallot and stir, until the raw smell fades.
4. Add fennel seeds, cumin seeds, turmeric powder, mace, red chili powder is in adequate amount.
5. Chicken is added finally to the masala and mixed with it and cooked by covering with lid. It needs to be stirred intermittently to prevent burning and sticking of masala on the dish.
6. Once it is almost cooked add the fried Onion which was separated before, Lemon juice, Garam masala powder, Chopped coriander leaves and Pudina (mint) leaves. The flame is now adjusted to simmer mode.
7. Add Black pepper powder, Beaten Curd and cook till the Chicken and masala blend together.

• Coalescing the Chicken masala and Ghee-rice

1. Garnishing is done on the ghee rice by adding the 3/4 th of the remaining fry of Onion, Cashew nuts and Sultana raisins, a pinch of artificial color (yellow/ orange) sprinkled over the rice, Saffron dipped in milk, Edible Rose water, Coriander leaves and Star anise (Optional).
2. Dum is the final stage of preparation. This is done by layering masala and rice and tightly sealing the lid by a maida dough or even using a loincloth. Hot coal or charcoal is placed on the lid while cooking. The flame need to be in a simmer mode in this stage of preparation.

Notes And Tips

• The rice is different in Thalassery biryani. A small-grained, thin(not round), good aroma, variant of rice known asKhaima/Jeerkasala  is used. Basmati rice is not used to make Thalassery biryani.
• Khaima/Jeerakasala rice do not require Pre-soaking and Post-draining of water after preparation, like the usual rice varieties.
• No oil is used for chicken base and chicken is not fried before adding to the masala.

1. References https://en.wikipedia.org

Malabar Chicken Biriyani

Malabar Chicken Biriyani is a non vegetarian rice variety. This delicacy from the Malabar region of Kerala is very popular among Biriyani lovers.

Ingredients

Basmathi rice - 1 kg
Chicken - 1
Biriyani Masala Paste
(green chilly, cinnamon, cloves, fennel, cardamom, peppercorn) - 4tbsp
Green chilly - 10
Ginger garlic paste - 2 tbsp
Coriander leaves - 50 g
Mint leaves - 25 g
Curd - 150 ml
Tomato - 150 g
Onion - 1 kg
Black cumin seeds - 1 tsp
Cinnamon stick - 2 pieces
Bay leaves - 2
Cashew nuts kismis - 50 g
Cardamom - 5
Ghee - 200 g
Coriander powder - 2 tbsp
Milk - 500 ml
Saffron - 1 pinch
Water (For rice) - 1 litre

Method of preparation

Heat the ghee in a saucepan; saute the onions till golden brown color and add sliced tomatoes saute well. Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder. Add the chicken pieces and cook well. Soak the rice about 10 minutes and drain well. Melt the ghee in a saucepan and add in the spices and sliced onion mint, coriander leaves, cashew nuts, kismis, bay leaves and saute till brown in colour. Add milk and water. Allow to boil and then add rice. Lower the heat, cover and continue to cook for 15 minutes. Take another saucepan and place half the rice into it. And add the chicken on the top of the rice. And put the remaining rice on top of the chicken. And spread to make an even layer. Make random holes through the rice with a spoon and pour into each a little saffron milk. Place a few knobs of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly.

Courtesy: Yuvarani Residency, Cochin.

Fried Chicken Biriyani

There are many ways to make Biriyani, I found this to be the most simple easy way to prepare Malabar fried chicken biriyani. It is the classic festive dish at weddings, housewarming parties, Eid celebrations as well as all other important occasions. This Malabar-style Fried Chicken biryani, is a delicious meal in itself and needs no accompaniment. The rich aroma of the spices in this impressive dish will warm your home.

Ingredients

Items 1 Chicken: 1kg Chilly powder: 3 tea spoon Turmeric Powder: 1/2 tea spoon Salt: as required Items 2 Ghee: 2 tbl spoon Onion: 5 No. Tomato: 3 No. Green chilly: 8 No. Ginger - Garlic paste: As required (Preferably one prepared from fresh vegetables) Coriander & Mint Leaves: As required Garam masala: 1 pinch Lemon: 1/2 Salt: as required Items 3 Ghee/Veg oil: 2 tea spoon Biriyani Rice: 1/2 kg Water: 3 and 1/2 glass salt: as required Items 4 Onion - 1 small piece Lemon - 1/2 Biriyani color: 1 pinch Garam masala: 1 pinch

Preparation Method

Step 1: Take Items 1. Marinate chicken with turmeric powder, chilly powder and salt for 10-15 mins. Fry it in shallow flame. Keep it aside. Step 2: Take Items 2. Boil ghee in a pressure cooker. Add chopped onion, tomato and green chilly. Stir well. Add ginger garlic paste, coriander and mint leaves, garam masala, lemon juice and salt. Close the vessel. Wait for two whistles, and keep aside. Step 3: Boil ghee/veg oil in a deep vessel. Chop the onions to small thin pieces, mentioned in items 4. Fry it to deep dark brown. Collect onion from oil and keep aside. Add water and boil. Add rice and make ghee rice. You may or may not add salt, depends on your taste. Step 4: Add chicken fry to the masala prepared in Step 2 and stir well. Add 1/4 th of the ghee rice prepared into this along with fried onion in step 3, lemon juice and other items mentioned in items 4. Mix properly. Now add the remaining rice as well. You may add some coriander leaves on top for fragrance. Keep the vessel closed for some time. Biriyani is ready!

from ruchikal

Kerala Style Beef Biriyani

North Kerala is famous for its most gorgeous recipes and Thalassery is the heart of it. I was lucky to get exposed to them through my MIL. This biriyani she makes with chicken and is the best'est' biriyani recipes I've even known. It is perfect for festive occasions like Christmas or Eid.

Ingredients:

1- Beef - 700 g
2- Onions (medium, sliced) - 4
3- Green chillies - 10
    Ginger - One thick one inch piece
    Garlic - one whole bunch
4- Tomatoes, sliced - 2
5- Biriyani masala -1 tbsp ( home made biryani masala)
6- Biriyani rice - 5 cups
7- Cinnamon sticks - 2
    Cloves - 5-6
8- Onion, thinly sliced - 2
9- Raisins - 1/4 cup
    Cashews- 1/4 cup
10- Coriander leaves - 1 cup
11- Lemon juice - 2 tbsp
12- Ghee - 1 tbsp +1 tbsp
13- Oil - 3 tbsp + 3 tbsp
14- Salt to taste

Method:

Masala:

• Wash and drain rice and keep aside.
• Grind (3) to a coarse paste.
• In a wide based pan heat oil, add onions, ground paste and tomatoes one after the other and saute till cooked.
• Now add beef pieces sprinkle some salt mix well and cook covered till the beef is cooked.
• Add a tbsp of biriyani masala, lemon juice and half of the coriander leaves.
• Keep aside.

Rice:

• Heat a vessel, add 1 cup of oil and 1/2 cup ghee and fry the thinly sliced onion till it turns golden brown; keep aside.
• Roast cashews in oil or in oven.
• In the same oil, fry the drained rice for 5-6 mts till the rice grains start to splutter even so slightly.
• Add 10 cups of boiling water.
• Add enough salt and (7).
• Reduce flame and cook for 10-12 mins or till the rice gets just cooked whilst still retaining some bite.
• Add the remaining lemon juice and mix well.

Layering:

• Layer half of the beef masala at the bottom of a heavy bottomed oven proof dish.
• Top with half of the rice.
• Sprinkle the roasted onion, cashews, coriander leaves and biriyani masala.
• Add a layer of rice once again and repeat the same. Rice makes the top most layer.
• Cover the vessel with a tight lid and seal with dough .
• Keep in a preheated oven at about 100 degree C for 20-30 mins.

Serve garnished with more roasted onions, cashews and coriander leaves.

refer http://kukskitchen.logspot.in

Kerala Style Mutton Biriyani

I have heard a lot about how difficult it is to cook a perfect mutton biryani. They say the hardest part is to cook the mutton perfectly. Here is a flavorful recipe for all the Mutton Biryani lovers. This recipe was given to me by my good friend Victor. He is an enthusiastic cook. Though I do not eat non-vegetarian food I have heard all my friends praising about this biryani. So I thought I will share the recipe with you.  Victor took all the effort by taking step by step pictures of the making and the presentation. My job is to share this recipe to you. Hope you all enjoy this lovely biryani and don’t forget to write your comments.

Preparation time: 30 minutes

Cooking time: 1 hr and 30 minutes

Ingredients:

• Mutton – 1 kg (2.2 lb, chopped into small pieces)
• Red onions – 3 (medium size)
• Green chilies – 14 (adjust to your spice level)
• Ginger – 100 gram (two big pieces)
• One whole big garlic
• Tomatoes – 3 (big)
• Mint leaves – a handful
• Basmati rice – 2 and 1/2 cups
• Salt to taste
• Oil – 6 tbsp

Spices:

• Turmeric powder – 1/2 tsp
• Garam masala – 1 tsp
• Cinnamon stick – 2 (each 2″ inch in length)
• Cloves – 6
• Cardamom – 6
• Bay leaf – 3 to 4
• Black peppercorns- 1 tbsp
• Crushed black peppercorn – 1/2 tsp

Method 

1. Wash mutton a couple of times and pressure cook with salt and 1/2 tsp of crushed black peppercorns. Add water until the mutton is fully immersed.
2. Cook for 4 to 5 whistles. Mutton should be very soft but not over cooked.
3. Transfer mutton to a bowl and reserve the mutton stock (remaining liquid from the cooked mutton).
4. Heat 5 tbsp of oil in the same pressure cooker, add cut green chilies, chopped onions and saute until brown and caramelized.
5. Add all the spices except turmeric and garam masala and saute for 5 minutes or until the spices releases its aroma.
6. Add  salt, finely ground ginger and garlic paste (equal amount), mix well for a minute and add chopped tomatoes.  Cook until tomatoes are mashed.
7. Add turmeric powder, garam masala and mint leaves, cook for a minute and add mutton. Mix everything well and let the gravy cook for a couple of minutes to coat with all the spices.
8. Add 4 and 1/2 cups of reserved mutton stock to the gravy. If you do not have enough stock add water.
9. In between rinse basmati rice and spread it in a towel or paper towel to absorb the moisture.
10. Heat a tbsp of oil (preferably olive oil), add basmati rice and saute for a couple of minutes.
11. Add this to the gravy, mix well, add some more salt and pressure cook for 15 minutes over low heat and turn off the stove and leave it for another 20 minutes.
12. Now that the pressure will be released, slowly remove the lid and transfer the contents to a serving tray.
13. Serve with raitha.