Ambur / Vaniyambadi Chicken Biryani – The Unsung Royalty of South Indian Cuisine
Of all the Biriyanis I’ve tasted, the authentic Ambur Chicken Biriyani holds a special, simple elegance. It remains light, richly aromatic, and effortlessly traditional—a taste dedicated to my memory of the fragrant Madras streets and the smoky biriyani dekchas of yesteryear. This recipe is a tribute to that unforgettable flavour profile of the Arcot Nawabi kitchen, where every tiny grain of rice whispers stories of heritage and delicious, approachable simplicity.
Let's Discover the secret behind the best Ambur Chicken Biryani, the true masterpiece of Tamil Nadu cuisine...
Iftar & Eid Menu: Breaking Fast with Dates and Tea
"Feasting on Faith: An Iftar & Eid al-Fitr Culinary Journey from Tamil Muslim Cuisine"
Tamil Muslim Cuisine: A Legacy of Trade, Culture & Flavours
Tamil Muslims, also known as Tamil Nadu Muslims or Tamil-speaking Muslims, have a deep-rooted culinary heritage shaped by centuries of trade, migration, and cultural fusion. Their cuisine is a vibrant tapestry of South Indian traditions interwoven with Persian, Arab, and Mughlai influences—resulting in an exquisite blend of aromatic spices, slow-cooked meats, and indulgent sweets that define Tamil Muslim feasts.
MADRAS MUSLIM STYLE MUTTON BIRIYANI
This is my 500th Post. A long way from the time I started my Blog. With quite a lot of thoughts and as & how it came out with the flow, I am writing up my 500th Post, which is a Biriyani(my all-time favourite dish). I wanted to write a Biriyani Recipe as my 1st Post, though there are few Biriyani Recipes in my Blog, I wanted to mark my 500th Post to be something special. The date and recipe turned out to be special for me on the go. Today is my Mom & Dad's 47th Wedding Anniversary and I was saving the date to post my 500th Post for the day.
While I was pondering through my blog, thinking hard to decide upon what to write for my 500th Post, I noticed that all my benchmark posts had been family favourites & above all I had written it with the flow. No prior planning or thinking.
100th Post being Hainanese Chicken Rice, a wonderful recipe which I perfected for my family,
200th Post being Mutton Cutlet/Lamb Croquettes, a default starter frequented during festivities, functions, get-togethers etc., at home.
400th Post is a recipe from our family(Syrian Christian household) traditional recipe prepared on Maundy Thursday - Pesaha Appam & Paal.
Now for my 500th Post and as always being a Biriyani Lover, here comes yet another Authentic Madras Muslim Style Mutton Biriyani. But right from my 1st Post to this one, all recipes are tried and tested, some which came out good even at my first attempt and some which I perfected after some trial & errors.
Muslim Style Biriyani has its own benchmark when it comes to taste, flavour, aroma and texture. Bhai Veetu Biriyani which means an authentic home style Muslim Biriyani has a special place in the hearts of Biriyani Lovers. I have been an ardent fan of these Biriyanis that we never miss a Muslim Wedding. And even during our stay in Chennai(Madras) a few years back, I was really fascinated by the street side Biriyanis which pop out during lunchtime. We can always see people selling Biriyanis in big Degchis(Vessels) around the corner of a street. Reddish Orange hued Biriyanis prepared in Basmati Rice with a wonderful aroma. As always I never used to miss a chance when it comes to tasting Biriyanis. Lately, during our last visit to Chennai, I made sure to eat at Buhari Restaurant which marked its popularity with their traditional Muslim Style Biriyani for years along with their so-called self invented dish, Chicken 65. This Biriyani is slightly different from Ambur/Vaniyambadi Style Biriyani, though both recipes are from the royal kitchens of Arcot Nawabs.
Meanwhile, while pondering through the web, my husband came up with this Madras Muslim Style Biriyani and asked me to try it without changing the measurements and method. And trust me it came out perfect even for the first time. The aroma of the Biriyani was lingering around the house and needless to say about the perfectly cooked Rice and Meat. The recipe called for using a bit more of Meat compared to the Rice measurement. Also, the ingredients were weighed and used. I would suggest you follow the same. So I have given most of the measurements in kgs & ml in this recipe. Also, follow the instructions while sauteing the ingredients and cooking the meat & rice. This helped me to get perfectly textured Biriyani.
Use Raw Papaya to tenderize the meat. It acts as a natural 'MEAT TENDERIZER'.
Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain.
Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
Use a few pieces of raw papaya while cooking red meats. This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
Yogurt/Curd, Lime Juice, Vinegar, Soda-bi-carbonate, all have softening and tenderizing effects on Red meat.
Ambur / Vaniyambadi Mutton Biriyani – The Legacy of Arcot Nawabs
Of all the Biriyanis I’ve tasted, the Ambur / Vaniyambadi Mutton Biriyani remains one that lingers in memory — rich, smoky, and unapologetically traditional. This recipe is a tribute to that unforgettable taste of the Arcot Nawabi kitchen, where every grain of Seeraga Samba rice whispers stories of heritage, opulence and indulgence.
Every Biriyani Has Its Own Legend…
Every Biriyani has its own legend to speak about, and the Ambur / Vaniyambadi Biriyani, with its elite pedigree of the Arcot Nawab kitchen, carries a wonderful history from the flamboyant past. The opulence of Ambur Biriyani is that it has been brought forth through generations by fanatic biriyani lovers. Ambur Biriyani has a long attached note of tradition, heritage, and cuisine — a dish that has travelled time without losing its soul.
What Makes Ambur Biriyani So Special
More Meat, Less Rice: The biriyani boasts a higher ratio of meat to rice — pure indulgence in every spoonful.
No Green Chillies, No Ghee: True to its heritage, Ambur Biriyani skips the usual ghee and green chillies, relying instead on dried red chillies for both colour and heat.
The Signature Rice: Always made with Seeraga Samba, a tiny, fragrant South Indian rice that gives the biriyani its unique texture and flavour — never basmati.
The Secret Spice Grind: Ginger, garlic, and soaked dry red chillies are ground separately — a traditional method that builds deep layers of flavour.
The Curd Trick: A spoonful of curd is added to hot oil before the spices — an age-old technique that enhances aroma and adds subtle tang.
Both the meat and rice in Ambur Biriyani are cooked separately until half done — an art passed down through generations. Then comes the magic moment — they’re gently layered together and sealed for dhum (steam) cooking. This slow infusion allows every grain of Seeraga Samba/Basmati to soak up the spice-rich mutton masala, turning it into a symphony of texture and aroma.
Then comes the magic touch of nawabi kitchens: the authentic dhum
effect, recreated in our own home kitchen by crowning the biriyani pot
with glowing coconut shell embers, allowing the smoke to slowly infuse
every grain with that unmistakable, rustic, wood-fire aroma.
The result?
Fluffy rice: Each grain remains distinct, yet soaked in spice and meat juices — never soggy, never dry.
Succulent mutton: Tender, aromatic, and melt-in-the-mouth — every piece carrying the soul of the masala.
Signature hue: That warm, rustic orange glow — not from artificial colouring, but from sun-dried red chillies ground to perfection.
Smoky nostalgia: The aroma alone is enough to summon memories of old kitchens, wooden ladles clattering, and festive family tables where biriyani ruled the day.
This biriyani balances it all — rich but never greasy, bold yet comforting, flavourful yet light on the stomach. A plate that speaks tradition with every bite.
It’s usually accompanied by Dhalcha — a tangy lentil-based curry with bits of meat, Brinjal Curry, and Pachadi / Raitha made of sliced onions, tomatoes, green chillies, and curd. This biriyani has a distinctive aroma due to the moderate use of spices and curd, making it light on the stomach yet packed with flavour.
Steaming Hot Ambur / Vaniyambadi Mutton Biriyani: A Street-Side Memory from Madras
My first acquaintance with this royal biriyani was during a brief stay ( a month long to say) in Chennai (as I fondly prefer to call it — Madras).
Back in 2005, the city had its own rhythm — the aroma of biriyani drifting through the air, the sight of Muslim bhais pedalling their cycles with a big dekcha full of steaming hot Mutton/Chicken Biriyani, selling it for just twenty rupees a plate!
It was a humble yet heavenly indulgence — no fancy plating, no accompaniments, just that aromatic biriyani served with pride. Later, my visits to Buhari Hotel became a must -do whenever I visit Chennai. Though new biriyani joints have mushroomed all over the city, Buhari’s biriyani still holds that nostalgic charm for me.
My brother-in-law, a true biriyani enthusiast, often shared stories from his food trails through Ambur and Vaniyambadi, where his relatives lived. His tales painted a vivid picture of those traditional kitchens — slow-cooked perfection, balanced spices, and that unmistakable smoky aroma. That’s how I first learnt that biriyanis like these even existed.
And the story doesn’t end there — my niece’s husband (technically my son-in-law, if I may claim him so) has promised me a Madras Muslim Biriyani expedition, one that will wind through the city’s most iconic night-time kitchens. A long-awaited stop at Pulianthope Biriyani, served fresh between 2 to 4 a.m., still gleams brightly on my bucket list. My next trip to Chennai can’t come soon enough.
That’s how my love affair with Ambur / Vaniyambadi Biriyani began — not in the grand halls of a Nawab, but on the lively, fragrant streets of Madras, where flavour is heritage, and every plate tells a story. Though a trip to Chennai or Ambur isn’t quite possible for me — or for people like me living abroad — this recipe does total justice to the authentic biriyani, not with grandiose flair, but in our own humble, heartfelt way.
Love biriyani as much as I do? Explore a wide Collection of Authentic Biryani Recipes, from Thalassery Chicken Dhum Biriyani to Muslim-style Mutton Biriyani — all steeped in tradition and flavour.
Ambur Biriyani Recipe Overview
Cuisine: Ambur / Vaniyambadi (Tamil Nadu, South Indian)
Course: Main
Spice Level: Medium
Difficulty: Medium
Serves: 3–4
Author: SM @ Essence of Life - Food
Time Estimate
Preparation Time: 15–20 mins
Soaking Time: 20–30 mins
Cooking Time: 30–45 mins
Total Time: ~1 hr 30 mins
From My Kitchen to Yours
📅 Recipe Update Note:
Originally published on 6th July 2017, this Ambur / Vaniyambadi Mutton Biriyani recipe has been updated on 11th November 2025 with fresh images from multiple cooking ventures — showcasing both Seeraga Samba and Basmati rice versions. Seeraga Samba, the traditional choice for authentic Ambur biriyani, can be hard to source locally, though I now order it online. While the post reflects these new visuals and tips, the original publishing date remains unchanged, preserving the recipe’s memory.
The photos you’ll see here aren’t from one photoshoot — they’re snippets from different times I’ve cooked Ambur / Vaniyambadi Mutton Biriyani at home. Each time, the lighting changed, the vessel varied, served with different side dishes and the mood shifted — but the flavour, ah, that stayed loyal. This biriyani never fails to steal the spotlight, no matter when I make it.
Soak 8–10 dry red chillies in boiling water for about 30 minutes.
Drain and grind into a smooth paste using little water.
Set aside — this will give the biriyani its signature orange hue and smoky heat.
2. Marinate the Mutton
In a large bowl, combine:
Mutton pieces
¼ cup curd
Ginger paste
Garlic paste
1 tablespoon prepared red chilli paste
Salt
Whole spices (cardamom, cloves, cinnamon, bay leaves)
a handful of coriander and mint leaves
Mix thoroughly until the meat is well coated.
Cover and let it marinate for 30 minutes (or longer if time permits).
3. Prepare the Mutton Masala for Biriyani
Heat 5–6 tablespoons of oil in a heavy-bottomed pan/pressure cooker. Let the heat be at medium. Add 1 tablespoon curd and wait until it stops spluttering.
This step is for all the true biryani lovers who crave that smoky, wood-fire-cooked traditional Ambur Biryani experience.
If you adore the deep, earthy aroma and layered flavours of authentic dhum biryani, and you’re up for putting in a little time and love, this method is your perfect match. It’s a simple home-style hack to recreate the old-fashioned smoky dhum — just like the ones slow-cooked over wood embers in traditional kitchens.
Transfer the biriyani pot onto a heated griddle (tawa). As the biriyani rests, the seeraga samba rice soaks up the essence of the mutton and spices, creating a heady symphony of aromas that fill your kitchen with nostalgia.
Burn coconut shells until they turn into hot embers — this is a home-friendly fix for the traditional dhum cooking method once done using wood embers in the kitchens of Ambur/ Kayalpattinam.
Place the glowing coconut shell embers carefully on the biriyani pot lid. The smoke will slowly infuse into the rice, adding that signature smoky depth Ambur biriyanis are loved for.
Continue cooking on the lowest flame for 15–20 minutes, allowing the griddle’s heat from below and the hot coals from above to recreate the authentic dhum effect.
Once done, turn off the flame and let it rest undisturbed for 10–15 minutes. This pause allows the flavours to settle and intensify.
Finally, lift the lid gently — the fragrant plume that escapes carries the soul of Ambur, where each grain of rice tells a story steeped in tradition.
Alternative Cooking Method: The Pressure Cooker Dhum
While
the traditional open-vessel method guarantees that smoky depth, the
pressure cooker offers a reliable, quicker way to achieve moist,
perfectly cooked Ambur Mutton Biriyani without compromising flavour. This technique combines the speed of the cooker with the quality assurance of a dhum finish.
The
pressure cooker method is easier to handle, quick, and simpler, making
it ideal for beginners, bachelors, students living away from home, or
anyone who finds the traditional method cumbersome, tricky, or scary,
especially when dealing with embers in apartments or small spaces.
Method 1: No-Whistle Dhum (Recommended)
This method replicates the slow cooking of dhum inside the cooker without sealing the pressure until the very end, preventing mushiness and giving you control.
Add Rice: Once the mutton is done, gently layer the half-cooked rice on top (Step 4).
Sprinkle chopped mint, coriander leaves, and a dash of lemon juice.
Initial Steam: Place the lid on the cooker without the vent weight (whistle). Cook on medium-low flame for 5 minutes until most of the surface water is absorbed and steam escapes freely.
Seal and Pressure Cook: Place the vent weight (whistle) on the lid. Immediately turn the flame to the LOWEST setting.
Final Dhum: Cook on the lowest flame for 15 minutes.
Rest: Switch off the flame and leave the biriyani untouched until the pressure releases naturally. This ensures the chicken is perfectly tender and the rice absorbs all the juices.
Fluff and Serve: Open the lid gently and fluff the biriyani.
Method 2: Whistle Dhum with Tawa Finish (The Safeguard)
If you prefer the single-whistle method used by some cooks, using a hot griddle (tawa) underneath prevents scorching and improves the final texture:
Add Rice: Once the mutton is done, gently layer the half-cooked rice on top (Step 4).
Sprinkle chopped mint, coriander leaves, and a dash of lemon juice.
Pressure Cook: Place the lid and vent weight. Cook on high flame for 1 whistle. Immediately turn off the flame.
Tawa Dhum: Quickly place the hot pressure cooker on a pre-heated heavy griddle (tawa).
Low and Slow: Leave the cooker on the tawa on the LOWEST flame setting for an additional 10 minutes. This residual heat and slow process ensures the rice doesn't stick or burn at the base while the pressure releases.
Rest: Switch off the flame and allow the pressure to release naturally before opening.
Pro Tips & Notes
Soak rice for at least 20 mins for soft, separated grains.
Curd in oil is a traditional purifying trick — don’t skip it.
Recreate the feel of a Muslim Bhai wedding feast — aromatic, hearty, and unforgettable.
Storage Suggestions
Store leftovers in an airtight box and refrigerate for up to 2 days.
Reheat using steam or sprinkle water before warming.
Avoid direct microwave reheating to prevent dryness.
❓ FAQs
Q. Can I use chicken instead of mutton?
Yes, but reduce cooking time — chicken cooks much faster.
Prefer a quicker, simpler version? If you love the authentic Ambur flavour but need an easier weeknight meal, or are simply a dedicated chicken biriyani lover, discover the most popular Ambur Chicken Biriyani recipe here!
Q. Why does Ambur biriyani not use green chillies or ghee?
Because the dish’s signature comes from red chillies and oil — not richness but depth of flavour.
Q. What’s the right meat-to-rice ratio?
Ideally 1:1 or 1.25:1 — more meat for a truly Nawabi experience.
Q. Is dhum cooking essential?
Absolutely — it infuses the flavours, giving the rice that smoky depth Ambur biriyani is known for. But the choice is yours. If you prefer a simpler finish try the pressure cooker method or simply skip the dhum technique.
Q. Can Ambur biriyani be cooked with Basmati rice instead of Seeraga Samba?
Yes — while Seeraga Samba is traditional and gives the authentic texture and aroma, you can use Basmati. Keep in mind the flavour and grain size will differ slightly.
The Ambur / Vaniyambadi Mutton
Biriyani is more than a recipe — it’s a relic from royal kitchens that
survived the march of time. It’s the kind of dish that makes you pause, inhale deeply, and smile —
because it still tastes like the past, rich in aroma and legacy.
Cook it slow, serve it warm, and share it generously — for this isn’t just biryani, it’s heritage on a plate. For the love of biryani — yet another timeless favourite from my kitchen!
THALASSERY CHICKEN DHUM BIRIYANI
Whatsoever, I can never say NO to a BIRIYANI. Any form, version, region... I have pledged my allegiance to this ultimate delicacy. We have numerous varieties of Biriyanis in and around India - Mughlai, Hyderabadi, Awadhi, Sindhi, Malabari, Bengali, Kashmiri, Ambur/Vaniyambadi, Chettinad, Kongunaad, etc., & etc., the list is long enough and least to mention the Mediterranean Pilaf, Mendi, Kabsa, Hanit, Bukhari, Biryani which all fall under the same genre. Where the basic notation is the same - Rice & Meat cooked with loads of Spices. Converting the whole lot into a deeply satisfying delicacy of its own.
Anything in the name of Biriyani as such is devoured heads down by me and so is my love for Biriyani. When it comes to Biriyani it is not just food according to me. If there is one dish which can lift my mood other than a good cup of Coffee, then it is Biriyani. My love for this flavour-filled Rice Dish started during my early childhood days. The first time I ate a Biriyani - a Chicken Biriyani was at an Army Officers Club. Then my Dad who was working for Entyce(then NTC) had an outlet in Army Office at Redfields and one Sunday he took me there for lunch. It was then I tasted my first Biriyani ever. I am not sure whether it was the spirit of the day or the Biriyani which left my memory still afresh. I still remember the flavour of Biriyani and the Onion Curd Salad which had Onions cut into Rings in it. Since then Biriyani has taken a special place in my life. When I want to cook something special then it is always Biriyani for me. According to me, Biriyani is nothing lesser than a celebration of life, It’s my comfort food.
The first time I tasted it was in Cochin. Just 3 days after my marriage, I was taken to my MIL's hometown, Cochin to meet the relatives & my MIL's Mother, Clemmi Thathi. She is known for her cooking skills and my husband loves her Red Fish Curry a spicy-spicy version of Kerala Fish Curry. She had cooked an enormous meal... everything in the name of Nirpathuve... Nadapathuve... Parappathuve...(everything which stands, walks, and flies). I was new to the lifestyle and food. A whole lot of seafood, chicken, duck, pork and what not? All the more everything seemed hot & spicy. A new bride from a different culture and all eyes upon you. Eating that food or at least mimicking and convincing that I was eating. I went famished after two days. Stealthily I told my Husband I was hungry and he took me out for Lunch. Knowing my love for Biriyani he ordered a Biriyani and there again my fate started playing against me. Such a bland cooked oily Basmati Rice that was it & not in any name it came in terms of Biriyani. That made my mind label all Kerala Biriyanis into a bland whole lot. Kerala Biriyani lovers - forgive me for this statement. Since then never have ordered a Biriyani in Kerala.
But my preconceptions about this Biriyani proved me wrong with this Thalassery Style Chicken Biriyani by Celebrity Chef Mrs Lakshmi Nair. Though I tried it out with a whole lot of scepticism and doubts, frankly it took me off guard. I have converted a bit to suit our palate though sticking a lot into the original recipe. And my husband loved this Biriyani to the core. My daughter who is not a Biriyani fan said, it's Good. Yet to convince my Son who is till biased with Tamilnadu Style Biriyanis. And waiting for the borders to open and next visit to Kerala I am going in search for the best Malabari Biriyani.
THALASSERY CHICKEN DUM BIRIYANI
THALASSERY CHICKEN DHUM BIRIYANI
Well, coming to Thalassery Biriyani. Thalassery Cuisine refers to the distinctive cuisine from Thalassery town of Northern Kerala. It is famous for the celebrated Malabar Cuisine that has a blended note of Arabian, Persian, Indian and European styles of cooking. Standing through the paths of history as a maritime trading port, the city is a reminiscence of old times, cultural fusion and wide influence of Cuisines. Unlike other Biriyani dishes, Thalassery Biriyani uses Kaima/ Jeerakasala an Indian small-grained aromatic rice instead of Basmati Rice.
Thalassery Biriyani is a culinary treat. Thalassery Biriyani needs to be cooked with a lot of care. The process is a bit elaborate and needs some extra time & patience in the kitchen, but the results are worth waiting for. The final result is a wonderfully textured, flavour-filled Thalassery Biriyani which is a treat on its own. Perfectly Marinated Chicken is slow-cooked with Seasonings & Spices in a soulful gravy. Rice is then cooked separately with whole spices. Cooked rice and the Biryani Chicken Masala are placed in layers, topped with fried Cashew Nuts, Raisins & Caramelized Onions and “Dhum” cooked- all-absorbing each other’s flavours. A true Thalassery Biriyani is the thing to live for!
In a traditional “Dhum” cooking, the lid is tightly secured to the biriyani vessel with dough so that no steam can escape. Then Hot coal is placed on top of the lid and slow-cooked on a low flame. Here I have also cheated on the dhum cooking – without compromising much on the flavours. And that is how I usually cook Biriyani in Dhum.
Cuisine - Malabar (Kerala)
Course - Main
Spice Level - Medium
Difficulty - Medium
Serves - 6-8 People
Author - SM
Preparation Time - 30 - 40 Minutes
Soaking Time - 20 - 30 Minutes
Marination Time - 20 - 30 Minutes
Cooking Time - 1 Hour 30 Minutes
HOW TO COOK THALASSERY CHICKEN DHUM BIRIYANI
THALASSERY CHICKEN DHUM BIRIYANI
To Marinate the Chicken
INGREDIENTS:
Chicken - 12 Pieces(Big Sized pieces - Approximately 1.2 kg)
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1/2 Tspn
Lemon Juice - 1 Tbspn
Salt - To Taste
METHOD:
Clean, wash & cut the Chicken into Big pieces.
Marinate the Chicken Pieces with the ingredients mentioned under 'To Marinate the Chicken.'
Mix well until each piece is well-coated with the marinade.
Leave it aside for at least 30 Minutes.
For Biriyani Chicken Masala
INGREDIENTS:
Oil - 1/2 Cup
Ghee - 3 Tbpsn
Onion - 5-6 Nos.(Medium Sized)
Tomato - 5-6 Nos.(Medium Sized)
Ginger 1" Piece - 4-5 Nos.
Garlic - 25 Cloves
Green Chillies - 15-20 Nos.
Turmeric Powder - 1/2 Tspn
Garam Masala - 1 Tspn
Curd/Yogurt - 1/2 Cup
Mint Leaves - 1 Cup
Coriander Leaves - 1 Cup
Lemon Juice - 1 Tbpsn
Salt - To Taste
Spices for Biriyani Chicken Masala:
Cinnamon - 2 Big Pieces
Green Cardamom - 7-8 Nos.
Star Anise - 2 Flowers
Cloves - 7-8 Nos.
Mace/Javitri - few Strands
Nutmeg - 1/4 Tspn
Bay Leaf - 2 Leaves
METHOD:
Clean & wash the Onions & Cut it into thin slices.
Grind Green Chillies, Garlic & Ginger separately into a coarse paste.
Chop Tomatoes into small pieces.
Now, Heat Oil & Ghee in a large pan. Let the flame be at medium.
Reduce the flame to low & Splutter the spices mentioned under 'Spices for Biriyani Chicken Masala'.
Care should be taken not to burn the spices.
Add finely sliced Onions and saute it on a medium-low flame until Onions turn translucent.
Add coarsely ground Green Chillies and fry for a while.
Next, add coarsely ground Garlic and saute for a few minutes.
Now add coarsely ground Ginger paste and saute it on a low flame for few minutes or until the ground pastes turn fragrant.
Add Turmeric Powder to the above and give a quick stir.
Now add chopped Tomatoes and mix well.
Cook this on a low flame until tomatoes turn soft and tender & until oil separates from the mix.
Sprinkle Garam Masala Powder along with finely chopped Mint & Coriander leaves and give a quick stir.
Pour in the Lemon Juice along with a dash of Salt and mix well.
Now add marinated Chicken pieces to the Biriyani Masala.
Pour in the Curd and mix well.
Cook this on a low flame for few minutes.
Adjust the salt & 1/2 a cup of water.
Now cover & cook until Chicken Pieces turn soft and cooked.
The Biriyani chicken Masala should have enough Gravy to mix along with the rice.
So make sure that the Biriyani Chicken Masala does not dry out.
To Cook the Rice
INGREDIENTS:
Jeerakasala Rice/Basmati Rice - 4 Cups
Ginger Garlic Paste - 1 Tspn
Lemon Juice - 1 Tbpsn
Salt - To Taste
Kewra Essence - 1/2 Tspn(Optional)
Oil/Ghee - 1 Tbspn
For Spice Bag:
Shah Jeera - 1 Tspn
Bay leaf - 2 Nos.
Cardamom - 3 Nos.
Cinnamon 1" - 2 Sticks
Clove - 3 Nos.
Mace/Javitri - a small strand
Black Peppercorns - 10 Nos.
METHOD:
Make a Spice Bag by placing all the spices in a small & clean Cloth.
Tie it and secure it tightly by making a Potli.
Rinse the Basmati Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
Soak the washed rice for about 20 - 30 minutes.
Once soaked drain & discard the water.
Boil enough Water in a Vessel/Saucepan.
Let the Vessel be big enough to hold both Rice & water.
Drizzle Lemon Juice & Kewra Essence to the boiling water.
Add the Spice Bag into the boiling water, along with salt.
Meanwhile, Heat Ghee/oil in a pan, Saute Ginger Garlic Paste until aromatic on a very low flame.
Now add drained Rice and fry on a very low flame for few minutes.
Switch off the flame & Carefully add the Rice along with a dash of Salt & Spice Bag into the boiling Water.
Cook until the Rice is half done. Just a boil is more than enough.
Make sure not to overcook the Rice. The rest of the cooking will happen while cooking the Biriyani in a Dhum.
Discard the Spice Bag.
Drain the excess water from the cooked rice by pouring it out into a colander.
Gently fluff it up once and leave it aside.
THALASSERY CHICKEN DHUM BIRIYANI
For Garnishing
INGREDIENTS:
Cashew Nuts - 1/2 Cup
Raisins - 1/4 Cup
Ghee - 1 Tbspn
Caramelized Onions - 1/2 Cup
METHOD:
Heat Ghee in a pan and roast the Cashewnuts on a low flame.
Remove it & keep it aside.
Now add the Raisins into the remaining ghee & fry it on a low flame until it fluffs up.
Remove it & keep it aside.
To Caramelize Onions
Caramelizing onions is a simple method where thinly sliced Onions are slowly sauteed in Ghee/Oil the Onions turn brown. It is the best way to bring out the flavours from the Onions. When slow-cooked for a long time on a perfect flame, the natural sweetness from the Onions and few teaspoons of Sugar caramelizes the Onions making the result intense, sweet and wonderfully flavourful.
INGREDIENTS:
Onion - 3 Nos.
Ghee - 2 Tbpsn
Salt - To Taste
Sugar - 1 Tbspn
METHOD:
Heat Ghee/Oil in a thick-bottomed pan over medium-high heat until the oil is shimmering.
Add sliced Onions to the oil and stir well until the slices are well-coated with the Ghee/Oil.
Spread the onions out evenly over the pan and let cook, stirring occasionally.
Reduce the heat to medium or medium-low to prevent the onions from burning or drying out.
After 10 minutes, sprinkle some salt & Sugar over the onions, which will help with the caramelization process.
Sprinkle some water to avoid the onions from drying out.
Cook for another 10 minutes stirring, occasionally.
Lower the flame and cook accordingly.
Once the Onions are browned and start to stick to the pan, switch off the flame.
Caramelized Onions are ready to be served as a Garnish.
For Layering Thalassery Chicken Dum Biriyani
THALASSERY CHICKEN DHUM BIRIYANI
INGREDIENTS:
Coriander Leaves - a handful Mint Leaves - a hand ful Turmeric Powder - 1/2 Tspn Water - 1/8 Cup Lemon Juice - 1 Tbpsn Ghee - 2-3 Tbspn
Over a Griddle(For a Dhum Effect):
Keep a preheated Chapati griddle below the Biriyani Vessel to give a dhum effect.
Meanwhile, heat a Chapati griddle on a high flame for a few minutes or until the griddle is very hot.
Keep this preheated Chapati griddle below the Biriyani Vessel.
Ladle out 1/2 of Biryani Chicken Masala into a heavy bottomed Vessel.
Spread about 1/2 of the cooked Rice over it.
Sprinkle few teaspoons of Caramalized Onions & a handful of finely chopped Coriander & Mint Leaves.
Now spread the remaining Chicken Masala over it.
And layer the remaining portion of Rice over it.
Mix the Turmeric Powder along with 1/8 Cup of Water.
Randomly drizzle the Turmeric Water over the layered Rice.
Pour in the Lemon Juice and drizzle 2 Tbpsns of Ghee.
Sprinkle the remaining Carmalized Onions and ghee roasted Cashewnuts & Raisins.
Cover the Vessel with a lid and keep a heavy object on top of it.
Cook this on a medium-low flame for about 15 -20 Minutes.
Switch off the flame & leave it undisturbed for another 5-10 Minutes
Once done, carefully open the lid.
There is no need to fluff up the Rice.
While serving gently take a scoop of Rice and chicken Masala from the layered Biriyani.
Care should be taken not to fluff up the rice or mix the layers which will combine all the ingredients together.
Thalassery/Malabari Biriyani Is traditonally served like - Biriyani Rice and Biriyani Chicken Masala side by side.
Serve Thalassery Chicken Dhum Biriyani along with Curd-Onion Raitha, Onion Challas or Dates/Lime Pickle & a fried Pappadam.
Can also be served along with any preferred vegetarian or non-vegetarian side
dishes.
Baking in an Oven(for Dhum Effect) :
Preheat the oven to 450° F/230°C.
Pour 1/2 of the cooked Chicken Masala into a big bake-proof bowl.
Add 1/2 of the cooked Rice over it.
Sprinkle few teaspoons of Caramalized Onions & a handful of finely chopped Coriander & Mint Leaves.
Now spread the remaining Chicken Masala over it.
And layer the remaining portion of Rice over it.
Mix the Turmeric Powder along with 1/8 Cup of Water.
Randomly drizzle the Turmeric Water over the layered Rice.
Pour in the Lemon Juice and drizzle 2 Tbpsns of Ghee.
Sprinkle the remaining Carmalized Onions and ghee roasted Cashewnuts & Raisins.
Cover the Biriyani Bowl with an Aluminium foil and keep it in the middle rack of the oven.
Bake the Thalassery Chicken Dhum Biriyani for about 30 minutes.
Leave it aside untouched for a few minutes.
Once done, carefully remove the Aluminium foil.
There is no need to fluff up the Rice.
Thalassery/Malabari Biriyani Is traditonally served like - Biriyani Rice and Biriyani Chicken Masala side by side.
Serve Thalassery Chicken Dhum Biriyani along with Curd-Onion Raitha, Onion Challas or Dates/Lime Pickle & a fried Pappadam.
Can also be served along with any preferred vegetarian or non-vegetarian side
dishes.
THALASSERY CHICKEN DHUM BIRIYANI
NOTES:
I have used Jeerakasala/Jeeraga Samba/Khaima Rice/Chinigura Rice in this recipe.
Authentic recipes call for this variety of rice.
Can be substituted with Basmati Rice.
Well-seasoned Jeerakasamba Rice/Basmati Rice plays a vital role in the texture of a Biriyani.
Soaking the rice helps in getting perfectly cooked rice.
Cook the rice with enough water until 1/2 done. Just a boil is more than enough.
Adjust the amount of Red Chilli Powder and Green Chillies to suit your spice level.
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
