Cochin-Style Beef Vindaloo (Vindalee) - Rich & Spicy Kerala Curry

Beef Vindaloo (Vindalee) - A Recipe That Travelled from Portugal to Cochin

Vindaloo—carne de vinha d’alhos

    A dish brimming with history, heat, and irresistible tang. Did you know that the word "vindaloo" is derived from the Portuguese dish carne de vinha d’alhos? Translating to "meat marinated in wine vinegar and garlic," this dish travelled to India in the 15th century along with Portuguese explorers. Over time, it was embraced by local kitchens, where it took on new flavours, spices, and ingredients to suit the Indian palate. Food historian Lizzie Collingham highlights this fascinating journey in her book, Curry: A Tale of Cooks and Conquerors.

    Cochin, with its vibrant mix of Portuguese, Dutch, and Indian influences, gave birth to its unique twist on this curry, creating what we now lovingly call Cochin-style Beef Vindaloo (Vindalee). It’s a quintessential festive dish in many Kerala Christian households, especially during Christmas and celebratory feasts.

The Evolution of Vindaloo – From Portugal to India

The story of vindaloo is as piquant as its taste. Here’s a quick dive into its fascinating transformation:

• Origins: The Portuguese dish carne de vinha d’alhos featured meat marinated in wine vinegar and garlic.
• Adaptation in India: With no wine vinegar available in India, Franciscan priests fermented palm wine (toddy, or "kallu") to create a local substitute. Tamarind became a tangy alternative.
• Spices and Ingredients: Indian cooks introduced spices like black pepper, cinnamon, cardamom, and the now-iconic chilli peppers, which were also brought to India by the Portuguese from the Americas.
• Regional Influence: In Cochin, this dish found a permanent home in Christian kitchens, where it evolved into a rich, spicy, and aromatic curry, often made with beef or pork.

Christmas Special Cochin Beef Vindaloo (Vindalee) - Kerala Christian Festive Curry

Vindaloo: A Recipe Steeped in Catholic Tradition

    The Vindaloo is deeply rooted in the culinary traditions of the Catholic community in Goa, but Cochin also deserves a notable mention. Among the Catholic families of Cochin, this dish holds a cherished spot, particularly during celebrations and festive occasions.

    With its Portuguese lineage, the recipe traveled to Cochin, finding its way into the kitchens of Fort Cochin families. My mother-in-law’s family, with a strong connection to Portuguese influences, inherited this legacy. Her mother, the beloved "Clementina Joseph" (fondly known as Clemmi Thathi), brought Portuguese culture into her cooking. In our home, Vindaloo is affectionately called "Vindalee Curry."

A Family Tradition: Cochin-Style Vindaloo

    In my opinion, "Every Catholic household has its own perfect Vindaloo recipe, a staple on celebration menus." While the Goan and Cochin versions share similarities, the Cochin-style Vindaloo stands out due to some unique ingredients and techniques:

• Cloves, Cinnamon, and Tamarind: These additions bring a distinct flavour profile to the Cochin version. Tamarind, in particular, balances the sharpness of vinegar, making the dish more palatable for those who dislike a strong vinegar aroma.
• Personal Tweaks: My mother-in-law avoids adding cinnamon and cloves to her Vindaloo. However, I like to include them for a richer aroma and complexity.
• A Secret Ingredient: One nearly forgotten ingredient is the bark of the drumstick tree. This traditional addition not only acts as a digestive aid but also enhances the dish with a unique taste and flavour.

Traditional Beef Vindaloo Recipe - Rich & Spicy Curry

Beef Vindaloo (Vindalee Curry) - A Family Favourite for Festive Celebrations    

    Beef Vindaloo, also known as Vindalee Curry in our household, is one of the most authentic and classic recipes from our family favourites. While traditionally prepared with pork or a mix of pork and beef, this recipe holds a special place in Catholic homes, especially during Christmas and Easter celebrations.

A Personal Journey with Vindaloo

    Initially, I wasn’t fond of beef, and I still don’t eat pork. But over the years, I gradually developed a taste for beef, thanks to my mother-in-law’s (MIL) delightful Vindaloo recipe. I’ve cooked it countless times with beef, and even with pork when serving it for guests. Despite not tasting pork myself, I can assure you that this recipe works beautifully with either meat—or even chicken if you’re looking for a lighter option.

This Vindaloo recipe is a perfect addition to your Christmas or New Year Menu, blending heritage and taste for a memorable meal.

 

Why This Beef Vindaloo is Special

• One-Pot Simplicity: Just add all the ingredients into a single pot and let the meat cook slowly with aromatic spices and vinegar.

• Unique Ingredients:

                    Mustard Seeds (preferably yellow mustard)

                    Vinagiri (traditional vinegar) that lends a distinctive tangy flavour.

• Bright & Vibrant Colour: Achieved with Kashmiri Chilli Powder (Piriyan Mulagu Podi orAmmoommas i.e. Clemmi thathi's mulagupodi as we call at home, ), a family treasure that gives the dish its vibrant red hue without too much heat, tongue tickling Beef Vindaloo.

   

  If you love exploring the flavours of Kerala, don’t miss our Kerala-Style Christian Breakfast post, featuring must-try dishes for festive mornings!

 

Cochin-Style Beef Vindaloo Recipe Overview

• Cuisine - Kerala
• Course - Side Dish
• Spice Level - High
• Difficulty - Medium
• Serves - 4-6
• Author - SM

Time Estimate

• Preparation Time - 15 - 20 Minutes
• Cooking Time - 30 - 45 Minutes

   

  Looking for more Kerala-style Beef Recipes? Click here for mouth-watering dishes!

   

Authentic Cochin- style Beef Vindaloo Recipe – A Classic Indo-Portuguese Delight

    Beef Vindaloo is a spicy, tangy, and utterly irresistible dish with a deep-rooted history. Originating from the Portuguese dish Carne de Vinha d’Alhos (meat marinated in vinegar and garlic), Vindaloo has been lovingly adopted by Goan and Cochin Catholic communities, evolving with local spices and ingredients.

    This version of Beef Vindaloo is a cherished family recipe, blending traditional flavours with unique additions like yellow mustard seeds, vinegar (vinagiri), and Kashmiri chilli powder. Serve it with rice, bread, or classic South Indian staples for an unforgettable meal.

Cochin Style Christmas Special Beef Vindaloo Recipe - Festive Delight

Ingredients for Beef Vindaloo

For the Beef:

• Beef – 500 grams, cut into small cubes
• Onion – 2 medium, sliced
• Shallots – 10-15, finely chopped
• Green Chillies – 3-4, slit
• Curry Leaves – 2 sprigs
• Salt – To taste
• Hot Water – 2 cups

For the Vindaloo Paste (To Grind):

• Turmeric Powder – 1/2 teaspoon
• Red Chilli Powder – 1 teaspoon
• Kashmiri Chilli Powder – 2-3 teaspoons (for vibrant colour and mild heat)
• Mustard Seeds (Yellow) – 1 teaspoon
• Ginger – 1/2 inch piece
• Garlic – 10-12 cloves
• Cinnamon – 2 sticks (1-inch each, optional)
• Cloves – 2-3 (optional)
• Cumin Seeds – 1/4 teaspoon
• Vinegar – 3-4 tablespoons

Method: How to Cook Beef Vindaloo

Prepare the Beef Vindaloo Paste:

• Grind all the ingredients listed under "For the Vindaloo Paste" into a fine paste using vinegar. Set aside.

Marinate and Cook the Beef:

• Clean, wash, and cut the beef into small cubes. Leave in a colander for a few minutes.
• Add the ground Vindaloo paste to the beef.
• Mix in the chopped shallots, slit green chillies, curry leaves, and salt. Combine everything well.
• Transfer the beef mixture to a pressure cooker.
• Boil 2 cups of hot water and add it to the cooker.
• Close the lid, place the vent cap, and cook on high flame for 4-5 whistles.
• Lower the flame and continue cooking for 7-8 whistles (20-30 minutes total). Adjust time based on meat tenderness.

Final Touches:

• Once cooked, remove the lid and check if the beef is tender.
• Add sliced onions and simmer on low flame until the onions turn soft.
• Adjust the gravy consistency to your preference. Beef Vindaloo should have a rich, thick gravy.
• Taste and adjust salt. Add a splash of vinegar if you prefer a tangier flavour.
• Stir in a pinch of sugar to balance the spices.
• Switch off the flame, cover, and let it rest for a few minutes.

Pro Tip: This dish tastes even better the next day as the flavours deepen over time. Reheat gently before serving.

Cochin-Style Beef Vindaloo (Vindalee) - Rich & Spicy Kerala Curry

 

Notes for Perfect Cochin-Style Beef Vindaloo (Vindalee)

• Cooking Time Adjustment: Adjust the cooking time based on the type and cut of beef you are using. Tougher cuts will require longer cooking to become tender.

  Pro Tip 🌟- For Tender Meat: Marinate the beef with a teaspoon of vinegar and a pinch of salt for 30 minutes before cooking. This enhances tenderness and infuses flavour.

• Control the Spice Level: Reduce the amount of Red Chilli Powder if you prefer a milder version of Vindaloo.
• Vibrant Colour: Use Kashmiri Chilli Powder for a brilliant red hue without adding excessive heat. This enhances the visual appeal of the dish.
• Grinding the Vindaloo Paste: Ensure the ingredients are ground into a thick, fine paste using vinegar. Add a little water if required to get the right consistency.
• Mustard Seeds Choice: I recommend using Yellow Mustard Seeds for an authentic look and taste. While Black Mustard Seeds can also be used, they slightly alter the colour of the curry.

  Pro Tip 🌟- For Added Depth: Toast the mustard seeds lightly before grinding them for a richer, nuttier taste.

• Balancing Tanginess: I use about 3-4 tablespoons of Vinegar in this recipe for that classic tangy punch.  If the vinegar flavour feels overwhelming, replace part of it with Tamarind Extract to balance the tanginess naturally.

  Pro Tip 🌟- Alternative Ingredients: Swap vinegar with apple cider vinegar for a slightly milder tang.
  

• Sweet-Spicy Balance: Vindaloo is known for its spicy, tangy, and mildly sweet profile. Add a pinch of Sugar to balance and round out the flavours.

• Add Potatoes(Optional): Potatoes pair beautifully with fatty meats like Beef or Pork. For a heartier meal, add cubed potatoes to the curry and let them soak up all the delicious flavours.

Freshly Cooked Cochin-Style Beef Vindaloo in a Pressure Cooker

Serving Suggestions 🍽️

Pair Beef Vindaloo with:

• Soft and fluffy Appam or Vattayappam
• Traditional Puttu or Idiyappam
• Aromatic Ghee Rice or Biriyani 
• Flaky Malabar Parotta, Chapati, Naan etc.,
  
• Warm, crusty bread for a quick and satisfying meal.

Why You'll Love This Recipe

• Quick and Simple: Pressure cooking makes this dish easy and fuss-free.
• Authentic Flavours: With a mix of traditional ingredients and optional tweaks, this recipe delivers true Cochin-style goodness.
• Perfect for Special Occasions: A must-have on any festive menu like Christmas, Easter, or family gatherings.

Why This Recipe Works

• Authentic Flavours: Traditional masalas combined with vinegar and mustard seeds create a perfectly balanced dish.
• Customisable Spice Level: Adjust the quantity of Kashmiri chilli powder and vinegar to suit your taste.
• Family Favourite: A recipe passed down through generations, guaranteed to impress!

    I wish to thank all who would have visited my blog, reading my posts, my blog & my recipes. All these years, though with not much of overwhelming growth(commercially), I have tried to keep up my own pace in blogging, which has become my passion, a hobby and it is where I spend my quality time. Thank You all for the support & I hope my style of recreated recipes suit your tastes and help you cook wonderful meals.

And these 5 years have made me realize that the classic advice of  

        “Do something you love & you will never work a day in your life.” 

    For 5 Years of Blogging & a Blog Anniversary is called Blogiversary!!! Ah, I am not sure whether these words exist in any dictionary, but still, it sounds good. This year, the anniversary falls on a Sunday. And this day happens to be our 25th Wedding Anniversary too. So celebrating, commemorating & felicitating the day with a special Sunday Lunch Menu. This Menu happens to be one of our favourite Lunch Menu at home. Though anything in the name of Biriyani makes the day much more special for me, This Ghee Rice with Green Peas, a recipe which falls between a Ghee Rice(Nei Choru) & Peas Pulao takes a special place in my favourite list. When it is combined with Mutton Kola Urundai Fry & Curry, the combo is an ultimate delicacy, a complete & satiating Lunch Menu.

A SUNDAY SPECIAL LUNCH MENU

    Well, Sunday has always been a special day during my growing age, and still, it is. Though the term weekend has seeped into our minds with the arrival of corporate culture starting from Friday evenings through Saturday until Sunday. Sunday has a special place in our minds, a day of leisure - no work, no school... though it may end up with the brooding of Monday Blues..., still Sunday is special. It had been & it is still a routine, I can even say it is a ritual to cook something special, especially a Non-vegetarian dish for a Sunday Lunch. I feel these days we cook anything & everything special even on weekdays or on any other day as a matter of fact. And cooking non-vegetarian dishes only on Sundays has become an age-old story.

    Living in a closed culture, Sunday Mornings dawn upon seeing men or sometimes women folks of our neighbourhood going out with a Manja Pai(Yellow cloth bags) or a woven basket(koodai) to buy Mutton, Chicken or Fish. And the morning pleasantries, though a known factor they are going to buy meat for their Lunch, it would surely comprise of the words "Kari Edukka Porom." Good old days, when the culture of Broiler Chicken had not come and Mutton was packed in Teak Leaves, all bring fresh memories of Childhood. You can see men & women flocking around Mutton & Chicken Stalls, equally along with the houseflies swarming around that meat. Chicken kept closed in the cages & Lambs tied up to the pole of the shack with their all scary eyes waiting to be slaughtered for the special day - Sunday had made me feel pity for them then. Then my Dad says - "Kondral Paavam Thindraal Pochu" (the guilt of killing gets vanished off when you eat it). All culminate the memories of a so-called Sunday Special Lunch.

    When I talk about Sunday Lunch, my later years found the tradition of running to the Mutton/Beef Stall after the Sunday Mass. A small talk between the churchgoers, what you are cooking for the day and the ritual walk, nowadays who walks?!!! a drive to the nearby stalls to buy their preferred meat for the special Sunday lunch. Some even skip the Mass to get their hands on Beef/Mutton/Chicken before the crowd swarms into the stalls after the Mass. 

    Though sleeping through the day - that's on a Sunday has become our recent years' activity, still, I & my husband drive to the nearby Wet Market(Masai Pasar Awam) to buy Mutton/Beef for our special Sunday Lunch. When laziness takes over or when we sleep through the day we treat ourselves with our favourite Ayam Penyet/Keli Penyet or Siakap Goreng to felicitate the so-called Sunday special Lunch. 

    These memories have made me compile a few SUNDAY SPECIAL LUNCH MENUS, I frequent at home and have been planning to add a few more in the coming months. Simple, homemade recipes which can be easily prepared and also these Menus can be converted into a Party Menu too. Simply add a course of White Rice, Rasam, Curd, Appalam/Pappadam & Pickle, and finish off the meal with your choice of Dessert for a complete Party Menu.

    And for Vegetarians out there, you needn't worry seeing this Menu, simply recreate Mutton Kola Urundai Kuzhambu & Meat Balls Fry with Vazhaipoo Kola Urundai or Beetroot Kola Urundai. 

Beginning with my all-time favourite combo,

GHEE RICE WITH GREEN PEAS

MUTTON KOLA URUNDAI KUZHAMBU

MUTTON KOLA URUNDAI FRY/MEAT BALLS

CURD ONION RAITHA/VENGAYA PACHADI

• Ghee Rice with Green Peas

• Mutton Kola Urundai Kuzhambu/Curry 

• Mutton Kola Urundai Fry/Meat Balls
  

• Curd Onion Raitha/Vengaya Pachadi
  

SUNDAY SPECIAL LUNCH MENU #1 -

GHEE RICE WITH MUTTON KOLA URUNDAI

A SUNDAY SPECIAL LUNCH MENU

    Though making Mutton Kola Urundai takes a bit of time, making Ghee Rice with Green Peas is a simple & quick recipe.  So overall the whole Menu can be prepared within 21/2 to 3 Hours of time.  And if you get minced meat readily from the butcher or from frozen section the work gets easier.  Commonly Kola Urudai is prepared with minced Lamb/Mutton.  Can make the same recipe with Beef or Chicken and for a vegetarian version Vazahipoo(Plantain Flower) & Beetroot works good.  

Let's begin with making,

GHEE RICE WITH GREEN PEAS

GHEE RICE WITH GREEN PEAS

    Ghee Rice is a simple variation of Biriyani. Ghee Rice or Nei Choru as its called is a mildly flavoured rice, infused with Spices, Nuts and Dry Fruits fried in Ghee.  This dish is very famous in Malabar Area in Kerala.  The influence of this dish is quite Arabian.  But this variant is indigenous to Malabar Cuisine.  It is mostly served with Vegetarian or Non-vegetarian Curries.  Spicy curries compliments well with this dish. Even Sri Lankan Cuisine platters Ghee Rice or best known as Dun Thel Bath.

     This recipe of Ghee Rice is a simple combination of Ghee Rice(Nei Choru) and Green Peas Pulao.  Fresh Green Peas add a special note to this Ghee Rice. This is one of my favourite dishes and I frequent it quite often at home.  Mostly when I cook Mutton Kola Urundai Curry, this dish is a must for me.  Also, it can be cooked within minutes - A one-pot meal. For a whiter looking Ghee Rice with Green Peas, I have skipped adding Raisins & Fried Onions(Caramelized Onions).

GHEE RICE WITH GREEN PEAS

For a detailed recipe on GHEE RICE WITH GREEN PEAS, Click here...

Next,

Lets get ready with Mutton Kola Urudai Kuzhambu & Fry.  Once mincing, chopping, sauteeing and mixing is complete. Make sure that the Meat(Lamb) has no fat in it.  And also ensure that the sauteed mixture is moist free before grinding the ingredients.  Adding Roasted Gram Gram helps you to get a stiffer Meat Ball.  Roll out the Meat Balls for Fry and Curry. You don't have to fry the Meat Balls if you are using it in the Curry.

MUTTON KOLA URUNDAI KUZHAMBU

MUTTON KOLA URUNDAI KUZHAMBU

     Mutton Kola Urundai or simply the Meat Balls in a Curry is a popular Chettinaad Recipe.  We can find numerous styles and variations of the same.  It is one of the most sought over Chettinad dish world wide.  The taste of the dish marks its popularity. Kola Urundai Kuzhambu is made with minced lamb combined with spices and made into Meat Balls. Then they are added to a spicy coconut milk based curry.  While adding these Meat Balls into the Curry, you don't need to fry them.  

MUTTON KOLA URUNDAI KUZHAMBU

For a detailed recipe on MUTTON KOLA URUNDAI KUZHAMBU, Click here...

MUTTON KOLA URUNDAI FRY/FRIED MEAT BALLS

MUTTON KOLA URUNDAI FRY/MEAT BALLS

    Meat Balls Recipe -Mutton Kola Urundai have its unique history in Tamil cuisine. Although a famous Chettinad recipe, it's cooked throughout South India in different styles and carry different names. Minced mutton, chicken or beef, are mixed with the spices and then deep fried.  Fried Meat Balls can be served as an appetizer.

    Right from mincing, peeling, chopping, sauteing, grinding, mixing etc & etc., You may need some time & patience to get this recipe made. Though a tedious process, the results are worth the effort.  An ultimate family favourite... The moment, I drain the fried Meat Balls into the paper towels, they literally vanish off. I think, can very well guess where to...  

MUTTON KOLA URUNDAI FRY/MEAT BALLS

For a detailed recipe on MUTTON KOLA URUNDAI FRY, Click here...

For a Vegetarian Version can try the same recipe with Vazhai Poo(Plantain Flower) or Beet roots.

VAZHAIPOO KOLA URUNDAI

BEETROOT KOLA URUNDAI

CURD ONION RAITHA /VENGAYA PACHADI

CURD ONION RAITHA/VENGAYA PACHADI

    Onion Raitha/Vengaya Pachadi is a common Yoghurt based condiment served along with Biriyanis/Pulaos, Parathas/Rotis etc., Raitha means Salad and this recipe has Yogurt(Curd) as a base flavour with finely chopped Onions. We can also add Cucumbers, Tomatoes, Carrot or any two or three of them mixed together along with finely chopped Onions, in Yogurt(curd) base.

     Onion Raitha/Vengaya Pachadi goes hand in hand with heavy and exotic dishes like Biriyanis and Puloas.  Onions in Yogurt base gives a whole some feel with its overwhelming flavour with an added advantage of trailing health benefits.  Equally Onion and Yogurt are good for digestion and hence it is usually served with rich and spicy main course dishes like Biriyanis, Puloas or can be served along with Chapatis, Roti/Parottas and Parathas.

     This cold condiment can be well served with spicy dishes or with richly prepared dishes which includes lots of fats, red meats etc.,  Onion Raitha/Vengaya Pachadi  is mildly garnished with Coriander and Mint Leaves, the aroma of the herb activates the salivary glands and secretes digestive enzymes.

For a detailed recipe of CURD ONION RAITHA/VENGAYA PACHADI, Click here...

A SUNDAY SPECIAL LUNCH MENU

    Well, this has been a perfect Lunch Menu for years and whenever I cook Meat Balls, I go along making Ghee Rice with Green Peas, whatsoever.  I have never skipped the combo.  The reason is we all love it and If you love to combine Mutton Kola Urundai Kuzhambu & Fry with simple White Rice that too serves good.  This is a Perfect Lunch Menu to satiate your Sunday Meals Plans.

ONION CHALLAS /SARLAS - KERALA PICKLED ONIONS

   Challas/Sarlas is a quick fix pickled Onion somewhere brought into Kerala by western settlers. A quick and easy version of pickled Onions. It has come to be known as "Kerala's very own Onion Salad". This Onion Challas are served with most of the fried items in Kerala like Fish Fry, Cutlets, Beef, Chicken Fry etc., And it is also served along with Kerala Biriyani, Nei Choru/Ghee Rice,  Malabar Parotta, Chapati etc., Onion Challas/Sarlas is tangy, a bit sweet, and crunchy all at the same time. The combination of Onions & the acids makes for a more refreshing, complex flavour. They are delicious and what I love the most is the beautiful pink colour of this Onion Challas.

    I came across with this recipe while I was searching for Kerala Style Biriyanis. Though I have tasted it, have never given a second thought about it or tried making it at home. Now, when I am making Thalassery Biriyani Onion Challas has become a default side dish along with Curd Onion Raitha. Onion Challas/Sarlas has a beautiful Pink colour which is quite unlikely to Onions. I was wondering how you can come up with this bright Pink Colour. But later I realized that it was the reaction between the Onion pigments & Vinegar which gave Onions a bright Pink colour. Even my husband was asking how I got this bright Pink Colour in this Salad.

    Onion Challas/Sarlas is incredibly simple to make. All you need is thinly sliced onions, an acid, a dash of Salt and a pinch of Sugar. It only takes about 5-10 Minutes to the maximum to get this Challas ready. Red Onions is the show maker here, but you can easily substitute it with white or yellow onions, although the colour you get from using Red Onion is stunning. Something happens as red onions sit in the brine — they become bright and pink.

For more SALADS & RAITHAS, Click here...

HOW TO MAKE ONION CHALLAS /SARLAS - KERALA PICKLED ONIONS

ONION CHALLAS /SARLAS - KERALA PICKLED ONIONS

INGREDIENTS:

Red Onions - 1 Cup

Green Chillies - 1 No. (Optional)

Salt - To Taste

Vinegar - 1 Tbspn

Water - 2 Tspns

Sugar - a Pinch(Optional)

METHOD:

• Peel, clean & wash the Onions.
• Cut it into thin slices.
• Place the sliced Onions in a bowl.
• Sprinkle it with a dash of Salt along with 2 Teaspoons of Water.
• Pour in the Vinegar and mix well. 
• Now you have to mix the Onions. The best way is to use your hands.
• Rub it well with your finger until each slice of Onion is well separated and mixed well with Salt & Vinegar. 
• Leave this aside for about 5-7 Minutes. 
• Once soaked, Onions would have oozed out some water from it.
• Gently squeeze out the Onions and discard the water.
• Now add thinly sliced Green Chillies.
• Adjust the amount of Salt and add a pinch of Sugar.
• Onion Challas/Sarlas is ready to be served.
• Serve Onion Challas along with Fish Fry, Cutlets, Beef, Chicken Fry etc., 
• It can also be served along with Kerala Biriyani, Nei Choru/Ghee Rice,  Malabar Parotta, Chapati etc.,

NOTES:

• Red Onions play a major role in turning the Salad into bright Pink Colour. But it can be substituted with White/Yellow Onions too.
• I have used White Rice Wine Vinegar in this recipe.
• If you like it to be a bit spicy then go ahead by adding Green Chillies. But it is truly optional.
• Make sure not to add too much salt while mixing up the Onions with Vinegar, which can make this Salad Salty. 
• Gently squeeze out the Onions once soaked and discard the water.

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.

    Well, when it comes to Biriyanis I am simply biased and I commonly go along with Tamilnadu Style Biriyanis especially Kongu styles ones like Coimbatore Angannan style Biriyani or Dindigul Thalapakkati Biriyani. I love the brightly hued spicy Madras style Muslim Biriyani & Ambur/Vaniyambadi Biriyanis too. But a Kerala Style or Malabari Biriyani never crosses my mind, though I cook Malabari Nei Choru/Ghee Rice often at home. And that's because my first ever acquaintance with Kerala/Malabar Biriyani turned out to be a disaster.

   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.

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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:

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. 
• Adjust the Spices to suit your preference 
• Grind Green Chillies, Garlic & Ginger separately into a coarse paste and sauté Green Chillies first followed by Garlic and then follow it with Ginger. 
• Garlic paste needs to be sauteed a little longer than Ginger paste.
• Adding lemon juice is to avoid rice from getting sticky.
• Mix both Rice and Chicken Masala and cook in a dhum style for perfectly cooked Biriyani. 
• Cooking in Dhum helps the Biriyani not to get burnt at the bottom of the vessel and also yields a wonderful texture.
• There is no need for fluffing up the rice.
• Thalassery/Malabari Biriyani Is traditionally served like - Biriyani Rice and Biriyani Chicken Masala side by side. 
• Can also cook the same recipe with Beef/Lamb. Adjust the cooking time accordingly.