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.

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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.