Savour the Authentic Flavours of Hyderabadi Anda Biriyani

"Hyderabadi Anda Biriyani: From a Delightful Train Journey to Dinner Plate"

Egg Biriyani alias Anda Biriyani

    Egg Biriyani, or Hyderabadi Anda Biriyani, is a delectable twist on the traditional biriyani that typically features meat or chicken. This vegetarian-friendly dish has its own unique charm, blending the rich, aromatic spices of Hyderabadi cuisine with the simplicity of eggs. But before we dive into the recipe, let’s take a little detour to explore the origins of Hyderabadi cuisine and how this egg-based biriyani came to be.

A Glimpse into Hyderabadi Cuisine

    Hyderabadi cuisine is renowned for its rich flavours, aromatic spices, and the seamless blend of Mughlai, Turkish, and Arabic influences. The city's culinary landscape is dominated by biriyanis, kebabs, and an array of mouth-watering dishes that reflect its royal heritage. Traditionally, biriyani in Hyderabad is made with meat or chicken, cooked to perfection with basmati rice, spices, and herbs. However, the Anda Biriyani stands out as a unique variant, catering to those who prefer a lighter yet equally flavourful option.

Experience the Richness of Hyderabadi Anda Biriyani

The Origin of Anda/Egg Biriyani

    While meat and chicken biriyanis reign supreme in Hyderabadi cuisine, the Anda Biriyani has carved its own niche. It’s believed that this egg-based variant was created to offer a protein-rich alternative for vegetarians and those looking for a quick yet satisfying meal. The eggs, boiled and then fried to a golden brown, are infused with the same aromatic spices and layered with fragrant basmati rice, making it a delightful and hearty dish.

A Train Journey to Remember: The Anda Biriyani Anecdote

    Back in 2017, we were travelling from Cochin to Coimbatore by a night train. The moment we boarded the train, we settled into our sleeping berths. It was then that I heard a vendor shouting, "Anda Biriyani, Anda Biriyani!" Here, I must digress to explain a bit about Indian train culture. Vendors on trains have their own unique way of announcing their wares, from "Tea tea coffee coffee coffee" to "Cool drink, soft drink, Sapdring" (which sounds like "soft drink" but means "sapdreeng (ala)" or "do you want to eat/drink").

    Coming back to our story, the vendor’s call of "Anda Biriyani" caught my attention. Out of curiosity, I asked if the biriyani was made in an 'anda' (a large vessel used for cooking and to store water). The moment I blurted out the question, I realized my mistake—it was 'egg,'(Anda in Hindi), not the cooking vessel. My kids immediately burst into laughter, correcting me that 'anda' here meant 'egg' in Hindi, not the cooking vessel. The entire berth erupted in laughter at my blunder, especially since I pride myself on my Hindi skills, having earned a scholar-level certificate in the language. Since that day, "Anda Biriyani" has become a family joke, and my daughter even saved my name as "Anda Biriyani" on her phone😔.

Delight in Every Bite of Hyderabadi Anda Biriyani

For a delightful array of Biriyanis and Pulaos from diverse Cuisines, click here...

Hyderabadi Anda Biriyani - Delight in Every Bite

To Marinate the Eggs

Ingredients:

Method:

• Peel the boiled eggs.
• Marinate the eggs with the ingredients mentioned under 'To Marinate the Eggs.'
• Mix well until each egg is well-coated with the marinade.
• Leave it aside for at least 10 minutes.
• Shallow fry the marinated eggs briefly and set them aside.

For Biriyani Egg Masala

Ingredients:

Spices for Biriyani Egg Masala:

Method:

• Clean & wash the onions and cut them into thin slices.
• Grind green chillies, garlic & ginger separately into a coarse paste.
• Chop tomatoes into small pieces.
• Heat oil & ghee in a large pan over medium flame.
• Reduce the flame to low & splutter the spices mentioned under 'Spices for Biriyani Egg Masala'.
• Add finely sliced onions and sauté until onions turn translucent.
• Add coarsely ground green chillies and fry for a while.
• Add coarsely ground garlic and sauté for a few minutes.
• Add coarsely ground ginger paste and sauté until the ground pastes turn fragrant.
• Add turmeric powder and stir.
• Add chopped tomatoes and mix well.
• Cook on low flame until tomatoes turn soft and oil separates from the mix.
• Sprinkle garam masala powder, finely chopped mint, and coriander leaves. Stir well.
• Pour in the lemon juice and add salt. Mix well.
• Add the fried eggs to the biriyani masala.
• Pour in the curd and mix well.
• Cook on a low flame for a few minutes.
• Adjust the salt & sprinkle a bit of water if needed.
• Cover & cook until the masala is well-combined and aromatic.

Hyderabadi Anda Biriyani: A Rich and Aromatic Egg Biriyani

To Cook the Rice

Ingredients:

For Spice Bag:

Method:

• Make a spice bag by placing all the spices in a small cloth and tie it tightly.
• Rinse the basmati rice until the water runs clear.
• Soak the rice for about 20–30 minutes.
• Once soaked, drain the water.
• Boil enough water in a large vessel.
• Drizzle lemon juice & kewra essence into the boiling water.
• Add the spice bag and salt to the boiling water.
• In a separate pan, heat ghee/oil in a pan and sauté ginger garlic paste until aromatic.
• Add drained rice and fry on low flame for a few minutes.
• Add the rice to the boiling water with the spice bag.
• Cook until the rice is half done. Ensure not to overcook the rice.
• Discard the spice bag.
• Drain the excess water and leave the rice aside.

For Garnishing

Ingredients:

Method:

• Heat ghee in a pan and roast the cashew nuts on low flame. Set aside.
• Fry raisins in the remaining ghee until they fluff up. Set aside.

Layering and Cooking in Dhum

Blooming the Saffron

Blooming the ground Saffron with Ice Cubes

Ingredients:

1/2 teaspoon Ground Saffron
Ice Cubes

Close-Up of Bloomed Saffron Water in Stone Mortar

Method:

• Place the saffron in a mortar and pestle.
• Muddle the saffron until it is well ground.
• Add a few ice cubes to the mortar and continue to muddle until the saffron is fully incorporated and dissolved into the ice water.
• Use the saffron water as needed in your recipe.

Other Ingredients:

 

Method:

• Preheat a chapati griddle on high flame.
• Place the griddle below the biriyani vessel to give a dhum effect.
• Ladle out half of the biriyani egg masala into a heavy-bottomed vessel.
• Spread half of the cooked rice over it.
• Sprinkle, chopped coriander, and mint leaves.
• Spread the remaining egg masala over the rice.
• Layer the remaining rice over it.
• Drizzle the bloomed saffron water over the rice. Do not mix the rice.

Hyderabadi Anda Biriyani - Bloomed Saffron Elegance

• Pour in lemon juice and drizzle ghee.
• Sprinkle a handful of birista, roasted cashew nuts, and raisins.
• Cover the vessel with a lid and place a heavy object on top.
• Cook on medium-low flame for 15–20 minutes.
• Switch off the flame and leave undisturbed for 5–10 minutes.
• Carefully open the lid and gently scoop out the rice and a portion of Egg Masala & serve. (Do not fluff up the rice).

Spoonful of Hyderabadi Anda Biriyani

Serving Suggestions:

    Serve Anda (Egg) Biriyani with Curd Onion Raitha,  dahi chutney and mirchi ka salan. Baghaar-e-baingan is a common side dish. A Salad made with onion, carrot, cucumber, with a tinge of lemon juice is one best accompaniment to Biriyani.

Experience the Richness of Hyderabadi Anda Biriyani

A Culinary Journey with Hyderabadi Anda Biriyani

    From the rich, fragrant layers of basmati rice to the golden, spice-infused eggs, Hyderabadi Anda Biriyani offers a unique, flavourful twist on traditional biriyanis. Whether you're recreating this dish from nostalgic train journeys or exploring new culinary horizons, this egg biriyani promises to captivate your taste buds. Perfect for those seeking a lighter yet equally delicious biriyani, this recipe brings the royal heritage of Hyderabadi cuisine to your dinner plate.

    Try out this Eggstraordinary Hyderabadi Biriyani and share your experiences in the comments below. For more delicious recipes and culinary tales, stay tuned to Essence of Life - Food, where every dish tells a story.

Happy Cooking and Enjoy Your Biriyani Adventure!

 

Delicious and creamy Bagara Baingan served in a traditional Hyderabadi style.

Bagara Baingan - A Royal Hyderabadi Delicacy

    Today, let's take a delicious journey into the rich culinary heritage of Hyderabad with a dish that's bound to make your taste buds dance - Bagara Baingan. If you're a fan of brinjals a.k.a eggplants/aubergines, this one's going to be your new favourite. And if you're not, well, prepare to be converted!

    Bagara Baingan holds a special place in my heart, not just for its rich and creamy taste, but for the memories it stirs. I first learned this recipe from an old cookbook I bought during my school days. That particular cookbook has been a culinary treasure trove for me, and I've recreated countless recipes from its pages. Among the most frequent dishes gracing my kitchen from that book are Naan and Bagara Baingan.

Bagara Baingan recipe from my cherished old cookbook

    Back then, I didn't know much about the history or origin of the dish, nor had I tasted the authentic version from traditional Hyderabadi cuisine. But my love for Bagara Baingan lingered through the years, primarily because of my fondness for dishes made with brinjals, also known as eggplants. The creamy, nutty base of this curry, with its mild tangy and sweet notes, has always tantalized my taste buds. I’m a fan of such recipes, no matter what.

Delicious and creamy Bagara Baingan served in a traditional Hyderabadi style.

What Does "Bagara Baingan" Mean?

    The name "Bagara Baingan" has roots in the Indian languages, primarily Hindi and Urdu, which are widely spoken in the region of Hyderabad, where the dish originates.

Bagara: This term is derived from the Urdu language and means "tempered" or "seasoned." In the context of Indian cooking, "bagara" refers to a technique where whole spices are fried in hot oil to release their flavours. This process is also known as "tadka" or "tempering."

Baingan: This is the Hindi word for "eggplant" or "brinjal." It is a common term used across India to refer to this vegetable.

    Therefore, "Bagara Baingan" essentially translates to "Tempered Eggplant." The name reflects the cooking technique used in the dish, where eggplants are cooked with a blend of spices that have been tempered in hot oil, along with a rich, nutty gravy. This method of seasoning and the use of specific spices give the dish its distinctive flavour and aroma, making it a beloved part of Hyderabadi cuisine.

For a Variety of recipes from Hyderabadi Cuisine, Click here...

Cuisine  -  Hyderabadi (India)
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20–30 Minutes
Cooking Time - 30–45 Minutes 

For more Recipes with Brinjal/Egg Plant, explore this link...

How to Make Bagara Baingan – Traditional Hyderabadi Brinjal Curry Recipe

Delicious and creamy Bagara Baingan served in a traditional Hyderabadi style.

Ingredients:

 

To Roast & Grind:

1 Tablespoon Coriander Seeds 
2 Teaspoons Peanuts
1 Teaspoons Sesame Seeds
1 Tablespoon Grated Coconut
5 Cloves Garlic (no need to roast)

Turmeric Powder (no need to roast)

 

To Garnish:

Coriander Leaves

 

Method:

Roast & Grind:

• In a pan, dry roast the coriander seeds until fragrant.  
• Then add peanuts, sesame seeds, and grated coconut & dry roast it on a very low flame until golden brown. 
• Let them cool, then grind them into a fine paste along with garlic cloves and turmeric powder with a bit of water.

Delicious and creamy Bagara Baingan served in a traditional Hyderabadi style.

For Bagara Baingan:

• Wash the baby eggplants and make a cross-slit at the bottom, ensuring they remain whole and intact at the stem end.
• Heat 2 tablespoons of oil in a pan and fry the eggplants until they are tender and slightly charred. Remove and set aside.
• In the same pan, add the remaining oil, let the flame be at low.  Splutter Cumin seeds and Curry Leaves in it.  Then add finely chopped Onions and Ginger and sauté the onions until they turn translucent.
• Stir in the ground paste of peanuts, sesame seeds, and coconut. Cook this mixture for a few minutes until the oil starts to separate.
• Add the Red chilli powder and salt. Mix well and cook for a minute.
• Add the tamarind pulp & the small piece of Jaggery along with 1/2 a cup of water. Bring the gravy to a boil and then let it simmer for 10 minutes. 
• Gently add the fried eggplants into the gravy. Cover and cook on low heat for another 10-15 minutes, allowing the eggplants to absorb all the flavours.
• Garnish with fresh coriander leaves and serve hot with steamed rice, biryani, or naan.

Delicious and creamy Bagara Baingan served in a traditional Hyderabadi style.

Tips for the Perfect Bagara Baingan

• Choice of Eggplants: Use small, tender eggplants for the best texture and flavour.
• Roasting the Ingredients: Make sure to roast the coriander seeds, peanuts, sesame seeds, and coconut well, as this enhances the nutty flavour of the gravy.
• Consistency: Adjust the consistency of the gravy according to your preference. It should be thick & gravy like.

Delicious and creamy Bagara Baingan served in a traditional Hyderabadi style.

Bagara Baingan is a dish that exemplifies the richness of Hyderabadi Cuisine. It’s perfect for special occasions or a weekend treat. Give this recipe a try, and let the royal flavours of Hyderabad take over your kitchen.

Happy cooking!

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.

For  more BIRIYANIS & PULAOS, Click here...   

 

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.