The Malabar Chicken Dum Biryani, most notably the Thalassery variant, is a sophisticated testament. It reflects the historical spice trade of Kerala’s Malabar Coast. Shifting away from the piquant, heavy-spice profiles of the Deccan plateau, this dish prioritizes aromatic delicacy and textural harmony.
The cornerstone of its identity is the Jeerakasala (kaima) rice. This is a short, indigenous grain. It offers a nutty fragrance and a silken mouthfeel. This texture is far removed from the standard long-grain Basmati.
Architecturally, the dish is a study in layered complexity. The base consists of a succulent chicken masala. It’s braised with a potent paste of green chilies, ginger, and garlic.
The top layer is composed of ghee rice (Neychoru) tempered with whole spices. The final “Dum” process is a slow-steaming technique that serves as the catalyst for flavor fusion.
Ingredients
- 1 Kg Jeerakasala (Khyma) Rice
- 1 Kg Bone-in Chicken Medium cut
- 100 Gm Ghee (Clarified Butter)
- 1 Nos tomatoes Chopped
- 1 Tbsp ginger, garlic paste
- 4 Nos green chilies Paste
- 1/2 Tsp turmeric
- To taste Salt
- 25 Gm Cashew nut
- 1 Tbsp Kashmiri chilly powder
- 1 Tbsp Chilly powder
- 1/2 Tbsp Coriander powder
- 1 Cup yogurt
- 2 Nos Cinnamon
- 7 Nos Clove
- 5 Nos Cardamom
- 1 Tsp Fennel seed
- 3 Nos Onion Sliced
- 15 Gm Sultanas
- 1 Tsp Pepper powder
- 1/2 Tsp Garam masala powder
- Small Piece Capsicum
- 1 Tbsp Chicken masala
- 1 Tbsp Cashew nut paste
- 1 Tsp Tomato sauce
Instructions
The Chicken Gravy (Masala)
- Aromatics: Heat ghee in a heavy-based pot. Sauté onions until soft. Add a coarse paste of ginger, garlic, and green chilies.
- The Base: Incorporate chopped tomatoes and cook until the oil separates. Add turmeric, chilly powder, kashmiri chilly, pepper powder, coriander powder, garam masala powder, chicken masala and salt.
- Integration: Fold in the marinated chicken and yogurt. Add chopped capsicum, mint and coriander.
- Add the cashew nut paste and tomato sauce to it. Mix well.
- Slow Cook: Cover and simmer on low-medium heat. The goal is a thick, concentrated gravy that clings to the chicken.
The Ghee Rice (Neychoru)
- Temper: In a separate vessel, heat ghee and crackle whole spices (cinnamon, cloves, fennel seed, black pepper and cardamom).
- Hydrate: Add boiling water at a ratio of 1:2 (Rice to Water). Add salt and a squeeze of lime.
- Final Texture: Cook until the water is absorbed. The grain should be firm and separate, never mushy.
The Art of "Dum"
- Layering: In a heavy-bottomed pot, spread the chicken masala as the base. Top with the ghee rice.
- Infusion: Sprinkle a proprietary blend of Malabar Garam Masala (cloves, cardamom, fennel, cinnamon, black pepper, nutmeg, mace, star anise) and the prepared garnish (fried onions, nuts, raisins).
- The Seal: Use a tight-fitting lid sealed with aluminum foil or a flour dough ring.
- The Finish: Place over a low-flame griddle (Tawa) for 20 minutes. This allows the steam to pull the chicken's juices upward into the rice.
Notes
Chef’s Notes for Authenticity
The Spice Profile: Unlike other Indian biryanis, the Malabar version relies on Fennel (Perumjeerakam) and Green Chilies for its heat and fragrance, rather than heavy red chili powder. The Rice: Jeerakasala rice is non-negotiable for an “authentic” profile; it provides a buttery, nutty aroma that Basmati cannot replicate.
Nutritional Specification: Malabar Chicken Dum Biryani
Serving Reference: 400g (Standard Plated Portion) Caloric Density: ~1.65 kcal/g.
I. Macro-Nutrient Composition
The energy distribution of this dish is balanced. It combines the fast-releasing energy of the rice with the sustained satiety of the protein.
| Nutrient Component | Value per Serving | Daily Reference Intake (DRI) |
|---|---|---|
| Total Energy | 615 kcal | 31% |
| Crude Protein | 31.0g | 62% |
| Total Lipids (Fat) | 24.5g | 38% |
| Available Carbohydrates | 68.0g | 25% |
| Fiber (Dietary | 3.8g | 14% |
2. Detailed Lipid & Sodium Profile
Malabar Biriyani is distinct for its use of Ghee (Clarified Butter). Ghee offers a higher smoke point. It provides a specific fatty acid profile.
| Saturated Fat | 11.2g (Predominantly from Ghee) |
|---|---|
| Mono-Unsaturated Fat | 8.4g (From Chicken and Cashews) |
| Cholesterol | 82 mg |
| Sodium | 740mg (Dependent on salt-to-water ratio during rice parboiling) |
3.Functional Micronutrient Analysis
Beyond basic calories, the traditional spices used in the Moplah style contribute significant bioactive compounds:
> [Curcumin (Turmeric)]
> A powerful anti-inflammatory agent integrated into the chicken marinade to aid protein digestion.
> [Capsaicin & Allicin]
> Derived from the heavy use of green chili and garlic paste, these compounds act as natural thermogenics, slightly increasing metabolic rate during consumption.
> [Cineole (Cardamom/Fennel)]
> The signature Malabar spice blend contains essential oils that function as carminatives, assisting in gastrointestinal comfort after a heavy meal.
Authentic Hyderabadi Biryani Recipe: Secrets for Perfect Rice
Discover more from Vibexpost
Subscribe to get the latest posts sent to your email.
