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Thalassery Chicken Dum Biryani Recipe

Thalassery Chicken Dum Biryani is a popular Indian Main
Author :
 
On :
Friday, 24 March, 2017
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
One Dish Recipe
Difficulty :
Medium
Preparation Time :
20 minutes
Servings :
Serves 6
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 4.5 cups - water
  • 2- Bay Leaves
  • 6- Cloves
  • 6 -cardamoms
  • 3- Cinnamon stick (1 - inch in size)
  • 2- Star anise
  • 2 tsp - Ghee
  • 1.5 tsp - salt
  • 3 cups - (600 g) - jeerakasala Rice
  • For fried Onion - Cashew nuts and raisins:
  • 45 ml - oil / Ghee (3 tbsp)
  • 2- onions, finely sliced
  • 1 tbsp - Cashew nut splits
  • 1 tbsp - Raisins
  • For the Chicken masala:
  • 2 tbsp - oil
  • 3- onions, finely sliced
  • 6- green chillies, slit lengthwise
  • 2 - inch piece Ginger
  • 24 cloves- Garlic (2 big pods)
  • 1 tbsp - chopped Coriander leaves
  • 1 tbsp - chopped Mint leaves
  • 2- tomatoes, chopped
  • 900 g - (net weight after cleaning) Chicken pieces, cut into medium size
  • 3/4 tsp - salt (or to taste)
  • 1 tbsp - Lemon juice
  • 1 tsp - Garam Masala powder
  • For the dum:
  • 1 tbsp - chopped Coriander leaves
  • 1 tbsp - chopped Mint leaves
  • 1 cup - (125 g) - Maida (to make seal mix Maida with 1/2 cup - water and make a dough (like chapatti dough)
  • 1 tbsp - Ghee
  • How to Make Thalassery Chicken Dum Biryani:

    1. For the rice:
    2. Wash and clean rice. Do not soak in water.
    3. Heat 4 1/2 cups water in a heavy bottomed vessel or non-stick pan.
    4. Add bay leaves, cloves, cardamoms, cinnamon, star anise, ghee and salt.
    5. When the water boils completely, add rice.
    6. Cover with a tight lid and cook on a low heat for 15 - 18 minutes or until the water completely dries up.
    7. Each grain of rice should be separated. Keep aside.
    8. For fried onion - cashew nuts and raisins:
    9. Heat oil in a pan. Add finely sliced onions and fry on a low to medium heat until golden colour and crisp.
    10. Do not fry on high heat. Approximate frying time is 15 - 18 minutes. Drain out oil and keep aside.
    11. Add cashew nuts and fry on a low heat until golden colour.
    12. Add raisins and fry on a low heat until golden colour. Keep aside. Do not use remaining oil.
    13. For the chicken masala:
    14. Finely crush slit green chillies, garlic and ginger. No need to make fine paste in a mixer / blender (or you can use mortar and pestle). Keep aside.
    15. Heat oil in a pan. Add finely sliced onions and fry medium golden colour.
    16. Add crushed ginger - garlic and green chilli mixture. Stir well on a low to medium heat until light brown.
    17. Add chopped tomato and chopped coriander - mint leaves. Stir well for 5 - 8 minutes.
    18. Add chicken pieces and salt to taste. Mix well.
    19. Add lemon juice. Stir well continuously on a low heat for 2 - 3 minutes.
    20. Add garam masala powder. Cover with a tight lid and cook on a low heat for 25 - 35 minutes or until done and the gravy thickens. Do not add water when cooking.
    21. For the dum:
    22. In a heavy - bottomed vessel or biryani pot, spread a layer of chicken masala (along with thick gravy) and half portion of cooked rice.
    23. Make 2 layers with cooked rice and chicken masala.
    24. Sprinkle 1 tbsp ghee, chopped mint and coriander leaves, fried onions, cashew nuts and raisins (1 tsp diluted saffron and 1 tsp rose water, optional).
    25. Carefully place a wet towel over it. It will retain the flavour of the biryani.
    26. Cover with a tight lid. Seal with maida dough on the edges of the lid.
    27. Heat a heavy - bottomed iron kadai. Keep biryani pot over it. Cook on a low heat for 25 - 30 minutes. You can find a colour change on the maida seal. Open the seal carefully. Serve with raita / pickle / boiled egg / pappadam.
    28. Recipe Courtesy: Niya's World




     

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