Thalassery Chicken Dum Biryani

Recipe by
Total Time:
45-60 minutes
Serves:6
Rated 3 based on 100 votes
3
Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Veg schezwan fried rice, Best Udupi Dosa, Easy Pasta with Punjabi Tadka

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Ingredients

How to Make Thalassery Chicken Dum Biryani

  • For the rice:
  • Wash and clean rice. Do not soak in water.
  • Heat 4 1/2 cups water in a heavy bottomed vessel or non-stick pan.
  • Add bay leaves, cloves, cardamoms, cinnamon, star anise, ghee and salt.
  • When the water boils completely, add rice.
  • Cover with a tight lid and cook on a low heat for 15 - 18 minutes or until the water completely dries up.
  • Each grain of rice should be separated. Keep aside.
  • For fried onion - cashew nuts and raisins:
  • Heat oil in a pan. Add finely sliced onions and fry on a low to medium heat until golden colour and crisp.
  • Do not fry on high heat. Approximate frying time is 15 - 18 minutes. Drain out oil and keep aside.
  • Add cashew nuts and fry on a low heat until golden colour.
  • Add raisins and fry on a low heat until golden colour. Keep aside. Do not use remaining oil.
  • For the chicken masala:
  • 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.
  • Heat oil in a pan. Add finely sliced onions and fry medium golden colour.
  • Add crushed ginger - garlic and green chilli mixture. Stir well on a low to medium heat until light brown.
  • Add chopped tomato and chopped coriander - mint leaves. Stir well for 5 - 8 minutes.
  • Add chicken pieces and salt to taste. Mix well.
  • Add lemon juice. Stir well continuously on a low heat for 2 - 3 minutes.
  • 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.
  • For the dum:
  • In a heavy - bottomed vessel or biryani pot, spread a layer of chicken masala (along with thick gravy) and half portion of cooked rice.
  • Make 2 layers with cooked rice and chicken masala.
  • 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).
  • Carefully place a wet towel over it. It will retain the flavour of the biryani.
  • Cover with a tight lid. Seal with maida dough on the edges of the lid.
  • 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.
  • Recipe Courtesy: Niya's World