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

• 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