Thalassery Chicken Dum Biryani

Recipe by
Total Time:
45-60 minutes
Serves:6
Rated : 3.5 Stars
3.5
Nutrition facts:

240 calories, 9 grams fat

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 Hyderabadi dum biryani, Best Harissa Beef Fajitas, Easy Dum Biryani

Rate This Recipe
3.5

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