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
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An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.