Thalassery Chicken Dum Biryani

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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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

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