DISH NAME : THALASSERY CHICKEN DUM BIRYANI

Preparation Time : 30 minutes

Cooking Time : 1 hour

Description

Thalassery is a place in Northern Kerala. The biryani here is famous all over the state and is also known as malabari biryani. The main difference of this biryani from the rest of the biryanis, is that it uses short grained rice, known as kaima or jeerakasala rice. Also green chillies are used instead of red chilli powder. Also this rice has a special fragrance and flavor.

Note

1) Rosewater is optional.

Method

1) Make slits on chicken pieces. Marinate chicken with marinade ingredients for atleast 2 hours or overnight is good.
2) Dry roast all biryani masala ingredients and powder & keep aside.
3) Heat oil for frying. Deep fry 2 cups onions sliced till it is lightly golden brown and remove and keep aside. Onion will turn a shade darker even after removing from fire. Burnt onions will spoil the biryani.
4) In the same oil fry cashews and raisins. Keep aside.
5) Wash and soak rice for 20 minutes. Drain.
6) Heat ghee and 2 tbsp of oil in which onions were deep fried.
7) Fry onion with a pinch of turmeric powder till brown.
8) Add crushed ginger, garlic and green chillies. Saute till raw smell goes.
9) Add in mint and corriander leaves. Saute.
10) Add in tomato, close and cook till it turns pulpy.
11) Once tomatoes are well done, add chicken and cook with lid on till done on a low flame. You need not add water as water will come out of chicken.
12) When chicken is almost done, add about 1/4th cup of fried onion & 1 tsp of biryani masala and lemon juice. Let it just mix in. Put off fire.
13) Boil water with ghee, salt and whole spices.
14) When water starts to boil, add rice. When rice starts to boil, close and cook on the lowest flame till all the water is absorbed. Stir in between. once rice is cooked keep undisturbed for 20 minutes. It will help the rice to attain perfect consistency.
To assemble (dum) biryani:-
1)Smear the bottom and sides of a heavy bottomed pan with ghee.
2) Arrange chicken pieces with gravy as the first layer.
3) Add cashew, raisins, mint, corriander and mint leaves, fried onion, biryani masala and few drops of rosewater.
4) Add cooked rice on top of this.
5) Again add cashew, raisins, mint, corriander, fried onion, biryani masala, ghee, saffron soaked and few drops of rose water.
6) Close the pan either with an aluminium foil. Then close with a tight fitting lid.
7) Heat a thick flat, preferably iron pan and place the biryani pot on the hot flat pan and on medium hot flame for 10 minutes, then reduce the flame to the lowest and cook for 10 minutes. Open only after 15 minutes. Or you can bake in a pre-heated oven at 180 degree C for 10 minutes. Again open only after 15 minutes.

Serving Suggestions

Serve hot with a pickle, preferably dates pickle, pappad and an onion raita. Boiled egg may also be included