Thalassery Dum Biriyani


You need – 
  • To make the chicken Masala
    • Chicken – 500 grams
    • Onion- 2, finely chopped
    • Ginger- 1 inch piece
    • Garlic- 3 cloves
    • Green chilly- 3-4 or as per your taste
    • Lemon juice- 1 tbsp
    • Coriander leaves chopped- 1/2 cup
    • Mint leaves- 1/2 cup
    • Tomato – 2 medium finely chopped
    • Pepper powder – 1 teaspoon
    • Garam masala – ¼ teaspoon
    • Oil – 2 tablespoon
    • Salt to taste

  • For the ghee rice:
    • Basmati Rice- 1.5 cups
    • Cinnamon – 1 small stick
    • Cloves- 2
    • Cardamon-3
    • Fennel seeds – 1/4 teaspoon
    • Ghee/clarified butter – 3 tablespoon
    • Hot water – 2.5 cups
    • Salt to taste

  • For garnishing:
    • Fried Cashew nuts- 3 tablespoon
    • Fried Raisins- 3 tablespoon
    • Fried Onions – 1/2 cup
    • Rose water – 1-2 teaspoon
    • Gram Masala – 1 teaspoon

How to –
  • Wash the rice and soak for 20 mins. Strain and set aside.

Biriyani masala
  • Clean and wash the chicken. Drain the water out completely.
  • Crush the ginger, garlic and chillies.
  • Heat oil in pan, add the onion, crushed ginger, garlic, chillies and salt. Fry until the onion are soft.
  • Add the tomatoes and cook till mushy. Add the chicken, mix well. Cover and cook till almost done.
  • Uncover, add the pepper powder, garam masala continue to cook for a minute or so. add the lime juice, coriander and mint leaves and cook till done. If the gravy is watery then continue to cook till thick.

Ghee rice –
  • Heat ghee in a pan, add the whole spices and cook till fragrant.
  • Add hot water, salt and rice. Mix well, uncover and cook till the rice comes on top. Now cover and cook for 3-4 mins on low heat.

Layering the rice-
  • In a heavy bottom pan, spread some ghee,  Layer a thin layer of rice and then the chicken with gravy. Sprinkle some gram masala, few drops of rose water,  fried nuts, raisins and onions.
  • Repeat the layering and finishing of the rice as the final layer.
  • Seal the pan with a aluminium foil and cover with heavy lid so that the steam does not escape. You could place a heavy pan with water or use the pestle on top on the lid.
  • Cook on a very low heat for 45 – 50 minutes.

Serve hot.
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