Ingredients for Thalassery Chicken Dum Biryani:
1. Jeerakasala rice – 1.5 kg
2. Chicken – 2 kg
3. Onion – 1 kg
4. Green chillies – 100 gm
5. Ginger – 75 gm
6. Garlic – 75 gm
7. Tomato – 250 gm
8. Coriander leaves – A handful
9. Garam masala powder – 2 big spoons
10. Lemon juice – 3 big spoons
11. Rose water – 2 small spoons
12. Cinnamon, cloves, cardamom, star anise – As required
13. Salt – For taste
14. Saffron – 2 pinches
15. Coconut milk/Milk – 4big spoons
16. Cashews – 50 gm
17. Raisins – 50 gm
18. Ghee – 5 big spoons
19. Oil – 50 gm
20. Mint leaves – 10 nos.
How to prepare Thalassery Chicken Dum Biryani?
To fry:
1. Fry two sliced onions in ghee.
2. In the remaining ghee, fry raisins and cashews separately.
To prepare masala:
3. In a big, thick-bottomed pan, heat oil and sauté the remaining onions.
4. When the raw smell goes out, add crushed green chillies, ginger and garlic.
5. Fry them till golden brown.
6. Add chopped tomatoes and a little coriander leaves.
7. Keep sauting till tomato pieces cook well, and smashes.
8. Add chicken pieces and salt for masala.
9. Add lemon juice and mix it well with the chicken pieces.
10. Close the lid and cook the chicken for a few minutes.
11. Add garam masala powder, and cook chicken in a low flame till it’s done.
To prepare rice:
12. For 1 cup of rice, 1.5 cups of water is needed. 1.5 kg of rice is approximately 8 cups. Hence, 12 glasses of water are needed. First, take water in a cooking vessel.
13. Add cinnamon, cloves, cardamom and star anise, 5 big spoons of ghee and enough salt to water.
14. Bring water to a boil and then add rice. Stir the contents.
15. Occasionally stir rice to avoid lumps & sticking to the bottom of the vessel.
16. Cook for the next 15-20 minutes till water content is fully absorbed and the rice is well-cooked.
To dum the biryani:
17. On top of prepared chicken masala, put rice, fried onions, mint leaves, coriander leaves, cashews and raisins in layers. Also pour rose water and saffron soaked in a little milk.
18. Cover the biryani with a soaked cloth & seal it.
19. Dum the biryani for the next 10-15 minutes on a low flame.
20. Turn off the flame & wait for another 10 minutes, before you open the lid.
Courtesy: Vanitha Magazine March 15-31, 2010
Read a few more Biryani recipes. Click on the images in the gallery to read.
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