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Main Course

Thalassery Chicken Dum Biriyani

Fragrant basmati layered with spiced chicken, caramelised onions, and whole spices — this Kerala-style biryani is cooked on dum until the rice absorbs every drop of flavour. The crispy bottom layer is the best part.

Ingredientsfor 4 servings

1 kg Chicken
3 tbsp Ghee
2 nos Onion Large
3 tbsp Ginger garlic green chilli paste
2 nos Tomatoes
Salt, to taste
Coriander leaves One hand ful
2 tbsp Mint leaves
2 tbsp Curd
1 tbsp Lime water
1/2 tsp Turmeric powder
11/2 tsp Garam masala
4 cup Jeerakashala rice
4 Clove
2 Cinnamon
4 Cardamom
3 tbsp Ghee
5 tbsp Oil
Salt, to taste
6 cup Water
Fried onion
4 tbsp Fried cashew and raisins
3-4 tbsp Ghee
1 tsp Garam masala
1/2 tsp Turmeric powder
1/4 cup Milk
Coriander leaves
Mint leaves
1 Carrot Thinly — sliced

Preparation

Step 1
Now heat oil and ghee in a biryani pot. Add 3 sliced onions and fry till golden brown. Remove it to a bowl.
Step 2
In the same oil, add whole spices and let them sizzle. Then add washed and drained rice into it. Put the flame high and roast the rice continuously for 3-4 minutes.
Step 3
Add boiled hot water, salt and carrot. Cook for 8 to 10 minutes till rice is done in low flame.
Step 4
Now the rice is ready.
Step 5
Now start making the masala. Heat the oil in a pan and add ginger garlic green chilly paste and onion. cook until it has softened.
Step 6
Add turmeric powder, garam masala, salt and Stir everything together thoroughly.
Step 7
Next, add tomatoes, chicken and curd. Fold everything together gently. Now Put the lid on and cook till chicken is done.
Step 8
Get the half portion of fried onion and crush it. Add it along with some chopped coriander leaves and mint leaves. take it off the heat.
Step 9
Mix the remaining fried onion with fried cashew nuts and raisins. Add one handful chopped coriander leaves and mint leaves along with some garam masala. Mix it well.
Step 10
Now move on to the dum process. Layer half of the rice and masala.
Step 11
Mix the milk with turmeric powder. Sprinkle it on top of the rice.
Step 12
Sprinkle half of the fried onion mix.
Step 13
Sprinkle some ghee. Again layer the remaining rice, fried onions, ghee and turmeric milk.
Step 14
Cover the pot and cook on very low heat for about 30 minutes Now leave aside for about 15 minutes.
Step 15
Remove the rice from the vessel and serve the biriyani.
Step 16
Chicken dum biriyani is ready. Serve it along with dates pickle and coconut chmmanthi.

Tip

Soak the rice for at least 30 minutes before cooking — this ensures each grain cooks evenly and stays separate in the final dish.

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Ingredientsfor 4 servings

1 kg Chicken

3 tbsp Ghee

2 nos Onion Large

3 tbsp Ginger garlic green chilli paste

2 nos Tomatoes

Salt, to taste

Coriander leaves One hand ful

2 tbsp Mint leaves

2 tbsp Curd

1 tbsp Lime water

1/2 tsp Turmeric powder

11/2 tsp Garam masala

4 cup Jeerakashala rice

4 Clove

2 Cinnamon

4 Cardamom

3 tbsp Ghee

5 tbsp Oil

Salt, to taste

6 cup Water

Fried onion

4 tbsp Fried cashew and raisins

3-4 tbsp Ghee

1 tsp Garam masala

1/2 tsp Turmeric powder

1/4 cup Milk

Coriander leaves

Mint leaves

1 Carrot Thinly — sliced

Preparation

Step 1

Now heat oil and ghee in a biryani pot. Add 3 sliced onions and fry till golden brown. Remove it to a bowl.

Step 2

In the same oil, add whole spices and let them sizzle. Then add washed and drained rice into it. Put the flame high and roast the rice continuously for 3-4 minutes.

Step 3

Add boiled hot water, salt and carrot. Cook for 8 to 10 minutes till rice is done in low flame.

Step 4

Now the rice is ready.

Step 5

Now start making the masala. Heat the oil in a pan and add ginger garlic green chilly paste and onion. cook until it has softened.

Step 6

Add turmeric powder, garam masala, salt and Stir everything together thoroughly.

Step 7

Next, add tomatoes, chicken and curd. Fold everything together gently. Now Put the lid on and cook till chicken is done.

Step 8

Get the half portion of fried onion and crush it. Add it along with some chopped coriander leaves and mint leaves. take it off the heat.

Step 9

Mix the remaining fried onion with fried cashew nuts and raisins. Add one handful chopped coriander leaves and mint leaves along with some garam masala. Mix it well.

Step 10

Now move on to the dum process. Layer half of the rice and masala.

Step 11

Mix the milk with turmeric powder. Sprinkle it on top of the rice.

Step 12

Sprinkle half of the fried onion mix.

Step 13

Sprinkle some ghee. Again layer the remaining rice, fried onions, ghee and turmeric milk.

Step 14

Cover the pot and cook on very low heat for about 30 minutes Now leave aside for about 15 minutes.

Step 15

Remove the rice from the vessel and serve the biriyani.

Step 16

Chicken dum biriyani is ready. Serve it along with dates pickle and coconut chmmanthi.