Easy to Cook Malabar / Thalassery Chicken Dum Biriyani Recipe. <br />മലബാർ ചിക്കൻ ധം ബിരിയാണി <br />Marinade Chicken<br /><br />Chicken : 1 Kg, cut into 10 pieces<br />Ginger,Garlic, Green chili past 2tbs<br />chilli powder : 2tbs<br />Pepper powder :½ teaspoon<br />Garam masala :½ teaspoon<br />Chicken Masala :1 teaspoon<br /> Turmeric powder : ½ teaspoon<br />Yogurt :2tbs<br />Coriander leaves : 1/2 cup<br />Pudina (Mint) leaves : 1/2 cup<br />Salt : as per taste<br /><br />BIRYANI MASALA (1 KG CHICKEN, 10-12 PIECES) <br /><br />Onions : 4 NOS Big<br />Ginger,Garlic, Green chili past 2tbs<br />Tomato: 2 small nos<br />chilli powder : ½ teaspoon<br />Pepper powder :½ teaspoon<br />Garam masala :½ teaspoon<br />Chicken Masala :1 teaspoon<br /> Turmeric powder : ½ teaspoon<br />Coriander leaves : 1/2 cup<br />Pudina (Mint) leaves : 1/2 cup<br />Salt : as per taste<br /><br />PREPARATION (CHICKEN GRAVY) <br />First heat oil in a pan Now saute onions in the pan till it is soft and raw smell is gone. Then add crushed ginger, garlic and green chilli and saute till the raw smell goes. Then add Biryani masala powder, Then add turmeric,red chili, and salt and saute for a minute. <br />Finally, add marinated chicken pieces and cook it in the low flame for 15-20 minutes. Do not add water. Chicken should be cooked without water in the steam. This is actually DUM cooking for chicken. It can be done only by keeping the flame at low levels.<br /><br />BIRYANI RICE <br /><br />JEERAKASHALA Rice : 4 cups<br />Ghee / Dalda : 100 grams <br />Cashew nuts : 50 grams<br />Raisins (Sultana) : 50grams<br />Ghee : 100 grams <br />Green cardamom : 4-6 nos<br />Cloves :4-6nos<br />Cinnamon : 3 <br />Fennel seeds : 1 teaspoon<br />Bay leaf : 2 nos <br />Salt : 1 teaspoon<br />Hot water : 8cups <br />Lemon juice : 2 tablespoons<br /><br />PREPARATION<br />First heat ghee in a pan and fry 250 grams of onion till golden brown and keep aside. Then fry cashew nuts and raisins .<br /><br />Heat ghee in a cooking vessel and then add rice and saute for 2-3 minutes. <br />Add 8 cup water and add lime juice some garlic ginger paste and salt and cook till it is cooked. Water will be fully absorbed by the rice. Keep the cooked rice as it is for 30 minutes. Do not even open the lid.<br /><br />BIRYANI DUM <br /><br /><br />Biryani masala powder : ½ teaspoon<br />Coriander leaves : 1/2 cup<br />Pudina (Mint) leaves : 1/2 cup<br />Rose water : 1 tablespoon<br />Milk (hot) : 5 tablespoons<br />Turmeric POWDER<br />REDcolour<br /><br />PREPARATION<br /><br />Keep the turmeric powder in hot milk and then mix half teaspoon of biriyani masala and mix it.<br />Take a big deep bottom vessel and keep half of the cooked chicken with gravy and then layer half of the cooked rice and sprinkle coriander leaves, mint leaves and then biriyani masala and then again layer half of the balance rice and layer the remaining chicken and then balance rice again on the top. Then again sprinkle coriander leaves, mint leaves . Finally sprinkle rose water,colour, ghee, cashew, raisins fried onion on the top and close the lid with wheat batter and cook at lowest levels of flame for10minutes<br /><br /><br /><br /> us on Facebook: https://www.facebook.com/ChattiyumKalavumPinneNjanum<br />Visit : http://chattiyumkalavumpinnenjanum.com/<br /><br />ChattiyumKalavum Pinne Njanum
