Malabar / Thalassery Chicken Dum Biriyani (മലബാർ ചിക്കൻ ധം ബിരിയാണി )
- 5 years ago
Easy to Cook Malabar / Thalassery Chicken Dum Biriyani Recipe.
മലബാർ ചിക്കൻ ധം ബിരിയാണി
Marinade Chicken
Chicken : 1 Kg, cut into 10 pieces
Ginger,Garlic, Green chili past 2tbs
chilli powder : 2tbs
Pepper powder :½ teaspoon
Garam masala :½ teaspoon
Chicken Masala :1 teaspoon
Turmeric powder : ½ teaspoon
Yogurt :2tbs
Coriander leaves : 1/2 cup
Pudina (Mint) leaves : 1/2 cup
Salt : as per taste
BIRYANI MASALA (1 KG CHICKEN, 10-12 PIECES)
Onions : 4 NOS Big
Ginger,Garlic, Green chili past 2tbs
Tomato: 2 small nos
chilli powder : ½ teaspoon
Pepper powder :½ teaspoon
Garam masala :½ teaspoon
Chicken Masala :1 teaspoon
Turmeric powder : ½ teaspoon
Coriander leaves : 1/2 cup
Pudina (Mint) leaves : 1/2 cup
Salt : as per taste
PREPARATION (CHICKEN GRAVY)
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.
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.
BIRYANI RICE
JEERAKASHALA Rice : 4 cups
Ghee / Dalda : 100 grams
Cashew nuts : 50 grams
Raisins (Sultana) : 50grams
Ghee : 100 grams
Green cardamom : 4-6 nos
Cloves :4-6nos
Cinnamon : 3
Fennel seeds : 1 teaspoon
Bay leaf : 2 nos
Salt : 1 teaspoon
Hot water : 8cups
Lemon juice : 2 tablespoons
PREPARATION
First heat ghee in a pan and fry 250 grams of onion till golden brown and keep aside. Then fry cashew nuts and raisins .
Heat ghee in a cooking vessel and then add rice and saute for 2-3 minutes.
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.
BIRYANI DUM
Biryani masala powder : ½ teaspoon
Coriander leaves : 1/2 cup
Pudina (Mint) leaves : 1/2 cup
Rose water : 1 tablespoon
Milk (hot) : 5 tablespoons
Turmeric POWDER
REDcolour
PREPARATION
Keep the turmeric powder in hot milk and then mix half teaspoon of biriyani masala and mix it.
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
us on Facebook: https://www.facebook.com/ChattiyumKalavumPinneNjanum
Visit : http://chattiyumkalavumpinnenjanum.com/
ChattiyumKalavum Pinne Njanum
മലബാർ ചിക്കൻ ധം ബിരിയാണി
Marinade Chicken
Chicken : 1 Kg, cut into 10 pieces
Ginger,Garlic, Green chili past 2tbs
chilli powder : 2tbs
Pepper powder :½ teaspoon
Garam masala :½ teaspoon
Chicken Masala :1 teaspoon
Turmeric powder : ½ teaspoon
Yogurt :2tbs
Coriander leaves : 1/2 cup
Pudina (Mint) leaves : 1/2 cup
Salt : as per taste
BIRYANI MASALA (1 KG CHICKEN, 10-12 PIECES)
Onions : 4 NOS Big
Ginger,Garlic, Green chili past 2tbs
Tomato: 2 small nos
chilli powder : ½ teaspoon
Pepper powder :½ teaspoon
Garam masala :½ teaspoon
Chicken Masala :1 teaspoon
Turmeric powder : ½ teaspoon
Coriander leaves : 1/2 cup
Pudina (Mint) leaves : 1/2 cup
Salt : as per taste
PREPARATION (CHICKEN GRAVY)
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.
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.
BIRYANI RICE
JEERAKASHALA Rice : 4 cups
Ghee / Dalda : 100 grams
Cashew nuts : 50 grams
Raisins (Sultana) : 50grams
Ghee : 100 grams
Green cardamom : 4-6 nos
Cloves :4-6nos
Cinnamon : 3
Fennel seeds : 1 teaspoon
Bay leaf : 2 nos
Salt : 1 teaspoon
Hot water : 8cups
Lemon juice : 2 tablespoons
PREPARATION
First heat ghee in a pan and fry 250 grams of onion till golden brown and keep aside. Then fry cashew nuts and raisins .
Heat ghee in a cooking vessel and then add rice and saute for 2-3 minutes.
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.
BIRYANI DUM
Biryani masala powder : ½ teaspoon
Coriander leaves : 1/2 cup
Pudina (Mint) leaves : 1/2 cup
Rose water : 1 tablespoon
Milk (hot) : 5 tablespoons
Turmeric POWDER
REDcolour
PREPARATION
Keep the turmeric powder in hot milk and then mix half teaspoon of biriyani masala and mix it.
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
us on Facebook: https://www.facebook.com/ChattiyumKalavumPinneNjanum
Visit : http://chattiyumkalavumpinnenjanum.com/
ChattiyumKalavum Pinne Njanum
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