Kozhikode Chicken Biryani Recipe – How to make Dum Chicken Biryani(DUM CHICKEN BIRYANI) EPISODE:88

Ingredients:
Chicken – ½ kg
Onion – 2 big (Thinly sliced)
Ginger – 1 big piece (Crushed)
Garlic – 7 fat cloves (Crushed)
Green chilly – 3-4 (Crushed)
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Red chilly powder – 1 tsp
Tomato – 1 (Chopped)
Curd / Yogurt – 3 tbsp
Lemon juice – Juice of half a lemon
Salt
Oil / Ghee

For garam masala:
Fennel seeds – 1 tbsp
Cardamom – 9
Mace – 1 small piece
Cinnamon – 1 small piece
Cloves – 7

For rice:
Basmati rice – 1¼ cup
Cinnamon – 1 small piece
Cardamom – 5
Cloves – 4
Cumin seeds – 1 tbsp
Salt

For dum:
Coconut milk – 1 cup
Almonds / Badam – 7 (Soaked and deskinned)
Saffron – 2 pinches

Wheat flour (Make a dough of chapathy dough consistency)

For garnishing:
Coriander leaves
Fried onion
Ghee

Steps:
Make garam masala by grinding the whole spices – fennel seeds, cardamom, mace, cinnamon and cloves. Discard the loose skin of cardamom.
Set aside.

Heat oil/ghee in a heavy bottomed pan.
Add onion, ginger, garlic and green chilly.
When the onion turns soft, add turmeric powder. Sauté till the raw smell goes away.
Add coriander powder and sauté till the raw smell goes away.
Add red chilly powder and sauté till the raw smell goes away.
Add chicken, tomato and salt.
Cover and cook chicken for 5 minutes.
Add curd, lemon juice and garam masala.
Cover and cook the chicken.
Stir often.
Once the chicken is cooked, switch off and set aside.

Grind badam and saffron adding little coconut milk.
Once it is ground, add the rest of the coconut milk.

Bring water to boil to cook rice.
Add cinnamon, cardamom, cloves, cumin seeds and salt.
Add rice. Cover and cook the rice.
Once the rice is ¾th cooked, strain the rice.

To set the biriyani, add ghee in a heavy bottomed pan.
Add a layer of chicken masala.
Add a layer of rice.
Add a few spoons of badam-saffron-coconut milk mixture.
Sprinkle some coriander leaves.
Add a few spoons of ghee.
Add a layer of the fried onion.
Add another layer of chicken followed by rice, badam-saffron-coconut milk mixture, coriander leaves, ghee and fried onion.
Repeat for the rest of the rice and masala.

Keep the lid upside down and add a thick layer of wheat flour dough around the lid.
Don’t add it on to the pan.
Now close with the lid tightly.
Switch on the flame and heat on high flame for 3 minutes.
Remove.
Heat a flat tawa on high heat.
Place the dum pan on to the tawa.
Heat on low flame for 30 minutes.
Loosen the wheat dough with a fork and open the lid.
Add boiled eggs and garnish.
Enjoy the chicken biriyani.

Pressure cooker chicken biriyani – http://y2u.be/UM8GS_ybdg4
Kozhikode style chicken dum biriyani – http://y2u.be/Pwx7l20ZcIY
Easy chicken biriyani in claypot – http://y2u.be/wXtX9sScyyY
Steam cooked chicken dum biriyani – http://y2u.be/Zr_387pQXu8
Kozhikoden chicken biriyani – http://y2u.be/S_xkmmKArTI
Easy chicken dum biriyani – http://y2u.be/X68D73YhwFo

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