I came across this Thalassery Biryani which is a dum biryani, it tastes delicious and everyone loved it.
Preparation Time: 10 minutes
Cook Time: 45 minutes
Inspired by: Tasty Appetite
Chicken: 1 kg ( include some leg pieces)
Red chili powder: 2 tablespoons
Turmeric: 1 teaspoon
Lemon juice: 1 tablespoon
Salt to taste
Oil : 2 teaspoons
Basmati Rice: 2 1/2 cups
Onion : 1 sliced
Bay leaves: 2
Cloves : 5
Cinnamon: 2" stick
Saunf/ fennel seeds: 1/2 teaspoon
Water: 5 cups
Ghee: 2 tablespoons
Onion: 1 large sliced
Green chilies: 6 slit
Tomato: 2 chopped
Ginger garlic paste: 1 tablespoon
Cilantro/ coriander leaves: 1/4 cup
Garam masala: 2 teaspoons
Yogurt/ Curd: 1/3 cup
Yellow/Orange food color: 2-3 drops or a pinch
Cashews: A handful
Fried onions: 1/2 of a medium onion sliced.
Salt to taste
Mix all ingredients listed under marinate and keep in the refrigerator for 1 hour to marinate.
Wash and soak rice for 10 minutes. Heat ghee in a vessel or pressure cooker, add whole garam masala's and fry for 1 minute. Add onions and sauté till they turn light brown. Add water and drained rice and bring it to a boil. Close lid and cook for 2 whistles or if cooking in a vessel, for 8-10 minutes until the rice is 80% done. Turn off the stove.
Heat oil in a pan, add onions and green chilies and sauté till they turn light brown. Add ginger garlic paste and fry for 30 seconds. Add tomatoes and cook until they are mushy. Add garam masala and yogurt, mix well. Add marinated chicken and fry for 5 minutes. Close lid and cook until chicken is done(this should take another 10 minutes).
Add cilantro, mix well and cook for 1 minute.
Now take a thick bottom pan, add chicken, a layer of rice, cilantro and food color, another layer of rice, fried onions and cashews. Close lid tightly and keep on simmer for 8-10 minutes.
Turn off the stove, let it rest for 5 minutes and fluff with a fork and serve hot with raita and boiled egg.