Restaurant style Thalassery Chicken Dum Biryani

Initial Preparation:

1. Dry roast the ingredients mentioned in 'For Biryani Masala Powder' until fragrant on low heat. Remove from heat, let it cool, then grind to a fine powder. Set aside.
2. Grind together the ginger, garlic, green chillies to a fine paste. Set aside.
3. Heat enough oil in a pan, fry the finely sliced onions until golden brown. Transfer to a kitchen paper towel and set aside.
4. Heat little oil or ghee in a pan, fry the cashew nuts until slightly golden. Transfer to a bowl and set aside.
5. In the same pan, fry the raisins until they puffed up. Transfer to a bowl and set aside.
6. Soak the saffron strands in hot milk and set aside.
7. Wash the rice well, soak for 20 minutes. Drain the water completely and set aside.
8. Clean and wash the chicken pieces. Drain the water completely and set aside.

Chicken Masala Preparation:

1. Heat 1 tablespoon of coconut oil in a heavy bottomed pan.
2. Add in the chopped tomato, ginger-garlic-green chilli paste and saute until the tomatoes are mashed well.
3. Then add in the chicken pieces and mix well. Cover and cook for 10 minutes on medium heat.
4. Then add in ¾ portion of the fried onion and mix well. Cover and cook for another 10 minutes on low-medium heat.
5. Then add in 1 tablespoon of prepared biryani masala powder, pepper powder, lemon juice, 3 tablespoons of chopped mint leaves, salt and mix well.
6. Cover and cook until the gravy is nicely thick and the chicken is cooked on low-medium heat. Stir occasionally.
7. Remove from heat and set aside.

Rice Preparation:

1. Heat 4-6 tablespoons of ghee in a large vessel, add in the whole spices and saute for few seconds.
2. Then add in 6 - 6 ¼ cup of water, enough salt and bring to a boil. Water should be little more salty than normal.
3. Then add in the rice and mix well. Cook on high heat, until the water is reduced to the rice level. Stir occasionally.
4. Then lower the heat, cover the vessel with a tight lid and cook on low heat until the water is absorbed and the rice is cooked. Open the pan and stir the rice from the bottom occasionally.
5. Remove from heat, fluff up the rice using a fork. Set aside.

Layering:

1. In a biryani pot/oven proof dish, layer the prepared chicken masala, and spread it evenly.
2. Top it with half of the cooked ghee rice. Sprinkle half of the fried onion( half of the remaining fried onion), cashews, raisins, chopped mint leaves, chopped coriander leaves and ¼ teaspoon of prepared biryani masala.
3. Layer the remaining ghee rice on top. Spread the remaining fried onion, cashews, raisins, chopped mint leaves, chopped coriander leaves and ¼ teaspoon of prepared biryani masala on top.
4. Finally, pour the saffron milk on top.

Dum Preparation :

Cooking in Oven :

1. Close the oven-safe dish with a tight fitting oven-safe lid - OR - Cover it with an aluminium foil. Seal the edges by crimping the foil.
2. Preheat oven to 180°C/350°F. Place the sealed oven proof dish in the oven and bake it for 20 mins.
3. When it is done, remove and keep the dish covered until serving.

Cooking over Stove top :

1. Close the biryani pot with a lid, seal the edges of the lid with the prepared dough without even the slightest opening.
2. Place the sealed biriyani pot in the stove. Cook till the steam comes out from the dough seal or for about 20-25 minutes on very low heat. If you are not using a non-stick biryani pot, place a large flat tawa in the heat, and put the biryani pot on top and cook.
3. Once the steam comes out from the dough seal or after 20-25 minutes, switch off the flame and keep the biriyani pot unopened for 10 minutes.
4. Then open the dum, just mix the rice and chicken pieces from the bottom of the pan using a long spoon.
5. Enjoy the biriyani, serve hot with Raita, Pickle and Pappadam on the side!