Easy to Cook Malabar Thalassery Chicken Dum Biriyani Recipe. br മലബാർ ചിക്കൻ ധം ബിരിയാണി br Marinade Chickenbr br Chicken : 1 Kg, cut into 10 piecesbr Ginger,Garlic, Green chili past 2tbsbr chilli powder : 2tbsbr Pepper powder :½ teaspoonbr Garam masala :½ teaspoonbr Chicken Masala :1 teaspoonbr Turmeric powder : ½ teaspoonbr Yogurt :2tbsbr Coriander leaves : 12 cupbr Pudina (Mint) leaves : 12 cupbr Salt : as per tastebr br BIRYANI MASALA (1 KG CHICKEN, 10-12 PIECES) br br Onions : 4 NOS Bigbr Ginger,Garlic, Green chili past 2tbsbr Tomato: 2 small nosbr chilli powder : ½ teaspoonbr Pepper powder :½ teaspoonbr Garam masala :½ teaspoonbr Chicken Masala :1 teaspoonbr Turmeric powder : ½ teaspoonbr Coriander leaves : 12 cupbr Pudina (Mint) leaves : 12 cupbr Salt : as per tastebr 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 cupsbr Ghee Dalda : 100 grams br Cashew nuts : 50 gramsbr Raisins (Sultana) : 50gramsbr Ghee : 100 grams br Green cardamom : 4-6 nosbr Cloves :4-6nosbr Cinnamon : 3 br Fennel seeds : 1 teaspoonbr Bay leaf : 2 nos br Salt : 1 teaspoonbr Hot water : 8cups br Lemon juice : 2 tablespoonsbr br PREPARATIONbr 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 teaspoonbr Coriander leaves : 12 cupbr Pudina (Mint) leaves : 12 cupbr Rose water : 1 tablespoonbr Milk (hot) : 5 tablespoonsbr Turmeric POWDERbr REDcolourbr br PREPARATIONbr 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 .