Palakkad Dum Biriyani- CHICKEN
(Jeerakasala rice cooked in whole spices and spice powders along with marinated chicken )
Yaaaaaaaaay!!. Happy. This is my 25 th post in two months. And I am presenting the special Palakkad Dum Biriyani(PDB)- CHICKEN, for my readers. This post is also a recipe request by many of my dear friends.
Biriyani is an all time favorite for all of us. Especially me and my husband and in particular, the PDB. Biriyani gives a loot of memories- Weddings, Parties, Get togethers and not forgetting the “Make ahead for a week 🙂 “. PDB is the first biriyani that I learnt to cook, the very reason being its strong and aromatic flavor and a personal favorite. PDB is so much favorite to me, that I still remember we (me and cousins) as kids used to cook this in small clay pots during vacation. That never ever tasted like biriyani but still our parents and aunts used to taste it and pretend as if that was the best they have ever tasted.
After marriage, when we first started living together in our own home, I would cook large quantities of the PDB during the weekend for guests and us. The left overs, I would store it in fridge . Me and my dear husband enjoyed reheating it and eating. PDB tastes best the next day. Especially reheating it gives a special flavor. PDB is usually had with Khaay Char, Raita, Pudina chutney, Chicken Fry and Kumbalanga Mitaayi.
PDB MUTTON/BEEF VARIATION:
(Pics will be uploaded soon)
I personally like the beef biriyani more as it is more flavorful
To make the same with mutton/beef- Marinate the meat with salt, 1 tsp chilli powder, 1/4 tsp turmeric powder, 2 tsp ginger garlic paste, 1 tsp garam masala, 2 tbsp yoghurt. Keep aside for 15-20 minutes.
Pressure cook adding 1 cup of water. Add the cooked pieces to the biriyani and the meat stock along with water.
Off to the recipe,
- Jeerakasala/Kaima rice – 2.5 cups or 1/2 kg
- Water – 5 cups
- Chicken -500 gms
- Salt – As needed
- Chilli powder – 1 tsp
- Lemon – 1 squeezed
For the Biriyani:
- Cardamom – 3
- Cinammon – 3 small pieces
- Cloves – 3
- Bay leaf – 1 torn into pieces
- Onion – 3 big sliced
- Shallots – 50 g or a handful
- Ginger – 50 g or a big piece
- Garlic – 50 g or a handful
- Green chillies – 10
- Coriander leaves – half a bunch chopped
- Mint leaves – a handful of cleaned leaves
- Tomato – 4 chopped
- Oil – 6 tbspn
- Ghee – 6 tbspn
- Salt – As needed
- Chilly powder – 1 tbspn heaped
- Garam Masala – 1 tspn heaped
- Lemon – 1 squeezed
- Yoghurt – 2 tbspn
- Marinate the chicken with ingredients under “To marinate” and set aside.
- Grind the shallots, ginger and garlic to a smooth paste each seperately and set aside.
- Heat a pressure pan, add the oil and 1 tbtsp of ghee.
- Add the whole garam masala- cinamon, cloves, cardamom and bay leaf all one by one.
- Add the onion and saute well . Add salt to make the process very faster.
- Add the ground onion paste, ginger paste and garlic paste one by one. Keep sauting.
- Add the whole green chillies and keep sauting till the chillies release flavor and lose its green color.
- Add the coriander leaves and mint leaves . Saute well.
- Now add the chilli powder and garam masala and saute again till the raw smell goes away.
- Add the chopped tomatoes and saute till it turns mushy. Add half of the lemon juice and the yoghurt. Stir well.
- Add the water and cook on high heat till bubbles come.
- Add the washed, cleaned and drained rice slowly to the boiling water mix.
- Stir well.
- Cook open till the level of water and rice becomes same.
- Then close the lid and cook the rice till they are 3/4 th done.
- Now remove the cooker whistle , close the lid , keep a flat iron chapati tawa under the pressure cooker and cook on simmered low flame for 20 minutes.(Dum Process)
- After 20 minutes, open the lid add the remaining lemon juice, ghee , stir well and serve hot.
- The most yummy, flavorful Palakkad Dum Biriyani is ready.
- PDB can be made with basmati rice, but the jeerakasala/kaima rice gives it the distinct and authentic flavour.
- The marinated chicken can either be added as it is or fried and added. I do it in both the ways.
- This is a spicy biriyani, adjust the spices according to your taste buds.
- Measurement of water may vary according to the brand of rice. Add accordingly. I use the Rose brand Biriyani rice.
- Any oil can be added to make the biriyani, i used coconut oil to make it flavorful.
- The more ghee u add, the more tasty the biriyani will be. You can also reduce the amount of ghee for the health freaks out there.
- The key to tasty palakkad dum biriyani is sauting the veggies one by one. The more you saute, the more tasty the biriyani will be.
- Traditionally, this biriyani is prepared in big vessels and put in dum either by adding burning charcoal over the lid or by covering the lid with prepared dough. But here I have used the Pressure cooker without the whistle and cooked in low heat with the chapati tawa underneath.
Happy Cooking!! and Enjoy Eating!!!