In This article Explained traditional Tulunadu-style Chicken Kadhai Dum Biryani, specifically designed for small families, accompanied by a flavorful Chicken Sherva (gravy).
1. Preparation of Chicken Base
The process begins with preparing the chicken in a kadhai (wok) to ensure deep flavor infusion.
Sautéing Aromatics: Start by heating sunflower oil in a non-stick kadhai. Add whole spices including cinnamon, cloves, and cardamom.
Onions and Ginger-Garlic: Add sliced onions and sauté until translucent, followed by fresh ginger-garlic paste.
Adding Chicken: Incorporate the cleaned chicken pieces and let them sear to lock in the juices.
Masala Blend: Add turmeric, red chili powder, coriander powder, and a special garam masala blend.
2. The Dum Process
“Dum” cooking is essential for this recipe to ensure the rice absorbs the chicken’s aroma.
Rice Preparation: Basmati rice is parboiled with whole spices and salt until it is about 70-80% cooked.
Layering: The partially cooked rice is layered over the chicken masala in the kadhai.
Finishing Touches: Fried onions (birista), fresh coriander, mint leaves, and a bit of ghee are added on top for richness.
Sealing: The kadhai is sealed tightly to trap the steam, allowing the flavors to meld over low heat.
3. Chicken Sherva (Gravy)
A side gravy is prepared to complement the dry textures of the biryani.
Base: This involves a coconut or nut-based paste (depending on regional variation) seasoned with traditional Tulu spices.
Consistency: The gravy is kept relatively thin (sherva style) to pour over the biryani, adding moisture and extra spice.
Key Tips for Small Families
Portion Control: The recipe uses roughly 500g to 1kg of chicken, making it manageable for a family of 3-4.
One-Pot Method: Using the kadhai for both sautéing and dum cooking reduces cleanup.
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