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ingredients

To make rice

Basmati Rice - 3 cups

Onion - 1 big

Green Chilly - 6

Ginger garlic Paste -  1 tsp

Salt - as needed

Fennel Powder - 1/4 tsp

Coconut Milk - 1 cup

Water - 3 cups

Ghee - 2 tblsp

 

To make Gravy

Chicken - 2 lbs (cut into pieces)

Onion - 2 (chopped)

Tomato - 3 (chopped)

Ginger Garlic Paste - 2 tblsp

Green Chilly - 10 (slit)

Mint Leves - 1 cup (chopped)

Cilantro - 1 cup (chopped)

Curd - 4 tblsp

Fennel Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Corriander Powder - 2 tblsp

Chilly Powder - 2 tblsp

Turmeric Powder - 1/2 tsp

Pepper Powder - 1 tblsp

Garam Masala Powder - 1 tsp

Whole Garam Masala - 1 Bay Leaf, 2 Cinnamon Sticks, 5 Cloves, 3 Cardomom

Salt - as needed

Ghee - 2 tblsp

Fried Onions (Birista) - 1 cup

Roasted Cashews - 10 pieces or as needed

Lemon Juice - 2 tblsp

Orange food colour/ Saffron - a pinch

 

Method

To Prepare Rice

1. Soak the rice in water for about half an hour.

2. Heat little ghee in a frying pan, add the onions and green chilllies and fry till it turns brown in colour.

3. Add the ginger garlic paste and fry for a minute.

4. Add fennel powder and the drained rice. Fry the rice for few minutes.

5. Add the coconut milk, water and required salt and let it cook till the rice is 3/4th cooked.

 

To make gravy

1. Heat the ghee in a pan and add the whole garam masala.

2. Add the onions, green chillies and mint leaves and saute.

3. Add the ginger garlic paste and fry till the mixture is golden brown.

4. Add the tomatoes and cook till the tomatoes are smashed up.

5. Add all the dry spice powders, salt and curd. Cook the mixture.

6. Add the chicken pieces and saute nicely.

7. Cover, cook for 10 minutes and switch off. The chicken gravy is ready.

 

To prepare Dhum

Method 1 (On Stove top)

1. Take a heavy bottomed vessel and add about 2 inches of the prepared gravy.

2. Add half of the cooked rice as the next layer.

3. Next layer with the remaining gravy and put the remaining cooked rice as the last layer.

4. Top this with chopped cilantro, fried onions and roasted cashews.

5. Mix the orange food colour/saffron with the lemon juice and sprinkle on top.

6. Cover with a tight fitting lid.

7. Keep a tawa on the stove-top and put this vessel on top of it.

8. Keep the flame on a very low setting and cook for about half an hour.

 

Method 2 (In the oven)

1. Take a baking dish or aluminium tray and add the chicken gravy as the first layer.

2. Add the half cooked rice as the second layer and top it with chopped cilantro, fried onions and roasted cashews.

3. Mix the orange food colour/saffron with the lemon juice and sprinkle on top.

4. Cover the dish/tray with aluminium foil and cook it in a 350 degree oven for half an hour.

 

- Do not mix it. While serving dig deep with the serving spoon to get all the layers.

 

- Serve with raita, boiled egg, mirchi ka salan or ennai kathirikai.