The Royal Dish
In the past, there weren’t as many dishes for weddings and special occasions as there are today. One royal dish that stood out was Same Dum Biryani, which was traditionally served with chutney, curd, and small bananas (poovan pazham).
The oven would be built using three stones, and a large Indalium pot of a special shape would be used for cooking. The traditional Dum Biryani method involves layering marinated raw meat at the bottom and partially cooked rice on top, allowing the meat to cook in its juices and steam while the rice absorbs all the flavors. The pot would be covered with a tight-fitting lid and sealed with maida flour. Then, the pot would be placed in the oven
Coconut shells were used as fuel. After burning for a certain amount of time, the fire would be extinguished, and coal would be placed over the lid (a process known as ‘Dum’). Special culinary experts were in charge of this process, and their cooking calculations were always precise.
Once the pot was opened, the rice would be transferred to another pot, and the aroma, which stimulates the nostrils, would spread throughout the air.
Dum Biryani
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Here is a video of how to make this dish on a gas stove.
In those days, the special bowl in which the dish was served was called a ‘Saan’ ( a large plate in a round shape). People would sit in a circle around the food served in the Saan. This tradition is called ‘Maasara’.
INGREDIENTS
Cooking oil ¾ cup
Medium size onion 5 Nos
Cinnamon (1 inch) 2 pieces
Cloves 5 Nos
Cardamom 3 Nos
Cashew nut 25 gram
Raisin 25 gram
Kayama rice 3 cups
Salt (for rice) 14 gram
Crushed garlic 2 tbsp
Crushed ginger 1&half tbsp
Crushed green chilly 3 tbsp
Salt (gravy) 1 tbsp
Sliced tomato ½ cup
Lemon juice 1 tbsp
Coriander powder 1 tbsp
Curd 2/3 cup
Biryani powder ¼ tbsp (gravy)
Turmeric powder ¼ tbsp (gravy)
Chopped Coriander leaves ½ cup
Chicken (Biryani cut) 1 kg
Biryani powder 1& a half tsp