Thalassery Chicken Biryani
Directions
- 1Dry roast cardamom, cinnamon, cloves, star anise, peppercorns, nutmeg, mace, fennel seeds, shahi jeera, and Kashmiri red chilies in a pan for 2-3 minutes.
- 2Cool the roasted spices and grind them into a fine powder using a mixer.
- 3Heat oil in a kadai and deep fry thinly sliced onions until golden brown. Set aside.
- 4Deep fry cashew nuts and raisins until golden brown and set aside
- 5Heat ghee in a pan and saute thinly sliced onions until golden brown.
- 6Add garlic paste, ginger paste, and green chili paste. Saute for 2-3 minutes.
- 7Add chicken pieces and cook for 5 minutes.
- 8Add turmeric powder, salt, and mix well.
- 9Add ground garam masala and mix. Then add tomatoes and cook for 10 minutes.
- 10Add whisked curd and continue to cook on high flame.
- 11Bring the flame down to medium, add mint leaves, chopped coriander leaves, and mix well.
- 12Add crushed fried onions, mix well, and add coconut milk (optional).
- 13Wash and soak Seeraga Samba rice for 10 minutes.
- 14Heat ghee in a deep pot, add whole spices, saute for a few seconds.
- 15Add water and salt to the pot, bring the water to a boil.
- 16Add soaked rice and cook on medium-high flame until done.
- 17Layer the deep bottomed pot with chicken curry, followed by half the cooked rice.
- 18Sprinkle ghee, chopped coriander leaves, mint leaves, fried onions, fried raisins, and fried cashew nuts on the rice.
- 19Sprinkle garam masala powder and saffron water. Repeat the process with another layer of rice on top.
- 20Seal the pot with foil and a lid. Place the pot on a heated tawa and dum cook on low flame for 20 minutes.
- 21Serve hot with raita.
Ingredients
- 4 Nos Cardamom
- 2 Pieces Cinnamon
- 5 Nos Cloves
- 2 Nos Star Anise
- 0.5 tsp Peppercorns
- 2 small pieces Nutmeg
- 2 small pieces Mace
- 1 tsp Fennel Seeds
- 1 tsp Shahi Jeera
- 2 Nos Kashmiri Red Chilli
- 1 cup Oil
- 2 Nos thinly sliced Onion
- 1 cup Cashew Nuts
- 0.5 cup Raisins
- 1 Kg Chicken
- 0.25 cup Ghee
- 4 Nos thinly sliced Onion
- 1.5 tbsp Garlic Paste
- 1.5 tbsp Ginger Paste
- 2 tbsp Green Chilli Paste
- 0.5 tsp Turmeric Powder
- 2 tsp Salt
- 1 tbsp Ground Garam Masala
- 3 No chopped Tomato
- 0.5 cup Curd
- 1 handful Mint Leaves
- 1 handful Chopped Coriander Leaves
- 2 handfuls Fried Onions
- 2 tbsp Coconut Milk
- 2 cups Seeraga Samba Rice
- 2 tsp Ghee
- 1 tbsp Whole Spices (Cinnamon, Clove, Cardamom, Bay Leaf & Star Anise)
- 3.25 cups Water
- 1 tsp Salt
- 1 Chicken Gravy
- 1 Cooked Rice
- 1 tsp Ghee
- 1 handful Chopped Coriander Leaves
- 1 handful Mint Leaves
- 1 handful Fried Onions
- 1 handful Fried Raisins
- 1 handful Fried Cashew Nuts
- 1 tsp Garam Masala
- 1 tsp Saffron Water
Equipment
PanKadaiMixerDeep potTawa
Tips
- It is important to use Seeraga Samba rice (Jeerakasala rice or Kayma rice) for this recipe, but Basmati rice can be used as a substitute.
- Fried onions are VERY important for this recipe.
- The coconut milk is optional.
- The garam masala should be freshly ground for best flavor.
- Gently press the rice down when layering the Biryani pot
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