Thalassery Chicken Biryani

80 mins
Serves 7
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Directions

  1. 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.
  2. 2Dry roast cardamom, cinnamon, cloves, star anise, peppercorns, nutmeg, mace, fennel seeds, shahi jeera, and Kashmiri red chilies in a pan for 2-3 minutes.
  3. 3Dry roast cardamom, cinnamon, cloves, star anise, peppercorns, nutmeg, mace, fennel seeds, shahi jeera, and Kashmiri red chilies in a pan for 2-3 minutes.
  4. 4Cool the roasted spices and grind them into a fine powder using a mixer.
  5. 5Cool the roasted spices and grind them into a fine powder using a mixer.
  6. 6Cool the roasted spices and grind them into a fine powder using a mixer.
  7. 7Heat oil in a kadai and deep fry thinly sliced onions until golden brown. Set aside.
  8. 8Heat oil in a kadai and deep fry thinly sliced onions until golden brown. Set aside.
  9. 9Heat oil in a kadai and deep fry thinly sliced onions until golden brown. Set aside.
  10. 10Deep fry cashew nuts and raisins until golden brown and set aside
  11. 11Deep fry cashew nuts and raisins until golden brown and set aside
  12. 12Deep fry cashew nuts and raisins until golden brown and set aside
  13. 13Heat ghee in a pan and saute thinly sliced onions until golden brown.
  14. 14Heat ghee in a pan and saute thinly sliced onions until golden brown.
  15. 15Heat ghee in a pan and saute thinly sliced onions until golden brown.
  16. 16Add garlic paste, ginger paste, and green chili paste. Saute for 2-3 minutes.
  17. 17Add garlic paste, ginger paste, and green chili paste. Saute for 2-3 minutes.
  18. 18Add garlic paste, ginger paste, and green chili paste. Saute for 2-3 minutes.
  19. 19Add chicken pieces and cook for 5 minutes.
  20. 20Add chicken pieces and cook for 5 minutes.
  21. 21Add chicken pieces and cook for 5 minutes.
  22. 22Add turmeric powder, salt, and mix well.
  23. 23Add turmeric powder, salt, and mix well.
  24. 24Add turmeric powder, salt, and mix well.
  25. 25Add ground garam masala and mix. Then add tomatoes and cook for 10 minutes.
  26. 26Add ground garam masala and mix. Then add tomatoes and cook for 10 minutes.
  27. 27Add ground garam masala and mix. Then add tomatoes and cook for 10 minutes.
  28. 28Add whisked curd and continue to cook on high flame.
  29. 29Add whisked curd and continue to cook on high flame.
  30. 30Add whisked curd and continue to cook on high flame.
  31. 31Bring the flame down to medium, add mint leaves, chopped coriander leaves, and mix well.
  32. 32Bring the flame down to medium, add mint leaves, chopped coriander leaves, and mix well.
  33. 33Bring the flame down to medium, add mint leaves, chopped coriander leaves, and mix well.
  34. 34Add crushed fried onions, mix well, and add coconut milk (optional).
  35. 35Add crushed fried onions, mix well, and add coconut milk (optional).
  36. 36Add crushed fried onions, mix well, and add coconut milk (optional).
  37. 37Wash and soak Seeraga Samba rice for 10 minutes.
  38. 38Wash and soak Seeraga Samba rice for 10 minutes.
  39. 39Wash and soak Seeraga Samba rice for 10 minutes.
  40. 40Heat ghee in a deep pot, add whole spices, saute for a few seconds.
  41. 41Heat ghee in a deep pot, add whole spices, saute for a few seconds.
  42. 42Heat ghee in a deep pot, add whole spices, saute for a few seconds.
  43. 43Add water and salt to the pot, bring the water to a boil.
  44. 44Add water and salt to the pot, bring the water to a boil.
  45. 45Add water and salt to the pot, bring the water to a boil.
  46. 46Add soaked rice and cook on medium-high flame until done.
  47. 47Add soaked rice and cook on medium-high flame until done.
  48. 48Add soaked rice and cook on medium-high flame until done.
  49. 49Layer the deep bottomed pot with chicken curry, followed by half the cooked rice.
  50. 50Layer the deep bottomed pot with chicken curry, followed by half the cooked rice.
  51. 51Layer the deep bottomed pot with chicken curry, followed by half the cooked rice.
  52. 52Sprinkle ghee, chopped coriander leaves, mint leaves, fried onions, fried raisins, and fried cashew nuts on the rice.
  53. 53Sprinkle ghee, chopped coriander leaves, mint leaves, fried onions, fried raisins, and fried cashew nuts on the rice.
  54. 54Sprinkle ghee, chopped coriander leaves, mint leaves, fried onions, fried raisins, and fried cashew nuts on the rice.
  55. 55Sprinkle garam masala powder and saffron water. Repeat the process with another layer of rice on top.
  56. 56Sprinkle garam masala powder and saffron water. Repeat the process with another layer of rice on top.
  57. 57Sprinkle garam masala powder and saffron water. Repeat the process with another layer of rice on top.
  58. 58Seal the pot with foil and a lid. Place the pot on a heated tawa and dum cook on low flame for 20 minutes.
  59. 59Seal the pot with foil and a lid. Place the pot on a heated tawa and dum cook on low flame for 20 minutes.
  60. 60Seal the pot with foil and a lid. Place the pot on a heated tawa and dum cook on low flame for 20 minutes.
  61. 61Serve hot with raita.
  62. 62Serve hot with raita.
  63. 63Serve hot with raita.

Ingredients

  • 4 Nos Cardamom
  • 4 Nos Cardamom
  • 4 Nos Cardamom
  • 2 Pieces Cinnamon
  • 2 Pieces Cinnamon
  • 2 Pieces Cinnamon
  • 5 Nos Cloves
  • 5 Nos Cloves
  • 5 Nos Cloves
  • 2 Nos Star Anise
  • 2 Nos Star Anise
  • 2 Nos Star Anise
  • 0.5 tsp Peppercorns
  • 0.5 tsp Peppercorns
  • 0.5 tsp Peppercorns
  • 2 small pieces Nutmeg
  • 2 small pieces Nutmeg
  • 2 small pieces Nutmeg
  • 2 small pieces Mace
  • 2 small pieces Mace
  • 2 small pieces Mace
  • 1 tsp Fennel Seeds
  • 1 tsp Fennel Seeds
  • 1 tsp Fennel Seeds
  • 1 tsp Shahi Jeera
  • 1 tsp Shahi Jeera
  • 1 tsp Shahi Jeera
  • 2 Nos Kashmiri Red Chilli
  • 2 Nos Kashmiri Red Chilli
  • 2 Nos Kashmiri Red Chilli
  • 1 cup Oil
  • 1 cup Oil
  • 1 cup Oil
  • 2 Nos thinly sliced Onion
  • 2 Nos thinly sliced Onion
  • 2 Nos thinly sliced Onion
  • 1 cup Cashew Nuts
  • 1 cup Cashew Nuts
  • 1 cup Cashew Nuts
  • 0.5 cup Raisins
  • 0.5 cup Raisins
  • 0.5 cup Raisins
  • 1 Kg Chicken
  • 1 Kg Chicken
  • 1 Kg Chicken
  • 0.25 cup Ghee
  • 0.25 cup Ghee
  • 0.25 cup Ghee
  • 4 Nos thinly sliced Onion
  • 4 Nos thinly sliced Onion
  • 4 Nos thinly sliced Onion
  • 1.5 tbsp Garlic Paste
  • 1.5 tbsp Garlic Paste
  • 1.5 tbsp Garlic Paste
  • 1.5 tbsp Ginger Paste
  • 1.5 tbsp Ginger Paste
  • 1.5 tbsp Ginger Paste
  • 2 tbsp Green Chilli Paste
  • 2 tbsp Green Chilli Paste
  • 2 tbsp Green Chilli Paste
  • 0.5 tsp Turmeric Powder
  • 0.5 tsp Turmeric Powder
  • 0.5 tsp Turmeric Powder
  • 2 tsp Salt
  • 2 tsp Salt
  • 2 tsp Salt
  • 1 tbsp Ground Garam Masala
  • 1 tbsp Ground Garam Masala
  • 1 tbsp Ground Garam Masala
  • 3 No chopped Tomato
  • 3 No chopped Tomato
  • 3 No chopped Tomato
  • 0.5 cup Curd
  • 0.5 cup Curd
  • 0.5 cup Curd
  • 1 handful Mint Leaves
  • 1 handful Mint Leaves
  • 1 handful Mint Leaves
  • 1 handful Chopped Coriander Leaves
  • 1 handful Chopped Coriander Leaves
  • 1 handful Chopped Coriander Leaves
  • 2 handfuls Fried Onions
  • 2 handfuls Fried Onions
  • 2 handfuls Fried Onions
  • 2 tbsp Coconut Milk
  • 2 tbsp Coconut Milk
  • 2 tbsp Coconut Milk
  • 2 cups Seeraga Samba Rice
  • 2 cups Seeraga Samba Rice
  • 2 cups Seeraga Samba Rice
  • 2 tsp Ghee
  • 2 tsp Ghee
  • 2 tsp Ghee
  • 1 tbsp Whole Spices (Cinnamon, Clove, Cardamom, Bay Leaf & Star Anise)
  • 1 tbsp Whole Spices (Cinnamon, Clove, Cardamom, Bay Leaf & Star Anise)
  • 1 tbsp Whole Spices (Cinnamon, Clove, Cardamom, Bay Leaf & Star Anise)
  • 3.25 cups Water
  • 3.25 cups Water
  • 3.25 cups Water
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 Chicken Gravy
  • 1 Chicken Gravy
  • 1 Chicken Gravy
  • 1 Cooked Rice
  • 1 Cooked Rice
  • 1 Cooked Rice
  • 1 tsp Ghee
  • 1 tsp Ghee
  • 1 tsp Ghee
  • 1 handful Chopped Coriander Leaves
  • 1 handful Chopped Coriander Leaves
  • 1 handful Chopped Coriander Leaves
  • 1 handful Mint Leaves
  • 1 handful Mint Leaves
  • 1 handful Mint Leaves
  • 1 handful Fried Onions
  • 1 handful Fried Onions
  • 1 handful Fried Onions
  • 1 handful Fried Raisins
  • 1 handful Fried Raisins
  • 1 handful Fried Raisins
  • 1 handful Fried Cashew Nuts
  • 1 handful Fried Cashew Nuts
  • 1 handful Fried Cashew Nuts
  • 1 tsp Garam Masala
  • 1 tsp Garam Masala
  • 1 tsp Garam Masala
  • 1 tsp Saffron Water
  • 1 tsp Saffron Water
  • 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