Thalassery Chicken Biryani

1h 20m
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. 2Cool the roasted spices and grind them into a fine powder using a mixer.
  3. 3Heat oil in a kadai and deep fry thinly sliced onions until golden brown. Set aside.
  4. 4Deep fry cashew nuts and raisins until golden brown and set aside
  5. 5Heat ghee in a pan and saute thinly sliced onions until golden brown.
  6. 6Add garlic paste, ginger paste, and green chili paste. Saute for 2-3 minutes.
  7. 7Add chicken pieces and cook for 5 minutes.
  8. 8Add turmeric powder, salt, and mix well.
  9. 9Add ground garam masala and mix. Then add tomatoes and cook for 10 minutes.
  10. 10Add whisked curd and continue to cook on high flame.
  11. 11Bring the flame down to medium, add mint leaves, chopped coriander leaves, and mix well.
  12. 12Add crushed fried onions, mix well, and add coconut milk (optional).
  13. 13Wash and soak Seeraga Samba rice for 10 minutes.
  14. 14Heat ghee in a deep pot, add whole spices, saute for a few seconds.
  15. 15Add water and salt to the pot, bring the water to a boil.
  16. 16Add soaked rice and cook on medium-high flame until done.
  17. 17Layer the deep bottomed pot with chicken curry, followed by half the cooked rice.
  18. 18Sprinkle ghee, chopped coriander leaves, mint leaves, fried onions, fried raisins, and fried cashew nuts on the rice.
  19. 19Sprinkle garam masala powder and saffron water. Repeat the process with another layer of rice on top.
  20. 20Seal the pot with foil and a lid. Place the pot on a heated tawa and dum cook on low flame for 20 minutes.
  21. 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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