Thalassery Chicken Biriyani

 

Thalassery Chicken Biriyani

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Thalassery Chicken Biriyani

Ingredients

  • Chicken - 1 kg cleaned & cut into big pieces
    For masala :
  • Oil + ghee - 5 tbsp
  • Onion - 4 thinly sliced
  • Ginger - 2 tbsp crushed
  • Garlic - 2 tbsp crushed
  • Green chilli - 10 nos crushed
  • Tomato - 3 big cut into lengthwise
  • Mint leaves - 3 tbsp
  • Turmeric - 1/2 tsp
  • Pepper powder - 1/2 tsp
  • Garam masala powder - 1 tsp
  • Salt to taste or 2 tsp
  • Water - 1/4 cup
  • Lime juice - 2 tbsp ( squeeze one lime )
  • Coriander leaves - 3 tbsp
    For rice :
  • Basmati rice - 2 1/2 cups ( 1 cup = 250 ml )
  • Boiled hot water - 8 cups
  • Oil + ghee - 5 tbsp
  • Onion - 1 thinly sliced
  • Cashews - 15 nos
  • Raisins - 3 tbsp
  • Clove - 4 nos
  • Cinnamon stick - 1" piece - 2 nos
  • Cardamom - 3 nos
  • Salt to taste or 2 tsp
  • Rose water - 1 tsp
  • Garam masala powder - 1/4 tsp
    For dum:
  • Saffron - 1/2 tsp ( dissolved in 1/4 cup of warm milk)
  • Set aside fried onion , cashews & raisins
  • Coriander leaves - 2 tbsp

Instructions

  1. Wash & soak rice for 1/2 an hour
  2. Heat oil in a deep bottom sauce pan over medium heat
  3. Saute onion until it is slightly golden brown
  4. Add ginger, garlic, green chilli and mint leaves, saute well for 1 minute
  5. Add tomatoes and saute for 3 minute or until it is slightly mushy
  6. Add cleaned chicken, turmeric powder , pepper powder , salt and water
  7. Cover with a lid and cook over medium heat for 10 minutes and reduce the flame to low
  8. Cook for another 10 minutes or until the chicken is tender & gravy becomes thick
  9. Saute in between , now add the lime juice , garam masala powder and coriander leaves
  10. Switch off the stove and keep aside
  11. Heat a large deep bottom sauce pan over medium heat , add oil & saute onion till it golden brown
  12. Remove onion to a plate , add cashews & raisins, saute for few seconds, remove & keep aside
  13. In the same pan add clove, cinnamon and cardamom, wait few seconds
  14. Then add drained and cleaned rice - saute 5 to 8 minutes in medium heat , stir continuously
  15. Pour the boiled hot water and add salt , garam masala powder & rose water
  16. Cook in medium heat for 5 minutes , then bring heat to medium - low cook for 15 minutes
  17. Stir 2 to 3 times in between & switch off the stove
  18. For !dum process heat prepared chicken masala over medium - low heat
  19. Spread 1 tbsp of fried onion cashew - raisin mix & 1/2 tsp of coriander leaves on the top
  20. Then add big scoops of rice to create one layer on top of masala. Sprinkle some saffron milk, spread out fried onion and cashew- raisin mix
  21. Create another layer of rice , add some saffron milk and spread fried onion cashew - raisin mix
  22. Repeat creating layers until the entire cooked rice is finished
  23. At the topmost layer, add coriander leaves for garnish
  24. Cover with a tight lid and cook very low heat for 5 to 8 minutes
  25. Serve hot biriyani rice with masala accompanied by raita, green chutney & pickle
http://tasteoftellicherry.com/lunch/thalassery-chicken-biriyani

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