Thalassery Chicken Biryani

Name: Thalassery Chicken Biryani
Total time: 3600 s
Yield: 4 people
Cuisine: Indian
Ingredients: 400 gm jeera kasala rice; 750 gm whole legs of chicken (appx 4 Leg pcs); 5-6 tbsp ghee (Clarified Butter); 6-7 tbsp oil; 1 tsp Coriander seeds; 1 tsp cumin seeds; 1 tsp Fennel seeds; 1 tsp black pepper; 5-6 cardamom; 2 inch Cinnamon stick; 5-6 cloves; 1 flake javitri; 2 tbsp Ginger Paste; 2 tbsp garlic paste; 1 cup Coriander leaves finely chopped; 1/2 cup mint leaves finely chopped; 10-12 cashew nuts; 10-12 kismish; 7-8 green chilies; 4 tomatoes copped; 4 onion (medium) sliced for birista; 5-6 tbsp rose water; 1 cup yogurt (whisked); 2 tsp turmeric powder; as per taste Salt

mistidoi cooking @mistidoicooking

Thalassery is situated in Kerala. Biryani is very famous here. It's basic difference from other variant of Biryanis is rice. Kaima (jeera Kasala) a very flavorful and small grain rice used in this Biryani. I have tested in Kerala and became fond of this Biryani.

mistidoi cooking @mistidoicooking

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Ingredients

1 hr

4 people

400 gmjeera kasala rice
750 gmwhole legs of chicken (appx 4 Leg pcs)
5-6 tbspghee (Clarified Butter)
6-7 tbspoil
1 tspCoriander seeds
1 tspcumin seeds
1 tspFennel seeds
1 tspblack pepper
5-6cardamom
2 inchCinnamon stick
5-6cloves
1flake javitri
2 tbspGinger Paste
2 tbspgarlic paste
1 cupCoriander leaves finely chopped
1/2 cupmint leaves finely chopped
10-12cashew nuts
10-12kismish
7-8green chilies
4tomatoes copped
4onion (medium) sliced for birista
5-6 tbsprose water
1 cupyogurt (whisked)
2 tspturmeric powder
as per taste Salt

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Steps

1 hr

1

In a pan roast the all the dry masalas for 20 secs. Grind into a fine powder.
2

Marinate the chicken with yogurt, 2 tsp salt and 1 tsp turmeric powder and keep it in freeze for min 2 hours.
3

Wash and soak the rice for 30 min
4

Take a pan and add 4-5 tbsp of refined oil and fry the onion till it turns brown. Keep aside when done.
5

Add 2 tbsp of Ghee into the same oil and add chopped tomatoes.
Cook for 2 min and then add 1 tbsp ginger and 1 tbsp garlic paste and green chilies.
Cook for 2-3 min until raw flavor gone.
Add marinated chicken and half of coriander leaves.
Cook for 3-4 min.
6

Add 2 tsp salt and 1 tsp trumeric powder and 2 tsp Biryani masala.
Cook for 2 min.
Add 4 cups of water and let the water gets boiled.
Add half portion of the fried onion and mix well.
Put the lid on and cook for hal hour on slow heat.
Chicken will be ready.
7

Strain the water from rice and let the rice little dry.
Add 2 tsp ghee in a pan and add the rice in it.
just churn the rice on low heat for 2 min.
Boil enought water in a vessel.
Add 3-4 tbsp salt and one lemon juice in it.
Add the rice when water gets boiled.
Cook for 6-7 min and take out the rice in a separate pan.
8

Take 2 tbsp of ghee in a pan and fry the cashew and kismis for 1 min and take out.
We will use the ghee in assembling.
9

Put half of the rice on chicken korma and make flat leyer.
Add some corinader and mit leaves over it.
Add half of the cashew and kismis.
Sprinkle 1 tbsp of biryani powder over the first layer.
10

Add half of the rice on top.
Add some coriander leaves and mint leaves.
Add cashew and kismis.
Add the fried onions.
Add 5 tbsp of rose water.
Add the ghee on top.
Seal the handi with aluminium foil.
Put the lid on and put a heavy weght on it.
11

Put a tawa on gas stove and keep the handi over it.
Cook 5 min on high flame.
Cook for another 15 min on lowest flame.
Rest for 30 min after switch off the flame.