Thalassery Chicken Biriyani

Thalassery chicken biriyani traditionally make with shorter grain rice called kaima. It had a nice aroma and taste. If it is not found in the market use any other high quality basmati rice. For Thalassery biriyani , the rice is cooked as we prepare the ghee rice and then do the dum process. Check for another variety of biriyani recipes here.

Ingredients:

For marinate the chicken:

1.   Chicken-1kg
2.   Curd-1tbsp
3.   Turmeric powder-1/2tsp
4.   Pepper powder-1tsp
5.   Salt-to taste

For masala:

1.   Onion thinly sliced-6
2.   Tomato thinly sliced-3
3.   Ginger, garlic, green chilly paste- 3tbsp
4.   Garam masala-2tsp
5.   White kas kas paste / thick coconut cream-2tbsp
6.   Mint leaves chopped-1/4cup
7.   Coriander leaves-1/4cup
8.   Salt-to taste
9.   Oil-2tbsp

For Rice:

1.   Kaima rice/ jeerakashala  rice -2cup
2.   Boiling water-4cup( or 3 1/2 cup if not want to cook much)
3.   Cinnamon stick-2(one inch size)
4.   Cardamom pods-4
5.   Cloves-4
6.   Bay leaves-2
7.   Salt-to taste
8.   ghee-2tbsp

To garnish:

1.   Fried onions
2.   Cashew nuts
3.   raisins

Preparation:

·       Marinate the chicken pieces with above marinate ingredients.

·       Keep it in fridge for 1 hour.
·       Mean while soak the rice in water for 40 minutes and drain

·       In a pan heat 2 tablespoons of oil and sauté onion very well.

·       Add ginger, garlic, green chilly paste in to it.

·       When the raw smell goes add tomato in to it;

·       When the tomatoes are mashed well add marinated chicken pieces, kas kas paste, garam masala, coriander leaves, mint leaves and salt.

·       Cover the lid and cook about 25 minutes in a low-medium flame (open the lid often and stir the chicken).

·       Add oil in another pan; add cinnamon stick, cardamom, bay leaves and cloves.

·       When it crackles; add rice, boiling water and salt.

·       Cover the lid for 10minutes in a low flame.

·       Open the lid and give a gentle stir; cook till all the water gets absorbed.

·       In the dum pan add little oil; spread half part of chicken masala.

·       Add half part of rice on top of it; sprinkle mint, coriander leaves and lemon juice.

·       Spread remaining masala on top of it and the remaining rice.

·       Sprinkle mint leaves, coriander leaves, lemon juice and garam masala.

·       Add fried onions, cashew nuts and raisins.

·       Cover the lid tightly (without passing any steam out- put a heavy weight on top of the lid)and put it on the stove top for 15-20 minutes on low flame.

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