Thalassery Biryani

🛒 Ingredients

• Chicken (bone-in, cut into pieces) 188 g · 309 kcal
• Jeerakasala/Kaima Rice (short-grain biryani rice) 125 g · 450 kcal
• Onions (sliced) 75 g · 30 kcal
• Tomatoes (chopped) 38 g · 7 kcal
• Ginger-Garlic Paste 10 g · 12 kcal
• Green Chilies (slit) 4 g · 2 kcal
• Plain Yogurt 25 g · 15 kcal
• Ghee (clarified butter) 19 g · 169 kcal
• Cashews 5 g · 28 kcal
• Raisins 5 g · 15 kcal
• Fresh Coriander Leaves (chopped) 4 g · 1 kcal
• Fresh Mint Leaves (chopped) 3 g · 2 kcal
• Lemon Juice 8 g · 2 kcal
• Garam Masala Powder 3 g · 8 kcal
• Turmeric Powder 1 g · 3 kcal
• Red Chili Powder (optional) 1 g · 4 kcal
• Whole Spices (Cardamom, Cloves, Cinnamon, Bay Leaf, Star Anise, Fennel seeds) 3 g · 8 kcal

👨‍🍳 Instructions

1. Marinate the chicken: Combine chicken pieces with ginger-garlic paste, green chilies, turmeric powder, garam masala, red chili powder (if using), plain yogurt, lemon juice, chopped mint, and chopped coriander.
2. Heat ghee in a large pot. Fry the whole spices until fragrant, then add sliced onions and sauté until golden brown and caramelized.
3. Add the marinated chicken to the pot along with chopped tomatoes and cook on medium heat until the chicken is half-cooked and the gravy thickens.
4. Meanwhile, cook the Jeerakasala rice separately until 70-80% done; drain well.
5. Fry cashews and raisins in a little ghee until golden, set aside. This will be used for garnishing.
6. Layer the biryani: In a heavy-bottomed pot, spread a layer of chicken gravy, then a layer of partially cooked rice. Garnish with some fried cashews, raisins, fresh mint, and coriander.
7. Repeat the layering process until all ingredients are used, ending with a layer of rice on top. Cover tightly with a lid and cook on low heat (dum method) for 20-25 minutes, or until the rice is fully cooked and flavors have melded.
8. Serve hot, gently mixing the layers before serving to combine the chicken and rice. Enjoy your authentic Thalassery Biryani!