Thalassery Biriyani

Cuisines

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Recipe

Ingredients

1 1/2 cups	kaima rice or basmati rice
300 grams	chicken, cut into pieces
2 tablespoons	ghee
2 tablespoons	vegetable oil
2	onions, thinly sliced
1	tomato, chopped
1 tablespoon	ginger-garlic paste
2	green chilies, slit
1/2 cup	yogurt
1/4 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	garam masala
1 teaspoon	coriander powder
1	cinnamon stick
2	cloves
2	cardamom pods
1/2 cup	coriander leaves, chopped
1/4 cup	mint leaves, chopped
1 tablespoon	lemon juice
—	salt to taste
3 cups	water

Instructions

1. 1 Wash and soak the rice for 20 minutes, then drain.
2. 2 Heat ghee and oil in a large pan. Add cinnamon, cloves, and cardamom, and sauté until fragrant.
3. 3 Add sliced onions and fry until golden brown.
4. 4 Add ginger garlic paste and green chilies, sauté for a minute.
5. 5 Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft.
6. 6 Add chicken pieces and cook until they are sealed and slightly browned.
7. 7 Stir in yogurt, half of the coriander leaves, and mint leaves. Cook until the chicken is tender and the oil separates.
8. 8 In a separate pot, bring water to a boil. Add soaked rice and salt to taste. Cook until the rice is 70% done, then drain.
9. 9 Layer the cooked chicken mixture and partially cooked rice in a heavy-bottomed pot.
10. 10 Sprinkle garam masala, remaining coriander leaves, mint leaves, and lemon juice over the top.
11. 11 Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes until the rice is fully cooked.
12. 12 Gently mix the biriyani before serving.