Thalassery Biriyani

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Recipe

Ingredients

	1 1/2 cups	Basmati rice
	300 grams	Chicken , cut into pieces
	2 tablespoons	Ghee
	2 tablespoons	Vegetable oil
	2	Onion , thinly sliced
	1	Tomato , chopped
	1 tablespoon	Ginger-garlic paste
	2	Green Chili , 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	Clove
	2	Cardamom Pod
	1/2 cup	Cilantro , chopped
	1/4 cup	Mint , 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.