Thalassery Chicken Biriyani

For Chicken Masala

  1. Chicken( biriyani cut) – 1kg
  2. Coconut oil – 1 tablespoon
  3.  Onion – 4 numbers(sliced)
  4. Ginger garlic paste – 2 tablespoon
  5. Tomatoes- 2 numbers(chopped)
  6. Green chillies – 5-6( according to your spice level)
  7. Turmeric powder -½ teaspoon
  8. Garam masala – 2 tablespoon
  9. Chopped coriander leaves – ½ cup
  10. Lemon juice – 1 tablespoon
  11. Yogurt – 2 tablespoon
  12. Salt to taste
  13. Cashew paste – 2 teaspoon
  14. Fried onion(air fried , avoid deep fried)

For Biryani Rice

  1. Soaked Kaima rice – 4 cups( use basmati rice if you are on diet or on calorie deficit )
  2. Cardamom – 3 pods
  3. Star anise – 1 
  4. Cinnamon – 2 inch piece
  5. Cloves – 10 
  6. Fennel seeds – ½ teaspoon
  7. Water – 6 cups
  8. Salt to taste
  9. Ghee – 2 teaspoon
  10. Lemon juice – 1 teaspoon

Method

MASALA: In a biriyani pot add coconut oil ,once the oil is hot add onions followed by all the ingredients from 3- 14 and close the lid. Cook until the oil is released from the masala. Then add chicken to the masala and cook for 15- 20 minutes. Stir occasionally. Once the chicken is cooked properly turn off the flame  and keep the masala aside.

RICE: Boil  water with all the spices mentioned above along with ghee, salt and lime juice. Once the water is boiled add soaked rice and cook upto 90% and keep it aside.

 Take a large pot and add some ghee followed by the chicken masala and rice. Finally add some fried onions, garam masala, chopped coriander leaves ,and 2 teaspoons of saffron milk on it. Cover the pot with foil paper and the lid. Place a tawa on the gas stove and place this pot on the tawa on high flame for the first 5 minutes and low flame for 15 minutes. Turn off the stove and open the biriyani pot after 20 – 30 minutes. Your delicious and healthy Thalassery Chicken Biriyani is ready. Enjoy this biriyani with some Raita and Coriander chutney.

thalassery chicken biriyani