Thalassery Chicken Biryani

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Thalassery Chicken Biryani. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Thalassery Chicken Biryani is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It's appreciated by millions every day. They are nice and they look fantastic. Thalassery Chicken Biryani is something which I've loved my entire life.

Many things affect the quality of taste from Thalassery Chicken Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thalassery Chicken Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thalassery Chicken Biryani is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Thalassery Chicken Biryani estimated approx 1 hr.

To begin with this recipe, we must prepare a few ingredients. You can cook Thalassery Chicken Biryani using 25 ingredients and 11 steps. Here is how you can achieve it.

Thalassery is situated in Kerala. Biryani is very famous here. It's basic difference from other variant of Biryanis is rice. Kaima (jeera Kasala) a very flavorful and small grain rice used in this Biryani. I have tested in Kerala and became fond of this Biryani.

Ingredients and spices that need to be Make ready to make Thalassery Chicken Biryani:

1. 400 gm jeera kasala rice
2. 750 gm whole legs of chicken (appx 4 Leg pcs)
3. 5-6 tbsp ghee (Clarified Butter)
4. 6-7 tbsp oil
5. 1 tsp Coriander seeds
6. 1 tsp cumin seeds
7. 1 tsp Fennel seeds
8. 1 tsp black pepper
9. 5-6 cardamom
10. 2 inch Cinnamon stick
11. 5-6 cloves
12. 1 flake javitri
13. 2 tbsp Ginger Paste
14. 2 tbsp garlic paste
15. 1 cup Coriander leaves finely chopped
16. 1/2 cup mint leaves finely chopped
17. 10-12 cashew nuts
18. 10-12 kismish
19. 7-8 green chilies
20. 4 tomatoes copped
21. 4 onion (medium) sliced for birista
22. 5-6 tbsp rose water
23. 1 cup yogurt (whisked)
24. 2 tsp turmeric powder
25. as per taste Salt

Steps to make to make Thalassery Chicken Biryani

1. In a pan roast the all the dry masalas for 20 secs. Grind into a fine powder.
2. Marinate the chicken with yogurt, 2 tsp salt and 1 tsp turmeric powder and keep it in freeze for min 2 hours.
3. Wash and soak the rice for 30 min
4. Take a pan and add 4-5 tbsp of refined oil and fry the onion till it turns brown. Keep aside when done.
5. Add 2 tbsp of Ghee into the same oil and add chopped tomatoes.
   Cook for 2 min and then add 1 tbsp ginger and 1 tbsp garlic paste and green chilies.
   Cook for 2-3 min until raw flavor gone.
   Add marinated chicken and half of coriander leaves.
   Cook for 3-4 min.
6. Add 2 tsp salt and 1 tsp trumeric powder and 2 tsp Biryani masala.
   Cook for 2 min.
   Add 4 cups of water and let the water gets boiled.
   Add half portion of the fried onion and mix well.
   Put the lid on and cook for hal hour on slow heat.
   Chicken will be ready.
7. Strain the water from rice and let the rice little dry.
   Add 2 tsp ghee in a pan and add the rice in it.
   just churn the rice on low heat for 2 min.
   Boil enought water in a vessel.
   Add 3-4 tbsp salt and one lemon juice in it.
   Add the rice when water gets boiled.
   Cook for 6-7 min and take out the rice in a separate pan.
8. Take 2 tbsp of ghee in a pan and fry the cashew and kismis for 1 min and take out.
   We will use the ghee in assembling.
9. Put half of the rice on chicken korma and make flat leyer.
   Add some corinader and mit leaves over it.
   Add half of the cashew and kismis.
   Sprinkle 1 tbsp of biryani powder over the first layer.
10. Add half of the rice on top.
    Add some coriander leaves and mint leaves.
    Add cashew and kismis.
    Add the fried onions.
    Add 5 tbsp of rose water.
    Add the ghee on top.
    Seal the handi with aluminium foil.
    Put the lid on and put a heavy weght on it.
11. Put a tawa on gas stove and keep the handi over it.
    Cook 5 min on high flame.
    Cook for another 15 min on lowest flame.
    Rest for 30 min after switch off the flame.

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