Thalassery Chicken Biriyani | Kerala Recipe

Instructions

1. **Make Crispy Bista (Fried Onions):**
2. 1. Heat oil and ghee in a pan over medium heat.
3. 2. Add thinly sliced onions and fry, stirring frequently, until golden brown.
4. 3. Sprinkle sugar over the onions as they begin to turn golden for enhanced caramelization.
5. 4. Continue frying until the onions become a deep, dark brown. Remove with a slotted spoon and set aside.
6. 5. In the same oil, fry cashew nuts and raisins until golden brown. Set aside.
7. **Prepare the Chicken Curry:**
8. 1. Heat oil in a pan and sauté the ground mixture of tomato, garlic, ginger, and green chilies until fragrant.
9. 2. Cook until the raw smell disappears and the mixture thickens slightly.
10. 3. Add salt, turmeric powder, and Thalassery special biriyani masala. Sauté well to bloom the spices.
11. 4. Add chicken pieces and cover the pan to allow them to cook thoroughly.
12. 5. Once the chicken is cooked, stir in ¾ of the prepared bista and mix well.
13. 6. Add chopped mint and coriander leaves for a fresh flavor.
14. 7. Finally, add yogurt and cook until the gravy thickens to your desired consistency.
15. 8. Remove from heat and set aside.
16. **Cook the Biriyani Rice:**
17. 1. Wash and drain the Jeera rice thoroughly.
18. 2. Heat oil and ghee in a large pot. Add the rice and sauté until it starts to sizzle and pop.
19. 3. Add water, cloves, cardamom, cinnamon sticks, peppercorns, and fennel seeds.
20. 4. Add salt, lemon juice, and a drizzle of ghee.
21. 5. Cover and cook on medium flame until the rice is fully cooked and fluffy (approximately 5-6 minutes).
22. 6. Open the lid, gently fluff the rice with a fork, and set aside.
23. **Layer and Dum Cook the Biriyani:**
24. 1. In a large, heavy-bottomed pot (preferably a cooker), spread the chicken gravy evenly at the bottom.
25. 2. Spread a layer of biriyani rice over the chicken gravy.
26. 3. Sprinkle Thalassery special biriyani masala, cashew nuts, raisins, bista, mint leaves, and coriander leaves over the rice.
27. 4. For a vibrant yellow color, drizzle milk mixed with a pinch of turmeric powder over the layer.
28. 5. Repeat layering until all the rice and chicken gravy are used, ending with a rice layer.
29. 6. Seal the cooker with the lid and place it on a hot griddle (dosa tawa).
30. 7. Cook on medium flame for 10 minutes, allowing the heat to build up inside the cooker.
31. 8. Turn off the heat and let the biriyani rest for 10 minutes before opening. Delicious Thalassery Biriyani is ready to serve!