Southern Spice: Thalassery Chicken Biryani
Spice in the City
Spice in the City
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Ingredients

  • 1 hour Cook time
  • 1 hour Total time
  • 2 hours Aromatic Spices
  • Rice
  • 2 cups Basmati Rice
  • rice
  • 2 Green Cardamom
  • 1 inch piece Cinnamon
  • Leaves
  • to taste
  • 2 cups Water 2 teaspoons Ghee For the Spice Mix: 1 teaspoon of Aniseed ½ teaspoon Black Cumin (Shahi Jeera) ½ teaspoon Cumin Seeds ½ inch piece Cinnamon ¼ teaspoon Mace 3 Green Cardamom 3 Cloves ½ teaspoon Nutmeg 1 teaspoon Black Peppercorns (optional, if you want a spicy Biryani) For the Chicken Masala Layer: 1 kilogram Chicken, cut into large pieces, with bone 4 large Red Onions, thinly sliced 2 large Tomatoes, chopped 2 teaspoons Ginger Garlic Paste 2 Green Chillies, finely chopped 1 tablespoon of the Spice Mix 12-15 Mint Leaves ¼ cup chopped Cilantro Juice of half a Lemon ¼ cup Ghee or Cooking Oil Salt to taste To Garnish: 2 tablespoons Nuts (I used Pine Nuts) 2 tablespoons Raisins 1 pinch Saffron soaked in 1/ cup Milk Directions Clean the chicken pieces and make a few slits on each piece. Refrigerate until needed. Wash and soak the rice in water for 20 minutes Cook the rice with the whole spices, ghee and water till the water is absorbed and rice is half cooked. Keep aside to cool. Heat the ¼ cup ghee or oil in a heavy bottomed pan and when hot, add the sliced onion in batches till they are golden brown. Set on a plate to cool. In the same pan, with the left over ghee or oil, fry the ginger-garlic paste and the chopped green chillies for a couple fo minutes. Add the chopped tomatoes and ¼ cup water and let it cook till mushy, about 5 minutes Add the mint leaves, salt, the spice mix and the chicken pieces. Mix well, cover and cook for 5 minutes Add about ¾ of the fried onion into the chicken cooked gravy. Mix well, cover and cook for 5 minutes on low flame. Add the lemon juice and the cilantro. Mix well. Keep the flame low. Spread the half-cooked rice over the chicken till it forms a uniform layer. Drizzle the milk with soaked saffrons over the rice. Add the raisins and nuts. Add the remaining fried onions. Cover the pan with a tigth-fitting lid. Cook on a very low flame for about 30 minutes Put off the heat and serve with the Biryani hot with yogurt, pickles and other sides. 3.5.3208

Instructions

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