Thalassery Biryani Recipe

Ingredients:

For Marination:

• 500 grams chicken, cut into pieces
• 1/2 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

For Biryani Masala:

• 2 tablespoons ghee or oil
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 2 teaspoons biryani masala powder
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• Salt to taste

For Rice:

• 2 cups basmati rice, soaked for 30 minutes and drained
• 4 cups water
• Whole spices (2 bay leaves, 4 cloves, 4 green cardamom pods, 2-inch cinnamon stick)

For Layering:

• Fried onions (from 2 onions)
• Saffron strands soaked in 2 tablespoons warm milk
• Ghee for drizzling

Instructions:

1. Marinate the Chicken:
   • In a bowl, combine chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix well to coat the chicken evenly. Let it marinate for at least 1 hour in the refrigerator.
2. Prepare Biryani Masala:
   • Heat ghee or oil in a large pan or pot over medium heat.
   • Add sliced onions and sauté until golden brown.
   • Add chopped tomatoes, green chilies, ginger-garlic paste, turmeric powder, biryani masala powder, chopped mint leaves, chopped coriander leaves, and salt. Cook until the tomatoes are soft and the masala is fragrant. Set aside.
3. Cook Rice:
   • In a separate pot, bring water to a boil.
   • Add soaked and drained basmati rice along with whole spices (bay leaves, cloves, cardamom pods, cinnamon stick), and salt to taste.
   • Cook the rice until it's 70-80% done. Drain and set aside.
4. Assemble Biryani:
   • In a heavy-bottomed pot or biryani vessel, layer half of the cooked rice.
   • Spread the prepared chicken masala evenly over the rice layer.
   • Top with the remaining cooked rice, spreading it evenly.
   • Sprinkle fried onions over the rice layer.
   • Drizzle saffron-infused milk over the rice for a rich golden color.
   • Dot with ghee for added flavor.
5. Dum Cooking (Slow Cooking):
   • Cover the pot tightly with a lid or aluminum foil.
   • Place the pot on a tawa (griddle) or tava over low heat to create a dum effect. Alternatively, you can cook on low flame directly.
   • Let the biryani cook on dum for 20-25 minutes, allowing the flavors to meld together and the chicken to cook through.
6. Serve:
   • Once done, remove the lid and gently fluff the biryani with a fork.
   • Serve hot Thalassery Biryani with raita, pickle, and salad.

Enjoy the aromatic and flavorful Thalassery Biryani, a culinary delight from South India!