Thalassery Chicken Biryani

Contains: dairy·tree nut

• Cashews

  30 g

• Chicken

  curry cut, bone-in

  500 g

• Coriander leaves

  15 g

• Curd

  100 g

• Garam masala

  4 g

• Ghee

  60 g

• Ginger-garlic paste

  25 g

• Green chilli

  slit

  3 pc

• Kaima rice

  300 g

• Lemon juice

  15 ml

• Milk

  30 ml

• Mint leaves

  15 g

• Onion

  sliced

  250 g

• Raisins

  20 g

• Red chili powder

  3 g

• Saffron

  to taste

• Salt

  to taste

• Tomato

  chopped

  150 g

• Turmeric powder

  2 g

• Whole spices

  bay leaf, cardamom, cinnamon, cloves

  5 g

Add to Cart

Flavor profile

Method

1. 1Marinate the chicken with yogurt, turmeric, chilli and salt for 30 minutes.
2. 2Fry the sliced onion in ghee until deep golden and crisp, then drain; fry cashews and raisins in the same ghee.
3. 3In the ghee, saute half the fried onion with ginger-garlic paste and green chillies.
4. 4Add chopped tomato, garam masala and the chicken; cook until the chicken is done and the masala is thick.
5. 5Stir in mint, coriander and lemon juice; keep the masala moist.
6. 6Wash the kaima rice, then cook with whole spices in salted water until just done and drain.
7. 7Layer the rice over the chicken masala, scattering fried onion, cashews, raisins and saffron milk.
8. 8Cover tightly and cook on very low heat (dum) for 20 minutes.
9. 9Rest 10 minutes, then gently fold and serve.