To make this Thalassery Chicken Biryani Recipe, cut it into 8 large slitted pieces (I took chicken drumsticks (8 pieces), mixed with turmeric powder (half a teaspoon), chili powder (half a teaspoon), and salt)
Ingredients for Chicken Masala
Chicken – 1 kg
Onion – 4, large, finely chopped
Green chili – 2, chopped
Garlic and ginger paste – 2 tablespoons
Tomatoes – 2, large, chopped
Curd – quarter cup
Garam Masala powder – 1 tablespoon
Chili powder – 1 teaspoon
Black pepper powder: half a teaspoon
Coriander powder: half a teaspoon
Ghee: half a cup for garnish + a few small spoons
Lemon juice – 2 teaspoons
Sliced mint – quarter cup
Chopped coriander – quarter cup
Ghee for rice
Basmati rice – 2 cups (Cama or Zirakla rice preferred)
Cinnamon, cloves, bay leaf, cardamom – 2 or 3 each
Ghee – 2 tablespoons
Salt: as required
Water (3 cups
Clean and dry the chicken pieces well. Mix the chicken pieces with half a teaspoon of turmeric powder, half a teaspoon of chili powder, and salt. This is only optional, but I prefer the marinated chicken to make biryani masala. Keep aside when you’re done.
Now heat a large pot to make chicken masala. Add ghee when the pot is hot (you can also use a combination of sunflower oil and ghee)
Fry cashews, raisins, and almonds (optional) and reserve. Now fry the chopped onions into bats. Do not fry the onions altogether. For a crispy texture, you need to deep fry in batches. When you reserve.
Now add chopped tomatoes in the same oil/ghee and cook until matki arrives. Now add the chopped green chili, the garlic and ginger paste and fry until the raw smell disappears.
When done, add marinated chicken pieces or chicken thighs with the required salt. Mix well and cover and cook for 10 minutes over medium heat. Do not cook pieces of chicken.
Meanwhile, we can make the Ghee Rice.
LAYERING / ASSEMBLING
Keywords: Thalassery Chicken Biryani Recipe