Kerala Style Thalassery Biriyani

• 1 kg chicken, washed with turmeric powder
• 1 kg seeraga samba rice, washed twice and soaked for 30 minutes
• 600 g onion, deep fried until golden
• 100 g onion, sliced
• 75 ml ghee
• 75 ml oil
• 75 g ginger paste
• 75 g garlic paste
• 1 tablespoon garam masala
• 7 green chili, slit
• 15 g coriander leaves
• 20 g mint leaves
• 3 tomato, medium size
• 100 ml yogurt
• 20 g salt
• 30 g salt
• 3 g cinnamon stick
• ½ g mace
• 6 green cardamom
• 10 clove
• nutmeg, ¼ size piece
• 1 tablespoon shahi jeera
• 4 bay leaf
• saffron, soaked in hot water
• cashew, fried
• raisin, fried
• turmeric powder, for washing chicken

Preparation

1. Step 1

   1:21
   Wash 1 kg chicken pieces with turmeric powder and set aside. Soak 1 kg seeraga samba rice twice and soak for 30 minutes. Soak saffron in hot water. Deep fry 600 g sliced onions in oil until golden brown. Separately fry cashews and raisins.
2. Step 2

   3:19
   Heat a heavy bottomed pot with 75 ml ghee and 75 ml oil. Add 100 g sliced onions, 75 g ginger paste and 75 g garlic paste. Fry until the raw smell goes. Add 1 tablespoon garam masala and continue frying.
3. Step 3 · 30 minutes

   3:56
   Add the 1 kg chicken pieces, 7 slit green chilies, 15 g coriander leaves, 20 g mint leaves, 3 chopped tomatoes, 100 ml yogurt and 20 g salt. Mix well, cover and cook on low heat for about 30 minutes until chicken is tender, stirring occasionally to prevent sticking.
4. Step 4

   5:26
   In a separate heavy bottomed pot, heat 50 ml oil. Add 3 g cinnamon, 0.5 g mace, 6 cardamom, 10 cloves, ¼ piece nutmeg, 1 tablespoon shahi jeera and 4 bay leaves. Fry until aromatic. Add 1½ litres water and bring to a boil. Add the soaked rice, 30 g salt, some coriander and mint leaves, half the fried onions (crushed), and a little extra water if needed. Stir gently, cover and cook until rice is just done and water is absorbed.
5. Step 5 · 15 minutes

   7:22
   Turn off heat. Let the rice rest covered with a weight on top for 15 minutes. Remove chicken from its pot. In a large heavy pot, layer half the rice, then the chicken pieces, then remaining rice. Top with remaining fried onions, fried cashews, fried raisins, saffron water, 2 tablespoons ghee, and a little more coriander and mint. Seal the pot with dough or a tight lid and a weight on top.
6. Step 6 · 15 minutes

   9:20
   Place the sealed pot on a tawa or dosa tawa over low heat for 15 minutes (dum). Turn off heat and let it rest for another 10 minutes before opening carefully. Serve hot.