THALASSERY STYLE CHICKEN BIRYANI RECIPE

Chicken Biryani is a mixed rice dish originating in South Asia, traditionally made with rice, Chicken, aromatics and spices. The dish is thought to derive from a combination of colourful and aromatic Persian pilau rice and Persian yoghurt-marinaded meat with spicy Indian styles of cooking rice. Each region has its own version of Chicken Biryani. This recipe is from Thalassery. It is best served as is or with cool Cucumber Raita.

Ingredient
For Chicken Marination:
Chicken - 500 grams
Salt - 1 teaspoon
Tumeric Powder - 1/4 teaspoon
Garam Masala Powder - 1/2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Jogurt - 2.5 tablespoon

For the Ghee Rice:
Rice - 2.25 cup
Water - 4.5 cup
Milk - 2 tablespoon
Salt - 1.5 teaspoon
Sugar - 1/2 teaspoon
Butter - a Knob
Oil - 2.5 tablespoon
Cinnamon - 1/2 a stick
Star Anise - 2
Cardamom - 6
Clove - 6
Bay leaves - 5
Shahi Jeera - 1/2 teaspoon
Cashew - handful
Onion - 1/2 an large Onion

For Fried Onion:
Oil - 1.5 cup
Onion - 3 (large)

For Chicken Gravy:
Garlic - 10 cloves
Ginger - 1.5 inch
Green Chilli - 10
Onion infused Oil - 2.5 tablespoon
Onion - 1/2 an Large Onion
Tomato - 2
Yogurt - 5 tablespoon
Garam Masala Powder - 1.5 teaspoon
Marinated Chicken - prepared
Coriander Leaves - handful
Mint - handful
Fried Onion - handful
Water - 1/2 cup

For Chicken Biryani:
Chicken Gravy - prepared
Ghee Rice - prepared
Corainder Leaves - handful
Mint - handful
Fried Onion - handful
Cashew - handful
Fried Onion - to serve (remaining Fried Onion)
Coriander leaves - to serve