Name: Malabar/Thalassery Chicken Biryani recipe by Rekha Unni at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 5
Ingredients: 1/2 kg chicken with bones; For Chicken gravy; Oil +ghee 3 tbsp; two onion thinly sliced; 5 green chillies crushed; 1 tbsp garlic crushed; 1/2 tbsp crushed ginger; 2 tbsp mint leaves chopped; 2 small tomatoes cut lengthwise; half teaspoon pepper; 1/4 tsp turmeric; half teaspoon Garam Masala; one teaspoon salt or as per taste; 3 tbsp water; 1 tbsp lime juice; 1 teaspoon biryani masala powder; 2 tbsp chopped coriander leaves; For Rice; basmati rice one and half cup; three cups hot water; Oil + ghee 3 tbsp; one small inch cinnamon; 2 cloves; one teaspoon rose water; half teaspoon biryani masala powder; salt as per taste; For Garnish; 1/2 tsp saffron soaked in 3 tbsp hot milk; 1 tbsp fried raisins; 8 to 10 fried cashews

Ingredients Serving: 5

1/2 kg chicken with bones
For Chicken gravy
Oil +ghee 3 tbsp
two onion thinly sliced
5 green chillies crushed
1 tbsp garlic crushed
1/2 tbsp crushed ginger
2 tbsp mint leaves chopped
2 small tomatoes cut lengthwise
half teaspoon pepper
1/4 tsp turmeric
half teaspoon Garam Masala
one teaspoon salt or as per taste
3 tbsp water
1 tbsp lime juice
1 teaspoon biryani masala powder
2 tbsp chopped coriander leaves
For Rice
basmati rice one and half cup
three cups hot water
Oil + ghee 3 tbsp
one small inch cinnamon
2 cloves
one teaspoon rose water
half teaspoon biryani masala powder
salt as per taste
For Garnish
1/2 tsp saffron soaked in 3 tbsp hot milk
1 tbsp fried raisins
8 to 10 fried cashews
1 cup fried onions

Instructions

Wash and soak the rice for 1 hour drain excess water keep it aside
Heat oil and ghee in a Deep botton sauce pan over medium heat, add onions with little salt and saute until lightly golden brown
Add ginger garlic green chillies and mint leaves , saute well for 1 minute
Add tomatoes and saute for 3 to 4 minutes until Mushy
Add cleaned chicken , Spice powders, salt and water. Mix well
cover with a lid and cook over medium heat for 10 minutes then reduce the flame to low and cook for another 10 minutes until chicken is tender and gravy is thick. Add lime juice and coriander leaves. Mix well. Keep it aside
In a heavy bottom Pan, heat the oil and ghee , add cinnamon cardamom close and sort for few seconds. Add rice and fry for 4-5 minutes on medium heat
Add the hot water ,salt biryani masala powder and rosewater to the rice. Mix well. Cover and cook until done. Stir in between while cooking
Now grease a heavy bottom pan, layer with 1/2 of chicken masala, layer with half of rice, garnish with half of cashews, raisins and fried onions. Sprinkle half of saffron milk on top. Layer again with remaining chicken masala, rice and cashews raisins and fried onions. Sprinkle remaining saffron milk on top. Add some coriander leaves on top. Cover tightly with lif
Cook on a very low heat for 5 to 8 minutes , switch off, gently mix. Serve hot with raita chutney and Pickle

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