Ingredients

Chicken-700gms

Keema rice-600gms

Onion-4

Tomato-3

Green Chilli-8

Ginger-1 medium piece

Garlic-2 pods

Salt

Biriyani Masala-1 1/2tsp

Turmeric Powder-1/4tsp

Yoghurt -1tbsp

Lemon Juice-2tbsp

Mint leaves-handful

Coriander Leaves-handful

Cashew nuts-10(raw)

Raisins – 15(raw)

Ghee-for frying

Saffron-1 pinch

Milk-1/4cup

Water-

Cinnamon-1

Cloves-2

Cardamom-2

Biriyani Masala

Fennel seeds-1tsp

Cumin seeds-1/2tsp

Cardamom-4

Cloves-5

Cinnamon-2 pieces

Mace-2

Nutmeg-1

Dry Roast these one by one and powder them together …

Method

Heat ghee and fry the thin sliced onions .. Fry till light golden colour ..Drain and keep a aside …

Heat a heavy deep bottomed kadai and  add tomato slices and saute till the raw smell goes ..

Then add crushed ginger-garlic-green chilli mix and saute well ..

Now add turmeric powder and salt..Mix well ..Saute until the raw smell is gone..

Then add medium pieces of chicken along with 1 table spoon of curd..Mix well and stir for 2 minutes ..

Now close the pan and cook for 15 minutes ..

Then open the pan and add Biriyani masala and 2 tablespoon of  mint-coriander leaves ..

Cook well and allow the gravy to get thicker ..Finally add roasted onion (3/4th of the total) and add 2 table spoon of lemon juice ..

Again close the pan for 5 more minutes ..Then remove from the stove and keep aside ..

Wash the rice till the water runs clear..Drain till all the water is gone and keep aside

Boil water ,add cardamom ,cloves and cinnamon along with salt and 2 tbsp of ghee  ..

Then add  rice ..

Stir well .. Cook the rice until 3/4th done before removing the rice add 1 tablespoon of lemon juice and mix well….Remove from the stove and keep aside..

Now its time to do Dum for the biriyani ..

For that ,In a heavy bottomed vessel arrange the chicken on the base..

Then top with rice and spread some roasted onion ,cashew nuts and raisins..

Again spread the rice and do the same ..Finally garnish with onion,nuts ,raisins and sprinkle some saffron- milk mixture  (add saffron to the boiled milk and keep aside )

Cover with a tight lid and keep the vessel on a tava and cook over a slow flame for 25 to 30 minutes..

Or u can bake it..For that preheat oven at 180 degree for 30 minutes and then bake for 20 minutes at the temperature of 220 degree … Serve with Ulli Sorkka/Pickled Onion and dates pickle 

Will post the recipe of ulli sorkka soon .. So enjoy Thalasseri Biriyani 🙂

..Note :U can increse or decrease th amount of chilli according to ur taste ..

Courtesy : I got this recipe from amrita tv ..Did some changes to the original recipe to suit my taste ..

Love

🙂

Veena