Thalassery Style Biryani Karnataka

Method

1. 1

   Marinate chicken: Mix 750g chicken with 1 cup yogurt, 2 tbsp ginger-garlic paste, 2 tsp red chilli powder, half tsp turmeric, 1 tsp biryani masala and salt. Marinate 2 hours.

2. 2

   Make fresh masala paste: Grind 8 shallots, 6 garlic cloves, 1-inch ginger, 4 green chillies and 1 tsp fennel to a coarse paste.

3. 3

   Fry birista: Slice 3 large onions thinly. Deep fry until dark golden. Drain. Reserve oil.

4. 4

   Parboil Jeerakasala rice: Wash 2.5 cups Jeerakasala rice. Soak 20 minutes. Boil in salted water 5-6 minutes. Drain.

5. 5

   Cook chicken: In a heavy pot heat reserved oil. Add fresh masala paste and fry 4 minutes. Add chicken and cook 10-12 minutes.

6. 6

   Layer biryani: Spread chicken as base. Add parboiled rice on top.

7. 7

   Add garnishes: Add birista, 4 tbsp ghee, fresh mint and coriander.

8. 8

   Add saffron milk: Drizzle saffron milk over the rice.

9. 9

   Seal and dum cook: Seal pot. Cook on tawa — high heat 5 minutes then lowest heat 35 minutes.

10. 10

    Serve: Rest 10 minutes. Thalassery style biryani Karnataka uses Jeerakasala rice and fresh masala paste. Serve with raita.