Thalassery Chicken Biryani

• 4 garam masala powder, for garam masala
• 2 pieces garam masala powder, for garam masala
• 5 garam masala powder, for garam masala
• 2 garam masala powder, for garam masala
• ½ teaspoon garam masala powder, for garam masala
• 2 pieces garam masala powder, for garam masala
• 2 pieces garam masala powder, for garam masala
• 1 teaspoon garam masala powder, for garam masala
• 1 teaspoon garam masala powder, for garam masala
• 2 garam masala powder, for garam masala
• 2 onion, thinly sliced
• 1 cup cashew nuts, for frying
• ½ cup golden raisins, for frying
• ¼ cup ghee, for chicken
• 4 onion, thinly sliced
• 1½ tablespoons garlic paste
• 1½ tablespoons ginger paste
• 2 tablespoons green chili paste
• 1 kg chicken with bone, with bone
• ½ teaspoon turmeric powder
• 2 teaspoons salt
• garam masala powder, freshly ground
• 3 tomato, medium sized
• ½ cup curd, nicely whisked
• fresh mint leaves, fresh
• coriander leaves, chopped
• 2 fried onions, handfuls, crushed
• 2 tablespoons fresh and thick coconut milk, fresh and thick
• 2 cups jeera rice
• 2 teaspoons ghee, for rice pot
• whole spices for rice, cinnamon, clove, cardamom, bay leaf, star anise
• 3¼ cups water
• 1 teaspoon salt, for rice
• 1 teaspoon ghee, for layering
• coriander leaves, chopped
• fresh mint leaves, fresh
• fried onions, for layering
• golden raisins, fried
• cashew nuts, fried
• garam masala powder, sprinkle
• saffron water, for first layer
• 1 teaspoon ghee, for layering
• coriander leaves, chopped
• fresh mint leaves, fresh
• fried onions, for layering
• golden raisins, fried
• cashew nuts, fried
• garam masala powder, sprinkle
• saffron water, remaining

Preparation

1. Step 1

   0:53
   Dry roast 4 cardamom, 2 pieces cinnamon, 5 cloves, 2 star anise, 1/2 tsp whole peppercorns, 2 small pieces nutmeg, 2 small pieces mace, 1 tsp fennel, 1 tsp shahi jeera and 2 Kashmiri red chillies for 2-3 minutes on medium low flame until aromatic. Cool completely then grind to a fine powder to make fresh garam masala.
2. Step 2

   1:58
   Heat oil in a kadai for deep frying. Add 2 large thinly sliced onions and fry until golden brown. Remove and set aside. Next fry 1 cup cashew nuts until golden, then fry 1/2 cup golden raisins. Set all aside for garnish.
3. Step 3

   3:07
   Heat 1/4 cup ghee in a wide pan or kadai. Add 4 medium thinly sliced onions and saute until golden. Add 1.5 tbsp garlic paste, 1.5 tbsp ginger paste and 2 tbsp green chili paste. Saute 2-3 minutes. Add 1 kg chicken with bone and cook 5 minutes until coated. Add 1/2 tsp turmeric powder, 2 tsp salt and the freshly ground garam masala. Mix well on high flame. Add 3 medium tomatoes and cook 10 minutes. Add 1/2 cup whisked curd and continue cooking on high. Reduce to medium, add fresh mint leaves, chopped coriander leaves, 2-3 handfuls crushed fried onions and 2 tbsp thick coconut milk (optional). Mix thoroughly until chicken masala is complete. Set aside.
4. Step 4

   5:57
   Wash 2 cups jeera/kaima rice several times, then soak in water for 10 minutes. Drain. In a deep pot heat 2 tsp ghee, add whole spices (cinnamon, clove, cardamom, bay leaf, star anise). Add 3 1/4 cups water and 1 tsp salt. Bring to boil. Add soaked rice, cover and cook on medium-high until done. Turn off heat.
5. Step 5

   7:25
   In a deep heavy-bottomed pot for dum cooking, spread all the chicken masala evenly at the bottom. Layer half the cooked rice on top and spread evenly. Drizzle 1 tsp ghee, sprinkle chopped coriander, fresh mint, some fried onions, fried raisins, fried cashews, a pinch of garam masala and some saffron water. Add the remaining rice, spread and gently press down. Top with another 1 tsp ghee, chopped coriander, mint, fried onions, raisins, cashews, a pinch of garam masala and the remaining saffron water.
6. Step 6

   8:53
   Seal the pot with foil (or a dough made from wheat flour or maida around the rim), cover with a plate. Heat a tawa, place the sealed pot on it and dum cook on medium-low flame for 20 minutes.
7. Step 7

   9:18
   Open the pot, gently mix by scooping from the bottom with a spatula and serve hot with raita.