Thalassery Chicken Biriyani (Step by step pictures)

In Kerala,the most popular and best served biriyani is this authentic and aromatic Thalassery chicken biriyani.My husband is a big fan of this biriyani and so I tried this,am so happy it came out well.Our kitchen was literally smelling of the spice flavors and ghee.The recipe is adapted from a TV show in Amritha TV.The main spices in this biriyani is the green chillies and garam masala.There is no use of red chilly powder,coriander powder and other spices.I have earlier tried another Chicken dum biriyani but that's delicious in its own way.Though this biriyani is very high in ghee but yet the masala is cooked without any oil/ghee.The onions are fried in ghee,this is known as 'bista' in Thalassery and then added to the gravy,that adds flavor.This is a must try recipe for all biriyani lovers,check it out !!!

Ingredients
to cook rice
basmathi rice 4 cups
cardamom 4
cloves 4-5
cinnamon 2strands
bay leaves 2-3(optional)
pepper corns(optional) 7-8
salt as needed
ghee 3-4tbsp
water 6 cups

to  prepare masala
chicken drumsticks 7 or 1kg with bones
onion 7; very thin sliced
tomato 7 ;chopped
ginger garlic paste 2tsp
green chillies 12; crushed
garam masala 1tbsp(refer notes)
mint leaves 5-6 tbsp
cilantro 5-6 sprigs
lemon juice 1 squeezed
ghee 1 cup /half oil & ghee
salt

to garnish
raisins 4tbsp
cashews 4 tbsp
fried onions
saffron soaked in 1/4 cup milk


Watch on YouTube -

[In the platter-Biriyani,Dates pickle,Biriyani chammanthi(chutney),pappadam]

Method

• Wash ,clean and keep the chicken ready.Cut gashes on the drum stick so that the masala seeps in.Drain water,keep aside.
• Wash and soak the rice in water for 20minutes.
• Heat ghee in a pan and when hot,add the sliced onion in batches.(otherwise it may turn mushy as onion leaves out water.I fried in 6 batches.)Fry them till golden brown.Keep in a plate.

• Heat another pan and add the tomatoes,add a 1/4 cup water and let it cook till mushy.
• Add the ginger-garlic paste and crushed green chillies.Keep stirring until the raw smell disappears.
• Add the mint leaves and add the chicken pieces and let it cook.Add half cup water,salt as needed.

• Cover and cook till chicken is done.Adjust salt,add in the * special garam masala.
• Add 3/4 or 85% of the fried onion in the cooked gravy.Mix and cover for 5 minutes on low flame.The chicken gets a nice coating of masala and the gravy is reduced considerably.
• Put off flame,and add the chopped cilantro and lemon juice.
• In another pan ,boil the water with all the whole spices and salt.When it comes to a rolling boil,add the soaked rice and ghee.Cover and let the rice cook on medium heat till done.Fluff the cooked rice with a fork.
• Keep the flame on low and add the rice on top of the cooked chicken gravy and spread evenly and gently press it down.
• Add the saffron mixed milk.on top of rice here and there,just add on top of rice. 
• Add the raisins and cashews.Add the remaining fried onions.
• Cover the pot or pan with lid and seal the edges with atta/maida or with a wet cloth.Leave for 15 minutes for flavors to seep in on very low flame.
• Put off flame and serve with biriyani chammanthi and  Dates(eenthapazham ) pickle !!!

NOTES
* Jeerakashala rice(short rice & more flavorful) is used for making this biriyani but I have used the regular basmati rice found in stores here.

*Always remove the fried onion slightly before you wish too,as they tend to brown once drained too.
* If you wish to add more spiciness,add the pepper powder 1/2-1tsp.
* The special garam masala is prepared using 8 spices- 1tsp of aniseed(perunjeerakam), 1/2tsp of shah jeeraa,1/2tsp cumin seeds, 1/2" piece cinnamon, 1/4 tsp of javithri(mace),2-3 cardamom ,2 or 3 cloves, 1/2 tsp of nutmeg.This may yield slightly more than required quantity but use only 1tbsp for this recipe.I usually make bigger batches and store.
* Keep the flame on very low as the gravy is reduced considerably and on higher flame you may end up burning the bottom of the pan.
* The recipe of biriyani chammanthi,follows soon :)