Thalassery Biryani with Chicken

Ingredients

• 1.5 lbs chicken, cut into 1.5-inch pieces (bone-in thighs preferred)
• 5 tbsp ghee or clarified butter, divided
• 2 cups basmati rice
• 3 medium yellow onions, thinly sliced
• ½ cup plain yogurt
• 1 set whole spices (2-inch cinnamon stick, 4 green cardamom, 2 black cardamom, 4 cloves, 1 tsp cumin seeds)
• 2 tbsp ginger-garlic paste
• 2 whole green chili, minced
• 1 set salt and black pepper to taste
• ¼ cup fresh cilantro, chopped

Instructions

1. 1

   Rinse basmati rice 2–3 times under cold water until water runs mostly clear.

2. 2

   Mix yogurt with ginger-garlic paste, green chili, salt, and black pepper in a bowl.

3. 3

   Coat chicken pieces evenly with the yogurt marinade. Let sit 5 minutes.

4. 4

   Heat 3 tbsp ghee in a heavy-bottomed pot over medium-high heat until shimmering.

5. 5

   Add sliced onions and cook, stirring occasionally, until deep golden brown, 12–14 min.

6. 6

   Remove half the onions to a plate. Reserve for layering.

7. 7

   Add marinated chicken to the pot with remaining onions. Cook without stirring 6–7 min.

8. 8

   Stir chicken once, breaking up any stuck pieces. Cook 4–5 min more until edges brown.

9. 9

   In a separate pot, boil salted water (4 cups). Add whole spices and rice. Cook 5–6 min until 70% cooked (grains bend but still firm inside).

10. 10

    Drain rice carefully, reserving the spice-infused cooking water.

11. 11

    Layer half the rice over chicken in the pot. Scatter half the reserved onions on top.

12. 12

    Layer remaining rice, then remaining onions on top. Drizzle with 2 tbsp ghee.

13. 13

    Pour 0.75 cup of spice-infused cooking water over the top layer.

14. 14

    Cover pot with foil, then place the lid on top. Reduce heat to low.

15. 15

    Cook 18–20 min until rice is fully tender and steam has released.

16. 16

    Remove from heat and let rest, covered, 3 minutes without opening the lid.

17. 17

    Gently fluff the biryani with a fork, mixing layers slightly to distribute chicken.

18. 18

    Garnish with fresh chopped cilantro and serve hot.

Tools you’ll need

• heavy-bottomed pot or biryani handi (5-quart minimum)
• separate medium pot for rice
• fine-mesh strainer
• aluminum foil
• lid for biryani pot
• fork for fluffing
• slotted spoon

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