Ingredients:
- 500 grams of basmati rice
- 1 kilogram of chicken or mutton
- 3-4 medium-sized onions, thinly sliced
- 4-5 green chilies, finely chopped
- 2-3 tablespoons of ginger-garlic paste
- 1 tablespoon of red chili powder
- 1 tablespoon of coriander powder
- 1 tablespoon of garam masala powder
- 1/2 teaspoon of turmeric powder
- 1/2 cup of yogurt
- 1/2 cup of tomato puree
- 1/4 cup of mint leaves, finely chopped
- 1/4 cup of coriander leaves, finely chopped
- 2-3 tablespoons of ghee or oil
- Salt to taste
For the Biryani Masala:
- 2-3 cinnamon sticks
- 4-5 cloves
- 4-5 cardamom pods
- 1 bay leaf
- 1/2 teaspoon of fennel seeds
- 1/2 teaspoon of cumin seeds
Instructions:
Wash the rice and soak it in water for 30 minutes.
In a pan, heat the ghee or oil and add the thinly sliced onions. Fry until they turn golden brown.
Add the ginger-garlic paste and fry for a minute.
Add the chopped green chilies, red chili powder, coriander powder, garam masala powder, turmeric powder, and salt. Fry for a minute.
Add the chicken or mutton and fry for 5-6 minutes until it is browned.
Add the tomato puree and yogurt. Mix well and cook for 5-6 minutes.
Add the mint leaves and coriander leaves. Mix well and turn off the flame.
In a pot, add 8-10 cups of water, the biryani masala, and salt. Bring it to a boil.
Drain the soaked rice and add it to the boiling water. Cook until the rice is 3/4th done.
Strain the rice and keep it aside.
In a large pot, layer the cooked meat masala and rice. Repeat until all the rice and meat masala are used up.
Cover the pot with a tight-fitting lid and cook on low flame for 15-20 minutes.
Turn off the flame and let it rest for 5 minutes.
Serve hot with raita and pickle.
Thalassery Biryani is a dish that requires patience and attention to detail. By following the above recipe, you can make a delicious Thalassery Biryani that will be loved by everyone. Enjoy!
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