Kathija Hashim's Thalassery Chicken Biryani

The famed thalassery biryani is made with jeera shala rice which lends a delicate fragrance. The biryani layered and kept for dum and best eaten with date pickle, coconut chamandi and a cucumber raita. 

Recipe: Thalassery Chicken Biryani 

Ingredients 
For the masala
1 kg chicken pieces
500 grams onions, finely sliced
3 tomatoes, cut into thin wedges
1 tbsp crushed garlic 
2 tbsp crushed ginger
15 green chillies, crushed
1/2 cup curds
Juice of 1 lime
1/2 cup chopped coriander
3 tbsp ghee 
1 tbsp coriander powder
1 tbsp chilli powder
1 tsp turmeric powder 

For the marinade
1 tsp chilli powder
1/2 tsp turmeric powder
Salt

For the rice
1 kg jeera rice
5 tbsp ghee
10 cups boiling water
Salt 

Method
Wash the chicken and let it drain.
To the chicken add the ingredients for the marinade, mix and set aside. 
Meanwhile, heat ghee in a large pot, and sauté the onions until they are soft and translucent. 
Add the green chillies, ginger, garlic and sauté for 3-4 minutes.
Next, add the tomatoes, coriander powder, chilli powder, turmeric powder and sauté over a low heat for a few more minutes. 
Now add the chicken pieces and the curds and give the whole mixture a good stir.
Close it with a tight lid and cook until the chicken is done and most of the gravy absorbed. 
Last, add the lime juice and coriander leaves. 

Wash and set aside the rice to drain for 10 minutes. 
In a large pot, heat the ghee. 
Add the rice, and fry for 6-8 minutes, until it starts crackling.
Add the boiling water, salt to taste, cover the pan and cook on high flame.
When the rice and the water are at the same level, lower the heat, and let it cook for about 15 minutes, covered. 
Layer the masala and rice with saffron and garam masala and keep for dhum (about 15 minutes).