Ingredients:
For the chicken masala
- 1 kg chicken, skin removed – cut to medium large pieces.
- 3 – 4 Tbsp dalda / vanaspati / vegetable shortening
- 2 cups sliced onion
- ½ cup garlic ( I recommend using the Indian small variety of garlic for this Biryani – it makes a huge difference)
- ½ cup fresh ginger chopped coarsely
- 5 – 8 small green chillies, adjust according to heat preferance and de-seed if you want the heat to be be reduced but do not omit the chillies
- ½ -¾ tsp turmeric powder
- 1 ½ generous Tbsp Special Thalassery Biriyani Masala powder (recipe follows)
- 1 tsp rock salt – rock salt is preferred
- 2 large firm and ripe tomatoes, chopped
- a handful of fresh coriander leaves, chopped
- a handful of fresh mint leaves, chopped
- 3 Tbsp yoghurt
- juice of one small yellow lime – about 1 Tbsp
- 2 Tbsp ghee (clarified butter)
- 2 Tbsp thick coconut cream
- ½ quantity of the ‘bista’ Fried Onions - see method for garnish
- 4 cups Kaima Rice (Jeerakasala Rice)
- 6 ¼ cups water
- 3 – 4 Tbsp ghee
- 3 small sticks of cinamon
- 12 cloves
- 6 cardamom pods – bruised
- 1 small piece of star anise
- a pinch of fennel seeds
- 3 tsp salt – you can use rock salt or table salt
