Thalassery Chicken Biriyani

Instructions

1. 1

   Wash and soak the basmati rice in water for 30 minutes.

2. 2

   Heat 1 tbsp of ghee in a large pot and add the fennel seeds.

3. 3

   Add the sliced onions and sauté until golden brown.

4. 4

   Add the ginger-garlic paste and green chilies, and sauté for another 2 minutes.

5. 5

   Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.

6. 6

   Add the chicken pieces and cook until they are no longer pink.

7. 7

   Add the yogurt, garam masala, mint leaves, and coriander leaves. Mix well and cook for another 10 minutes.

8. 8

   In a separate pot, bring water to a boil and add the soaked basmati rice. Cook until the rice is 70% done.

9. 9

   Drain the rice and layer it over the chicken mixture in the large pot.

10. 10

    Drizzle the remaining ghee over the rice and sprinkle the fried onions on top.

11. 11

    Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes.

12. 12

    Remove from heat and let it rest for 10 minutes before serving.

13. 13

    Serve hot with raita or a side salad.