Thalassery Biryani with Chicken

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 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).

Step 10

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

Step 11

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

Step 12

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

Step 13

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

Step 14

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

Step 15

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

Step 16

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

Step 17

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

Step 18

Garnish with fresh chopped cilantro and serve hot.