Thani Nadan Style Chicken Biryani" recipe| തട്ടുകട സ്പെഷ്യൽ ബിരിയാണി

Thani Nadan Style Chicken Biryani Recipe
Ingredients:
For the Chicken Marinade:
500g chicken, cut into medium pieces
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
2 green chilies, finely chopped
1 tablespoon yogurt
Salt to taste
For the Biryani:
2 cups Basmati rice, soaked for 30 minutes
2 large onions, thinly sliced
2 tomatoes, chopped
1/4 cup coconut oil
1/2 cup yogurt
1/4 cup mint leaves, chopped
1/4 cup cilantro (coriander leaves), chopped
2 teaspoons biryani masala (optional)
1/2 cup water
Salt to taste
Whole Spices:
1 cinnamon stick
3-4 cloves
3-4 green cardamom pods
2 bay leaves
1 teaspoon fennel seeds
1 star anise
For Garnishing:
Fried onions (optional)
Fresh cilantro
Saffron soaked in warm milk (optional)
Instructions:
Marinate the Chicken:
In a large bowl, mix the chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, green chilies, yogurt, and salt.
Cover and refrigerate for at least 30 minutes, preferably overnight for deeper flavors.
Prepare the Rice:
Boil water in a large pot with the whole spices (cinnamon, cloves, cardamom, bay leaves, fennel seeds, and star anise).
Add soaked Basmati rice and cook until the rice is 70-80% done (al dente). Drain the rice and set it aside.
Cook the Chicken:
Heat coconut oil in a large, heavy-bottomed pot. Add the sliced onions and sauté until golden brown.
Add chopped tomatoes and cook until soft and mushy.
Add the marinated chicken to the pot, stirring well. Cook until the chicken is half-cooked and the oil starts to separate from the masala.
Stir in the yogurt, mint leaves, cilantro, and biryani masala. Cook for another 5 minutes.
Layer the Biryani:
Once the chicken is cooked, spread it evenly at the bottom of the pot.
Add a layer of the partially cooked rice over the chicken.
Sprinkle fried onions, fresh cilantro, and saffron milk (if using) over the rice.
Dum Cooking:
Cover the pot with a tight-fitting lid or seal the edges with dough to trap the steam (dum).
Cook on low heat for about 20-25 minutes. This allows the flavors to infuse and the rice to cook fully.
Serve:
Once done, carefully fluff the rice with a fork, mixing the chicken and rice layers.
Serve hot with raita, pickle, and papadum.
Enjoy the authentic flavors of Kerala with this Thani Nadan Style Chicken Biryani!
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