Thalassery Biriyani

 

Thalassery Biriyani

COURSE
Main Course
CUISINE
Indian, kerala

INGREDIENTS
 
1 kg jeerakasala rice (kaima rice)
200 gm dalda
50 gm ghee
50 gm cashew nuts
50 gm raisins
3/4 cup (2 big onion) onion (thinly sliced)
salt to taste
1/2 teaspoon rose watter
1/4 teaspoon pinapple essence (mix watter)
1/4 cup coriander leaves
watter 1 cup rice 2 cup watter(please mesure rice)
Garam masala (for rice)
2 piece cinnamon
3 nos cardamom
4 nos clove
3 nos star anise
3 nos mace
1/2 tbsp fennel seed
For chicken
2 kg chicken
1/2 cup cashew nut (paste)
1/2 cup khus khus seed and sesame seed (paste)
1/4 cup ginger garlic paste
1/4 cup green chilli paste
3/4 cup ( 2 big onion) onion (lengthwise cutted)
1 teaspoon turmeric powder
salt to taste
2 cup curd
3 nos tomato (choped)
1 tbsp pepper powder

INSTRUCTIONS
 
Heat a pan add 125gm dalda and fry thinly sliced onion ,cashew nut ,raisin and this keep aside
To this dalda add water ,garam masala and salt
Add the rice(cleaned) cook well until the watter evaporated
Chicken cook method
Ginger garlic paste,green chilli paste,khas khas and sesame seed paste,cashew nut paste,pepper powder,turmeric powder,curd,salt and chicken mix well keep aside half an hour
Heat pan add dalda and fry lengthwise onion and salt (fry onion small golden color).
add chicken ,tomato ,garam masala(powder) and cook well . The gravy becomes thick.
leyer method
Add this rice in small quantities to the cooked meat,garnishing onion,cashew nuts,raisins,mint leaves,coriander leaves
Make two more layers and pour ghee rose watter and pinapple essance over it.
Cover the vessel with a lid and place live coals on the lid and under the vessel