Thalassery Chicken Biryani

• porcijos: 5

Ingredientai

10 Onion thinly sliced

12 tbsp Oil

6 tbsp Ghee

20 Cashew

20 Raisin

1 kg Chicken cut pieces

1 inch Ginger finely chopped

12 Garlic Cloves finely chopped

7 Green Chilly finely chopped.

3 Green Chilly split halves

1 cup Yogurt

1 Tomato chopped

2½ tsp Garam Masala

3 cup Jeerakashala Rice

3 Cardamom

3 Cloves

2 Bay Leaves

6 cup Water boiling

1½ Lime juice

1½ cup Coriander Leaves chopped

1 tbsp Rose Water optional

¼ tsp Saffron optional

Nurodymai

In a hot pan, heat oil and 4 tbsp ghee.

Add ½ of sliced onion, fry until golden and set aside.

Same pan fry cashews, raisin and set aside.

In a deeper pot, add ¾th of leftover oil and heat.

Then add rest of the oil (keep ¼ of an onion slices aside for rice).

Sauté on medium heat until they turn soft and translucent.

Add the chicken pieces and cook, stirring, until the pink colour changes to white

Then add 1 tsp salt and mix well.

Add chopped ginger, ¾th of garlic and chopped green chilly.

Sauté until the raw smell disappears.

Add chopped tomatoes and sauté briefly.

Pour in the yogurt, mix thoroughly, cover and cook for 5 minutes.

Then add1 tsp garam masala and mix well.

Cook chicken for 10 minutes in medium heat.

Meanwhile in a thick-bottomed pan, add some of the leftover oil and 2 tbsp ghee.

Add rest of sliced onion, cardamom, cloves, bay leaves and sauté briefly, without letting the onion brown.

Add the drained rice directly and gently fry until the rice is coated and dry.

Add 1 tsp salt and boiling water.

Add slit green chillies, rest of chopped garlic, and a few coriander leaves.

Cook on high heat until water and rice are on same level.

Cover the rice with paper towel and lid cook for another 10 minutes in low heat.

Rice is ready.

Once the chicken is cooked and the gravy has reduced slightly, add most of the fried onions into the chicken, keeping some aside for layering and garnish.

Mix gently until the gravy turns a light golden colour and coats the chicken pieces.

Taste and adjust ½ tsp salt, then add 1 lime juice.

Add 1 tsp Garam Masala and mix well.

Switch off the heat and add coriander leaves.

Chicken Masala is ready.

In the pot rice is cooked, layer the rice and chicken in following order - ½ of chicken masala, ½ of cooked rice, ½ of left over onion, fried cashews, raisin, ¼ cup coriander leaves, ¼ tsp garam masala and repeat the same on next layer.

Sprinkle, rose water on top of the rice.

In ½ Line juice and saffron and mix well.

Sprinkle the mix on top of the rice.

Seal the vessel with aluminum foil and lid.

Cook in low heat for 15 minutes.

Biriyani is ready to serve.

Pastabos

By Abida Rasheed