Thattukada Thalassery Chicken Biriyani

~!~ Thalassery Chicken Biriyani ~!~

~!~ Thalassery Chicken Biriyani ~!~

Ingredients:

Biryani rice – 4 cups

Chicken (dressed big pieces) – 1 kg

Onion – half kg.

Tomato – 3

Grinded Green chili– 10

Chopped ginger – 2 tbsp

Chopped garlic – 2 tbsp

Lemon – 1

Curd – 1 cup

Corriander leaves – 15 gm

Curry leaves – as needed

Garam masala – 1 tbsp

RKG (ghee) – 250 gm

Cloves – 5

Cardamom – 5

Cinnamon – a big piece

Cashew nuts – 100 gm

Raisins – 50 gm

Water – 6 cups

Salt - to taste



Method:


MASALA

Pour 1 tbsp RKG in the cooking vessel and heat.
When hot add chopped onion and stir till it turns light brown colour.
Add chopped ginger, garlic and grinded green chili and stir for 3 mins
Add chopped tomato followed by chicken and mix well. Add curd and salt.
Boil it and keep aside.

RICE


Add rest of the RKG to another container.
When hot add 1 chopped onion, cloves and cardamom.
Add washed and drained rice and fry for 5 mins.Add hot water (6 cups) and salt.
Allow it to boil. When rice is fully cooked keep it aside

Into the masala add lemon juice and rest of the corriander leaves.
Add some cooked rice on top of it.
Sprinkle 4 or 5 drop of food colour (yellow).
Add few fried cashew nuts and raisins on each layer of rice and also on top.

Keep it in oven under light heat for 15 mins.
Take it out from oven.
Separate the rice and masala.
Garnish with rest of the fried cashew nuts and raisins and onion (golden brown).
Serve hot.


(Courtsey to J. Aysha)