Tuesday, October 2, 2012

Thalassery Biryani

Cooking time: 30 minutes
Serving For: 2 to 3 person
1.     Onion 2 sliced
2.     Tomato 2 sliced
3.     Ginger and garlic paste 1 Tbsp
4.     Green chilli paste 1 and half Tbsp (or to your taste)
5.     Chicken 500gm (clean and cut )
6.     Mint leaves few chopped
7.     Coriander leaves chopped
8.     Garam masala powder 1 tsp
9.     Lemon juice 1 tsp
10.   Salt to taste
11.   Oil
12.   Water ½ cup
·    First deep fry the sliced onion till golden brown in a hot oil

·    Then crush in the grinder without using water (only crush it don’t make paste) and keep a side

·   In a deep bottom non stick vessel add slice tomato , ginger ,garlic paste add little water (2 Tbsp)mix well

·   Then add green chilli paste stir well

·   Then add chicken,salt,mint leaves and ½ cup water cover and cook the chicken (keep on stirring after 5 minutes)

·   After the chicken is cooked add fried and crushed onion , garam masala, lemon juice and coriander leaves stir well for 5 minutes

·   The gravy should be semi thick

1.     Basmati rice 2 and half cups (washed and dried water)
2.     Whole garam masala like bay leaves,star,cinnamom stick
3.     Ghee 4 Tbsp
4.     Oil 1 Tbsp
5.     Salt to taste
6.     Rose water 1 Tbsp
7.     Coriander leaves for garnish
8.     Cashew nuts for garnish 5
9.     Water 5 cups
·   In a deep bottom non stick vessel add water,ghee,oil,whole garam masala and salt

·  Cover and let it boil

·  When it starts boiling add rice, rose water cover and cook in medium heat

·   When the rice starts absorbing water reduce the heat  low

·   Cook the rice completely and let it cool

·  Add this cooked rice on top of the masala

·   Last garnish with some coriander leaves and cashew nuts

·  Cover and keep for dum for another 5 minutes  in low heat

·  While serving just mix all masala and rice together and serve hot with yogurt and papad

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