- Marinate chicken with a little turmeric, salt, lime juice for 30 minutes. Soak rice in water for 30 minutes, and drain. Heat 1 tbsp of oil and 1 tbsp of ghee in a pan. Toss in cinnamon, cardamom and cloves. Next add hot water, salt and bring to a boil. Drop the drained rice into the water and cook by absorption method for 15-20 minutes. Keep aside. In another pan, heat oil and fry cashew nuts along with raisins and keep aside. Also fry the onion to golden brown and keep aside. Add 1 tbsp ghee to the pan with oil and sauté the onions and green chillies for 7-8 minutes, until the onions turn golden brown. Toss in ginger and garlic and saute for 2 minutes. Add the remaining turmeric powder, coriander powder and pepper powder and continue sauteing Add chopped tomato and cook the masala for 6-7 minutes. Drop in the marinated chicken, coriander leaves, mint leaves and the ground garam masala. Cook chicken for 12-15 minutes in its own juice and masalas. Once done, keep aside. Take a thick-bottomed vessel and layer precooked rice and chicken masala. Top with fried cashew nuts and raisins. Cover the vessel with a tight lid and keep on a hot plate for 15 minutes. Serve hot with raita.
Talassery biryani
#myrecipe
By Shaalini Shaalu
Jan, 27th
572
Servings
2 persons
Cook Time
30 minutes
Ingredients
22
- 24
Ingredients
- Rice
- Chicken
- Water
- Oil
- Ghee
- Lemon
- Ginger garlic
- Lemon
- Coriander powder
- Pepper
- Turmeric powder
- Onion
- Tomato
- Raisins
- Cashew
- Cardamom
- Cloves
- Green chillies
- Mint
- Corinader
- Cinnamon
- Salt
- Mace
- Fennel seeds
