Tha­lessari biryani

Friday - - Leisure -

(serves 4) This highly pop­u­lar biryani comes from the coastal state of Ker­ala in In­dia. What makes it unique is the fact that it gets most of its flavours from fresh herbs rather than spices.

Prep time: 20 mins In­gre­di­ents 200g 500g 30g 30g 150g 1kg 150ml

500g 750ml 1 1 bunch few 1 tsp

4 Method 1. Heat half the ghee in a heavy-bot­tomed pan. Add half onions and fry un­til slightly brown. Add gin­ger and gar­lic pastes, toma­toes and chicken. Stir and then add yo­gurt and sea­son with salt. Cook un­til chicken is done then set aside. Mean­while, in a sep­a­rate pan, heat re­main­ing ghee. Add re­main­ing onions, whole spices and rice. Sauté for 5 min­utes. Add hot wa­ter and salt. Bring to a boil, cover and then sim­mer un­til rice is com­pletely cooked and all wa­ter is ab­sorbed. Driz­zle le­mon juice over and flake rice us­ing a fork. Layer rice and chicken in a pan while both are still warm, sprin­kle with co­rian­der and mint leaves, fried onion, cashew nuts and raisins. Cover with a tight lid and place on a hot grid­dle for 15 min­utes to warm through. Place eggs on top and serve with raita.



4. ghee (clar­i­fied but­ter) onions, sliced gin­ger paste gar­lic paste toma­toes, chopped chicken, cut into large pieces and washed yo­gurt, whisked mix of whole spices (cin­na­mon stick, a few car­damoms and cloves) Kaima or Jeer­akasala rice (avail­able in ma­jor su­per­mar­kets), washed and drained hot wa­ter le­mon, juiced fresh co­rian­der leaves, chopped mint leaves garam masala pow­der crispy fried sliced onions, fried cashew nuts and raisins, to gar­nish eggs, hard-boiled, peeled and quar­tered

Cook­ing time: 1 hour

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