Cook toor dal in a cooker by adding required water
Take a mud pot and add cooked dal, red spinach, green
chilli, tomato, salt to taste, turmeric powder, chilli powder, coriander
powder, sambar powder, curry leaves and mix it well
Add required water and cook well by closing the mud pot
Pour tamarind water into the pot
Add asafoetida powder, fenugreek powder into the sambar and
allow it to boil
Add a small piece of jaggery and a ghee into it and then
switch off the stove
Heat a pan and pour required oil. Splutter the mustard seeds
and then add onion, dried red chilli and curry leaves and sauté well. Transfer
the spluttered mustard into the sambar.
How to prepare Chicken Bamboo Biriyani | Iftar Nombuthura Special Chicken Biriyani
Chicken Bamboo Biriyani | Iftar Nombuthura Special Chicken Biriyani
Ingredients for Biriyani
Rice:-
Jeera Rice – 3 Cup
Water – 4 ½ Cup
Ghee – 1 ½ Tablespoon
Oil - 1 Table spoon
Cardamom - 4
Cloves - 5
Cinnamon – small
piece
Mace – 1 strand
Fennel Seeds – ¼
Teaspoon
Star Anise – 1
Lemon Juice – ½ Portion
squeezed
Salt as needed
Fried Onion – 2 medium size, finely chopped
Cashew nuts as needed
Raisins as needed
Ingredients for Chicken:-
Chicken (Small pieces) – 500 Gram
Onion – 4 Medium size
Tomato – 2 Medium Size
Green Chilli – 4
Ginger – 1 ½ Inch
Garlic – 15 Pods
Thalassery Biriyani Masala – 1 ½ Table spoon
Turmeric a pinch
Pepper Powder – 2 ½ Teaspoon
Curd – 1 ½ Tablespoon
Salt as needed
Curry leaves, Coriander Leaves and Mint leaves as required
Preparation:-
Keep one big vessel to prepare the biriyani in a stove and
add oil and ghee. Once it become hot add all the spices (Cloves, Star Anise,
Cinnamon, Cardamom, Dry pepper, Fennel Seeds) into it and sauté well
Add rice into this and stir well until the rice starts
cracking. Keep the flame in medium
Add water (4 ½ Cup [1 ½ Cup water for 1 Cup rice] into it. Add
salt to taste into the rice and stir well.
Add lemon juice (squeezed from half portion of the lemon)
into the water
Once it starts boiling close the vessel with a lid and keep
a weight on top of the vessel. Keep the flame medium.
Open the lid after 5 min and mix it well. Cook for another 5
min and then switch of the stove.
Add Bista (Fried onion), cashew nuts and raisin into the rice
and mix it well
Take a cooker and add oil -1 ½ tablespoon into it. Add chopped
onion (4 Medium size) into it. Add a little salt into it and sauté well until
it become transparent
Add ginger garlic & chilli paste prepared by using
Garlic – 15 pods, Green Chilli- 4, Ginger 1 ½ Inch) and sauté well
Add 1 ½ Table spoon Thalassery Biriyani masala
Add a pinch turmeric powder and mix it again
Add Tomato 2 medium size into the masala
Add marinated chicken using 2 1/2 Teaspoon Pepper Powder and
required salt into the cooker and mix well.
Cook chicken for 1 whistle and then switch off the stove
Add 1 ½ Tablespoon curd into chicken and mix it well
Add Curry leaves, coriander leaves and mint leaves into the
chicken. Switch off the stove
Take a bamboo puttu making vessel. Fill rice first then
chicken and on top of the chicken fill rice again and steam it for 5 to 7 min
