Thalassery Biryani

Name: Thalassery Biryani
Yield: 4
Cuisine: Indisch
Ingredients: 750 g (3 cups) khaima or jeerakasala rice; 3 tbsp ghee; 1 tsp dalda (vanaspati); Cinnamon sticks, as needed; 3–4 whole cloves; 3–4 cardamom pods; ⅔ leaves Malabar leaf (Indian bay leaf); ¼ tsp kaskas (Indian white poppy seeds); ¾ pieces star anise (optional); ⅓ cup coconut oil; 6 ea. (500 g) finely-chopped onion; ¼ cup (~50 g) cashew nuts; ¼ cup (~50 g) kismis (sultana raisins); 1 pinch yellow/orange artificial food colour; 1 tsp saffron, soaked in milk; 5 ea. medium tomatoes, chopped; 2 -inch piece fresh ginger, grated or cut into small pieces; 1–1.5 cloves garlic, or to taste; 6 green chiles, or to taste; 5 shallots, or to taste; 1 tsp fennel seeds; 1 tsp cumin seeds; ½ tsp turmeric powder; 3–4 pieces mace; 1 tsp red chile powder; 1 kg chicken, cut into slightly bigger pieces than usually used for curry, soaked 20 minutes in water and washed; 3 tbsp lime juice; ½ tbsp garam masala powder; ¾–1 cup (~1 bunch) coriander leaves, chopped; ¾–1 cup (~1 bunch) pudina (mint) leaves, chopped

Rezeptvariante · Quelle: Wikibooks