Thalassery Cooker Chicken Biriyani

Ingredient:

3 cups jeerakasala / kaima rice

1 kg chicken, cleaned

1/2 cup + 2 tbsp yogurt

1 tsp ginger-garlic paste

1/4 tsp turmeric powder

1/2 cup coriander leaves, chopped

1/4 cup mint leaves

4 onions, thinly sliced

7-8 big green chillies

1 1/2 inch ginger, chopped

10-12 big garlic cloves

2 tomatoes, chopped

1 1/2 tsp garam masala

1 tsp lemon juice

salt to taste

10-12 cashew nuts

10-12 raisins

2 tbsp oil

2 tbsp ghee

Preparation:

1. In a bowl, add cleaned chicken pieces, 1/2 cup yogurt, ginger-garlic paste, turmeric powder, 1/4 tsp garam masala, 3 tbsp coriander leaves, 1 1/2 tbsp mint leaves and salt and mix well with hand. Keep it aside for 30 minutes.
2. Wash the jeerakasala rice and drain the water and keep it aside.
3. Crush green chillies, garlic cloves and ginger together and keep it aside.
4. Heat oil and ghee in a pressure cooker and add 2 thinly sliced onions and fry till golden and keep it aside.
5. Add the cashew nuts and fry till golden colour and then fry the raisins till it puffs up. Keep them aside.
6. In the same oil, add remaining 2 sliced onions and saute well adding little salt till soft.
7. Add crushed ginger-garlic-green chillies and saute well till raw smell goes.
8. Add chopped tomatoes and mix well.
9. Add marinated chicken and mix well at high flame for 2-3 minutes. Then cook covered for 5 minutes till half cooked.
10. Then add little fried onions, 2 tbsp yogurt, 1 tsp garam masala, coriander leaves, mint leaves and lemon juice and mix well.
11. Adjust the salt and then add the drained rice and level the rice.
12. Gently pour 3 cups of hot water mixed with salt on top and cook covered at medium flame for 1 whistle.
13. Switch off the flame and let it sit for 20-25 minutes.
14. Open the cooker and add remaining fried onion, cashew nuts, raisins, coriander leaves and 1/4 tsp garam masala and gently mix on top and level it. Then keep it covered for another 10 minutes.
15. Mix gently and serve with raita, biriyani chammanthi and pickle..