- Grind ginger and garlic in a blender without adding water. It should be in a crushed texture and not like a paste. Keep it aside.
- Fry sliced onion in a container by pouring one tablespoon of oil in it until the onion turns into a light brownish colour. Add sliced tomatoes in it and cook again. until it gets mixed with the onion. Then, turn off the stove.
Note: Don’t forget to stir continuously.
- Into that. add the glager garlic mixture (set aside) along with chopped mint
HOW TO MAKE KOZHIKODE / THALASSERY BIRIYANI ?
Reaves. powdered souf. chopped coriander leaves. chopped curry leaves, curd, salt. green chillies. coriander powder, Biryani powder, turmeric powder and lemon juice. And mix it thoroughly with the meat-chicken fish mutton. It would be better if you dilute 1 or 2 drops of rose essence in water (2 or 3 tablespoons of water will be enough) and mix it thoroughly with the meat/fish masala.
- Cook it well and make sure that the meat is almost cooked.
- At the same time, keep 6 cups of water or more in a pan/tefal and add salt, cloves. cardamom, cinnamon, and when the water boils, add 4 cups of jeerakashala rice. Mix well and cook the rice on a medium flame and stop cooking before the rice gets fully cooked. (Note: Only 80% cooking of the rice should be done ). It will take 10 to 15 minutes.
- Switch off the flame and keep it aside. Drain the partially cooked rice.
- Now. on the top of the cooked meat, spread foil paper or banana leaf (not necessary). Spread the cooked rice along with some cashews and raisins (kismis), and pour some pure ghee (for better taste).
- Close the pot from all sides and run on high flame for 5 minutes, Lower the flame and keep for 10 minutes. Let the rice and masala mix get cooked in Dum steam (completely covered).
- Now tum off the flame and leave it for 45 minutes / 1 hour. Leave it in dum (fully covered-without opening / without any openings) for another half an hour to enjoy the yummy Kozhikode / Thalassery Biniyani.
