Directions
- 1Heat oil in a pan. Add cashews and fry until golden brown. Remove and keep aside.
- 2Fry ulunda dhrasai until golden brown. Remove and keep aside.
- 3Add 2 big onions and fry until dark brown. Remove and keep aside.
- 4In the same pan, sauté remaining 1 big onion. Add green chilli paste and sauté until raw smell is gone.
- 5Add ginger garlic paste and salt. Mix well.
- 6Add the chicken pieces and mix well.
- 7Add tomatoes and cook until softened.
- 8Add coriander and koththamalli. Mix well. Cover and cook for 10 minutes on medium flame.
- 9In another pan, heat ghee. Add biriyani leaf, elachai, kram, annasi poo and pattai. Sauté for a minute.
- 10Add 1.5 cups of water and salt. Bring to a boil.
- 11Add rice and cook for 10 minutes with a lid on. It should be 80% cooked.
- 12In a large pan, layer the chicken curry, then layer the rice, then remaining ingredients. Cover and cook on low flame for 10-15 minutes
Ingredients
- 0.5 kg chicken
- 3 big onions
- 0.5 kg seeraga samba rice
- 15 cashews
- 15 ulunda dhrasai
- 2 tablespoons ginger garlic paste
- 3 tomatoes
- 1 handful coriander leaves
- 1 handful koththamalli
- 1 tablespoon green chilli paste
- 2 pinches turmeric powder
- 2 tablespoons yogurt
- 1 tablespoon garam masala
- 400 ml oil
- 1 tablespoon salt
- 2 tablespoons ghee
- 1 biriyani leaf
- 3 elachai
- 3 kram
- 2 annasi poo
- 1 pattai
Equipment
panplatespoontongs
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