Thalassery Veg Biriyani

Thalassery biriyani recipe is a traditional biryani recipe from Thalassery(North Kerala).The main spices in this biriyani is the green chillies and garam masala.There is no use of red chilly powder,coriander powder and other spices. For this Malabar biriyani, ghee rice and masalas are prepared separately and put it in "Dum" 

Ingredients:
to cook rice

1. basmathi rice 4 cups
2. cardamom 4
3. cloves 4-5
4. cinnamon 2strands
5. bay leaves 2-3(optional) 
6. pepper corns(optional) 7-8
7. salt as needed
8. ghee 3-4tbsp 
9. water 6 cups

to  prepare masala

1. Potato/Mushroom
2. onion 7; very thin sliced
3. tomato 7 ;chopped
4. ginger garlic paste 2tsp
5. green chillies 12; crushed
6. garam masala 1tbsp
7. mint leaves 5-6 tbsp
8. cilantro 5-6 sprigs
9. lemon juice 1 squeezed
10. ghee 1 cup /half oil & ghee 
11. salt 

to garnish

1. raisins 4tbsp
2. cashews 4 tbsp
3. fried onions

Preparations:

1.       Wash and soak basmati rice for 10 minutes. Drain and set aside.

2.       Make a paste of red chilli powder, turmeric powder, 1 tbsp lemon juice and salt. And      mix Aloo/mushroom in this paste.

4.       Heat oil in a fry pan. Shallow fry Aloo/mushroom and keep aside.

5.       Heat ghee in the pan. Add one sliced onion. Saute till it is golden and keep it aside.

6.       In the same pan add bay leaf, cloves, cinnamon and cardamom.Wait for them to crackle. 

7.       Add soaked rice and water. Add little ghee/oil.

8.       Pressure cook till the rice is 3/4th done.

9.       Now, heat ghee/oil in the pan. Add the remaining onions, salt, green chilli paste and  ginger garlic paste and stir well.

10.    Add chopped tomato pieces and cook for a minute.

11.    Next, add garam masala powder.

12.    Allow the mixture to cook well.

13.    Now, add the fried Aloo/Mushroom pieces.

14.    Cover and cook the pieces in the gravy. Add freshly chopped coriander and mint leaves. Switch off the gas.

15.    Take a heavy-bottomed pan.

16.    Add this aloo/mushroom masala

17.    Add a layer of cooked basmati rice over it. Sprinkle chopped coriander and mint leaves and lemon juice. Top it with another layer of rice and masala.

18.    Add fried onions, raisins and cashews.

19.    Close the lid tightly and place the weight on top. Keep in simmer for 8 to 10 minutes. Remove from flame.