தலைச்சேரி சிக்கன் பிர்யாணி www.youtube.com 10 mins Pick the duration units Minutes Hours Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Heat oil in a pan. Add cashews and fry until golden brown. Remove and keep aside. 2. Fry ulunda dhrasai until golden brown. Remove and keep aside. 3. Add 2 big onions and fry until dark brown. Remove and keep aside. 4. In the same pan, sauté remaining 1 big onion. Add green chilli paste and sauté until raw smell is gone. 5. Add ginger garlic paste and salt. Mix well. 6. Add the chicken pieces and mix well. 7. Add tomatoes and cook until softened. 8. Add coriander and koththamalli. Mix well. Cover and cook for 10 minutes on medium flame. 9. In another pan, heat ghee. Add biriyani leaf, elachai, kram, annasi poo and pattai. Sauté for a minute. 10. Add 1.5 cups of water and salt. Bring to a boil. 11. Add rice and cook for 10 minutes with a lid on. It should be 80% cooked. 12. In a large pan, layer the chicken curry, then layer the rice, then remaining ingredients. Cover and cook on low flame for 10-15 minutes 1. Heat oil in a pan. Add cashews and fry until golden brown. Remove and keep aside. 2. Fry ulunda dhrasai until golden brown. Remove and keep aside. 3. Add 2 big onions and fry until dark brown. Remove and keep aside. 4. In the same pan, sauté remaining 1 big onion. Add green chilli paste and sauté until raw smell is gone. 5. Add ginger garlic paste and salt. Mix well. 6. Add the chicken pieces and mix well. 7. Add tomatoes and cook until softened. 8. Add coriander and koththamalli. Mix well. Cover and cook for 10 minutes on medium flame. 9. In another pan, heat ghee. Add biriyani leaf, elachai, kram, annasi poo and pattai. Sauté for a minute. 10. Add 1.5 cups of water and salt. Bring to a boil. 11. Add rice and cook for 10 minutes with a lid on. It should be 80% cooked. 12. In a large pan, layer the chicken curry, then layer the rice, then remaining ingredients. Cover and cook on low flame for 10-15 minutes Add Direction 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 - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment pan plate spoon tongs Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe