Cashew Biryani / Plain Biryani:

Chettinad special hot and spicy Cashew Biryani served in most of their functions. Rich, Aromatic  and Flavorful biryani made out of wonderful Indian spices and fresh herbs create  a great feel after your meal. Ghee fried Cashews and brown fried onion enhances the taste and smell of this biryani. No cutting or chopping vegetables are made, only the initial preparation takes a time to make this mouthwatering rice variety.

Ingredients to prepare:

Basmathi Rice- 1 cup

Cashews-10

Tomato-1

Onion – 1+1 sliced

Curry leaves-1 twig

Green chilli 2 slit

Coconut milk-1 cup

Water – 1 cup

Red chilli powder-1/4 tsp

Turmeric powder-1/4 tsp

Garam masala powder-1/4 tsp

To Grind:

Green chilli-3 or 5

Pudina (mint) leaves- fistful

Coriander leaves-fistful

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

Pepper corns-few

Ginger skin peeled-1 1/2 inch

Garlic-4 pods

Cashew-3nos

To temper:

Oil-3 tbsp

Ghee-1 tbsp to fry  cashews, onion and rice

Cinnamon-1/2 inch

Cloves-3 nos

Pepper corns-5 nos

Cardamom-2

Star anise-2

Brinji leaves

Kapok buds (Marathi moggu)-1

Method to Prepare:

Heat pan with Ghee, fry cashews and chopped onion separately to golden brown collect and keep it aside.

In the same oil fry basmati rice till  hand bearable heat collect and keep it ready.

Coarse grind above mentioned “To Grind” ingredients.

Grind coconut to extract a cup of coconut milk.

Chop onion and tomato.

Heat oil and season it with above mentioned aromatic spices.

Add onion and fry golden yellow, add cut tomato ,green chillies and curry leave fry till you get nice fragrant.

Now add coarse grind green paste to it cook on medium flame for 3 minutes.

Add water,coconut milk, garam masala powder, chilli powder, turmeric powder and salt.

When it starts boiling add rice close and cook for 2 whistles.

Delicious flavorful Biryani is ready to mix and serve with brown onion and cashew toppings.

Serve with onion cucumber raitha.