Palakkadan Rawther Biryani, a culinary gem of the Rawther Muslim community, hails from the Palakkad and Coimbatore Districts, permeating its way into the hearts of food enthusiasts beyond its regional confines.
Ingredients:
Method:
In a saucepan, heat oil and half of the ghee. Add cinnamon, cloves, and cardamom, sautéing until aromatic. Then introduce sliced green chillies, crushed shallots, and sliced onions, continuing the sauté.
Add ginger and garlic paste, sautéing until the rawness dissipates. Then add mint leaves, coriander leaves, and sauté until it forms a cohesive paste.
Incorporate salt, chicken, and curd. Allow the chicken to cook thoroughly before adding the required amount of water. Once the water reaches a rolling boil, add in the rice and cook.
When the rice is almost done, add the remaining ghee and lemon juice.
Cover the biryani with a lid, placing a weight over it for about 15 minutes. This is the simplest method of dum cooking, although more intricate methods are available for those seeking a deeper flavor profile.
Palakkadan Rawther Biryani is now ready to be served, showcasing the rich culinary heritage of the Rawther Muslim community.
