[Latin Name] Brassica oleracea L.var.italica L.

[Plant Source] from China

[Specifications]10:1

[Appearance] Light green to green powder

Plant Part Used: whole plant

[Particle size] 60 Mesh

[Loss on drying] ≤8.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout.” Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Broccoli contains glucosinolates, phytochemicals which break down to compounds called indoles and isothiocyanates (such as sulphoraphane). Broccoli also contains the carotenoid, lutein. Broccoli is an excellent source of the vitamins K, C, and A, as well as folate and fiber. Broccoli is a very good source of phosphorus, potassium, magnesium and the vitamins B6 and E.

Main Function

(1).With the function of anti-cancer, and effectively improving capability of blood scavenging;

(2).Having the great effect to prevent and regulate hypertension;

(3).With the function of enhancing liver detoxification, improve immunity;

(4).With the function of reducing blood sugar and cholesterol.

4. Application

(1).As drugs raw materials of anti-cancer, it is mainly used in pharmaceutical field;

(2).Applied in health product field, it can be used as raw material in health food, the purpose is to enhance immunity

(3).Applied in food fields, it is widely used as functional food additive.

Chicken-1 1/2 kg
Kaima Rice/
Jeerakasala Rice -4cups(800gm)
Onion-5
Onion-4small (Bista)
Tomato-1big
Green Chilli-16
Ginger-1 medium piece
Garlic-10 cloves
Salt
Biriyani Masala-1 tsp
Turmeric Powder-1/4tsp
Lemon Juice-1tsp
Mint leaves-handful
Coriander Leaves-handful
Cashew nuts-10
Raisins – 15
Ghee-for frying
Turmeric-1/4tsp
Milk-1/4cup
Water-
Cinnamon-1
Cloves-4
Cardamom-4

Biriyani Masala

Fennel seeds-2tbsp
sha jeera-1/4tsp
Cardamom-12
Cloves-1tsp
Cinnamon-23pieces
Mace-1/4of 1
Pepper -10

For Marination

Tuermeric powder-1/4tsp
Chilli powder-1/2tsp
Salt-
Lemon Juice-1tsp

Method
Marinate Chicken with turmeric powder,salt,lemon juice and chilli powder for minimum 20 minutes .
Roast and powder biriyani masala d keep aside ..
Finely slice onion and Deep fry them and keep them in the strainer ..
Wash and soak rice for 20 minutes and then drian and keep aside
Heat oil in a kadai ..
Add sliced onion along with salt and saute till transparent ..
Then add crushed ginger-garlic-chilli and saute till light brown colour ..
Then add mint-coriander leaves and turmeric ..Saute for few seconds
Now add tomato pieces stir and close ,cook well..
When done open the cooker and marinated chicken pieces ..mix well
Close and cook for till done in medium flame ..
When chicken is 3/4th done add fried onion and again cook .
Then add 1tsp of biriyani masala to the chicken and mix..
Then add lemon juice .
Check the salt and adjust if needed ..
Then keep aside ..
Boil water and add spices along with salt ..
Then add ghee and mix..
When started boiling ,add rice and allow to boil..
Then close the kadai and lower the flame ..
stir in between ..
When the water has completely absorbed off the stove keep the rice undisturbed for 20 minutes ..
After 20 minutes the rice will be perfect ..
Now we need to dum the biriyani..
In a big nonstick kadai add some ghee then add the chicken masala in the bottom ..
on top of that sprinkle cashew-kissmiss,leaves ,fried onion and biriyani masala ..
Then layer the rice ..
In each layer sprinkle everything shown in the video ..
Finally close the kadai with a foilpaper ..then close with the lid
Then heat a tawa and place this kadai on the tawa and dum ..
So after 30 -35 minutes tasty yummy Thalasseri Dum chicken biriyani is ready to serve

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