[Latin Name] Rhodiola Rosea

[Plant Source] China

[Specifications] Salidrosides:1%-5%

Rosavin:3% HPLC

[Appearance] Brown fine powder

[Plant Part Used] Root

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

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

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

[What is Rhodiola Rosea]

Rhodiola Rosea (also known as Arctic root or golden root) is a member of the family Crassulaceae, a family of plants native to the arctic regions of Eastern Siberia. Rhodiola rosea is widely distributed  in Arctic and mountainous regions throughout Europe and Asia. It grows at altitudes of 11,000 to 18,000 feet above sea level.

There are numerous animal and test tube studies showing that rhodiola has both a stimulating and a sedating effect on the central nervous system; enhance physical endurance; improves thyroid, thymus, and adrenal function; protects the nervous system, heart and liver; and has antioxidant and anticancer properties.

[Function]

1 Enhancing immunity and delaying aging;

2 Resisting radiation and tumor;

3 Regulating nervous system and metabolism, effectively limiting melancholy feeling and mood, and promoting mental status;

4 Protecting cardiovascular, dilating coronary artery,preventing coronary arteriosclerosis and arrhythmia.

Measuring 25 1/4″ in length, this unsplit Arroyo Willow (Salix lasiolepis) branch flute is tuned to a low Dm (A=432) key, 1&4 pentatonic modes and the Gypsy scale, with a soulfully resonant voice, playing three upper register tones. Some of the bark has been left on, well sealed to insure its continued adherence to the wood, and several small knots have been inlaid with crushed turquoise. Deer lacing with turquoise and brass beads holds the bird to the nest. To help prevent wet-out, the bird has been fitted with a redwood shoe, and a drain hole, covered by the lacing, has been designed into the bottom of the air chamber. The branch for this flute was gathered sustainably, with prayer and gratitude, along San Marcos Creek, in San Diego County, CA, amongst a wild grove of Arroyo Willow trees. California Indians found many uses for the wonderful willow tree, including bows, baskets, shelters, clothing, fish traps and medicines derived from salicin in the willow’s bark, the original aspirin.

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