The ultimate biriyani , a sophisticated melange of flavours, nuances tempting dishes served hot 'n fresh with special appetisers. It takes time and effort but worth a try.
Serves 4
Biriyani rice (Jeeragashala) - 4 cups
ADVERTISEMENT
Water – 7-and-a-half cups
Refined oil – 2 tbsp
Butter – 2 tbsp
ADVERTISEMENT
Cashewnuts, kismis (fried in ghee) – 50 gm
Bread slices (toasted) – 6
Onion (to caramelise)– 1, to caramelise
Ingredients for the Masala
1. Onion – 3-4 , sliced
2. Ginger – garlic paste – 4 tbsp
3. Chillies ( green) – 6-7, shredded
4. Tomato – 2, sliced thinly
5. Curd – 2 tbsp
6. * Lemon juice - 1 tsp
7. Pudina ( mint) and coriander leaves – 2 tbsp each, chopped finely
8. White Masala – To be ground in curd
Khus-khus – 1 tsp, soaked in 2 tbsp warm water for 30 minutes
Grated coconut – 1 tbsp
Cashewnuts – 10-12
Biryani Garam Masala – Do not heat – Powdered dry or ground -
Coriander powder ( raw, unroasted) – 1 tsp
Red chilli powder – Half tsp
Turmeric – One fourth tsp
Cinnamon stick – A two inch piece
Clove – 5-6 no
Fennel – 1 tsp
Star anise – Half a star
Nutmeg powder (or mace) – One-fourth tsp ( any one)
Vegetables
Boiled potatoes – 1 big, diced
Carrot , beans – 1 cup, diced
Cabbage – 1 cup, cut into big pieces (add directly)
Cauliflower – 1 cup, cut into big pieces, cleaned separately . Soak in turmeric and salt infused water for a couple of minutes. Check for worms, small insects etc. Drain.
Dried green peas / Pattani – 1 cup, pre-soaked and boiled (Soak for six-eight hours. Pressure-cook for a whistle and simmer for two-three minutes. Remove from heat.)
Procedure
Soak the rice for 30 minutes.
Sauté ingredients from 1 to 7, add one after the other. Make sure the onion is golden brown before adding the rest of the ingredients.
After oil oozes out of the fried tomato, add the next listed ingredient. Next, add the white masala (no: 8) and sauté well until it is light brown.
Finally, add the biriyani garam masala. Sauté till it is reduced well. Add the diced, boiled vegetables to the masala and mix well. Make very dry. For Malabar Chicken Biryani, marinate 4 pieces of chicken with curds, turmeric, red chilli powder, salt for one hour. Allow chicken to cook in masala till dry.
For the rice
Boil the rice in water with salt, one teaspoon lime juice, a pinch of saffron, a tablespoon oil, five each of - cloves, elaichi, cinnamon and broken mace (a pinch).
When three-fourths done, drain it well. Add a pinch of saffron soaked in warm milk to the drained rice. Next, add one teaspoon rosewater and lemon juice (one teaspoon). Then add 50 gm butter. Next mix in the vegetables.
You have another option: Stir-fry the rice with the above-mentioned whole spices.
Then cook it in the rice cooker with the right amount of water. (Four cups rice – seven and-a-half cups water).
Then, mix the vegetables. Garnish with coriander, mint leaves, kismis, cashews and garam masala.
Toast the bread slices, dice and deep or shallow-fry.
In two tablespoon each of oil and butter, fry the cashews, drain and reserve. Add kismis. When it puffs, scoop out. Finally, sprinkle a teaspoon of sugar. Fry the sliced onion.
Alternately, add the sugar immediately to the spread out fried onion. Cover with a towel or a tissue paper. Decorate with caramelised onions, croutons, coriander etc.
Serve steaming hot accompanied with raita, pickle, date chammanti, coconut chutney and pappads.
Date Chutney
Dates - 8
Fried big onion - 2 tbsp, sprinkled with sugar
Big onion – Half
Ginger - A small piece
Red chilli powder - To taste
Sugar – Half to 1 tsp
Lime juice – Half tsp
Coriander leaves - 1or 2 stalks
Beetroot - a slice, the size of a small onion
Salt - To taste
Coconut Dip
Coconut - 1 cup
Green chillies - 2
Water - A few drops to sprinkle
Salt - To taste
Method
For both the date and coconut dips, grind all the ingredients together.
Serve in two small bowls fresh with piping hot Malabari biriyani.