Showing posts with label BIRIYANI. Show all posts
Showing posts with label BIRIYANI. Show all posts

Sunday, 10 July 2016


Kerala biriyanis are distinct by the dominating flavor of green chilly. This is a spicy, rich biriyani bursting with Kerala flavors.
I already have an easy biriyani here. Though it was flavorful, it was more of rustic style (a thattikootu biriyani). unlike the former this I made it in authentic Dum method. I called this one easy as it requires no sautéing process, the most time consuming process in cooking. Here we don’t need to chop heaps of onion again sparing you from shedding tears. One sad thing is that, it cannot be prepared in a jiffy as the poultry required to be marinated for long hours. That’s not a matter when we don’t need to sweat in the kitchen, right? I was very dubious about the outcome as I never ever imagined a biriyani masala without adding onions. All such misconceptions were just vanished when I tasted it.
It was such a delicious  or even more tastier than the normal one. I would say it is a must try. Once you make this, you will end up in making this again and again


1.    Chicken- ¾ kg ,cleaned and cut into medium sized pieces
2.    Cashew nuts-10nos
3.    Poppy seeds (kus kus)2tsp
4.    Oil or ghee-2tbsp
5.    For the marinade
Ginger-1 big pieces,peeled
Garlic-around12 pods,
Green chilly-7 nos
Mint leaves-one handful
Coriander leaves-one handful
Unsour thick curd-1/4 cup
Biriyani masala powder-2tbsp( I have used eastern brand)
red chilly powder-1tsp
garam masala powder-3/4 tsp
6.    For the Rice
Basmathi rice or jeera rice-2 n ½ cup (around 500 gm)
Whole spices-cardamom 8nos,cinnamon sticks 2,star anise 1,cloves 1nos
Lemon juice-1tsp
Water of cooking the rice
7.    For layering
Ghee-2tbsp (optional)
Saffron- a pinch soaked in 3 tbsp. of warm milk
Cashew nuts and kismiss-50 gms each
Onion-2 medium, thinly sliced
Chopped mint and coriander – a few
pineapple-chopped,1/4 cup

Method of preparation

1.    Cook rice by adding plenty of water and whole spices. When it is half cooked, add lemon juice and salt. Cook till ¾ th done. Drain it and keep it aside.
2.    Grind together ginger,garlic,green chilly and greens into smooth paste. Mix all other ingredients listed under for the marinade. Take a bowl, add the chicken and the marinade. Massage the pieces well with the marinade and keep it in the fridge for minimum of 2 hours. (should not keep in the freezer.) overnight marination is best.
3.    Grind together cashew and poppy seeds into smooth paste.
4.    Take a biriyani pot or a thick bottomed pan. Heat oil or ghee. Fry cashew and kismiss till golden brown. Also fry onions till brown. Keep this aside for later use.
5.    In the same oil add chicken. Give a nice mix. If required add ¼ cup of water and cook for 5 to 8 minutes. Add cashew and poppy seed paste mix again. Once chicken is half cooked, layer the rice on top of this chicken. Sprinkle all the ingredients mentioned under for layering.
6.    now it is the  time for dum. for that take a sheet of aluminum foil which fits well to cover the pot. Cover the pot with the foil. Carefully pour ½ glass of water over the foil. Now keep the lid over pot covered with foil.(pls chk this link to see how to do dum) Keep it in low flame for 20 to 30 minutes or once the water above foil is really hot you can be sure that the biriyani is done.
8.    Open the lid carefully. Now you can feel the fragrance of biriyani all over the kitchen. Mix the rice and meat very gently. Enjoy with raitha,papad and pickle

Friday, 13 March 2015


Making biriyani is a time consuming process for many (not for all).i know many ladies who cook biriyani faster than any other dish. This recipe is for those who lacks time and patience ( like me :)).This recipe uses very less  oil and can be done within 30 minutes. It tastes great too. Do try this and surprise your spouse and kids.


1.      Rice-1 cup(any long grain rice or jeera rice)
2.      Whole spices-4cardamom,4 cloves,1 cinnamon stick,1 bay leaf
3.      Carrot –half of one thinly sliced
4.      Pineapple-2tblsp,chopped
5.      Lemon juice-1tblsp
6.      Salt
7.      Chicken-150gm,cut into medium sized pieces.
8.      Onion-2nos,thinly sliced
9.      Ginger-1 inch piece, crushed
10.  Garlic-10 pods, crushed
11.  Green chilly-6nos,desseded and crushed
12.  Mint leaves and corinder leaves-a hand full of each, crushed
13.  Biriyani masala-1 tblsp,1 tblsp
14.  Turmeric powder-1/2tsp
15.  Salt
16.  Curd-1/4 cup
17.  Water-1/2cup
18.  Tomato-1 no chopped
19.  Oil-2tbslp
20.  Rose water –a tsp
21.  A pinch of saffron dissolved in ¼ cup of milk(purely optional
22.  Chopped pineapple,chopped mint n coriander leaves -a few)

Method of preparation

1.      Cook rice by adding ingredients 2-6.When the rice has cooked to 3/4th drain and keep it aside.
2.      Mix ingredients 8 -16.marinate chicken pieces well with this.Cook chicken by adding ½ cup of water.
3.      Mean time heat oil in another pan .add chopped tomatoes in and cook till it turns mushy. Add cooked chicken along with the masala into this. Stir well and cook for another 5 minutes or till the gravy thicken and coated well with the pieces.
4.      Now the layering part-take thick bottomed vessel or a pressure cooker. Keep the chicken masala in. Add the cooked rice over the top. Add chopped leaves and pineapple. Sprinkle saffron milk and rose water. Cover the pot and cook on low flame for 15 minutes. Open the pot and serve hot with any raitha.
If you are in hurry just skip the layering part just mix everything gently.Since i was in hurry i  did mix everything and served :)

Thursday, 12 December 2013


Thalassery is a famous place of Northern Kerala.Thalassery biriyani is known for its unique taste and preparation.The main differences I noticed is  that the cooking of masala involves large number of tomatoes and it does not involve the time consuming process of sautéing of onions. Here onions are deep fried and lastly added into the masala. It gives the meat the wonderful brownish fried look and taste even without adding a drop of oil. Also the Authentic recipe uses special rice variety called ‘jeerakashla or kaima rice’, which is a small grain rice with a wonderful aroma.(bur here I have used basmati).
This recipe is Shared by our Kannur friend Shinoj ,he claims he makes the best thalassery biriyani :).Here goes the recipe….


1.      Rice-4cups
2.      Chicken- 1 kg,cut into medium sized pieces
3.      Onion-4nos,( big) thinly sliced
4.      Green chilly-7big,crushed or 5 tbsp crushed
5.      Ginger-2 ½ tbsp,crushed
6.      Garlic-2 ½  tbsp,crushed
7.      Tomatoe-5nos,medium sized, thinly sliced
8.      Biriyani masala-1tbsp
9.      Lemon juice-2tbsp
10.  All spices-cardomom-8nos,cinnamon stick-2nos,star anise-1no,cloves-10nos
11.  Ghee-1/4cup+1tbsp
12.  Oil-1/4 cup
13.  Salt
14.  Coriander leaves and ,mint leaves-one handful each+ few for layering
15.  Cashew and kismiss-2 tbsp each
16.  Rose water-1/2 tsp
17.  Water-7 cups(see notes)

Method of preparation

1.      Heat a tbsp of ghee in a deep bottomed vessel.saute all spices .when the aroma comes add mentioned  amount of water,rosewater and salt.Let it boil.add rice in and cook until the water dries up completely.
2.      Heat ghee and oil together in a pan.fry kismiss and cashew till golden brown.Keep it aside.fry the sliced onions in the same pan till brown.(take care not to burn the onions).Fry onions in three batches. Reserve a handful of fried onions for layering.
3.      Cook tomatoes in another pan without adding any water or oil till mushy.add the crushed green chilly ,ginger and garlic  into this and sauté until aroma comes.  Add biriyani masala.stir for 2minutes.Now add the fried onions and salt.Stir well. Lastly add the chicken and mix well to coat well with the masala.Close the pan.Let it cook for 20 miutes.You don’t need to add any water. When the chicken is fully cooked add a tbsp of lemon juice and give a nice stir.This is the masala.
4.      How to do dum-layer the bottom of the pan with one batch of  chicken masala.Spread rice on the top .Sprinkle few coriander leaves,fried onions,cashew kismiss ,few fried onions ,a tbsp of melted ghee and a tsp of lemon juice.Repeat the process until the rice and the masala is finished.. the top layer should be rice. Add plenty of cashew nuts,kismiss anf fried onions.
5.      Click here to know how to  do dum
Serve with raitha,pickle and pappad

Notes: Rice can be cooked in two ways:One I already this method you have to be accurate in the amount of water to be added.If water is more rice would become mushy .
Other method is draining method-  Cook rice by adding plenty of water (around 12 cups of water).when the rice is ¾ done transfer it into a strainer and drain the water completely.

Monday, 27 May 2013



1.      Chemmeen-1 cup
2.      Rice-1 ½ cup
3.      All spices-(cardamom-3nos,cloves-5nos,cinnamom-2 pieces, star anise-1no)
4.      Onion-3nos medium sized ,thinly sliced
5.      Ginger-1 inch piece, crushed
6.      Garlic-1 small bulb, crushed
7.      Green chilly-3nos,crushed
8.      Tomato-2small,cubed
9.      Thick coconut milk-1/2cup
10.  Chilly powde-1tsp
11.  Coriander powder-1tsp
12.  Turmeric powder-1/4tsp
13.  Garam masala-1/2tsp
14.  Coriander leaves –a few,chopped
15.  Oil-2tbsp
16.  Salt
17.  Water-2 1/2 cup

Method of preparation

1.      Wash and soak rice for 30 minutes. Cook rice by adding all spices, 2 ½ cups of water and salt.
2.      For the masala-heat oil in a pan. Add onions. When it turns soft add ginger, garlic and green chilly. Sauté until onion turns brown. Now add all the powders salt and tomatoe.Stir for few minutes. Cover the pan, simmer the flame .when the tomato melts completely, add thick coconut milk and prawns. Let it cook for 5 to 8 minutes. Lastly add some chopped coriander leaves. (If the masala is too dry add little more coconut milk to make it semi thick).
3.      For the layering- Take a thick bottomed pan. Keep the masala as the lower layer and cooked rice as the upper layer. Top up with some chopped coriander leaves. Dissolve some turmeric powder in little water. Sprinkle this over the rice. Cover the mouth of the pan with a sheet of aluminum foil and Pour around ½ cup of water over it.(This process helps in even cooking and prevent the masala from sticking to the pan). Now keep the lid on. Cook in low flame for 15minuts or till the water over the foil becomes really hot.(see the pics below)
  Open the pot.  Now your kitchen will be filled with the wonderful aroma of biriyani.Serve with raitha and papad

Alternative method of dum- Take a pressure cooker. Do the layering.Close with the lid. DO NOT PUT RUBBER GASKET AND WEIGHT.keep in low flame for 15 minutes.

Notes: if you want to make it more flavorful a tbsp of ghee can be added over the rice at the time of layering.