When it comes to biriyani, food is not bound by any culture, religion or geography. It is one food item prepared and liked by people throughout the globe. There is not just one method of its preparation. It may differ in its ingredients, its colour and its spice level.
Here is one mouth-watering recipe of Biriyani from the south.
Chicken - 8 big pieces (around 2 1/2 kg)
Small Biriyani Rice - 1 1/2 kg
Onion-8 big (finely chopped)
Pure Ghee-300 g
Tomato-10 (finely chopped)
Green Chilly-15 (mashed)
Ginger-1 big tube (mashed)
Garlic-2 full (mashed)
Pudina and coriander leaves
Lemon juice-of 2 lemons
Cashew nut and kismis as per requirements
Garam Masala-1 tsp
Cinnamon, Cloves, Cardamom-1 tsp
Rose Water-1 tsp
Few saffrons mixed in one-fourth glass of milk
For biriyani rice
Take 2 ltr water and heat it.
To the hot water, add 1 tsp each of cinnamon, cloves and cardamom.
When the water starts boiling, add 100 g ghee and required amount of salt to it.
Put the well washed rice in the water. Add 2 tsp rose water. Close the pot and allow to cook
Steam cook for a while after the water has dried out. Dismount the rice when it is around 80% cooked.
Now place back the chicken in the stove.
Put a little bista and coriander leaves atop the chicken.
Above it, put the rice and level it.
Sprinkle the saffron milk over it. (This is used as a natural colour)
Sprinkle the cashews and kismis over it.
Sprinkle the rest of the bista over it.
Tie a neat cloth around the closed container's mouth to avoid the steam from escaping.
Place something heavy over the container.
Steam cook for 10 minutes.
Thalassery Dum-Biriyani is ready. The saffron used in it is good to lighten our skin tone as well.
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