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1 kg - basmati
1 kg -
3 medium, sliced -
2 medium, sliced -tomato
20 gms -
10 flakes -
2 tbsp, chopped -
1 to 1/2 tbsp, chopped -
1/2 cup -Greek
6 nos -
2 tsp - pepper powder
3/4 tsp -
1 tbsp -
1tsp - fennel (saunf)
3 tbsp -
1/2 cup - refined oil
4 each (cinnamon, clove, cardamom) - spices
10 nos - cashews
10 nos -
How to Make Malabar biryani
For Rice: Soak the basmati rice for 1/2 an hour.
Cook it adding a tsp of lime juice, salt, spices and a tsp of ghee.
Drain it in a colander, keep aside. For Masala:
Grind ginger, garlic, green chilly into a coarse paste.
In a heavy bottom kadai, pour oil and season fennel seeds.
Add sliced onion, saute for few minutes.
Add the ground paste, after few seconds add tomatoes, curd and stir it becomes pulpy.
Add all powders, finally add chicken, mint leaves, coriander, salt and cook for about 15 - 20 minutes. Layering Biryani:
In a separate vessel, first put the gravy evenly, then rice.
Arrange it properly and finally add fried cashews, raisins.
Pour ghee on top and put in dum for 10 - 15 minutes, covering with a tight lid.
Serve hot, accompanied with onion salad or raita, pappodom and any pickle.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.