Hello People !!
Long time no see..Its been sometime since I came up with any new recipe. Was travelling and in the meanwhile, there was a new addition to my kitchen also - a new oven, with which i am in luvvv with. Got engrossed in playing around with it and trying to get a grip on it.
Today I am here with a recipe which I have been trying to learn for quite some time...Kozhikodan Biriyani !! In kozhikode, whenever there is a marriage, the day before the marriage will see more attendees than the actual day of the event. previous day night is more crowded than the marriage day. This, my friends is due to nothing else, but our very own biriyani! There will be small kids who will be bragging about the number of plates they had, trying to compete with each other, which is very cute to see :).
I wanted to learn it from an expert, which my uncle is. He is not a chef by profession, but does he make awesome biriyani or does he make awesome biriyani?!! He only cooks the biriyani when there is a family get together and at that time, its really hard to tear myself away from the discussions with my cousins and go to kitchen and learn it. Anyways, since I am in Riyadh, I finally found another willing volunteer, who would come home and teach me. He's my schoolmate, but he too got busy with his new born baby. It was in the stars that I would have to learn it all by myself. I could not wait anymore to learn it (or eat it) and so, without any further delay I started reading up on the dish. I spend googling, checking videos on youtube and finally kinda got an idea. It turned out to be delicious, but I still look forward to comparing notes with my uncle. Cos, his biriyani is just out of this world!!
I have tried to make the process as simple as possible. Ingredients as follows:
Serving for 2
Chicken - 200 gm cut in medium size
Onion - 1 Medium size (sliced thinly)
Green chilly - 2 (add or less as per taste)
Pudina and Coriander chopped - 3 teaspoon
Ginger garlic paste - 2 teaspoon
Thick Curd - one full teaspoon
Coconut Milk - 2 teaspoon
Chilly powder - Half teaspoon
A pinch of turmeric powder
Half of a medium sized lemon
Oil - 3 to 4 tablespoon
Ghee - half tablespoon
Salt to taste
Biriyani masala (bay leaf 1, half teaspoon funnel seeds, pepper corns and cloves, One 2 inch cinnamon stick, 3 cardamom. fried and powdered)
Jeera Rice One and Half cup (for two serving)
Half Onion thinly sliced
Cashew and kishmish one tablespoon
Rose water one tablespoon (optional)
Ghee - 2 to 3 tablespoon
Cardamom - 3
Marinate chicken with salt, chilly powder, turmeric powder and lemon. Keep it aside for 15 to 20 minutes. In a cooker, add oil and ghee. When it is slightly hot, add chopped onions, little salt and fry for a minute. Add ginger garlic paste, chopped coriander and pudina. Fry till onion is translucent and starts to change its color. You have to keep stirring because it might stick to the bottom of the cooker. Add biriyani masala and stir for a minute, and then add marinated chicken and mix it all nicely. Add curd to it and mix it again. Check for salt and add if you need more. Close the lid and let one whistle come. Once the steam has gone out from the cooker, open the lid and cook for 2 more minutes. Finally add coconut milk and stir nicely. Turn off the stove.
In a pan, add ghee. Once it is slightly hot, add cashew and raisins, fry till slight brown color and then keep it aside. In the same pan with ghee, add half chopped onion - lengthwise and fry till its brown and keep it aside. Again in the same pan, add rice with almost double the water. Add one cinnamon stick, bay leaf, clove (2 or 3) and cardamom. Add one teaspoon of rosewater and salt. Close it with a lid. Keep checking every 5 minutes. When it is almost cooked and all the water has evaporated, switch off the stove and keep the pan closed for some more time. Rice will be cooked completely in the steam.
Now keep a flat pan on the stove. On top of that keep, the cooker in which you made the chicken gravy. Sprinkle some freshly chopped coriander and pudina (half teaspoon each) on top of the gravy. On top of that ad d the cooked rice. Do not mix all together. Usually when you are making in huge quantity you can make two to three layers, alternating between rice and gravy. Finally on top of the rice, add the fried onions, cashew and kishmish. Close the lid and put weight. Wait until the pressure cooker is ready to blow the first whistle. Do not let the whistle blow. Switch it off before it does. Basically this is done so that the cooker fills up with the steam and the steam remains for some time. This will give strong flavour and the aroma to the dish !!
Thats it !! Serve it with some raitha and pickle !!
Take care guys. See you soon with a new recipe !!
Shruti
Long time no see..Its been sometime since I came up with any new recipe. Was travelling and in the meanwhile, there was a new addition to my kitchen also - a new oven, with which i am in luvvv with. Got engrossed in playing around with it and trying to get a grip on it.
Today I am here with a recipe which I have been trying to learn for quite some time...Kozhikodan Biriyani !! In kozhikode, whenever there is a marriage, the day before the marriage will see more attendees than the actual day of the event. previous day night is more crowded than the marriage day. This, my friends is due to nothing else, but our very own biriyani! There will be small kids who will be bragging about the number of plates they had, trying to compete with each other, which is very cute to see :).
I wanted to learn it from an expert, which my uncle is. He is not a chef by profession, but does he make awesome biriyani or does he make awesome biriyani?!! He only cooks the biriyani when there is a family get together and at that time, its really hard to tear myself away from the discussions with my cousins and go to kitchen and learn it. Anyways, since I am in Riyadh, I finally found another willing volunteer, who would come home and teach me. He's my schoolmate, but he too got busy with his new born baby. It was in the stars that I would have to learn it all by myself. I could not wait anymore to learn it (or eat it) and so, without any further delay I started reading up on the dish. I spend googling, checking videos on youtube and finally kinda got an idea. It turned out to be delicious, but I still look forward to comparing notes with my uncle. Cos, his biriyani is just out of this world!!
I have tried to make the process as simple as possible. Ingredients as follows:
Serving for 2
Chicken - 200 gm cut in medium size
Onion - 1 Medium size (sliced thinly)
Green chilly - 2 (add or less as per taste)
Pudina and Coriander chopped - 3 teaspoon
Ginger garlic paste - 2 teaspoon
Thick Curd - one full teaspoon
Coconut Milk - 2 teaspoon
Chilly powder - Half teaspoon
A pinch of turmeric powder
Half of a medium sized lemon
Oil - 3 to 4 tablespoon
Ghee - half tablespoon
Salt to taste
Biriyani masala (bay leaf 1, half teaspoon funnel seeds, pepper corns and cloves, One 2 inch cinnamon stick, 3 cardamom. fried and powdered)
Jeera Rice One and Half cup (for two serving)
Half Onion thinly sliced
Cashew and kishmish one tablespoon
Rose water one tablespoon (optional)
Ghee - 2 to 3 tablespoon
Cardamom - 3
Marinate chicken with salt, chilly powder, turmeric powder and lemon. Keep it aside for 15 to 20 minutes. In a cooker, add oil and ghee. When it is slightly hot, add chopped onions, little salt and fry for a minute. Add ginger garlic paste, chopped coriander and pudina. Fry till onion is translucent and starts to change its color. You have to keep stirring because it might stick to the bottom of the cooker. Add biriyani masala and stir for a minute, and then add marinated chicken and mix it all nicely. Add curd to it and mix it again. Check for salt and add if you need more. Close the lid and let one whistle come. Once the steam has gone out from the cooker, open the lid and cook for 2 more minutes. Finally add coconut milk and stir nicely. Turn off the stove.
In a pan, add ghee. Once it is slightly hot, add cashew and raisins, fry till slight brown color and then keep it aside. In the same pan with ghee, add half chopped onion - lengthwise and fry till its brown and keep it aside. Again in the same pan, add rice with almost double the water. Add one cinnamon stick, bay leaf, clove (2 or 3) and cardamom. Add one teaspoon of rosewater and salt. Close it with a lid. Keep checking every 5 minutes. When it is almost cooked and all the water has evaporated, switch off the stove and keep the pan closed for some more time. Rice will be cooked completely in the steam.
Now keep a flat pan on the stove. On top of that keep, the cooker in which you made the chicken gravy. Sprinkle some freshly chopped coriander and pudina (half teaspoon each) on top of the gravy. On top of that ad d the cooked rice. Do not mix all together. Usually when you are making in huge quantity you can make two to three layers, alternating between rice and gravy. Finally on top of the rice, add the fried onions, cashew and kishmish. Close the lid and put weight. Wait until the pressure cooker is ready to blow the first whistle. Do not let the whistle blow. Switch it off before it does. Basically this is done so that the cooker fills up with the steam and the steam remains for some time. This will give strong flavour and the aroma to the dish !!
Thats it !! Serve it with some raitha and pickle !!
Take care guys. See you soon with a new recipe !!
Shruti
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