Biriyani is the most famous festive dish in India, especially amongst muslim society. And biriyani varies in its tasts, texture and the method of cooking from region to region. Malabar style biriyani is one of the famous biriyani and its taste and method also differ slightly from different disctricts of malabar. Its a most aromatic rice with juicy and tendary meat or fish. And some makes it even with vegetables also.
Biriyani is the main dish in Kerala muslim wedding.Traditionally it used to be served with Alsa/Alisa(wheat is cooked with meat and spices) and accompanied by chicken/beef fry and some pickles and raitas.But now a days for wedding back home, you can’t count the number of dishes served. We will feel full after seeing all those mouth watering menu. Even then there is no game without biriyani . Biyani is the king and Alisa is the queen of all festive menu back home.
I must say, in our place people celebrate with food on wedding….all kinds of starters, main meal and desserts.When we go home for vacation, we will be surprised to see many innovative dishes with the base as authentic malabar taste especially snacks. People are getting more creative now a days 😉
Biriyani is one of my favorite dish. As I told, its taste differ from region to region, I love the way my mom and sis makes. Even my hubby’s place biriyani taste little different…but my mom’s is the best ;)….
I still remember the day I prepared my 1st biriyani after coming here in Tashkent. It was on a Eid day.Even though I know all the steps and process, I never made it all alone before. On that day I thought I made good biriyani ;)…… but now I realised it wasn’t…. practice makes everything perfect right?! After so much of trial and fine tuning….my biriyani came to perfection :)…. Today I made kheema(ground meat) biriyani, which is prepared our own kannur style. Rarely we make biriyani with kheema, but it taste lovely.
We make biriyani by putting on Dum with layers of ghee rice and meat masala. Lets see how its made…..
- Meat contain large amount of protein, which is one of the most important element for improving over all elements of our body.
- Meat is a rich source of iron,zinc and selenium. Iron helps in forming hemoglobin, zinc helps in tissue formationa and imrpoves metabolism, where as selenium breaks down the fat and other chemicals in the body.
- It contain Vitamin A, Vitamin B and Vitamin D as well.
Serves – 3 to 4 adults
For kheema masala
- Oil – 2 table spoon
- Cloves – 2 to 3
- Cardamonm – 2
- Cinnamon – 1 inch stick
- Onion -1 big (210 g)
- Ginger garlic paste – 1 table spoon
- Green chilli – 4 to 5
- Tomato -1 medium ( 115 g)
- Turmeric powder – 1/4 tea spoon
- Coriander powder – 1/2 tea spoon
- Pepper powder – 1/2 tea spoon
- Garama masala – 1/4 tea spoon + 1/2 tea spoon
- Kheema(minced meat) – 450 g
- Salt -to taste
- Lemon juice – 1 1/2 tea spoon
- Coriander leaves chopped – 2 table spoon + 2 table spoon
- Mint leaves chopped – 2 table spoon + 2 table spoon
For Ghee rice :-
- Ghee – 2 table spoon + 1/2 tea spoon
- Onion chopped – 1/2 of 1 small(2 table spoon)
- Cloves – 2
- Cardamom – 2
- Bay leaf – 1
- Cinnamon stick – 1/2 inch
- Boiled Water – 3 1/2 cup (see note)
- Salt -to taste
- Rice – 2 cup (jeerakashala rice/ basmathi)
For masala :-
- Heat oil in a pressure cooker or a thick bottom pan and add cloves,cardamom,cinnamon stick and saute for a minute.
- Then add chopped onion and saute untill soft.
- Now add ginger garlic paste and crushed green chilli saute well for a minute.
- Then add chopped tomato and saute untill it gets soft.
- After that, add the powders from 9 to 11 and mix well.
- Then add cleaned kheema(minced meat) with enough salt and incorporate well with masalas.
- Close the lid and cook for 4 whistles if using pressure cooker. Or cook untill kheema get soft in a regular pan(around 15 to 20 minutes).
- You will get water from onion and kheema. Masala should not be watery…dry up the excess water from the masala if it is there.
- Now add 1/4 tea spoon garam masala and lemon juice and mix well.
- Then add chopped coriander and mint leaves,mix well and keep it aside.
For Ghee rice :-
- Wash and soak the rice for 20 to 30 minutes.
- Heat ghee in a thick bottom (preferably non stick) pan on medium flame and add cardamom, cloves,bay leaf,cinnamon stick and splutter.
- Now add chopped onion and saute untill it just change color to pink (dont make it brown, it may change the color of ghee rice as well)
- Now add boiled water and enough salt.
- Then drain the soaked water and add the rice.
- Cook the rice on medium heat untill water evaporate. Then keep the flame to low and cook.
- When rice half cooked, flip the rice using a spatula upside down to make sure even cooking.
- When rice cook completely, switch off the flame and keep aside.
Layering and keeping for Dum
- Take a thick bottom pan (you can use same pan used for making ghee rice). Rub the 1/2 tea spoon ghee.
- Spread half of the ghee rice as 1st layer.
- Then sprinkle 1/4 tea spoon of garam masala, 1 table spoon mint leaves and coriander leaves on it.
- After that, spread prepared kheema masala on it.
- Then spread the remaining ghee rice on top of kheema masala.
- Again sprinkle rest of garam masala, mint leaves and coriander leaves.
- Now close the pan tightly with aluminium foil and keep the lid on top of that.
- Keep a aluminium round plate if you have one on the stove, switch on the gas stove on a very low heat keep the rice and masala pan on it. Keep it for around 20 to 25 minutes for getting Dum and switch off the flame.
- Serve hot biriyani with cucumber raita and pickle of you choice.
- Enjoy with your loved and lemme know the feed back.
Tips & Tricks
- Adjust the green chilli as you prefer.
- Usually for making ghee rice, we take water double the amount of rice, but for making biriyani, reduce the water by half cup because, when you keep the biriyani for Dum, little moist from masala makes it cook perfectly.
- Jeerakashala rice gives most authentic taste of malabar biriyani, but if you cant get it, you can use basmathi rice.