Kerala Biriyani

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Posted by Bavana

For masala:
1 kg Chicken or Beef, cut into pieces
500g Big onions, chopped
200g Tomato 10 Garlic pieces ginger (medium size of piece)
7- 8 Green Chillies
Salt to taste
Garam Masala to taste
Coriander leaves
Lime juice
Cashew nuts
Plums (raisins)

Method to cook masala:

Grind garlic, ginger and green chillies together to a paste. Cut the tomatoes in to small pieces.

Heat a large pan under low flame. Pour a little oil to the pan and fry the onions until golden brown color. Add the garlic paste mixture to the onion and mix well. After 5 minutes of cooking, add tomatoes and salt to taste. If you wish you can add a pinch of turmeric powder and chillie powder.
Now add the chicken or beaf pieces; mix well. Leave under low flame until the meat pieces are cooked.( Do add water)
After the masala cooked, add coriander leaves and Garam masala to taste.

Now keep the masala aside and cook Rice!
Heat a large pan under low flame. Pour a little oil and add the rice. Mix well for 2 to 3 minutes. Add boiling water to the rice ( 2 cups of boiling water for 1 cup of rice), add salt to taste and ghee to rice. Mix well. Close the lid and cook the rice under a low flame.

When the rice is cooked, take another pan and layer with a little masala; over that add a layer of cooked rice; Add little lime juice, garam masala. Repeat layering masala, and lime juice, garam masala. Repeat a total of three times. If you wish you can add fried cashew nuts and plums.
Now close the pan with a very tight lid and keep over the low flame about 15 minutes and serve hot with Curd Sambol!

Preparation of Curd Sambol:
Cut Onion, Carrot and Cucumber in to small pieces and mix with curd; add little water and salt to the curd mix!

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