Hello friends
Biriyani is surely a celebration.
Persians gifted us this and we Malayalees accepted it whole heartedly.
Cut tender buffalo meat to small pieces and wash them well.
Keep it aside for the water to drain out.
There is an easy way to cook the meat easily.
Grind pappaya and marinate it over the meat.
Raw pappaya is the best for this.
Add some pappaya pieces, 1 spoon turmeric pdr, oil and little curd to a mixi jar.
Grind this well and mix it with rock salt and marinate it over the meat.
Leave this aside for 1 hour.
Wash the biriyani rice 4-5 times and soak it for half and hour.
Later keep it aside for the water to drain out
For the biriyani masala, slice onions , finely chop tomatoes, crush green chillies
Crush some ginger and garlic too. In a thick bottom pan, add ghee and coconut oil.
Heat this and add crushed garlic, ginger and green chillies. Saute this well.
Once the raw smell of the ginger garlic has gone, add sliced onions and saute well.
When the onions are getting ready, place the whole spices over the lid, heat and powder it
When the onion, ginger, garlic and green chillies are well faded,
Add the finely chopped tomatoes and cook well.
Once the tomatoes are well cooked and mashy, add 2tsp turmeric pdr, 4tsp coriander pdr
1tsp freshly powdered garam masala too. Mix these well.
Add the marinated meat and cook it without adding water.
Cook the meat on low flame in the stock from the meat.
By the time the meat is slow cooked, sprinkle some corn flour on sliced onions.
Fry this in oil with little curry leaves. This is to garnish the biriyani.
Fry some cashewnuts too.
When the meat is well cooked and the gravy has thickened
Add some curry leaves, finely chopped coriander leaves and mint leaves.
Add curd for the sour taste and close this. Keep this aside.
To make the rice for the biriyani, take little oil used to fry the onions.
Add garam masala, green chillies and water. Add rock salt and boil the water well.
Add the washed and drained rice and cook till the water is about to dry up.
Light off the flame, close it tightly with a lid and weight and keep it for a while.
Stir the rice in such a way that it doesnt have lumps or turn mashy.
Loosen the rice and layer it over the cooked meat.
On top of the rice, garnish with fried cashew nuts, onions and little ghee.
Close this tight and burn 3 dry coconut shells and keep it over the lid for an hour.
Biriyani should be made with a lot of patience and time.
It should be done with full enthusiasm and energry.
There is magic in the slow cooked meat and rice cooked in log fire.
That surely is to be experienced.
Its an ages hereditary old, dish loved by most of the people all over the world
Biriyani is surely a feeling for all of us. Let it be mutton, chicken, beef, egg, fish etc
Let it be jackfruit also, Malayalees fall in love for it.
Wish all of you watching this to get lot of biriyanis.
Spread loads and loads of love.
Thank you so much.