Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf.
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Ingredients - Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf:
- You need - For the rice:.
- Give 3 cups for Basmati rice soaked in water for at least 2 hours.
- Prepare 6 cups Water.
- Prepare 2 Bay leaves.
- You need 3 pods - Cardamom.
- Need 4 - Cloves.
- You need 1″ stick of Cinnamon.
- Require 4-5 tablespoon - Butter.
- Provide To taste Salt.
- Provide 2 teaspoon of Lemon juice –.
- Require For the mutton/chicken:.
- Need 1 kg - Mutton/chicken cut into medium bite size pieces.
- Prepare 5 Onions thinly sliced.
- You need 8-10, for Green chilies finely chopped.
- Prepare 1 tablespoon - Ginger-garlic paste.
- Prepare 1 teaspoon Turmeric powder.
- Provide 3 teaspoon - Chilli powder.
- Need 2 teaspoon - Garam masala powder.
- Need 1 bunch, of Coriander leaves finely chopped.
- Give 1 bunch of Mint leaves finely chopped.
- Provide 1/2 cup Coconut milk.
- You need 1/2 cup - Yoghurt/curd.
- You need 3 tablespoon of Ghee/clarified butter.
- Need To taste for Salt.
- Prepare As needed for Water.
- Prepare - For garnish.
- You need 10-12 for Cashew nuts.
- You need 10-12 Raisins.
- Give 1 of Onions thinly sliced.
Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf step by step:
- Clean and wash the mutton pieces. Allow them to drain. Marinate the mutton with turmeric powder, chilli powder, garam masala powder, and salt. Keep it aside for at least 2 hours..
- In a heavy bottomed vessel, melt butter and fry the bay leaves, cardamom pods, cloves, and cinnamon. Add the soaked rice and fry for 2-3 minutes until the rice becomes crisp, making sure not to brown the rice. Add 6 cups of boiling water, lemon juice, and salt and allow it to boil. Cover and cook for about 5-10 mins until the rice is half cooked and no water is left. Remove from flame and keep aside..
- In a large pan, heat oil. Add the chopped onions and saute until it is golden brown. Add ginger-garlic paste & green chilies and saute until the raw smell goes away. Add the marinated mutton, mix well, and fry for 5-6 mins until the colour changes. Add the chopped coriander + mint leaves, yogurt, salt, & 1/2 cup of water and mix well. Cover with a lid and cook until the meat is 3/4 done..
- Pour the coconut milk into the gravy and cook on low flame for another 10-15 mins until the meat is completely coated with the masala and the gravy becomes thick. Remove from flame..
- In a small pan, melt ghee. Fry the cashew nuts and raisins and drain them on a paper towel. In the same pan, fry the sliced onions until dark brown and drain them on a paper towel. Keep it aside..
- Clean 2-3 large banana leaves. Wilt it slightly by placing them on flame and flipping the sides to make them soft & pliable. Smear some ghee on the leaf..
- Place a layer of the mutton masala with little gravy as the bottom layer and top it with a layer of rice. Garnish with cashewnuts, raisins and fried onions. Sprinkle ghee over the layer. Wrap the banana leaf as a parcel and tie it securely with banana fiber or thread. Repeat the process with the remaining mutton masala and rice on the next banana leaf..
- Place the parcels in a steamer and steam cook the biryani for 10-15 mins. Remove from the steamer and keep it aside for another 5 mins. You could also bake the parcels in a preheated oven at 300 degrees for 10 mins. Serve with raita and pickle of your choice..
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