Raakshas Special Malabar biriyani
Biriyani from malabar region with a special twist
Servings 4
Equipment
- 1 bannna leaf medium
Ingredients
- 500 gram mutton/ chicken bone in, 3 inch pieces, no offals for mutton, drumstick for chicken
- 360 gram rice jeeraga samba
- 1 bayleaf large
- 1 mace
- 2 black cardomomn crushed
- 6 green cardomomn crushed
- 1/2 tsp royal cumin
- 1 tsp fennel seed
- 1/4 tsp clove
- 20 gram carrot chopped
- 1/2 tsp blackpeppercorn
- 2 stick cinamon 2 inch each
- 1/4 tsp rose water
- 50-60 ml milk
For the spice powder-
- 1 tbsp corriander seed
- 1/2 tbsp cumin seed
- 1/4 tsp fenugreek seed
- 1 and 1/4 tsp Raakshas special garam masala see blog
- 1 and 1/4 tsp royal cumin seed
For ginger, garlic and chilli paste-
- 12 gram ginger
- 20-25 gram garlic
- 2 green chilly mild
For marination of the meat-
- 100 gram onion sliced or chopped
- 50-60 gram tomato chopped
- 15 curry leaves small
- 3 tbsp corriander leaves chopped
- 5 gram mint leaves
- Prepared powder
- 4 tbsp curd
- 1 lemon juiced
- 1/2 tsp turmeric powder
- 1/2 tsp red chilly powder
- 1 tsp kashmiri red chilly powder
- 1 and 1/2 tsp salt
- 50 gram bacon Pork, chopped
- ginger, garlic and chilli paste
Oil and fat mix-
- 100 ml oil sunflower
- 2 tbsp lard rendered pork fat
- 4 tbsp ghee cow ghee
For garnish-
- 10 gram coriander leaf
- 5-7 gram mint leaf
- 20 gram cashew
- 20 gram raisin
- 1 tsp Raakshas special garam masala see blog
- 100 gram onion
Instructions
- Prepare the spice powder.
- Prepare the ginger garlic chilly paste. It should be coarse, dont add any water.
- Prepare the marination and add the meat.
- Add the meat, mix and let it marinate for 4-6 hours.
- Mean while, wash and soak the rice for 20 minutes minimum.
- Heat the Oil and fat mix.
- Fry the onion for the garnish untill golden, same with the cashews and raisin.
- Take half of the fried onions and about 50ml of that oil and fat mix and add to the marinated meat.
- Mix the remaining fried onions with the other ingridients ment for the garnish and keep it aside.
- Take 50 ml of that oil and fat mix. Add the whole spices to it when its hot.
- Drain out the water from the rice, add the rice and stir gently on low heat for 30 seconds. The add the chopped carrots and saute again for 30 seconds.
- Add water equal to the quantity of rice let it come to a boil on high heat.
- When the water evapourates upto 90%, Add the milk. You can add a bit of salt at this point in case you feel the meat is undersalted. The bacon is also salty and the excess salt is absorbed by the starch
- Stir once gently then lower the heat and put the lid on.
- Place the vessel under a tawa. Then let it cook on a low heat for 15 minutes.
- Turn the heat off, take the lid off and keep aside.
- Add the rose water to the remaining oil and fat mix.
- Put a layer of the prepared rice on top of the marinated meat.
- Add the garnish and then half of the rose water and fat mix on top of the garnish.
- Put another layer of rice on top of the garrnish.
- Then add the remaining fat and rose water mix.
- Put the bannana leaf on top of the rice.
- Cover the vessel with alumunium foil or put a lid and seal it with a dough.
- Now put the vessel on a tawa and keep it on a high heat for 5 minutes.
- Lower the heat and cook for another 1 hour.
- Turn the heat off and open the vessel after 10 minutes.
- Stir the rice gently and mix it with the meat.
Notes
- This is a variation of the kozhikodan style biriyani.
- The lard and bacon amplifies the favours of the mutton.
- Using a light white colored lard will not leave a off porky smell
- The bacon increases the Umaami flavour when conbined with the onion and spices in the marinade.
- Malabar biriyanis are often served with pickles, raita, pappad and coconut chutney.