Biriyanis are very famous in my home town. And loved by all! this one has been in my draft for a long long time. finally i decided to publish it! You can also check my Malabar Chicken Biriyani and Malabar Beef/Mutton biriyani.  Some part of it i have copied and pasted oh yes im very lazy to type all this again!!

For the Marinade:

Marinate the 1 lb or 1/2 kg of any big like Tengirri, batang, (these are chinese names im not sure about the english names!) Pomfret  with 1 heaped tsp of red chilli powder, 1/2 tsp turneric, 1/2 tsp fennel pwdr, 1tsp ginger garlic paste, 1/2 tsp chilli paste, 1/4 garam masala, corriander,mint,curry leaves ans salt to taste grinded into paste leave for an hour or two.  Shallow fry the fish in a large non stick .

For the Masala:

onions – 4 large

ginger garlic paste – 1 tsp

tomatoes – 2 large chopped

corriander powder 2 tsp

garam masala – 1/2 tsp

finely chop 4 large onions. When the onions are well cooked add 1 tsp ginger garlic paste. Mix well after 3 -4 mts add2 large tomatoes. When the tomatoes are well cooked add 2 tsp corriander pwdr, 1/2 tsp garam masala and mix well add salt to taste. Add the fried fish to the masala and cook for few mts.  Make sure it does’nt get burned.

For the Rice:

rice – 7 cups (basmati or kola/kaima that u get in kerala)
ghee and dalda – as required
water – 10 cups

Meanwhile in another vessel heat 2 tbsp of ghee or dalda and add cashewnuts and raisin and fry then till brown. Add one at a time not together. After frying keep them in a seperate plate.

Add water to the ghee. When the water boils add salt and rice to it. Make sure that the water is salty enough for the rice (by tasting it) and there is sufficent ghee (insert a spoon in the water and touch and see wthether it oily. (If its not oily u can add more ghee to it).

Close the vessel and cook till all the water drains away. When the water drains it will be more that 3/4th cooked.

In the fish vessel add 1/2 tbsp of ghee  the center and all the for sides. After that add rice on top of it.

Evenly spread the rice and add a pinch of turmeric pwder, garam masala pwdr, the fried raisin and cashew nuts and lil bit of ghee. Like this make 3 layes of rice. And now cook again till the steam comes up. This will take another 15-20 mts, or may be faster. Always cook in a very low flame.  Please note that the fish will be on the bottom of the vessel and the 3 layers of rice will be on top of it. ie, one layer of fish and 3 layers of rice.

When the steam comes up turn off the stove and let it cool for 15 mts. After that open up and seperate the rice. Dont sepeate all the rice from the fish there should be lil rice in the fish mix.

Now its ready to eat!!! Serve hot with green chutney, raita, pickel!!!

I have completed my 7 yrs in Singapore wow! i really didn’t think i would stay this long from my home and family!! Calicut/Kozhikode is famous for the parties and weddings and all the fun related to ti!! All these 7 yrs i have missed a lot of family fun.

We eat red meat here very rarely here. Of course people be very health conscious once they come out of Kozhikode!! .. My husband says that for all the food he eats from Kozhikode in 2-3 weeks during our yearly vaccation  is the reward for being healthy for the rest of the year!

Marinate all together and leave it for 2-3 hours. Then pressuer cook it without water for 15 mts. Deep fry once its cooled. Serve hot with green chutney!!!

Biriyani is one of the most famous and lovable dishes in malabar.. name any occation u can find any type of biriyani in the main course. Chicken, mutton,fish,prawn,beef.. every malabari will start drooling seeing it!! LOL!!!

here is my biriyani recipe i made yesterday for my BIL! he gave me a 9/10 for it and when i asked him where did my 1 point go he said he needed more salt in rice! LOL!

here goes my recipe!

onions – 800grms
ginger garlic paste – 5 tbsps
small green chilli – 17 nons (to be made into a paste without adding water)
tomatoes – 250 grms
lime juice – 5 tbsps
yogurt – 2 tbsp
coriander leaves – 1 cup finely chopped
mint leaves – 1/2 cup finely chopped
curry leaves – 2 springs finely chopped
coriander pwdr – 1 1/4 tbsp
garam masala pwder (home made) – 1 tbsp
Chicken – 900 grms
rice – 7 cups (basmati or kola/kaima that u get in kerala)
ghee and dalda – as required
water – 10 cups

Take a large non-stick vessal (see my non stick vessal in pic! )and heat about 2-3 tbsp of dalda. If u dont use dalda u can use ghee i use both for biriyani. Add finely chopped onions

When the onions are brown add ginger garlic paste to it. mix well and when its nicely done add green chilli paste to it. After 2 mts add tomatoes and mix well. Let all the ingredients cook well.

now add the lime juice and yogurt to it. and mix well. Then add chicken, coiander,mint,curry leaver to it and cook for 15-20 mts. Be sure u have got enough ghee or dalda in it so that it wont get burned.

Meanwhile in another vessel heat 2 tbsp of ghee or dalda and add cashewnuts and raisin and fry then till brown. Add one at a time not together. After frying keep them in a seperate plate

Add water to the ghee. When the water boils add salt and rice to it. Make sure that the water is salty enough for the rice (by tasting it) and there is sufficent ghee (insert a spoon in the water and touch and see wthether it oily. (If its not oily u can add more ghee to it).

Close the vessel and cook till all the water drains away. When the water drains it will be more that 3/4th cooked.

Now by this time the chicken will also be cooked. Check whether its cooked if it is lets moove on to the dum part!!

in the chicken vessel add 1/2 tbsp of ghee or dalda in the center and all the for sides. After that add rice on top of it.

Evenly spread the rice and add a pinch of turmeric pwder, garam masala pwdr, the fried raisin and cashew nuts and lil bit of ghee. Like this make 3 layes of rice. And now cook again till the steam comes up. This will take another 15-20 mts. Please note that the chicken will be on the bottom of the vessel and the 3 layers of rice will be on top of it. ie, one layer of chicken and 3 layers of rice.

When the steam comes up turn off the stove and let it cool for 15 mts. After that open up and seperate the rice. Dont sepeate all the rice from the chicken there should be lil rice in the chicken mix.

Now its ready to eat!!! Serve hot with green chutney, raita, pickel!!! yummmmm

this is my second entry for the rice mela!