Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vazhayilayil oru suriyani biriyani / kerala suriyanese style biryani wrapped in banana leaf. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Repeat the process with the remaining mutton masala and rice on the next banana leaf. Here is how the way you make that. Thalassery chicken biryani also known as malabar chicken biryani is one of the most popular foods from kerala cuisine made with jeerakasala rice Unlike the other kind of popular biryanis where basmati rice is used, thalassery biriyani is made using a premium quality short grain rice which is also. Karimeen Vazhayilayil pollichathu/Pearlspot dry fried on Banana leaf by Collaborative Curry.
Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have vazhayilayil oru suriyani biriyani / kerala suriyanese style biryani wrapped in banana leaf using 29 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf:
- Make ready For the rice:
- Get 3 cups Basmati rice soaked in water for at least 2 hours
- Make ready 6 cups Water
- Make ready 2 Bay leaves
- Get 3 pods Cardamom
- Take 4 Cloves
- Take 1″ stick Cinnamon
- Take 4-5 tablespoon Butter
- Prepare To taste Salt
- Take 2 teaspoon Lemon juice –
- Prepare For the mutton/chicken:
- Prepare 1 kg Mutton/chicken cut into medium bite size pieces
- Prepare 5 Onions thinly sliced
- Prepare 8-10, Green chilies finely chopped
- Get 1 tablespoon Ginger-garlic paste
- Make ready 1 teaspoon Turmeric powder
- Prepare 3 teaspoon Chilli powder
- Take 2 teaspoon Garam masala powder
- Get 1 bunch, Coriander leaves finely chopped
- Get 1 bunch Mint leaves finely chopped
- Make ready 1/2 cup Coconut milk
- Take 1/2 cup Yoghurt/curd
- Make ready 3 tablespoon Ghee/clarified butter
- Get To taste Salt
- Prepare As needed Water
- Take For garnish
- Get 10-12 Cashew nuts
- Make ready 10-12 Raisins
- Take 1 Onions thinly sliced
Biryani is an art.you just need to practice once or twice. This Biriyani is cooked in most of the Bangalorian weddings and houses in Bangalore. When you know that the Tomatorsquo;s have cooked add the meat and add Half Mint leaves and Half Turkey Thanksgiving: Turkey cooked in oven with biryani stuffing. Malabar Chicken Biryani - A one pot biryani to spice up your week.
Instructions to make Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf:
- 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.
When you know that the Tomatorsquo;s have cooked add the meat and add Half Mint leaves and Half Turkey Thanksgiving: Turkey cooked in oven with biryani stuffing. Malabar Chicken Biryani - A one pot biryani to spice up your week. This is the perfect and delicious classic biryani from the northern parts of Kerala. This Malabar style chicken biriyani is easy to make and extremely delicious. Add cloves, cardamom pods, cinnamon stick and bay leaves.
So that is going to wrap it up with this exceptional food vazhayilayil oru suriyani biriyani / kerala suriyanese style biryani wrapped in banana leaf recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
