Recipe: Nice Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf

Recipe: Nice Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf

Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf.

Recipe: Nice Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf Nowdays, you should can produce Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf using 29 ingredients and 8 steps. Here is how the way you make that.

Ingredients of Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf

  1. You need of For the rice:.
  2. Prepare 3 cups of Basmati rice soaked in water for at least 2 hours.
  3. It’s 6 cups of Water.
  4. It’s 2 of Bay leaves.
  5. You need 3 pods of Cardamom.
  6. You need 4 of Cloves.
  7. It’s 1″ stick of Cinnamon.
  8. It’s 4-5 tablespoon of Butter.
  9. It’s To taste of Salt.
  10. Prepare 2 teaspoon of Lemon juice –.
  11. You need of For the mutton/chicken:.
  12. Prepare 1 kg of Mutton/chicken cut into medium bite size pieces.
  13. You need 5 of Onions thinly sliced.
  14. It’s 8-10, of Green chilies finely chopped.
  15. Prepare 1 tablespoon of Ginger-garlic paste.
  16. You need 1 teaspoon of Turmeric powder.
  17. You need 3 teaspoon of Chilli powder.
  18. You need 2 teaspoon of Garam masala powder.
  19. You need 1 bunch, of Coriander leaves finely chopped.
  20. You need 1 bunch of Mint leaves finely chopped.
  21. You need 1/2 cup of Coconut milk.
  22. You need 1/2 cup of Yoghurt/curd.
  23. It’s 3 tablespoon of Ghee/clarified butter.
  24. You need To taste of Salt.
  25. You need As needed of Water.
  26. Prepare of For garnish.
  27. Prepare 10-12 of Cashew nuts.
  28. You need 10-12 of Raisins.
  29. It’s 1 of Onions thinly sliced.

Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf instructions

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. 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..
  6. 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..
  7. 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..
  8. 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..

Leave a comment