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The main Kerala non vegetarian recipes for chicken biriyani, beef biriyani, mutton biriyani, fish biriyani, egg biriyani, veg biriyani and prawn biriyani. Variety is the spice of life and our collection of biriyani recipes.
Powder the special garam masala powder. Start by marinating the chicken with all the ingredients given. Let it marinate for 2 hours but overnight is great. Wash and soak basmati rice for a hour. Bring lots of water with salt to a boil. Once it boils, add in the drained rice and cook it for 5 to 7 mins till it is 90 percent done. When you taste it, it should have a bite.Drain it and set aside. Heat oil in a big pot which you are making biryani. Add in onions and fry till golden, drain and set aside. Soak saffron in some warm milk, heat ghee in a sauce pan and fry cashews and raisins till golden.
In the same oil add in chicken and mix well for 5 mins. Now layer the rice over it, top with fried onions, chopped herbs, saffron milk, fried nuts along with the ghee, kewra and rose essence. Cover the entire pot with foil and cover with a plate. Place a weight over it and let it cook on a very very low flame for 30 to 35 mins. Now remove the weight and foil and fluff the rice carefully. Serve.
Notes:
1)Soaking rice and marination chicken is very important, so never skip it.
2)Use god quality basmati rice for this, i used india gate basmati rice.
3)Cooking the rice perfectly is important. If you over cook it, the the whole biryani will be mushy. SO stand near the rice and keep checking it, after you add rice to boiling water, it will just take 5 to 7 mins for the rice to get cooked.
Cut chicken into big pieces. Soak the rice in water for 30 minutes. Chop the tomato into small pieces. Heat oil in a vessel and roast in that big onion, cinnamon, elachi, clove and green chilly. When the onion becomes reddish, add ginger – garlic paste and tomato pieces and stir well. Mix chicken pieces with curd and salt and half boil that with low flame. Add sufficient water into the soaked rice and boil. Mix the chicken pieces with the roasted items and then mix the rice with that and serve.
Wash the rice and cook with cinnamon pieces and salt. When half cooked, take out the rice and spread that on a flat vessel. Roast cashew nuts, dry grapes and half of the big onion pieces in ghee. Hat the remaining onion pieces in ghee and take out. Mix the beef pieces, heated onion, coriander paste, poppy seeds paste, ginger, garlic, curd, Lemon juice, elachi powder, nut meg powder and salt together, cook them and spread on a flat vessel. Over that, spread half of the semi – cooked rice and over that spread the roasted cashew nuts, dry grapes and onion. Close the vessel with a lid and heat for 1 hour with a minimum flame or keeping it over burnt wood. Then take it out, mix with rice and meat and serve.
Wash and drain the water from the mutton. Add mutton, vinegar, 1 table spoon (tsp.) of ginger garlic paste, half table spoon (tsp.) of turmeric powder, salt, water as needed in a pressure cooker. Pressure cook the mutton for 5 whistle. Soak the rice for 15 minutes and filter the water from it. Lightly roast the rice in a in ghee and keep it aside. NOTE: rice will turn translucent. In a pan heat oil, add cloves, cinnamon stick, cardamom and sauté for a minute. Now add the onion, green chili and sauté until the onion turns translucent (golden brown). Now add rest of the ginger garlic paste, mint leaves and sauté until raw smell is gone. Now add chili powder, tomato and sauté until oil separates. Now add black pepper powder, cumin seed powder, rest of the turmeric powder, fennel seed powder, biryani masala powder, yogurt or curd, tomato sauce, salt, rose water, lemon juice from 1 lemon, cooked mutton. Simmer and cook the mutton until oil separates. Now add 1 rice : 1 half water ratio and bring to boil. Now add the roasted rice. Cover with a lid. Simmer and cook for 20 minutes. Add coriander leaves before you remove from stove.Yummy Muslim mutton biryani is ready.
First step is to marinate the fish for half an hour by coating the fish with 2 tea spoon red chilli powder, 2 tea spoon lime juice, half tea spoon pepper powder, 1 tea spoon turmeric powder and salt to taste. Heat oil in a pan and fry the fish. Donot deep fry, but have to be fried moderately. By the time your fish is getting fried you can make the rice. Rice has to be washed in advance and kept drained to get dried for atleast half an hour. Heat oil and ghee mix in a thick bottomed bowl. Add Cinnamon(Karugapatta), Cardamom(Elakka) seeds, Cloves(Grambu) and fry for half a minute. Then add dried rice and fry it until rice gets separated from each other. Please take care that the rice should not get brown color when you fry it. Mean while, boil water by adding adequate salt required to cook the rice. Once the rice is fried, add boiling water to the rice and check salt. Then stir well and cook the rice in low flame with lid closed. Once rice is cooked switch of the flame and keep aside. Now the third step is to make the masala. Before we start masala preparation, we can fry the seasoning items (onion, cashew nuts and dried grapes) and keep aside. In the same oil in which we have fried the seasoning items sauté ginger and garlic paste first. Put onion to this and sauté onion, tomato, green chilli, coriander leaves and mint leaves. Once this is sautéed well add lime juice, turmeric powder, chilli powder, coriander powder, garam masala and salt to taste. Sauté for 5 more minutes and slide fried fish to this gravy. Add 2 to 3 spoons of water and slowly mix the gravy and fish. Allow to cook for 10 minutes in very low flame with lid closed. Your Biriyani masala is ready!!!In a thick bottomed vessel greased with ghee, layer the ghee rice and fish masala adding some fresh coriander leaves in between the layers. On top add the fried seasoning and a spoon of ghee. Keep aside for half an hour and serve hot with dates chutney.
Heat 2 tea spoons ghee in a non stick handi. Add green cardamoms, cinnamon, black peppercorns, cloves and bay leaves and sauté till fragrant. Add onions and sauté till golden. Add tomatoes, ginger-garlic paste and sauté till the tomatoes are pulpy. Add red chilli powder, turmeric powder, ginger, green chillies and salt and sauté. Add yogurt, half the fried onion, 25-30 mint leaves, 1 tea spoon coriander leaves, lemon juice and eggs. Add ½ cup water and mix well. For the omelette, heat oil in a non stick pan. Break eggs in a bowl, add red chilli powder, turmeric powder, salt and whisk well. Pour into the pan, rotate it to spread the mixture evenly and cook till done. Spread a layer of rice over the egg curry in the handi, place the omelette over it, sprinkle remaining coriander leaves and mint leaves over it. Spread the remaining deep fried onion and rice over it. Sprinkle green cardamom powder and garam masala powder and drizzle the remaining ghee all around. Cover and cook on high heat for 5 minutes. Lower the heat and cook for 4-5 minutes. Transfer into a serving bowl, garnish with mint leaves and serve hot.
Soak Basmathi rice in water for around 30-45 minutes. Peel and chop all the vegetables to bite sized pieces. Don’t make the pieces too small. Boil the Basmati rice in atleast 5 cups of water with a little salt, half tsp biryani masala, a pinch of turmeric and 1 tsp oil, till each grain is separate and 3/4 cooked but not fully cooked. Add more water, if needed so that the rice doesn’t stick together. Drain excess water and keep the rice aside. Heat a big non stick pan or wok and add 3 table spoon of oil or ghee. Fry cashews and raisins until the cashews are lightly brown and the raisins become plump. Drain and keep aside. To the same oil, add fennel seeds, cinnamon, bay leaves, cardamom and cloves. Saute for 2 minutes. Then add the sliced onions and saute till they begin to brown. Add the slit green chillies and chopped tomatoes along with salt and cook till the tomatoes are pulpy and mashed. Sprinkle the cilantro and mint leaves. Add the ginger garlic paste and stir fry for 2 minutes. Next, add the all the chopped vegetables and saute for a few minutes. Reduce heat and add 1 tea spoon of biriyani masala powder, 1 tsp kashmiri chilly powder and half tsp turmeric and saute for a minute. Blend 1 cup of yogurt with little water(optional) and add it to the pan along with salt and mix well. Allow it to simmer for a while Cover and cook the vegetables in the the masala gravy for around 10 minutes. Keep the vegetable masala gravy aside.Meanwhile preheat oven to 350 degree F. Apply some ghee or oil on a baking dish. Layer it with the vegetable gravy and semi cooked rice alternatively. Sprinkle lemon juice in between and add the fried raisins and cashews. Cover with an aluminuim foil and bake for 30 minutes. It’s best to keep the biriyani for at least 2-3 hours before serving so that all flavors are absorbed.Mix the biriyani gently and serve with any Raitha, Pickle and Pappad.
Heat up a non-stick pan. Make sure when you choose your pan its big enough because its in this pan that u have to put the biriyani for dhum. Pour 1 tea spoon oil, spread the prawns. Reduce the heat to medium and shallow fry the prawns slightly on both sides for around five-seven minutes. Take them out and keep aside. Add 1 more tea spoon of oil to the same pan(in which you shallow fried prawns), add onions, ginger-garlic paste, green chilies, salt and saute for a while. Add the chopped tomatoes and saute well till tomatoes are soft and mashed up to release the juices. Add garam masala and saute well. Now add the fried prawns and saute well to mix with the gravy. Cover with a lid and let it cook for few minutes around five-seven minutes in low heat. Saute well to mix everything. Take off the stove and set aside till Ghee rice is ready.Boil the water and keep aside. Heat up a wide thick bottom pan. Add the ghee and oil in it and then add the sliced onions. Saute till they become golden brown. Take the onion out and keep aside.(Make sure u drain the oil well) Now in the same oil add all the spices and the rice. Saute for about 10 minutes on medium flame. Add the boiling water, rose water and salt to the rice and bring it to a boil.With a spatula give it a gentle stir till the bottom of the pan to make sure rice don't stick to the bottom. Cover with a tight lid and let it cook till the rice is almost cooked and the water is fully absorbed. Switch off the stove and let it sit without any stir for a while till the high steam in the rice reduces. Stir the rice gently and move to two-three platters to make sure rice is not sticky and remain as individual grains.Keep aside. Place a flat tawa on the burner. The flame should be at the lowest. Place the pan containing the masala on top of the tawa. Take less than half of the rice and spread on top of the masala. Sprinkle a little of the saffron milk, coriander leaves, fried onion and garam masala. Make 2 more layers following same procedure with the remainig rice. When all the layers are set take a long spatula. With the handle of the spatula make holes in the layers. (This is my moms secret..its to get the aroma of the masala well into the layers of rice.) Cover the vessel air-tight with a clean kitchen towel or silver foil, put on the lid tight to infuse the full flavor and cook it in low-medium heat for approx 20-30 minutes or till you see steam releasing from the sides of the vessel. Take off the stove and let it sit undisturbed for 10-15 minutes. When serving carefully take out the rice layers into another vessel. Make sure you don't take out the masala with the rice. Mix the rice well. Once u have removed the rice, stir the masala well. In thalassery we serve masala and rice separately or u can serve them in individual plates. Enjoy with pickle, pappadam and raitha.
Kappa (Tapioca) biriyani is a delicious authentic Kerala dish. It is a whole meal with tapioca and beef. Tapioca and beef are always a wonderful combination. Kappa (Tapioca) biriyani is one of the famous street food in Kerala. It is a comfort food and can be eat at any time of the day. The cooked tapioca pieces immersed in beef gravy is really awesome.
Clean and cut the tapioca in to square pieces. Cook it with enough water (to cover the tapioca fully) and salt. Cook until soft and tender, drain the water and keep it aside. Marinate beef with 1/4 Spoon of turmeric powder, half Spoon of chilly powder and half Spoon of pepper powder for 1 hour. Heat oil in a pan, saute shallots and 1onion chopped. Add green chilly and ginger garlic paste; saute until raw smell goes off. Add all the remaining powders in a low flame and mix well. Add tomato chopped and saute until mashed completely. Add the marinated beef in to it and pressure cooks until it nicely cooked. Dried the beef gravy completely without any water and mix it with cooked tapioca pieces and mash for a minute until mix well. For seasoning heat a spoon of oil in a pan; splutter mustard seeds. Add curry leaves and add it in to the tapioca beef biriyani. Now chop the remaining 1 onion in to tiny chunk pieces and spread it over the biriyani. It is very awesome to crunch the pieces of fresh onion along with the scoop of biriyani.
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