Sunday, November 6, 2011

Biryani My Version one

Since my childhood I have been eating so many kinds of biriyani. But only in special occasions until the restaurants and food cafes started in Male'. Now we can order any kind of biriyani we want except Maldivian biriyani. I have tasted Maldivian style biriyani few times, but I don't know what the real ingredients they add. I have tried to find out, but no luck yet. My mum cooks Biriyani by using biriyani powder and the chicken she fries crispy before adding to briyani. The way she cooks it is so delicious. But she has left to Huraa (One of the near by island) with her best friend family for Eid. So I have tried my way & it tasted yum yum. 

I did not add resins or sultanas to briyani because when my mum cooks she never adds and we like it that way. But if you want you can add sultanas (hiki meybiskaduru) by frying handful just the way Sea Almond and onion was fried until it pops. 

      11/2cup normal rice
4cups of water
1/2cup vegetable oil
4big onions (sliced)
12curry leaves
1/2tsp cumin(Diri) 
1 Maldivian chilly(Tholhi mirus noonee Githeyo mirus)
1/2cup Sea Almond(Kanamadu)
1tsp Garam Masala powder 
1tsp whole pepper
 3inch cinnamon
 4cloves (Karanfoo)

 2boiled eggs(sliced)

700g chicken(Cut in to pieces)
      1/2tsp turmeric powder
11/2tbs lonumirus curry powder or chilly powder
1/2tbs cumin (diri) powder
1tbs ginger garlic paste
1/3cup yogurt or thick coconut milk

Merinate the chicken adding and mixing all the marinate ingredients. Set aside for 30 minutes covered with plastic wrap. Wash and soak rice in water for about 20 minutes. Fry 3/4th of onion to golden brown and crispy. In the same oil fry Sea Almond (Kanamadu) for few minutes. Set aside on paper towel.

Heat oil in the pan you want to cook rice, add cardamom, cinnamon, cloves, whole pepper corns, when these ingredients crackles add rice and fluff on low flame for 5 minutes.

Add three cups of water and salt cook until soft. When cooked with a fork separate in to individual grains. In another big pan add oil and cumin seeds wait until crackles than add onion, curry leaves fry to light golden. Add marinated chicken and garam masala powder mix well and stir fry until oil separates. Now add one cup of water and cover the pan. Cook until chicken gets tender. Remove from flame. In a big pan add half of the cooked rice, Half of the chicken gravy mixture, half of the previous fried onion and Sea Almond (Kanamadu), again repeat the second layer.

Cover pan with lid and let Biriyani cook for about another 10 minutes on low flame. When finished cooking mix biriyani well, arrange boiled sliced egg on top of biriyani and serve with dry potato curry......................................................enjoy!

1 comment:

  1. Great recipe! I am definitely gonna try it. I saw this competition that I think you would be just the right person for! It is about creating the national dish of your country. Would be awesome if you could be the representative for your country :) Thats the right chance to show your skills in Cooking for your Traditional Food. Here’s more info about it