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Festival flavour Biriyani

Roasted rice powder- 2

tbsp

Grated coconut- 1 cup

Cumin seeds- 1/2 tsp

Aniseeds- 1/2 tsp

Cardamom- 1 pod

Shallots - 4

Salt- to taste

Banana leaf- as required

Seer fish - 250 gm

Onion- 1

Green chillies crushed- 4

Ginger crushed- 1” piece

Garlic crushed- 4 flakes

Chilli powder- 1/2 tsp

Coriander powder- 2tsp

Turmeric powder-1/4 tsp

Coconut grated- 2 tbsp

Cinnamon- 2 pieces

Cloves- 3

Cardamom- 1 pod

Aniseeds- 1/4 tsp

Coriander leaves

chopped- 1 tbsp

Oil- 1 tbsp

Salt- to taste

Marinate the fish with a little chilli powder, turmeric powder and salt. Shallow fry in hot oil and keep aside. Grind the coconut with cinnamon, aniseeds, cardamom and cloves into a smooth paste. Heat 1 tbsp oil and sauté onion and crushed chillies, garlic and ginger. Stir for a while and add coriander powder, chilli powder and turmeric powder mixed with a little water. Add the ground coconut with masala and simmer for a while. Mince the fried fish and add to it. Stir well. Add the coriander leaves and remove from the fire. Oil your hands and the banana leaves. Shape the rice dough into small orange sized balls and flatten it into a pathiri on an oiled banana leaf. Make one more pathiri in the same way. Place one tbsp of the fish mixture on the first pathiri and cover it with the other. Press the edges well with oiled hands. Repeat the same with the remaining dough. Place it in a steamer and steam it for 10 minutes. Peel off the leaves and serve.

Basmati rice- 2 cups

Chicken- 500 gm

Onion- 3

Garlic crushed- 5 flakes

Ginger crushed- 1 tbsp

Green chillies crushed- 5

Coriander leaves

chopped- 1/4 cup

Mint leaves chopped- 1/4

cup

Tomatoes chopped- 2

Coriander powder- 1 tbsp

Chilli powder – 1/2 tbsp

Turmeric powder- 1/4

tsp

Garam masala- 1/2 tsp

Cardamom- 2

Cloves- 4

Cinnamon- 1” piece

Star anise- 1

Peppercorns- 1/2 tsp

Bay leaf- 1

Ghee or vegetable oil- 1/4

cup

Butter- 1 tbsp

Salt- to taste

Rose water- 1 tbsp

Saffron dipped in hot

milk- a few

Garam masala- 1 tsp

Onion slices, cashew nuts

and raisins fried in ghee

Wash and soak rice in water for 20 minutes. Drain it. Cook in boiling water on a low flame, with cinnamon, cardamom, saffron and salt to taste. Remove from fire when half cooked. Slice onions; crush ginger, garlic, green chillies. Chop coriander leaves, mint leaves and tomatoes. Heat a heavy bottomed vessel and roast coriander leaves and mint leaves without oil. Keep aside. Take 3 tbsp ghee in this vessel and fry half of the sliced onions to a golden brown. Fry cashew nuts and raisins and remove. To this vessel add the remaining ghee. Add the remaining sliced onions and fry till transparent. Add crushed ginger, garlic and green chillies. Fry for 2-3 minutes. Add the biriyani masala mixed with little water. When oil separates add chopped tomatoes. Add salt to taste. Cover and cook. When cool grind it with roasted mint leaves and coriander leaves. Heat the pan and toss in the cardamom, cinnamon, cloves, star anise, peppercorns and bay leaf, and sauté, without oil. Add the ground masala, chicken and salt to taste. Mix well. Add water if necessary. Cover and cook till chicken is tender. Take another vessel and put some of the chicken in it. Put a layer of the half cooked rice on top of the chicken masala. Sprinkle a little garam masala powder, fried onions, cashew nuts, raisins, saffron and rose water. Again put one more layer of chicken and then rice. Cover with a tight lid and cook it on a low flame for 10 minutes.

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