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We hope you got insight from reading it, now let’s go back to vazhayilayil oru suriyani biriyani / kerala suriyanese style biryani wrapped in banana leaf recipe. 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 do it.
The ingredients needed to make Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf:
- Get For the rice:
- You need 3 cups Basmati rice soaked in water for at least 2 hours
- Get 6 cups Water
- You need 2 Bay leaves
- You need 3 pods Cardamom
- Get 4 Cloves
- Use 1″ stick Cinnamon
- Use 4-5 tablespoon Butter
- Prepare To taste Salt
- You need 2 teaspoon Lemon juice –
- Get For the mutton/chicken:
- Use 1 kg Mutton/chicken cut into medium bite size pieces
- Provide 5 Onions thinly sliced
- Get 8-10, Green chilies finely chopped
- Get 1 tablespoon Ginger-garlic paste
- You need 1 teaspoon Turmeric powder
- Provide 3 teaspoon Chilli powder
- Take 2 teaspoon Garam masala powder
- Prepare 1 bunch, Coriander leaves finely chopped
- Prepare 1 bunch Mint leaves finely chopped
- You need 1/2 cup Coconut milk
- Prepare 1/2 cup Yoghurt/curd
- Get 3 tablespoon Ghee/clarified butter
- Prepare To taste Salt
- Use As needed Water
- Get For garnish
- Get 10-12 Cashew nuts
- Prepare 10-12 Raisins
- Use 1 Onions thinly sliced
Steps 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.
Layer slightly smaller rectangular sections cross-wise. It is written and directed by Kiran Narayanan. The movie is produced by W L Epic Media. Oru Visheshapetta Biriyani Kissa is a Fantasy Comedy Drama. This Biriyani is cooked in most of the Bangalorian weddings and houses in Bangalore.
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