Introduction:
For the marination:
- - 500g chicken or mutton, cut into pieces
- - 1 cup plain yoghurt
- - 1 tablespoon ginger-garlic paste
- - 2 teaspoons red chilli powder
- - 1 teaspoon turmeric powder
- - Salt to taste
- - 2 tablespoons lemon juice
For the Biryani masala:
- 3 tablespoons coconut oil or ghee
- 2 medium-sized onions, finely sliced
- 2 tomatoes, chopped
- 2 green chillies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 2 cloves
- 1 cinnamon stick
- 2 cardamom pods
- 1 bay leaf
- 1 cup thick coconut milk
- 1 cup water
- Fresh coriander and mint leaves, finely chopped
- Salt to taste
For the rice:
- 2 cups basmati rice
- 4 cups water
- Salt to taste
- 1 tablespoon ghee or coconut oil
- 2 cloves
- 1 cinnamon stick
- 2 cardamom pods
For the garnish:
- Fried onions
- Raisins and cashews (fried in ghee)
Step-by-step instructions: Beary Biryani Recipe
1) Marinate the meat.
The first step in creating a rich and flavorful Beary Biryani is marinating the meat. Choose between chicken and mutton based on your preferences.
- - In a large mixing basin, combine the chicken or mutton chunks.
- - To this, add plain yogurt, ginger-garlic paste, red chili powder, turmeric powder, salt, and lemon juice.
- - Mix thoroughly to properly coat the meat with the spices and yogurt.
- - To achieve the greatest effects, cover the bowl and refrigerate for at least an hour, preferably overnight.
Tip:
Marinating the meat enhances the tenderness and infuses it with flavor, which is crucial for achieving the authentic Beary Biryani taste.
2. Prepare the Biryani Masala
While the meat marinates, it’s time to prepare the rich masala that will coat the biryani.
- Heat coconut oil or ghee in a large pot or a deep pan.
- Add cumin seeds, cloves, cinnamon sticks, cardamom pods, and a bay leaf. Sauté them until fragrant.
- Add the finely sliced onions and cook them until they turn golden brown. This step is essential for building the base flavor of the biryani.
- Add ginger-garlic paste and sauté until the raw smell disappears.
- Next, add chopped tomatoes and cook until they soften.
- Add the slit green chilies, coconut milk, water, salt, and a handful of chopped coriander and mint leaves. Stir well and let the mixture simmer for 5 minutes.
- Once it thickens slightly, remove it from the heat.
3. Cook the rice.
The secret to a successful biryani is perfectly cooked rice. Beary Biryani is best made with basmati rice because of its long grains and subtle fragrance.
- Rinse the basmati rice thoroughly with running water to eliminate any extra starch. This guarantees that the rice grains do not cling together.
- In a large pot, combine water, salt, ghee, cloves, cinnamon sticks, and cardamom pods.
- Once the water reaches a rolling boil, add the washed rice.
- Cook the rice until 70% cooked (parboiled). The rice should still be firm since it will continue to cook after topped with the meat.
- Drain the water, and set the rice aside.
4. Layer the Biryani
Layering is the most exciting part of making Beary Biryani as it brings all the elements together.
- In a large, heavy-bottomed pot, spread a thin layer of the biryani masala at the bottom.
- Add the marinated meat over this layer and spread it evenly.
- Now, add a layer of parboiled rice on top of the meat.
- Sprinkle chopped coriander and mint leaves between the layers for added freshness.
- Repeat the process with another layer of the masala and rice until all the ingredients are used up.
- Drizzle some ghee over the top layer of rice to keep it moist and fragrant.
Tip: You can add a few drops of saffron soaked in milk for an additional touch of flavor and color.
5. Dum cooking (slow cooking).
Slow cooking, often known as "dum," is crucial for the original flavor and texture of Beary Biryani.
- To trap the steam, cover the saucepan with a tightly fitting lid.
- Alternatively, to prevent steam from escaping, seal the pot with a wheat flour dough.
- Put the saucepan on low heat and simmer for 30-40 minutes. If you're concerned about scorching the bottom layer, put the pot on a tawa (griddle) before placing it on the stove.
- The rice will absorb all of the masala's spices, and the meat will become tender and succulent as a result.
Tip: You can also use an oven for dum cooking by placing the covered pot in a preheated oven at 180°C for 30 minutes.
6. Garnishing
Once the biryani has cooked, it’s time to add the final touches that will elevate the dish to the next level.
- Fry thinly sliced onions until they are crisp and golden brown.
- Fry cashews and raisins in ghee until they turn a light golden color.
- Garnish the top of the biryani with the fried onions, cashews, and raisins.
The fried onions add a delicious crunch, while the cashews and raisins give the dish a subtle sweetness.
Serving Suggestions: Beary Biryani Recipe
Beary Biryani is finest when served hot and fresh. Pair it with:
- Raita: A refreshing yogurt dip made with cucumber, onions, and mint pairs well with the biryani's flavors.
- Pickles: Mango or lime pickles offer a tartness that complements the entire flavor.
- Salad: A simple salad of onions, tomatoes, and cucumbers dressed with lemon juice accompanies the thick biryani.
- Papadums: Crisp papadums provide a delicious crunch to every bite.
Final Thoughts: Beary Biryani Recipe
Beary Biryani is a hidden jewel of Mangalore's coastal cuisine, blending delicate flavors with powerful spices. The combination of coconut milk, fresh herbs, and minimal oil gives it a lighter feel than other biryanis,
making it an excellent choice for those searching for a more refreshing spin on this traditional dish. Whether you're making it for a special occasion or simply want to enjoy a flavorful meal, this biryani recipe will wow.
Make careful to experiment with the spice levels and modify them to your liking. With practice, you'll be able to perfect the skill of preparing Beary Biryani, a dish that will undoubtedly become a family favorite.
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