Friday, 25 March 2016

Koonthal biriyani/ Squid biriyani/ Kanava biriyani/

For rice
1 kg  Basmati rice/ kaima rice/ any biriyani rice  
Around 1.4 litre water
4 Cloves                                                        
4 Cardamom                                                    
small piece Cinnamon stick                                              
1-2 (sliced) Onion                                                          
1 tbsp Cashews                                                      
1 tbsp Raisins                                                        
Salt to taste
3- 4 tbsp Oil                                                            

For masala
1 kg Squid
4 onions sliced                                                       
3 Tomato sliced                                                     
7- 10 Green chilli (depends on your spice requirement and spiciness of the chilli. You can increase or decrease)
1 ½ pepper powder (you can skip this)
6 Garlic clove (depends on size)
¾ inch piece ginger                                                          
1 hand full coriander leaves                                          
½ tsp  garam masala                                                
Salt to taste
2 tbsp Oil                                                                
For Final preparation

½ tsp Garam masala                                                
Pinch of saffron soaked   in 2 tbsp of milk for 2 hour
2 tbsp Ghee                                                            

1   We can prepare rice in pressure cooker so for 1 kg rice around 1.4 litre water required
(or if you are measuring with cup then it will be for 1 cup you need to take 1 ½ cup water same way you can increase the measurement)
2  First heat the oil in pressure cooker
3  Add sliced onion and fry  till it turn dark golden brown color
4  Drain and keep it aside
5  Fry cashews and raisins. Drain and place with fried onion
6  In same oil add cloves, cardamom, cinnamon, cumin seed and pepper cone one by one
7  When it start splatter add water and salt
8  Add washed rice in it and close the lid
9  Turn off the flame when first whistle came. Keep closed until pressure down.
10            Grind the green chilli, ginger and garlic separately and keep it aside
11 In a deep bottom pan heat oil and sliced onion, saute well till it turn soft and transparent
12            Add ground green chilli, pepper powder and saute well
13            Add ginger and garlic, stir well till its raw taste goes
14            Add sliced tomato and salt. Cooke well
15            Finally add squid pieces (cleaned and cut into round pieces)
16            Saute well till squid cook. Then keep in law flame
17            In a bowl take fried onion, fried cashew and raisin then, some coriander leaves  add ½ tsp of garam masala and mix well
18            Open the pressure cooker lid and mix the rice evenly
19            Take small portion of rice and spread on prepared squid mixture
20           Spread 2 tsp of ghee
21            Then sprinkle saffron soaked milk along with saffron on rice
22           Add fried onion mixture evenly on top of rice
23           And again spread another portion of rice on it add ghee, onion mixture, saffron milk and repeat till rice finish finally add saffron milk and fried onion mixture then close the lid tightly
24           Place one pot filled with water on top of the lid (to make dum)
25           At the time of serving, separate the rice and squid mixture

You can either serve rice and prawn masala separately or mix both together and serve 

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