This show on Hotstar “Raja, Rasoi, Aur Anya Kahaniyaan” has won my heart. They take you through the history of food prepared in the royal kitchens of India and the history behind them. I am a food lover and learning the new recipes from different regions and then trying them out is something that I enjoy. ❤ I came across so many dishes that are now on my “must try dishes” list 😀 After trying several dishes from my “must try dishes” list I decided to try Beary Biryani. Biryani is one such dish that we both enjoys and I don’t want to try all kinds of Biryani. 😀
The Beary Briyani is a specialty of Beary (also known as Byari) Muslim community in coastal south Kannada, a district in the South Indian state of Karnataka. The word ‘Beary’ is said to be derived from the word ‘Byara’, which means trade or business. This Beary Biryani is a specialty of the Beary Community and is very different in taste from other types of Biryani prepare elsewhere.
This Biryani was made by merchants and traders using lots of green chilies and coconut while cooking Biryani. Rest of the preparation is same as we do for Dum Biryani. Rice and chicken are cooked separately and then it is layered and dum for hours. Over the time, the recipe has changed and customized according to one’s taste and preference. There are many recipes for Beary Muslim Biryani you will find on the internet. Do feel free to adjust the heat by increasing or decreasing the number of green chilies.
Serve this Biryani with cucumber raita and salad and enjoy the Beary Biryani, a delicacy of Mangalore.
Serves 4
Ingredients:
For Chicken Marination
- 2 Lbs bone-in chicken, biryani pieces
- ¼ Cup thick curd
- ½ Cup coconut paste, grind fresh or desiccated coconut to a smooth paste
- ½ Cup coriander leaves, for grinding
- ¼ Cup mint leaves, for grinding
- 8-10 Green Chilies, or according to your taste, for grinding
- 1 Tbsp ginger-garlic paste
- 1 Tbsp cumin seeds
- 1 Tbsp fennel seeds
- 1 Tbsp coriander powder
- 1 Tsp turmeric powder
- 2 Bay leaves
- 1-inch cinnamon stick
- 1 Star anise
- 3 Green cardamoms
- 2 Cloves
- Salt as required
For Rice
- 2 Cups Basmati rice, soaked for 20mins
- ¼ Cup coconut milk (optional)
- 1 Tsp fennel seeds
- 2 Cloves
- 1 Star anise
- 1 green cardamom
- 1-inch cinnamon stick
- 1 ½ tsp salt, or as required
- 1 Tbsp ghee
For Biryani
- ¼ Cup Ghee
- 1 Large onion thinly sliced lengthwise
- Salt as required
- A handful of coriander leaves, for garnishing
- A handful of mint leaves, for garnishing
- Few drops of kewra water
Learn Step By Step Recipe With Pictures For Beary Biryani | Mangalorean Chicken Biryani | Beary (Mangalorean Muslim) Biryani
For Chicken Marination
Step 1- Take coriander leaves, mint leaves, and chopped green chilies to a blender and add 2tbsp of water. Blend to a smooth paste and keep aside
Step 2- In a mixing bowl, take all the ingredients mentioned under marination and add the prepared green paste. Mix well using a spoon and add the chicken pieces. Refrigerate for 4-6hrs
For Rice
Step 3- Wash and soak basmati rice for at least 20mins before cooking. To a tea infuser, take fennel seeds, green cardamom, star anise, and clove. Drop this in the rice cooker and add 4cups of water, ghee, coconut milk, and required salt, Bring this to a boil and then add the soaked rice. When the rice is 80-90% cooked drain the excess water if any. Gently fluff the rice
For Biryani
Step 4- Heat ghee in a heavy-bottomed pot and add the sliced onions. Turn the flame to high and caramelize the onions. Remove a handful of fried onions for layering and garnishing the Biryani
Step 5- Add the marinated chicken to the pot. Turn the flame to medium and keep cooking. Do not add water as the chicken will release water
Step 6- Cook until the chicken is well done and stir in between to avoid sticking at the bottom of the pot. Adjust salt as required. Add red chili powder to increase the heat or else skip. Turn the flame to medium-high and cook until the water evaporates and you get a very thick consistency gravy
Take out few chicken pieces and some gravy for layering the Biryani
Layering Biryani
Step 7- I have used a Clay Pot to Dum the Biryani. You can use the same heavy-bottomed pot in which you cooked chicken.
Place a heat diffuser on the gas stove and then put the Clay Pot on it. Turn the flame to high as the clay pot takes time. When the clay pot is hot enough turn the flame to medium-low. Add a tbsp of ghee to the clay pot and spread some gravy and chicken pieces. Add a layer of rice, spread few fried onion, add few pieces of chicken, and sprinkle some coriander and mint leaves
Step 8- Add a second layer of rice, fried onions, and garnish with coriander-mint leaves. Add few drops of kewra water. Use a foil to seal the lid or make a dough to seal. And Dum the Biryani for 20mins on medium-low flame. Turn off the flame and leave it for 10mins
After that, open the lid of the pot and gently fluff the rice and serve along with raita and salad.
