Tag Archive | Spicy Food

Beary Biryani | Beary (Mangalorean Muslim) Chicken Biryani

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. 😀

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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.

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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.

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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.

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Chilli Paneer | Chilli Paneer Gravy | Indo Chinese Recipe

Even though I am a huge fan of Indo Chinese food and especially that street side food but I but I always try to limit eating outside. Chilli Panner is one my favorite dish and so I prefer making it at home and you know what’s the best part about cooking it at home is? You can always adjust the sauce and spices according to your taste and preference. Try this quick and easy recipe at home and treat your taste buds with this mouth-watering Chilli Paneer.

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Chilli Paneer is one of the most ordered dishes at any Indo Chinese restaurant. Many prefer eating it as a starter and many order it with a side dish. You can even roll them in a tortilla and serve this as a hot n spicy mouth-watering Chilli Paneer Roll. This is a perfect recipe that goes well with Veg or Non-Veg Fried Rice or Hakka Noodles.

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Serves 4

Ingredients:

For Paneer Marination

  • 250 Gms Paneer, cut into cubes or desired shape
  • 1 Tbsp cornstarch
  • 1 Tbsp all-purpose flour
  • Salt as required
  • Oil for shallow or deep frying

Other Ingredients

  • 1 Green bell pepper, cut into squares or desired shape
  • 1 red bell pepper, cut into squares or desired shape
  • 1 Small onion, cut into squares or desired shape
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger- finely chopped
  • 2-3 Green Chilies, chopped
  • 1 Tbsp red chili sauce, or as desired
  • 1 Tbsp green chili sauce, or as desired
  • 1 Tbsp tomato ketchup
  •  ¼ Tsp black pepper powder
  • 1 Tsp vinegar
  • ½ Cup water
  • Salt a required
  • 2 Tbsp oil

Learn Step By Step Recipe With Pictures For Chilli Paneer | Indo Chinese Chilli Paneer

Recipe:

Step 1- In a mixing bowl take all-purpose flour, cornstarch, and required salt. Add few tbsp of water to make a thick paste. Marinate the paneer and leave for 15-20mins

 

Step 2- Heat oil in a deep frying pan and shallow fry the marinated paneer on the medium flame until golden and crispy and remove on a kitchen towel

 

Step 3- To the same pan add the chopped ginger, garlic, and green chilies. When the garlic turns a bit golden add capsicum and onions and fry on high flame for 2mins

 

Step 4- Then add soy sauce, red chili sauce, ketchup, black pepper powder, and required salt. Add ½ cup of water and the leftover batter from marinated paneer to make the gravy. Mix everything well

 

Step 5- Add the shallow fried paneer and vinegar. Mix well and turn off the flame. Serve warm with Fried Rice or Hakka Noodles

 

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