Friday, 8 February 2013

Konkan Biriyani


It is rather pronounced as Konkan "Biryani" not as the Malayalam dialect "Biriyani".I always want to make something special on Sunday as that's the only free day I get in a week. Usually after ma long hours of sleep, I start cooking only by 11 am. 

It was during a lazy sunday I came across this recipe in Dr. Lekshmi Nair's, cook book, Magic oven. I found it quite easy to make. But I was little doubtful how it will taste as it was very different from the usual biriyanis I prepare. Still I thought I'll proceed with this as I was very lazy to search for another one. Moreover, as it was a recipe by Lekshmi Nair, there was a little chance for a flop. I have made little modification of the recipe as per my need.

So guys the end result of ma cooking experiment was great. Biriyani was very tasty and as I said before, it requires much less cooking time.

Try it out!!!!



  1. Chicken : 3/4 kg , medium size cut pieces

For Rice

  1. Basmati Rice : 3 cups
  2. Ghee : 4 tbsp
  3. Turmeric powder : 1/2 tsp
  4. Cinnamon Sticks : 2'', 2 Nos.
  5. Bay leaves : 2
  6. Cloves : 10
  7. Cardamom : 5
  8. Water : 5 cups
  9. Salt : To taste

For Masala

  1. Onion : 1 Big, finely chopped
  2. Ghee : 3 tbsp
  3. Salt : To taste
  4. Water : 1 cup

 Bowl 1

  1. Onion : 2, Roughly chopped
  2. Coriander powder : 1.5 tbsp
  3. Chilly powder : 1.5 tbsp
  4. Turmeric powder : 1/4 tsp
  5. Cumin : 1 tsp
  6. Pepper : 1 tsp
  7. Ginger : 2'' piece
  8. Garlic : 10 cloves
  9. Green chilly : 4
  10. Mint leaves : 1/4 cup
  11. Coriander leaves : 1/4 cup
  12. Water : 1/4 cup

For Garnishing

  1. Onion : 3 big
  2. Cashew nuts: 1 handful
  3. Raisins : 1 handful


  1. Saute bay leaves, cinnamon, cardamom, cloves in ghee.
  2. Reduce the flame and add turmeric powder to it.
  3. Add water, when boiled, add salt and rice to it till it is cooked 3/4 th.
  4. Pour ghee in a kadai, fry the cashew nuts till it turns into golden colour and the raisins till it pops up. Drain it into a tissue paper. 
  5. Deep fry onion in the ghee till it turns into a deep golden colour and crispy. (Dont fry till it turns into dark brown in colour). Drain it into a tissue paper and keep it aside.
  6. Grind the ingredients of bowl 1 to a smooth paste
  7. Saute onion in ghee, add the paste and stir well till it loses the raw smell of masala.
  8. Make gashes on chicken pieces, add it to the masala and mix well.
  9. Add 1 cup of water to it and cook till the chicken is done.
  10. Apply some ghee to a baking dish
  11. Add a layer of masala followed by a layer of rice. Continue the process till the entire rice and masala is finished. The top layer of the dish must be of rice. Preheat the oven at 180 degree C for 5 mins. Bake for 20 mins.
  12. Serve into a plate, garnish with onion, cashew nuts and raisins.

Enjoy with Raita

Ritu J. Rose


  • Rice should not be over cooked as the rice gets cooked while baking as well.

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