Well i continue my kitchen story the thrid part and this needs one whole post only for this subject.
Yes i love biriyani and we all do love biriyani.
In sri lanka mainly they cook biriyani with keeri samba a short grain rice which is soft and fluffy when cooked well. It might take extra time to cook it but still it tastes different.
My aunt used to say that she learnt how to make sri lankan biriyani by watching the cooks do their job during the functions. Thats a good idea i guess to learn a few recipes.
According to my aunt the secret thickening agent for the main gravy of the biriyani is coconut and cashew. Totally sri lankan ingredients. Sri lanka has cashew at a reasonable price and according to us its a very expensive product unlike coconut which is very cheap. Mixing both is the best way i guess to balance the flavor and budget.
So in indian and pakistani biriyanis they add yogurt or curd as a thickening agent as long as i know and in sri lanka they use coconut and cashew Both grinded to a paste in a motar and pestal. Added to the gravy and cooked.
There is also a special taste of cream which comes from the coconut and enhances the color to a orangish red. Am drooling and craving for sri lankan biriyani.
So as i was not very interested in creating a sri lankan biriyani considering the long process of making a thickening agent amidst its taste, i just ran my hands into the common and easiest recipe the varnasi biriyani i guess i didn’t type the name wrong. It was taught in my sisters cookery class and she taught me. I just loved the flavor combination and the simplicity of the dish.
I was out of biriyani masala and this dish asked only for madras curry powder and kashmir chillie powder.
A cup of yogurt and rice. Thats simple isn’t it.
I just love it, it’s so similar to karachi darbar biriyani.
So to make it a pot biriyani i cooked the chicken curry in the pot and assembled the rice which was already cooked separately and cooked it for 10 minutes on a very low heat.
Finally garnished with coriander leaves and served with my special kebabs.
My kebab recipe
500 grams boneless chicken breast
2 teaspoon kashmir chillie powder
3 teaspoon red chillie powder
Salt to taste
1 teaspoon garlic paste
A drop of red color
2 tablespoon yogurt
Directions of cooking
1. Clean, wash and pat dry the chicken and cut into small cubes.
2. Mix all the ingredients except the chicken in a bowl.
3. Coat the chicken with the marinade and keep covered in the fridge for an hour.
4. Assemble the chicken in BBQ skewers and cook on a tava for 5 minutes over a very low heat turning all four sides.
5. It takes 15-20 minutes to cook in total depending on the size of the chicken.
6. Rest the kebab for 5 minutes and serve warm with khuboos amd yogurt raita.
7. Squeeze half a lemon on top just before serving.
Serves 2 people if they eat less rotti or plenty for 4 with some extra hummus and rottis.
Varnasi chicken buriyani