Mangalore/ Mangaluru Biryani

Mangaluru Biryani : 

This is the Authentic Way of making a Biryani in Mangaluru

This Biryani is not Instant.

This Biryani takes Time, Patience & Love as it gets prepared in Phases

.

Main Components of this Biryani - Biryani Paste, Onion Fries, Basmati Rice, Kesar.

Part 1: Thinly Slice onion and Fry them. Fry till it is well browned. But removed just before it turns too brown. Onion cooks in its own heat and give slightly darker colour when it's ready to use. So know when to remove.

Part 2: Biryani Paste - Coriander Leaves, Mint Leaves, Green Chillies Curry Leaves, Ginger. Blend them well to make a Thick Paste. Add Water if required but keep the paste Thick. Also Quantity Depends on how many people you serve and how mild or Spicy You need the Biryani to be.

Part3: Layer Prep - Keep ready Dry Fruits Roasted in Ghee, Dahi mixed with Turmeric, Kesar Soaked in Water/Milk.

Part4: Rice - Boil Basmati Rice with salt till 80% Cooked and drain the rice. (Ensure water taste like sea salty before dropping rice on the boiling water)

Part5: Clean the Protein (Chicken/Mutton/Duck/Lamb/Fish/Prawns) remember ratio is 1kg rice = 1kg meat

Part6: The Gravy - In a Kadai Add oil let it heat up.. add Bay Leaf, Elaichi, Lavanga, Staraneise, Cinnamon and any other whole spice you prefer..

Add Thinly Sliced Onion. Wait for it to fry and cook through. Don't hurry. (it's important each ingredient gets cooked before adding another one.

Once you feel onion is cooked add Ginger Garlic paste and sauté till the ginger garlic smell dies (then when you know it's cooked). Add Thinly sliced tomatoes and add little salt (tomato cooks quicker that way). Once cooked Add the blended paste. Let this get infused. Then add normal powder masala that's you'll add in curry. (AVOID Red Chilli Powder)

Mix well add your meat and cook it 80%. (we're looking for a Thick Gravy so don't add water)

Part7: Cool Off- Let the cooked meat and Boiled Basmati sit in a corner and clean the kitchen

Part8: Final Assembly and Dum

Use a Fresh Big Kadai, add a layer of Gravy, Top it with Layer of rice, top with Turmeric Dahi and Kesar Milk, Top that with Finely chopped coriander and mint leaves, top that with fried onions, top that with another layer or Gravy and repeat till the last rice and gravy layer is done.

Make small holes on 4 sides on the Kadai. Insert ghee inside the holes so the ghee infuses with the layers cover with a lid or make a Dough and wrap it around the Kadai and Seal it tight with a lid.

Take a large Tawa. Place Kadai on the Tawa add little water on the tawa to help steam the Kadai.

On low medium heat let it sit for at least 25mins..

Turn off the heat and let it rest for 20minutes.

Part9: Serving - Remove the rice on top and put it in a Hotbox or any vessel.

On a plate serve the masala and balance that with rice layer.

Authentic Mangalurean Biryani ready..

Pro Tip : Always have kebab and Raita to go with...