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A yummy seafood biriyani, with a very appetising aroma. Squid has to be cooked very carefully, because if overcooked, it becomes very rubbery.
Ingredients:
Squid/ koonthal- 500 gms
Onion- 4 large, sliced
Ginger- 1 inch piece, roughly chopped
Garlic- 12 cloves, peeled
Shallots- 12, peeled
Green peppercorns- 1tbsp( If you don’t have green peppercorns substitute it with black peppercorns)
Curry leaves- few
Coriander leaves- 1/4 Cup chopped
Mint Leaves few chopped
Cashew nut- 10
Rasins- 15
Turmeric powder- 1/2 tsp
Lemon juice- 2 tsp
Oil- 2 tbsp
Tomatoes- 2, chopped
Salt- to taste
Green chilies- 5, Splited
Garam masala powder- 1 tsp
Coriander powder- 2 tsp
Basmati Rice- 2 cups, washed & soaked
Cardamom- 4
Cloves- 4
Cinnamon- 2 pieces
Stay anise- 2
Ghee- 2 tbsp
Yogurt- 3 tbsp
Biriyani masala- 1 tsp( optional)
Preparation:
Wash and clean the squid, cut into ring pieces. Drain out completely and set aside.
Wash the rice and soak rice for 15 mins.
Marinate properly cleaned squid with 1/4th of the ginger garlic paste, salt and turmeric powder, for about 15 mins.
Deep fry the marinated squid in oil, and keep aside.
In a blender grind shallots, ginger, garlic and green peppercorns to a smooth paste. Set aside for later use.
Heat a pan with half of the ghee, add whole spices like cardamom, cloves, star anise and cinnamon stick. Saute until nice aroma arrives.
Add 2 tbsp sliced onions and saute until onions turn soft and translucent.
Add 3 cups water, a pinch of turmeric powder and salt. Let the water turns to boil.
Add washed and soaked rice. Then add lemon juice too.
Keep the flame on low and cover the pot with a lid, cook until the water completely evaporates. Then the rice is 70 percent done, keep it aside for dum process.
Heat a deep bottom biriyani pot and add remaining ghee. Fry onions, cashew nuts, rasins until golden brown. Remove from pot and set aside for later use.
For the biriyani gravy:
Pour oil on the same pot and saute onions until soft.
Add ground masala paste and saute until raw smell goes on completely.
Add green chilies, chopped tomatoes and little salt, combine well and cover the pot with a lid. Cook until tomatoes turn soft and mushy.
Add fried squid and combine well.
Add yogurt ,mint leaves and biriyani masala powder. Adjust salt and combine well.
Add chopped coriander leaves and half portion of fried ingredients like onions, cashew nut and rasins.
Add cooked rice and followed by remaining fried ingredients.
Close the pot with an air tight lid and keep the flame on low. Wait for 15- 20 minutes to open. Off the flame allow it rest for 10 more minutes. For serving, garnish the biriyani with fried onions, cashews and raisins. Serve along with raitha and pickle. !!
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