Kayalpatnam Ahani Biriyani

Kayalpatnam Ahani Biriyani..This is a Biriyani recipe belonging to the Kayalpatnam region of Tamilnadu..Its speciality is it doesnt need any masala powders, but whole spices, curd, nuts and more..It is very easy to prepare and kids will love it becoz of its less spiciness..My kid is not an exception too..Jus like every other places, Kayalpatnam also has a lot of unique recipes which are not followed in other places..I found this recipe in a Kayalpatnam based Facebook group's competition. The author was Safeena sis..Since her measurements were for atleast 6+ people, I adjusted them according to our needs, and so may be there will be a little changes from her exact recipe measures..Tried it on one fine day, and the result was too good..Since many of u arent familiar with it, I decided to post in the blog too..Here it is..

RECIPE:

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Preparation Time: 30 mins

Cooking Time: 45 mins

Serves: 3-4 persons

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INGREDIENTS: [1 cup=250 ml]

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Basmati Rice - 1 1/4 cup(soaked for 30 mins)

Mutton - 1/2 kg

Onion - 2

Tomato - 1

Green Chilli - 4 to 5

Ginger Garlic Paste - 4 tsp

Curd - 150 gms

Cardamom - 2

Cloves - 3

Cinnamon Stick - a small piece

Lemon - a little less than 1/2

Coriander leaves - a handful

Mint leaves - a handful

Pandan leaves - 1 long(or a few Birinji leaves)

Cashews - 20

Badam - 20

Ghee - 1 1/2 tbsp

Coconut Oil - 2 tbsp

Salt - as req.

Water - as req.

To see my BetterButter Tamil Recipe, click the below link:

Kayalpatnam Ahani Biriyani

METHOD:

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1. In a pressure cooker, add Mutton, 1 tbsp curd, 1 tsp ginger garlic paste, salt, little water, and pressure cook for 7 whistles. Then, separate the mutton pieces and the stock water.

After cooking

2. In a vessel, pour water and boil it well. Then switch off the stove, add the badam to it, close with a lid, and let it remain undisturbed for 10 mins. Afterwards, peel the skin of Badam with your fingers, which comes off so easily. Next, grind together the badam and cashews in a blender to a fine paste.

3. In a kadai, pour oil and ghee, temper with cinnamon, cloves, cardamom, 3 tsp ginger garlic paste, half of mint and coriander leaves, and saute well.

4. Next, add the onion, pandan leaves, green chilli, tomato, remaining curd, and saute very well in between.

5. Now, add the cooked mutton pieces, ground badam-cashew paste, and saute well.

6. Add the mutton stock water now along with water. The mutton stock water+water should be 1.5 times than that of the rice quantity. Which means, approximately 1 3/4 cups in this case.

7. Next, add the salt, lemon juice, and soaked rice, all one by one, mix well, and close with a lid.

8. When the water level is a little reduced, add the remaining mint and coriander leaves, and place the kadai on an iron dosa tawa, place a heavy weight over it, and dum cook for 20-30 mins in simmer.

9. When the rice is perfectly cooked, switch off the stove, gently mix and serve hot..That's it..

Your delicious Kayalpatnam Ahani Biriyani is ready to be served!! Njjoy!!

NOTE:

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1. Adjust the spiciness as per your taste.

2. You can also try the same recipe with chicken.