Bhatkali biryani is a special biryani savored in all parts of coastal
Karnataka and forms an integral part of Navayath cuisine. The Bhatkal's
biryani evolved from the Bombay biryani which was further refined to
give a distinct color taste and flavor. Bhatkali biryani can be of
various kind, which include biryani made from either mutton, fish,
chicken, or shrimp. Bhatkali biryani is one of the most common wedding
meals in Bhatkal and surrounding towns like all the way till Bangalore
Ingredients
Method
Take biryani handi (with lid), add oil,when oil is hot, and add whole garam masala, onions, salt, turmeric, ginger garlic paste, green chilly, saute them for 2 minutes, add tomatoes, chopped mint, chopped coriander, chilly powder, garam masala, mix this, add chicken pieces, add 1 cup of water, let it cook for some time, in a slow flame.
Take a big bowl add water, salt and bring to boil to cook rice, once the rice is 75% cooked drain the water and then add the rice in the top of the chicken and add ghee, saffron, lime juice, then take the lid and place the edges with dough on the lid and seal it, and place back the pan on the iron tawa and cook this in a slow flame for 10 minutes then switch off the flame.
Serve this hot with raita. but do not forget Zaika Pakwan is all about inspiring others to cook so please post your recipes cooking tips can benefit from your great cooking.
Ingredients
- Chicken 1kg
- Oil 4 tsp
- Whole garam masala (each) 3 n
- Onion (big size) 1
- Salt to taste
- Turmeric pinch
- Ginger garlic paste 1 tsp
- Green chilly 6
- Tomato 2
- Mint chopped ½ b
- Coriander chopped ½ bunch
- Chilly powder 1 tsp
- Garam masala 1 tsp
- Basmathi rice 2 cup
- Ghee 1 tsp
- Saffron pinch
Method
Take biryani handi (with lid), add oil,when oil is hot, and add whole garam masala, onions, salt, turmeric, ginger garlic paste, green chilly, saute them for 2 minutes, add tomatoes, chopped mint, chopped coriander, chilly powder, garam masala, mix this, add chicken pieces, add 1 cup of water, let it cook for some time, in a slow flame.
Take a big bowl add water, salt and bring to boil to cook rice, once the rice is 75% cooked drain the water and then add the rice in the top of the chicken and add ghee, saffron, lime juice, then take the lid and place the edges with dough on the lid and seal it, and place back the pan on the iron tawa and cook this in a slow flame for 10 minutes then switch off the flame.
Serve this hot with raita. but do not forget Zaika Pakwan is all about inspiring others to cook so please post your recipes cooking tips can benefit from your great cooking.