Sorry friends,I couldn’t post this recipe yesterday as I am in Salem and having trips to temples continuously.I got few requests to share Tamil nadu Muslim style wedding biryani recipe in my Sunday lunch recipes series.Actually i was thinking
kuska and muslim wedding biryani are one and the same.But after going through few “Muslim biryani recipes,i came to know there are slight differences between the two.This biryani is also called as “Bai biryani”.As usual i replaced Chicken/Mutton with soya chunks/Meal maker and prepared this biryani for the first time.The taste and the smell of this biryani with jeera rice was awesome.It was wafting around my house for long time.Muslim style wedding biryani is not difficult to make as one thinks.Its taste & procedure were very similar to
Dindigul thalappakatti and
Coimbatore Angannan biryani.With the combination of masala/Spices and freshly ground ginger+garlic+green chilli paste,it gives the delectable aroma and taste.Try it once,u will come to know.I would like to mention a point about the color.In the actual biryani recipe,they add food color to bring the bright orange shade.But here,I have not used any color but still it came out light orange in color because I used ripe green chillies.So the color of this biryani may vary for you if u don’t use food color.I made tomato capsicum masala,roti & badusha along with biryani for my Sendhil’s birthday treat.Very soon,u can expect badusha recipe in my blog.Ok,lets see how to make this yummy muslim wedding biryani recipe in detail.
Check my Badusha recipe
HERE
Muslim Wedding biryani recipe
How to make Muslim Wedding biryani recipe at home Cuisine: Indian
Category: Lunch
Yields: 2
Prep time: 10 Min
Cook time: 15 Min
Total time: 25Min
INGREDIENTS
1 cup = 200ml
- Jeera Rice – 1 cup
- Cooking oil or ghee– 3 tbsp
- Cinnamon – 2 inch piece
- Cloves – 3 nos
- Cardamom – 1 no
- Bayleaf – 1 no
- Blackstone/Kalpasi – 2 nos
- Green chillies – 4-5 nos ( based on size)
- Ginger – 1.5 inch piece
- Garlic – 5 cloves
- Big onion – 1 no
- Tomato – 1 no
- Turmeric powder – 1/8 tsp
- Crystal Salt – as needed
- Water – 2 cups
- Mint + coriander leaves – a handful
- Curd – 2 tbsp
- Orange food color ( optional,I dint use as I used ripe green chillies.It gave a slight red color to my biryani.But actual muslim biryani calls for food color)
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METHOD
- Wash the rice and set aside.Wash and soak the soya chunks in hot water for 10 minutes.It will bloat in size.Squeeze it well,drain the excess water and set aside.
- Grind the green chillies along with ginger,garlic & the salt required.Add water and grind it to a paste.
- Heat a pressure cooker base or a big heavy bottomed vessel. Add oil and saute the whole spices(for variation,u can powder the spices and add).Then add the onion and saute till transparent.Now add the ginger+garlic+green chillies paste.Saute till raw smell goes off.Then add half of the chopped coriander+mint leaves.Add the finely chopped tomato & saute it.
- After the tomato turns mushy,add the curd,turmeric powder,squeezed soya chunks.Add the curd,mix well.Add water and let it roll boil.Add the washed rice and the remaining mint+coriander leaves now and pressure cook the rice in low flame for one whistle.
- Open the cooker after the steam is released.Fluff it with fork and serve hot with raita.
Alternatively u can make the entire process in a wide mouthed pot and cook the biryani using DUM method.This is how muslims cook the actual biryani.The more time u DUM the biryani,the more tasty it would be. |
Note
- You can use either basmati rice or jeera rice.If using basmati rice,soak it for 30 minutes and use 1.75 cups of water for 1 cup of rice.
- No need to use chilli powder. U should add more green chillies if u want the biryani to be more spicy
- U can use mushrooms,cauliflower or mixed vegetables instead of soya chunks.
- For variations,u can powder the spices instead of sauting as whole spices.
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Try this easy,tasty biryani for your lunch and enjoy ! I served with onion raita, tomato masala and
badusha as a special treat for my husband’s birthday
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