Introduction:
Malwani Handi Biryani, rooted in the coastal flavors of Malwan, is a tantalizing and aromatic dish that marries the richness of biryani with the unique spices of the Konkan region. Known for its bold flavors and fresh seafood, Malwani cuisine adds a distinctive touch to this biryani, making it a culinary delight. In this article, we'll guide you through the steps of preparing Malwani Handi Biryani, allowing you to bring the coastal charm of Malwan to your dining table.
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Ingredients:
For Marination:
Prawns or fish - 500 grams (cleaned and deveined)
Yogurt - 1/2 cup
Ginger-garlic paste - 2 tablespoons
Red chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Garam masala - 1 teaspoon
Fresh coriander leaves - a handful (chopped)
Fresh mint leaves - a handful (chopped)
Lemon juice - 2 tablespoons
Salt - to taste
For Rice:
Basmati rice - 2 cups
Water - 4 cups
Bay leaf - 1
Cinnamon stick - 1 inch
Cardamom pods - 2
Cloves - 4
Salt - to taste
For Biryani Masala:
Onion - 2 large (thinly sliced)
Tomato - 1 large (chopped)
Green chili - 2 (slit)
Malwani masala powder - 2 tablespoons
Coriander powder - 1 tablespoon
Cumin powder - 1 teaspoon
Cooking oil - 3 tablespoons
Ghee (clarified butter) - 2 tablespoons
For Biryani Layering:
Fried onions for garnish
Fresh coriander leaves - a handful (chopped)
Fresh mint leaves - a handful (chopped)
Instructions:
Marination:
In a mixing bowl, combine prawns or fish with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, chopped coriander leaves, chopped mint leaves, lemon juice, and salt.
Mix well and marinate for at least 30 minutes.
Rice Preparation:
Rinse basmati rice thoroughly and soak it for 30 minutes.
In a large pot, bring water to a boil. Add bay leaf, cinnamon stick, cardamom pods, cloves, and salt.
Add soaked basmati rice and cook until it is 70-80% cooked. Drain the rice and set aside.
Biryani Masala:
In a heavy-bottomed pan, heat oil and ghee.
Add thinly sliced onions and sauté until golden brown.
Stir in chopped tomatoes and slit green chilies. Cook until the tomatoes are soft.
Add Malwani masala powder, coriander powder, and cumin powder. Mix well to form a thick masala.
Biryani Assembly:
Preheat the oven to 350°F (180°C).
In an oven-safe handi or pot, layer half of the marinated seafood at the bottom.
Spread half of the partially cooked rice over the seafood.
Spread half of the prepared biryani masala over the rice.
Repeat the layering process with the remaining seafood, rice, and biryani masala.
Top with fried onions, chopped coriander leaves, and chopped mint leaves.
Cover the handi tightly with a lid or aluminum foil.
Bake in the preheated oven for 25-30 minutes, allowing the flavors to meld.
Serving:
Serve Malwani Handi Biryani hot, garnished with additional fried onions, chopped coriander leaves, and mint leaves. Pair it with a side of raita or coconut chutney for a delightful coastal feast.
Conclusion:
Malwani Handi Biryani, with its coastal charm and bold spices, is a culinary journey to the flavors of Malwan. This recipe lets you recreate the magic of Malwani cuisine in your own kitchen, offering a symphony of tastes and aromas that captures the essence of the Konkan coast. Indulge in the richness of Malwani Handi Biryani for a seafood-infused biryani experience like no other. Enjoy the coastal delight on your plate!
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