Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped In Banana Leaf

Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf is one of the most well liked of current trending meals in the world. It's appreciated by millions every day. It's simple, it is fast, it tastes delicious. They're nice and they look wonderful. Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf is something which I've loved my whole life.

Many things affect the quality of taste from Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf estimated approx 35-40 minutes.

To get started with this recipe, we must first prepare a few components. You can have Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf using 29 ingredients and 8 steps. Here is how you cook it.

#biryanirecipe Try out this special Syrian Christians’ mutton biryani cooked in dum, flavored with rich coconut milk and meat stock, & wrapped in plantain leaf which lends it's earthy aroma to the dish. This lip smacking biriyani is served with a side of raita & guarantees to take your taste buds to a gourmet’s heaven.

Ingredients and spices that need to be Get to make Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf:

1. For the rice:
2. 3 cups Basmati rice soaked in water for at least 2 hours
3. 6 cups Water
4. 2 Bay leaves
5. 3 pods Cardamom
6. 4 Cloves
7. 1″ stick Cinnamon
8. 4-5 tablespoon Butter
9. To taste Salt
10. 2 teaspoon Lemon juice –
11. For the mutton/chicken:
12. 1 kg Mutton/chicken cut into medium bite size pieces
13. 5 Onions thinly sliced
14. 8-10, Green chilies finely chopped
15. 1 tablespoon Ginger-garlic paste
16. 1 teaspoon Turmeric powder
17. 3 teaspoon Chilli powder
18. 2 teaspoon Garam masala powder
19. 1 bunch, Coriander leaves finely chopped
20. 1 bunch Mint leaves finely chopped
21. 1/2 cup Coconut milk
22. 1/2 cup Yoghurt/curd
23. 3 tablespoon Ghee/clarified butter
24. To taste Salt
25. As needed Water
26. For garnish
27. 10-12 Cashew nuts
28. 10-12 Raisins
29. 1 Onions thinly sliced

Instructions to make to make Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf

1. Clean and wash the mutton pieces. Allow them to drain. Marinate the mutton with turmeric powder, chilli powder, garam masala powder, and salt. Keep it aside for at least 2 hours.
2. In a heavy bottomed vessel, melt butter and fry the bay leaves, cardamom pods, cloves, and cinnamon. Add the soaked rice and fry for 2-3 minutes until the rice becomes crisp, making sure not to brown the rice. Add 6 cups of boiling water, lemon juice, and salt and allow it to boil. Cover and cook for about 5-10 mins until the rice is half cooked and no water is left. Remove from flame and keep aside.
3. In a large pan, heat oil. Add the chopped onions and saute until it is golden brown. Add ginger-garlic paste & green chilies and saute until the raw smell goes away. Add the marinated mutton, mix well, and fry for 5-6 mins until the colour changes. Add the chopped coriander + mint leaves, yogurt, salt, & 1/2 cup of water and mix well. Cover with a lid and cook until the meat is 3/4 done.
4. Pour the coconut milk into the gravy and cook on low flame for another 10-15 mins until the meat is completely coated with the masala and the gravy becomes thick. Remove from flame.
5. In a small pan, melt ghee. Fry the cashew nuts and raisins and drain them on a paper towel. In the same pan, fry the sliced onions until dark brown and drain them on a paper towel. Keep it aside.
6. Clean 2-3 large banana leaves. Wilt it slightly by placing them on flame and flipping the sides to make them soft & pliable. Smear some ghee on the leaf.
7. Place a layer of the mutton masala with little gravy as the bottom layer and top it with a layer of rice. Garnish with cashewnuts, raisins and fried onions. Sprinkle ghee over the layer. Wrap the banana leaf as a parcel and tie it securely with banana fiber or thread. Repeat the process with the remaining mutton masala and rice on the next banana leaf.
8. Place the parcels in a steamer and steam cook the biryani for 10-15 mins. Remove from the steamer and keep it aside for another 5 mins. You could also bake the parcels in a preheated oven at 300 degrees for 10 mins. Serve with raita and pickle of your choice.

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