Beary Biryani

The Beary Briyani is a specialty of Beary (also known as Byari) Muslim community in coastal south Kannada, a district in the South Indian state of Karnataka. The word ‘Beary’ is said to be derived from the word ‘Byara’, which means trade or business. This Beary Biryani is a specialty of the Beary Community and is very different in taste from other types of Biryani prepare elsewhere.

Ingredients

Chicken Marination

• 2 Lbs bone-in chicken, biryani pieces
• ¼ Cup thick curd
• ½ Cup coconut paste, grind fresh or desiccated coconut to a smooth paste
• ½ Cup coriander leaves, for grinding
• ¼ Cup mint leaves, for grinding
• 8-10 Green Chilies, or according to your taste, for grinding
• 1 Tbsp ginger-garlic paste
• 1 Tbsp cumin seeds
• 1 Tbsp fennel seeds
• 1 Tbsp coriander powder
• 1 Tsp turmeric powder
• 2 Bay leaves
• 1-inch cinnamon stick
• 1 Star anise
• 3 Green cardamoms
• 2 Cloves
• Salt as required

For Rice

• 2 Cups Basmati rice, soaked for 20mins
• ¼ Cup coconut milk (optional)
• 1 Tsp fennel seeds
• 2 Cloves
• 1 Star anise
• 1 green cardamom
• 1-inch cinnamon stick
• 1 ½ tsp salt, or as required
• 1 Tbsp ghee

For Biryani

• ¼ Cup Ghee
• 1 Large onion thinly sliced lengthwise
• Salt as required
• A handful of coriander leaves, for garnishing
• A handful of mint leaves, for garnishing
• Few drops of kewra water



Step by Steps

1) For Chicken Marination

Take coriander leaves, mint leaves, and chopped green chilies to a blender and add 2tbsp of water. Blend to a smooth paste and keep aside.

In a mixing bowl, take all the ingredients mentioned under marination and add the prepared green paste. Mix well using a spoon and add the chicken pieces. Refrigerate for 4-6hrs

2) For Rice Wash

Soak basmati rice for at least 20mins before cooking. To a tea infuser, take fennel seeds, green cardamom, star anise, and clove. Drop this in the rice cooker and add 4cups of water, ghee, coconut milk, and required salt, Bring this to a boil and then add the soaked rice. When the rice is 80-90% cooked drain the excess water if any. Gently fluff the rice

3)For Biryani

Heat ghee in a heavy-bottomed pot and add the sliced onions. Turn the flame to high and caramelize the onions. Remove a handful of fried onions for layering and garnishing the Biryani.

Add the marinated chicken to the pot. Turn the flame to medium and keep cooking. Do not add water as the chicken will release water.

Cook until the chicken is well done and stir in between to avoid sticking at the bottom of the pot. Adjust salt as required. Add red chili powder to increase the heat or else skip. Turn the flame to medium-high and cook until the water evaporates and you get a very thick consistency gravy. Take out few chicken pieces and some gravy for layering the Biryani.

4)Layering Biryani

I have used a Clay Pot to Dum the Biryani. You can use the same heavy-bottomed pot in which you cooked chicken.

Place a heat diffuser on the gas stove and then put the Clay Pot on it. Turn the flame to high as the clay pot takes time. When the clay pot is hot enough turn the flame to medium-low. Add a tbsp of ghee to the clay pot and spread some gravy and chicken pieces. Add a layer of rice, spread few fried onion, add few pieces of chicken, and sprinkle some coriander and mint leaves.

5) Add a second layer

Rice, fried onions, and garnish with coriander-mint leaves. Add few drops of kewra water. Use a foil to seal the lid or make a dough to seal. And Dum the Biryani for 20mins on medium-low flame. Turn off the flame and leave it for 10mins. After that, open the lid of the pot and gently fluff the rice and serve along with raita and salad.

Notes

At this point, the gas/flame is turned off

• To make fried onions - slice the onions thinly, rub a teaspoon each of salt and sugar and leave it for 5 minutes. In a cooking pot dry roast them until they catch a slight colour and then add two tablespoons of oil to fry them until golden brown. This you can use for the biryani or use store bought ones as well.
• You could make the biryani with red meat too. In that case, pressure the marinated meat, until cooked, before adding it in step 5
• If poppy seeds aren't available, you could use soaked almonds instead.
• I have also used organic, food grade colour in step 8. This is optional.
• 1 cup = 250 millilitres
• tbsp - tablespoon
• tsp - teaspoon