Malabar is a region of southern India nestling along the southwest coast of the Indian peninsula. Its cuisine is generally milder and gentler than that of its immediate neighbors. The Malabar region is synonymous with biryani, and seafood, such as the shrimp in this recipe, is a common ingredient in many of its dishes.
▪ Preheat the oven to 400°F (200°C).
▪ Heat the oil in a deep, heavy-based frying pan and add the onion. Fry on medium heat for about 3 minutes until translucent.
▪ Add the bay leaves, spice blend and chili, and fry for another minute. Stir in the shrimp and stir-fry for 2 minutes.
▪ Add the curry sauce, coconut milk, lemon juice and salt. Bring to a boil and simmer for 5 minutes.
▪ Meanwhile, microwave the rice on high for 2 minutes. Fluff up the rice gently with a fork and place half in a deep ovenproof dish with a tight-fitting lid.
▪ Spoon the shrimp mixture over the rice layer and cover with the remaining rice. Put the lid firmly on the dish and place in the oven for 20 minutes.
▪ Serve sprinkled with the grated coconut and cilantro, and with accompaniments of choice.
Kozhikode is a city in the southern Indian coastal state of Kerala. Its cuisine has been described as one of the world’s earliest fusion cuisines with influences from the Tamils, Arabs, East Asians, Sinhalese and even the Mughals.
Kozhikode is famous for its biryanis, typically served with vinegary pickles and popadoms.
▪ Preheat the oven to 400°F (200°C).
▪ Heat the oil in a deep, heavy-based frying pan and add the curry leaves, garlic, ginger and chilies. Fry for a minute or two on medium heat and add the turmeric, spice blend and poppy-seed paste. Cook for another minute.
▪ Stir in the curry sauce and salt and bring to a boil. Boil for 5 minutes, then add the chicken and yogurt.
▪ Bring back to a boil and simmer for 3 minutes. Turn off the heat and stir in the cilantro, mint and lime juice.
▪ Meanwhile, microwave the rice on high for 2 minutes. Fluff up the rice gently with a fork and place half in a deep ovenproof dish with a tight-fitting lid.
▪ Spoon the chicken mixture over the rice layer and cover with the remaining rice. Put the lid firmly on the dish and place in the oven for 20 minutes.
▪ Heat the ghee in a small pan and gently braise the cashew nuts and raisins until the nuts turn a pale golden brown and the raisins plump up.
▪ Serve the biryani garnished with the egg slices and sprinkled with the nuts and raisins.
Mughlai cuisine, so named because it originates from the era of the grand Mughals, is renowned for being rich and lavish. Among the many and varied cuisines that were to become native to India, this one has been at the forefront of shaping the way Indians cook and eat today. This delicious dish is testament to that magnificent era.
▪ Preheat the oven to 400°F (200°C).
▪ Heat the ghee in a small pan and gently braise the almonds and raisins until the nuts have turned a pale golden brown, and the raisins have plumped up. Set aside.
▪ Add the saffron to the warmed milk, stir and set aside.
▪ Heat the oil in a deep, heavy-based frying pan and add the onion. Stir-fry on medium heat until crisp. Remove with a slotted spoon and set aside.
▪ Add the garlic to the oil remaining in the pan and stir-fry for a few seconds. Stir in the spice blend and cook for another few seconds until aromatic.
▪ Add the curry sauce, chili powder and salt, and bring to a boil. Cook on high heat for 5 minutes until the sauce is thick.
▪ Stir in the lamb and yogurt, and bring back to a boil. Simmer for 5 minutes, then stir in the cream. Bring back to a gentle simmer and simmer for another 5 minutes before stirring in the garam masala and cilantro.
▪ Meanwhile, microwave the rice on high for 2 minutes. Fluff up the rice gently with a fork and place half in a deep ovenproof dish with a tight-fitting lid. Sprinkle half the onion, almonds, raisins, melted ghee and saffron milk over the rice.
▪ Spoon the lamb mixture over the rice layer and cover with the remaining rice. Sprinkle the remaining onion, almonds, raisins, melted ghee and saffron milk over the rice.
▪ Put the lid firmly on the dish and place in the oven for 20 minutes. Serve with accompaniments of choice.
Another famous biryani created from a melding of the rich, creamy aromatic dishes of northern India and the sharp, piquant and pungent flavors of the south.
▪ Combine the warm cream and saffron, and set aside.
▪ Heat the ghee or oil in a deep, heavy-based frying pan and add the chilies, turmeric and spice blend. Stir for a few seconds and add the vegetables.
▪ Stir-fry on gentle heat for 3 minutes and add the nuts, raisins, curry sauce, salt and chili powder. Bring to a boil, cover and simmer for 10–15 minutes until the vegetables are just tender.
▪ Stir in the yogurt and half the saffron cream, and simmer for another 5 minutes before stirring in the mint and cilantro.
▪ Meanwhile, microwave the rice on high for 2 minutes. Fluff up the rice gently with a fork and place half in a deep ovenproof dish with a tight-fitting lid. Sprinkle half the lime juice over the mixture.
▪ Spoon the vegetable mixture over the rice layer and cover with the remaining rice. Sprinkle the remaining lime juice and saffron cream over the dish.
▪ Put the lid firmly on the dish and place in the oven for 20 minutes. Serve hot with accompaniments of choice.