Thalassery Veg Biriyani

Thalassery biriyani recipe is a traditional biryani recipe from Thalassery(North Kerala).The main spices in this biriyani is the green chillies and garam masala.There is no use of red chilly powder,coriander powder and other spices. For this Malabar biriyani, ghee rice and masalas are prepared separately and put it in "Dum" 

Ingredients:
to cook rice

1. basmathi rice 4 cups
2. cardamom 4
3. cloves 4-5
4. cinnamon 2strands
5. bay leaves 2-3(optional) 
6. pepper corns(optional) 7-8
7. salt as needed
8. ghee 3-4tbsp 
9. water 6 cups

to  prepare masala

1. Potato/Mushroom
2. onion 7; very thin sliced
3. tomato 7 ;chopped
4. ginger garlic paste 2tsp
5. green chillies 12; crushed
6. garam masala 1tbsp
7. mint leaves 5-6 tbsp
8. cilantro 5-6 sprigs
9. lemon juice 1 squeezed
10. ghee 1 cup /half oil & ghee 
11. salt 

to garnish

1. raisins 4tbsp
2. cashews 4 tbsp
3. fried onions

Preparations:

1.       Wash and soak basmati rice for 10 minutes. Drain and set aside.

2.       Make a paste of red chilli powder, turmeric powder, 1 tbsp lemon juice and salt. And      mix Aloo/mushroom in this paste.

4.       Heat oil in a fry pan. Shallow fry Aloo/mushroom and keep aside.

5.       Heat ghee in the pan. Add one sliced onion. Saute till it is golden and keep it aside.

6.       In the same pan add bay leaf, cloves, cinnamon and cardamom.Wait for them to crackle. 

7.       Add soaked rice and water. Add little ghee/oil.

8.       Pressure cook till the rice is 3/4th done.

9.       Now, heat ghee/oil in the pan. Add the remaining onions, salt, green chilli paste and  ginger garlic paste and stir well.

10.    Add chopped tomato pieces and cook for a minute.

11.    Next, add garam masala powder.

12.    Allow the mixture to cook well.

13.    Now, add the fried Aloo/Mushroom pieces.

14.    Cover and cook the pieces in the gravy. Add freshly chopped coriander and mint leaves. Switch off the gas.

15.    Take a heavy-bottomed pan.

16.    Add this aloo/mushroom masala

17.    Add a layer of cooked basmati rice over it. Sprinkle chopped coriander and mint leaves and lemon juice. Top it with another layer of rice and masala.

18.    Add fried onions, raisins and cashews.

19.    Close the lid tightly and place the weight on top. Keep in simmer for 8 to 10 minutes. Remove from flame.

Crab Curry with Roasted Coconut /Nadan Njandu Varutharacha Curry Recipe

Ingredients :

For Gravy :

Whole dungeness Crab : 1 or Soft Shell Blue Crab : 4 medium size or frozen 5-6 large legs with claws. (cleaned and cut into pieces)

Shallots / Red Small Onion : 8-10 (thinly sliced)

Turmeric Powder : 1/2 tsp

Red Chilly Powder : 1 tsp or to your tolerance level

Ginger : small piece (crushed)

Garlic : 3-4  cloves (crushed)

Green Chilly : 4 (crushed)

Freshly Grounded Pepper Corns : 1 tsp or to your tolerance level

Gamboge /Kudam Puli  : 2-3 pieces

Oil  : 1 tbsp (preferably coconut oil)

Fresh Curry Leaves : few

Salt to taste

Water as needed

For Roasted Coconut Paste :

Grated Coconut : 1 cup

Small Red Onions /Shallots : 4-6 nos

Turmeric Powder : 1/4 tsp

Red Chilly Powder : 1 tsp or your tolerance level

Coriander Powder : 1 tsp

Fennel seeds : 1/4 tsp

Fresh Pepper Corns : 1 tsp or your tolerance level

Curry Leaves : 3 sprig

Oil : 1/2 tsp (preferably coconut oil)

Garam masala : 1tsp

For Tempering :

Mustard Seeds : 1 tsp

Fenugreek Seeds : 1/4 tsp

Shallots / Small Red Onions : 4-5 (thinly sliced)

Dry Red Chillies : 3 (broken into 2 pieces)

Curry Leaves : few

To make Crab Curry :      

• Heat a pan (preferably in ‘Kalchatti’ an earthen pot) add all ingredients listed above ‘ For Gravy’ along with  water, just to cover all the pieces.

• Stir to mix and bring to boil. Close and cook for 5-8 minutes.

         

• Meanwhile roast the grated coconut with 2 sprig of curry leaves, small onions/shallots over low heat. Keep sauteing till aromatic and nice brown color.

         

• Add all the spice powders  listed above ‘For Roasted Coconut Paste’ and fry on a low heat for a few minutes. (Note: Care should be take not burn the spices).
• Cool the mixture and grind it well with 3tbsp of water in a mixer to a fine paste.

    

• Add the above grounded coconut paste to the pan in which the crab is cooking ; mix well, close and cook it for 5-8 minutes. (Note : If needed add little more water and stir well.)

• Now open the lid and sprinkle the half of freshly grounded garam masala and adjust the salt.
• Heat the coconut oil in a frying pan and splutter mustard seeds, followed by all the above listed ingredients “To Temper”.

          

• Pour it over the gravy and keep covered till u serve, so the gravy absorbs all the flavors.

• Delicious  Nadan Njandu/Crab Curry is ready.Serve with steamed rice, roti or with appam…Enjoy!