Though low on spice, the Bhatkal biryani has the right amount of flavor. In Bhatkal biryani a lot of onions and green chillies are used. Meat and rice is prepared separately and layered then baked in oven or can be done over a low flame like slow cooking.
This particular style is said to be originated from the Nawayath Muslim community of Bhatkal, in coastal Karnataka, India. It looks a lot like Kerala’s Malabar Biryani, but there is a difference, that is the ghee or any oil to the rice is very less.
If you are calorie-conscious, then Bhatkal Biryani will surely gladden your heart.
Bhatkal Biryani Recipe
- 1 kg Kaima/Jeerakasala Rice
- 1 kg Chicken, Cut into Pieces
- 1 kg Onions, sliced Thinly
- 20 to 25 Green Chilies Whole Stem removed
- 2 tsp. Ginger paste
- 2 tsp. Garlic paste
- 300 grams Tomato sliced
- Hand full of Curry Leaves
- Mint Leaves Chopped as Required
- Coriander leaves Chopped as Required
- 1 tsp. garam masala powder
- 2 Lemon, Juice
- Salt to Taste
- 3 tbsp. Ghee
- 3 inch. Cinnamon stick
- 4 Cardamoms
- 4 Cloves
- Preheat the oven to 300 degrees F, 150 degrees C.
- Heat oil in a pan fry onions till golden brown.
- Then add green chillies, ginger and garlic paste, tomato, curry leaves and garam masala and cook for some time.
- To this add juice of 2 lemons, salt as required and chicken pieces, mix well.
- Cover with lid and cook till chicken is done. Add water if required.
- There should be enough gravy when chicken is done.
- Heat another pot with ghee. Fry the kaima/jeerakasalarice in this.
- Now cook the rice in water (water should be double the quantity of rice), with salt, cinnamon, cardamom and cloves, till half done.
- Drain immediately and set aside. While checking the rice, do ensure that there is a slight bite inside.
- In a heavy bottom deep pan, make a layer with rice, now sprinkle the chopped mint and coriander leaves, spread the chicken pieces with masala.
- Next layer the rice on the top of it, then the chicken pieces with masala.
- Then rice layer and mint and coriander.
- Close the lid air tight so that no steam can escape.
- Bake in the oven for 45 minutes at 300 degrees F, 150 degrees C.
- Serve warm with sliced onions and tomatoes or pickles (mango or mixed vegetables) or a raita and pappad.