Biryani Recipe – Recreate Our ‘thing of beauty’

Malabar Biryani

Malabar Biryani

In his Observer column, Jay Rayner, the renowned restaurant food critic, described the Purple Poppadom Biryani as ‘a thing of true beauty.’ Now, you can enjoy this classic dish at home with our recipe. Here is the complete recipe to follow to recreate this moreish and flavoursome dish. Alternatively, you can always enjoy Biryani, lamb, chicken or vegetable at Purple Poppadom!

MALABAR BIRYANI

Ingredients

Portion – 6

Lamb leg, boneless – 1250gms

Onions – 1kg

Garlic – 40gms

Ginger – 50gms

Green Chilli – 60gms

Mint leaves – 25gms

Coriander leaves – 30gms

Turmeric powder – 10gms

Yoghurt – 600gms

Salt – 20gms

Tomato – 100gms

Butter ghee – 100gms

Fennel seeds – 5gms

Desiccated coconut paste – 50gms (base recipe)

Lamb stock – 800ml

Method

1. Trim the lamb leg, and cut into cubes weighing approximately 50gms each. There

should be around 25 pieces.

2. Slice the onions and chop the ginger, green chilli and garlic.

3. Chop the mint and coriander leaves.

4. In a thick-bottomed pan mix all of the remaining ingredients, except lamb stock.

Keep it on the heat, stirring constantly. When the onion starts softening, after

approximately 20 minutes, add the lamb stock. Bring it to the boil and cover it with

a lid. Keep it on a low flame, stirring regularly for at least an hour until the lamb is

tender. Remove from the heat.

Basmati Rice

Ingredients

Basmati Rice – 1200gms

Green Cardamom – 2gms

Bay leaf – 2 pieces

Cloves- –1gm

Mace – 1 piece

Cinnamon – 2gms

Butter ghee – 150gms

Water – 1600ml

Salt – 30gms

Method

1. Wash the rice three times to remove the dirt and dust, and soak it for an hour.

2. Strain the soaked rice in a sieve.

3. Heat the butter ghee in a thick-bottomed pan. Add whole spices and allow to

crackle so that they release their flavour. Now add 1600ml of water and salt and

bring to boil. Add the rice and allow it to cook. When the water evaporates and

the rice rises to the top cover the pan with a lid and keep it on a low flame for 10

minutes. Take off the flame and keep aside with the lid on.

Final Touch

Ingredients

Chopped pineapple – 50gms

Chopped mint – 20gms

Chopped coriander – 20gms

Fried onion – 40gms

Rosewater – 5ml

Saffron water – 5ml

Garam Masala Powder – use 10gms of the powder from the recipe on the facing page

and reserve the remainder for use later.

Method

1. Bring the lamb mixture to heat, once it starts bubbling take off the heat.

2. Add the chopped pineapple, half of the mint, coriander, fried onion and garam

masala powder to the cooked lamb mixture. Add half of the cooked rice, top it up

with mint, coriander, fried onion and garam masala powder. Add the rest of the rice

and sprinkle rose water and saffron water into the mix.

3. Cover it with lid and keep on a low heat for 10 minutes. Then remove from the heat

and keep it covered with a lid for at least half an hour.

4. You can serve the biryani in a copper bowl with a flatbread on top (as in the

photograph on the previous page.

Garam Masala Powder

What you’ll need

Mace – 3gms

Green cardamom – 15gms

Fennel seeds – 20gms

Cloves – 3gms

Cinnamon – 3gms

Method

Combine the spices and grind until they are a fine powder. Set aside. You will need them for the final finish.

Basmati Rice

Ingredients

Basmati Rice – 1200gms

Green Cardamom – 2gms

Bay leaf – 2 pieces

Cloves- –1gm

Mace – 1 piece

Cinnamon – 2gms

Butter ghee – 150gms

Water – 1600ml

Salt – 30gms

How it’s done

1. Wash the rice three times to remove the dirt and dust, and soak it for an hour.

2. Strain the soaked rice in a sieve.

3. Heat the butter ghee in a thick-bottomed pan. Add whole spices and allow to

crackle so that they release their flavour. Now add 1600ml of water and salt and

bring to boil. Add the rice and allow it to cook. When the water evaporates and

the rice rises to the top cover the pan with a lid and keep it on a low flame for 10

minutes. Take off the flame and keep aside with the lid on.

Final finish

Ingredients

Chopped pineapple – 50gms

Chopped mint – 20gms

Chopped coriander – 20gms

Fried onion – 40gms

Rosewater – 5ml

Saffron water – 5ml

Garam Masala Powder – use 10gms of the powder from the recipe on the facing page

and reserve the remainder for use later.

Method

1. Bring the lamb mixture to heat, once it starts bubbling take off the heat.

2. Add the chopped pineapple, half of the mint, coriander, fried onion and garam

masala powder to the cooked lamb mixture. Add half of the cooked rice, top it up

with mint, coriander, fried onion and garam masala powder. Add the rest of the rice

and sprinkle rose water and saffron water into the mix.

3. Cover it with lid and keep on a low heat for 10 minutes. Then remove from the heat

and keep it covered with a lid for at least half an hour.

4. Serve the biryani topped with a flatbread  

 

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