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We hope you got insight from reading it, now let’s go back to vazhayilayil oru suriyani biriyani / kerala suriyanese style biryani wrapped in banana leaf recipe. To cook vazhayilayil oru suriyani biriyani / kerala suriyanese style biryani wrapped in banana leaf you only need 29 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf:

1. You need For the rice:
2. Get 3 cups Basmati rice soaked in water for at least 2 hours
3. Prepare 6 cups Water
4. Use 2 Bay leaves
5. Use 3 pods Cardamom
6. You need 4 Cloves
7. You need 1″ stick Cinnamon
8. Take 4-5 tablespoon Butter
9. Get To taste Salt
10. Use 2 teaspoon Lemon juice –
11. Prepare For the mutton/chicken:
12. You need 1 kg Mutton/chicken cut into medium bite size pieces
13. Take 5 Onions thinly sliced
14. Use 8-10, Green chilies finely chopped
15. Provide 1 tablespoon Ginger-garlic paste
16. Get 1 teaspoon Turmeric powder
17. You need 3 teaspoon Chilli powder
18. You need 2 teaspoon Garam masala powder
19. Prepare 1 bunch, Coriander leaves finely chopped
20. Use 1 bunch Mint leaves finely chopped
21. Prepare 1/2 cup Coconut milk
22. Use 1/2 cup Yoghurt/curd
23. Take 3 tablespoon Ghee/clarified butter
24. Use To taste Salt
25. Use As needed Water
26. You need For garnish
27. Use 10-12 Cashew nuts
28. Use 10-12 Raisins
29. Prepare 1 Onions thinly sliced

Steps to make Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf:

1. Clean and wash the mutton pieces. Allow them to drain. Marinate the mutton with turmeric powder, chilli powder, garam masala powder, and salt. Keep it aside for at least 2 hours.
2. In a heavy bottomed vessel, melt butter and fry the bay leaves, cardamom pods, cloves, and cinnamon. Add the soaked rice and fry for 2-3 minutes until the rice becomes crisp, making sure not to brown the rice. Add 6 cups of boiling water, lemon juice, and salt and allow it to boil. Cover and cook for about 5-10 mins until the rice is half cooked and no water is left. Remove from flame and keep aside.
3. In a large pan, heat oil. Add the chopped onions and saute until it is golden brown. Add ginger-garlic paste & green chilies and saute until the raw smell goes away. Add the marinated mutton, mix well, and fry for 5-6 mins until the colour changes. Add the chopped coriander + mint leaves, yogurt, salt, & 1/2 cup of water and mix well. Cover with a lid and cook until the meat is 3/4 done.
4. Pour the coconut milk into the gravy and cook on low flame for another 10-15 mins until the meat is completely coated with the masala and the gravy becomes thick. Remove from flame.
5. In a small pan, melt ghee. Fry the cashew nuts and raisins and drain them on a paper towel. In the same pan, fry the sliced onions until dark brown and drain them on a paper towel. Keep it aside.
6. Clean 2-3 large banana leaves. Wilt it slightly by placing them on flame and flipping the sides to make them soft & pliable. Smear some ghee on the leaf.
7. Place a layer of the mutton masala with little gravy as the bottom layer and top it with a layer of rice. Garnish with cashewnuts, raisins and fried onions. Sprinkle ghee over the layer. Wrap the banana leaf as a parcel and tie it securely with banana fiber or thread. Repeat the process with the remaining mutton masala and rice on the next banana leaf.
8. Place the parcels in a steamer and steam cook the biryani for 10-15 mins. Remove from the steamer and keep it aside for another 5 mins. You could also bake the parcels in a preheated oven at 300 degrees for 10 mins. Serve with raita and pickle of your choice.

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