Squid/ Koonthal: 500gms (cleaned and cut into round pieces)
Ginger paste: 1tbsp
Garlic Paste: 1 tbsp
Green Chilli: 2
Tomato: 3 big
Garam Masala Powder: 1tsp
Chilli Powder: 1tsp
Turmeric Powder: 1tsp
Lemon Juice: 1tsp
Coriander leaves chopped: 2 strings
Refined oil: 2 tbsp
Biriyani Rice: 1 ½ cups
Cardamom pods: 3
Cinnamon Stick 1” piece: 2
Bay leaves: 1
Black pepper: ½ tsp
Lemon Juice: 1tsp
Roasted cashew nuts: 2tbsp
Roasted Raisins: 2 tbsp
Golden Fried Onions: with 1 onion
Coriander leaves: 2 strings
Mint leaves: 1 string
Ghee: 2 tbsp
Garam Masala: needed
Method of Preparation
Wash and soak rice for 15 minutes.
Boil water by adding cardamom, cloves, cinnamon, bay leaves, black pepper, ghee, lemon juice and salt.
When water boils, add rice to it. When it is 85% cooked, drain and keep aside.
Heat oil in a pan, add sliced onion.
When onion turns brown, add ginger- garlic paste. Stir for a while.
Add chopped tomatoes and salt to it. When tomatoes get cooked, add garam masala, chilli powder and turmeric powder.
Stir and add squid pieces to it. Close and cook till squid gets cooked. And masala becomes dry.
Now add coriander leaves and lemon juice to it and switch off the flame.
In a bowl with air tight lid or can use pressure cooker also, Keep on very low flame.
Add ½ tbsp ghee to it, add half of the cooked and drained riced.
On top of it, Sprinkle some ghee, garam masala, fried onion, roasted cashews and raisins, chopped coriander and mint leaves.
Add the squid masala, spread evenly on top of the rice and add the other half of rice on top of the masala.
Sprinkle ghee, garam masala, fried onion, roasted cashews and raisins, chopped coriander and mint leaves on top of the rice and close with an air tight lid.
Increase the flame for about a minute. Then put in very low flame to about 45 minutes.
Wait for another 15-20 minutes to open the lid.
Delicious squid biriyani is ready to serve.