Watch | How is the long-grained Travancore biryani ready?

How is the long-grained Travancore biryani ready?

What was the fragrant biryani that whetted your urge for food for extra biryani?

For years, this long-grained aromatic rice biryani was a staple within the upmarket and small eating places and eateries within the former Travancore area.

However over time, the culinary panorama witnessed a shift.

Thalassery and Malabar biryanis, cooked with small-grained Kaima rice or jeerakashala rice, gained recognition, and lots of eating places adopted go well with.

Nevertheless, one restaurant remained steadfast in preserving the outdated culinary legacy.

It’s The Azad Resort in Thiruvananthapuram

So, how is that this particular biriyani ready? Let’s dive in

The mutton or rooster and rice are cooked individually till they’re three-fourths achieved.

The masala is made first by sauteeing the onions, tomatoes, and ginger-garlic paste together with spices comparable to cinnamon, cloves, star anise and so forth in an enormous cauldron, into which coconut oil and ghee have been added.

Within the meantime, Basmati rice is washed and stored able to be put within the salted boiling water.

Lime juice is added to the water and as soon as the rice is put into it, it’s left undisturbed, to make sure the rice doesn’t get mushy

As quickly because the rice is half cooked, it’s strained from the water and stored apart.

For rooster biryani, oil and ghee are poured into it and the masala is added 

The sauteed masala is weighed earlier than it’s put into the vessel, adopted by rooster items and curd.

Whereas for mutton biryani, the mutton items are added to the oil together with spices and cooked earlier than the masala and curd are added.

Then, the partially cooked rice is rigorously layered over the mutton or rooster gravy

Later, it’s garnished with coriander leaves, fried onion and cashewnuts earlier than the subsequent layer of cooked rice is added.

Lastly, beneficiant spoonfuls of ghee are added and the lid is closed.

Additionally they make a dough of maida and water. Then it’s rolled into lengthy, thick ropes to tighten the lid for dum

The vessel is then positioned on a low flame, and coals are added to the lid, permitting the biryani to cook dinner within the dum model.

The result’s a symphony of flavours the place each grain of rice absorbs the essence of the tender meat and fragrant spices.

As we speak, Azad Resort continues to be a beacon of nostalgia for these searching for the genuine style of Travancore biryani

Learn full story right here

Reporting: Saraswathy Nagarajan

Voiceover: Gopika Okay P

Manufacturing: Reenu Cyriac

Movies: Sreejith R Kumar

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