Avakkai is Raw cut Mangoes pickled in mustard seed powder, chilies powder is a spicy condiment that is served as side for rice and dal. I have been exploring an d experimeting with different king of biryanis that I have tasted and liked. Ulavacharu biryani, Allo dum biryani and now I had to try this Avakkai biryani.
I have came across this dish called ‘Avakkai Biryani’ , prepped by Puliyogaretravels in Instagram feed, which is unique combination of avakkai and biryani. Its like a dream come true for a Avakkai fan and Biryani fan. Now of course I was waiting to try it.
You’ll find variations of Biryani all across the Indian from Kashmiri biryani to Dindukal biryani. All if it has its distinct rice and spices that go in the biryani and also the cooking process differs for dum to one-pot all has its unique flavor profiles. The 2 popular types of preparation – one where the protein and/or vegetables are cooked mixed throughout the rice, and the other version known as dum biryani where veggies or meat and rice are layered and slow cook in a sealed pot over fire. The latter is the style of biryani I’m sharing today. Check out my other biryani recipes – Kolkata Aloo dum biryani , Hydrabadi dum Veg biryani, Ulavachaaru biryani
This dish’s unique flavor comes the Avakkai. I prepared this biryani in dum method. First cooked the gravy and cooked the rice separately. Then layered it with rice and fried onion. The quick and and easy method is to add the rice to the prepared gravy and pressure cook for 2-3 whistles.
I paired biryani with baingan ka salan. I wanted to make the proper mirch ka salan but I did not have right kind of chilies to make it with. Then I saw fresh eggplant and just decided to go with the baingan ka salan, It came out pretty good. And the combination was too good.
I can’t but wonder how avakkai has evolved for me from mixing hot rice to the gravy in the pan and enjoying a big ball of Avakkai saadam to making a full blown biryani with Avakkai.. life brings us sweet surprises 🙂 I guess I have gone a little overboard with my excitement.. lets go the recipe.
For Biryani Gravy
- 1/4th to 1/2 cup Avakaya pickle
- 1/2 cup Tender Jackfruit Shallow Fried in oil
- 1/4 Cup Thisck yogurt
- 1 Red onions Sliced
- 1-2 tsp Ginger-garlic paste
- 1 tsp jeera
- 1-2 cinnamon
- 3 Cardamom
- 1 Bay leaf
- 5-6 Cloves
- 1 Javithri
- 1/2 tsp Turmuric powder
- 1 tsp Coriander-cumin powder
- 2 tbs Biryani masala
- Salt to tsate
- 4 tbsp – healthy oil
- 2 cups basmati rice
- 1 tsp Shahi jeera
- 2 pods cardamom
- 4 nos cloves
- 1 Bay leaf
- 2 stands mint leaves
- 1/2 onion sliced and fried
- coriander chooped
- Biryani masala
For Biryani Gravy
- Meanwhile, heat oil in a pan. Fry the jackfruits to golden brown. Now remove the jackfruit and add cumin, cinnamon, cloves, cinnamon sticks, bay leaves. Fry for 30 seconds.
- Add onions and ginger garlic paste. Cook for a few minutes. Add salt to quicken the cooking time. Stir well. Cook till slightly soft.
- Now add in all the dry masalas – turmuric, cumin-coriander masala, biryani masala and give it a quick stir. Then add in the Avakkai masala to the gravy. Mix well.
- Add some ~1/2 water to loosen the consistency of the gravy. Cook it for 5 minutes and add the fried jackfruit to the mix. again cook for 5 more minutes.
- Let this mixture cook for 5-8 minutes. Then add in the yogurt and give it a good mix. Let it all cook till the oil releases from the sides. Set it aside for the assembly.
For Biryani Rice
- Soak basmati rice for 30 mins to an hour. Meanwhile in a pot add 2-3 cups of water and add in all the dry masalas.
- Bring the water to a boil and add in the soaked basmati rice and drop of oil to it. Add 1 tsp oil. When water starts boiling the rice should dance on the top. Check to see if the rice is 3/4 way cooked.
- Drain out the water from rice. Let the rice sit for couple of minutes.
- In another pan first add a layer of the biryani gravy. Then add the rice layer, the fried onions and mint leaves. Repeat layers till rice and vegetables are done.
- Close lid tightly ( you can seal it with chappathi dough for proper dum process) and cook it on stove top for 10 -15 minutes. Make sure to turn stove to lowest heat to avoid burning.
- Once done give it a light handed mix and serve hot with Salan.