Biriyani (Kushka)- Coimbatore style

Author: kittymatti / Labels:

This is the Coimbatore style biriyani. My friend Pandima Devi is an expert in this dish and my husband loves it. I learnt this recipe from her.


1 cup rice
1.5 cups water
4 cloves
1 inch cinnamon
2-3 tsp oil
1 tsp saunf, 2 bay leaves
1/2 onion (American sized) or 1 (Indian size)
1 inch ginger, 1 clove garlic (or 1/2 tsp ginger-garlic paste),
2-3 green chillies (grind to paste), 1 big tomato
1 cup assorted veggies (beans, peas, carrots, potatoes, cauliflower, tofu/paneer)
1/2 bunch coriander, 1 handful mint leaves
6 tsp ghee/ butter/oil

Add 2 tsp oil in a kadai, add oil, saunf, cinnamon, cloves, bay leaves, onions. Saute well. Add ginger garlic paste and green chillies paste. Add the veggies and fry for some more time. Grind a tomato. Add the tomato juice and continue to saute. Add enough salt. Add coriander and mint. Saute till almost dry.
In another pan, add 2 tsp butter, roast rice. Transfer everything to a pressure cooker and cook with water, 1/2 tsp turmeric, 1/2 tsp red chilli powder, 1/4 tsp biriyani masala, salt, 2 tsp ghee. However, you can transfer the whole thing to an electric rice cooker and cook. check for salt. Serve with raita and chips :)


Pradeep Kalingarayar said...

1)Masala Nuts-Recipes-5 mins...

a-Branded-Nobby's 100gms of Salted peanuts..

b-Chopped Red onions-1 no

c-Black powdered Pepper-2 teaspoons

d-Lemon Squeeze- 1 Tablespoon
organic Carrot(chopped or grated)-1 no

e-Half teaspoon white vinegar
Mix it and keep it aside for 5 mins and ready to service just sprinkle add coriander leaves for presentation.
2)Chopped fresh Paprika Pineapple and Cucumber-Continental..
Mix in the mixer with salt and Paprika Chillies and season with lime squeeze..
3)Indian Lajjit Punjabi Masala-Papad toasted..(do not deep fry.)-Get the tips from the net..
you top it with stir fried Italian tomato spinach and white onions in this papad..

4) Stir fried- Organic cabbage carrot capsicum..
No ginger garlic needed...
Step 1-Pour 2 tablespoons of Sunflower oil in wok
heat it well...
Step 2-Add URAD dhall(Indian store) and Channa dhall(Indian Store) fried it till gets brown..
Step 3-add 2 finely chopped white onions and Indian STORE-frozen green chillies fry it in medium till it gets brown..
Step 4-Add Turmeric powder(Indian store) 1 teaspoon and coriander powder (Indian Store)- 1 Teaspoon

Finally add the sliced capsicum ,carrot and the cabbage
cook it in medium heat for 10 mins..

Pradeep Kalingarayar said...

Bangalore tomatoes(ripe)
Gingelly oil - 1 - 2 tbsp
Thick coconut milk - 2 - 3 cups

For grinding:-
Curry Powder-4 table spoons
Cumin seeds(Jeerakam)(powdered)
Turmeric powder
Popppy seeds(Khashakhasha)(powdereed)
Curry leaves(powdered)
Ginger paste
Garlic paste
Coconut paste
Coriander powder
Kashmiri chilly powder
(preferably Everest)
Onion paste
Salt - As reqd
(Note use the ingredients according to the crab quantity)

Preparation Method

1)Grind together all ingredients in a mixer grinder(except tomatoes).

2)Heat the gingelly oil in a pan or a kadai.

3)Fry the curry leaves and the masala paste.

4)Add tomatoes and fry, till it gets cooked.

5)Add the cleaned crab and mix well with the masala.

6)Add hot water and fry well.

7)Add thick coconut milk and cook again.

8)Cook, till it becomes dry.

:- Can be had dry or semi-dry.

:- Serve with rice or bread.

Pradeep Kalingarayar said...

Pollachi Crab fry blog with the snap:

mixer grinders said...

yum!!i have never had this Coimbatore style biriyani.Sound is interesting and full of flavor.Thanks for sharing!!!

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