Squid / koonthal that's a Malayalam name, a delightfully unique & delicious biryani prepared for the first time 2 days back & thought of adding this recipe to my blog...Just give it a try.... Squid must be cooked either for a short time or for a long time, anything in between turns into rubbery 2-3 min on high heat is enough otherwise it will take 30 min to an hr to cook.
Ingredients:
Serves: 4
When serving garnish with the fried onions.
Serve hot with pickles & poppadoms.
Serves: 4
- 2 cups basmati rice or Kerala biryani rice,
- 200-250 gm squid .
- 1 cup thick coconut milk.
- 2 cups thin coconut milk.
- 2 onions thinly sliced.
- 2 tomatoes.
- 1/4 cup oil + 2 tbsp ghee.
- Few curry leaves.
- Salt to taste.
- 2 tomatoes.
- 7 green chilies.
- 1 handful chopped coriander leaves.
- 3 red chilies.
- 1 tbsp biryani masala powder or curry powder.
- 8 clove garlic.
- 1/2'' ginger.
- 1 tsp jeera.
- Remove the skin of the squid cut in round slices & clean well in running water.
- Marinate squid in 1 tsp chilly powder, 1/4 tsp turmeric powder, salt to taste,1/4 tsp jeera powder& keep aside.
- In a pan add 1/4 cup oil when hot add the thinly sliced onions fry till its golden brown, remove keep aside.
- In the same pan add the marinated squid fry for 3-4 min, remove & keep aside.
- In the same pan( if required add 1 tbsp oil) add the curry leaves saute for a while.
- Add the ground masala & fry till the raw smell goes.
- Add the tomatoes, salt & cook till the tomatoes are mashed well.
- Add the thin coconut milk once it starts boiling add the squid & let it boil for 2-3 min.
- Add the thick milk once it starts boiling off the flame & keep aside.
- Boil 3 1/2 cups water & 1/2 gravy from the squid masala & keep aside.
- Heat ghee in a heavy bottomed pan when hot add the whole garam masala ,the rice & saute for 5 min.
- Add the hot water, salt to taste & cook on low flame till the liquid is absorbed .
- Fluff it with a fork & keep aside.
When serving garnish with the fried onions.
Serve hot with pickles & poppadoms.
