Squid Biryani

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

• 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.

Grind to a paste;

• 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.

Method:

• 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.

For the rice:

• 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.

In another pan spread 1/2 of the squid masala on top of it spread a layer of  1/2 of the cooked rice on top  spread the rest of the squid masala  lastly spread rest of the cooked rice. Close it with a tight fitting lid  & bake it for 30-45 min on low temp or place the vessel on a hot tava for 1/2 an hr.
When serving garnish with the fried onions.
Serve hot with pickles & poppadoms.