Shaiya Briyani which is commonly known as Batkali Briyani in all parts of coastal Karnataka and forms an integral part of Navayath cuisine. Bhatkali biryani is one of the most common wedding meals in Bhatkal and surrounding towns including Mangalore. Recently I had this dish in a foodie meet in a Alibaba Café and Restaurant, Bangalore. Also I have tried out this dish in my kitchen. The taste was too good, I have induced semiya/vermicelli instead of rice. Let us move on to the recipe…
- Chicken – ½ Kg
- Semiya / Vermicelli – 2 cups
- Mint and coriander leaves – ½ cup
- Bay leaf – 1 nos
- Cloves – 4 nos
- Cinnamon stick – 1 “ inch stick
- Cardamom – 1 no
- Ginger-garlic paste – 1 tbsp
- Green chilies – 1 nos
- Onions – 3 nos (medium sized)
- Tomato – 1 ½ nos(medium sized)
- Turmeric powder – ½ tsp
- Chili powder – 1 ½ tsp
- Coriander powder – 2 tsp
- Salt to taste
- Oil – 3 tsp
- Ghee / Clarified Butter – 1 tbsp
- Lemon juice – 3 tsp
- Clean and chop the chicken to medium pieces.
- Slit the green chili. Finely chop the onions, tomatoes , mint and coriander leaves.
- Marinate the chicken with 1 tsp of chili powder, 1 tsp of coriander powder, ¼ tsp of turmeric powder, 1 tsp of lemon juice and salt.
- Boil the semiya and once boiled, drain it. Wash it in the running (tap) water and again drain it. Drizzle a tsp of oil and mix them well. Keep it aside.
- Heat oil and ghee(clarified butter) in a kadai, add all the spices. Wait till the raw smell goes off.
- Add in the ginger-garlic paste and green chili, cook till the raw smell goes off.
- Add in the mint and coriander leaves, cook till they turn to dark green color.
- Add in the onions and cook till they turn olden brown.
- Add in the tomaotes followed with the ½ tsp of chili powder, ½ tsp of coriander powder and ¼ tsp of turmeric powder and cook till the tomatoes turn mushy.
- Add in the marinated chicken pieces and cook them till they get blnd with the masala.
- Add in a cup of water, bring it to boil. Cover and cook till the chicken pieces are done well.
- Remove the lid and keep in medium flame till the gravy gets semi thicken.
- Now top the semiya over the gravy with lemon juice and cover it tightly with the aluminium foil and keep in low flame for 5 mins.