Avakkai Biriyani is a traditional unique Biriyani from the Andhra Cuisine. Avakkai is one of the most favorite pickles of Andhra Pradesh. And this pickle is used in preparing a spicy Biryani also with Basmati Rice. And the Biriyani is called Avakkai Biriyani. Let us see how to cook this Biriyani.
Basmati Rice – 1 ½ cup
Water – 2 ½ to 2 ¾ cups
Oil – 1 tbsp
Salt – to suit taste
Home Made Avakkai Pickle Masala – 3 to 4 tbsp
Mango Pieces from the Avakkai Pickle – 8
Oil – 2 tbsp
Bay Leaf – 2
Cinnamon Stick – 2 pieces
Green Cardoman – 4
Star Anise – 2
Cloves – 3
Onion (Large) – 1 (sliced)
Pearl Onion – 20 to 25
Cumin Seeds – 1 tsp
Green Chillies – 2 (slitted)
Ginger Garlic Paste – 1 tsbp
Red Chilli Powder – ½ tsp
Turmeric Powder – ¼ tsp
Salt – to suit taste
Coriander Powder – 1 tbsp
Finely Chopped Cilantro – 3 tbsp
Mint Powder – 1 tbsp (or chopped mint leaves – 3 tsp)
Yogurt (Curd) – 1/3 cup
Parboiled Vegetables (Cauliflower, Carrot, Green peas etc) – 1 cup
Butter – 1 tbsp
Pickled Oil – 1 tbsp
Wash, rinse and soak the Basmati Rice for 30 to 40 minutes. Strain the Rice and cook it in a pressure cooker with 1 tsp of Oil, Salt, a spoon of lemon juice and 2 ½ to 2 ¾ cups of water for one whistle. Continue cooking in the pressure cooker further 3 to 4 minutes in very low flame. Open the lid after 10 minutes and allow it to rest for another 10 minutes. Transfer the cooked Rice to a broad plate. Fluff it separately with a fork. Allow the Rice to cool.
Heat the Oil in a pan. Add Bay Leaves, Cinnamon Stick, Green Cardoman, Star Anise and Cloves. Stir cook for few seconds. Add Cumin Seeds and allow it to crackle.
Add the sliced Onion, Pearl Onion and the Green Chilli. Sauté them light golden brown over medium flame.
Add Ginger Garlic Paste, Red Chilli Powder, Salt and Turmeric Powder. Cook for a couple of minutes over medium flame.
Add chopped Cilantro and mint leaves (dry mint powder). Stir well for a minute.
Add Coriander Seed Powder and stir very well. Add Yogurt and cook in low flame for a minute.
Add Parboiled Vegetables and simmer for 2 to 3 minutes.
Add Avakkai Pickle Masala and the Mango Pieces till the Oil start separating.
Level the gravy. Spread the cooked fluffy Rice evenly over the gravy. Pour the pickled Oil and Butter over the rice. Seal with an Aluminium foil and cover with a lid.
Place the pan on a hot tawa and cook in medium to high flame for 6 to 8 minutes and then in low flame for 5 minutes.
The tasty spicy Avakkai Biriyani is ready. Serve with Raita, Avakkai Pickle etc.