shaiya biryani( biryani made of thin rava noodles)
Biryani made of rava sevai ( a thin noodles made up of rava) served in layers with richly flavoured mutton khurma(gravy)
Cooking Time
40min
Prep Time
20 min
Serves
4
Categories
Appetizers
Breakfast
Curry
Dinner
Lunch
Main Dish
One Pot
Cooking tools used
Mixer Grinder
Pressure Cooker
Cuisines
Indian
Indian - Karnataka
Indian - Kerala
Indian - Konkan cuisine
Indian - Malabar cuisine
Indian - Nawayath cuisine
Indian - South Indian
Ingredients
Main Section
Rava sevai
500
gms
You can use any rava noodles available. Using rava noodles is adivsed in this this recipe to avoid clumping of noodles in the biryani.
For khurma/mutton gravy
Mutton
350
gms
You can use chicken as well
onions
3
unit/count
Chopped
tomatoes
2
unit/count
Finely chopped.
oil
3
tbsp
2 tbs for khurma and 1 for the assembly of biryani
curry leaves
5
unit/count
1 spring can be used.
salt
1
unit/count
As per the requirement
garam masala
2
tsp
ginger garlic paste
2
tsp
Green chilly
3
unit/count
cashews
10
unit/count
Or almonds can also be used. Finely powder it.
Saffron
1
pinch
Soak it it milk for about 10 mins.
coriander leaves
1
bunch
Finely chopped
tomatoes
1
unit/count
Thin circular Slices
Step 1
Bring water to boil. Add two black pepper, one Clove, one cinnamon and one cardommon.
Add salt. When it starts boiling add the rava semolina/ shyavige.
Cook it for few mins. Strain it when it's 75% cooked. Keep it aside.
Step 2
In a vessel add oil, curry leaves, green chillies. Add chopped onion, dry till golden yellow, add tomatoes and cook till soft and pulpy. Now add ginger garlic paste and fry well.
Step 3
Add mutton, garam masala powder, salt, Powdered cashews or almonds. Once the mutton is cooked, the khurma is ready. Switch off the flame
Step 4
Assembly of biryani-
In thick bottomed vessel. Add little oil in the bottom. Add one layer of sevai( noodles) say about 2/4th. Save the remaining noodles for later.
Put chopped coriander leaves, saffron milk, tomato slices.
Step 5
Put a thick layer of mutton khurma over the sevai.
Step 6
Add remaining sevai over this.
Put the remaining saffron milk, coriander leaves and tomato slices over it.
Finish it by pouring 2 tbsp of oil over it in a circular way
Step 7
Close the lid of the vessel tightly.
You can use dough to seal it off. Or simply use any heavy object to keep over the lid. Cook this on low flame for about 20 minutes. Once the steam starts appearing from inside the vessel. Switch off the flame.
And your shaiya biryani is ready.
