Malabar Fish Biriyani, is one of the most authentic biriyani dish from North Kerala. You might wonder what's the big thing about "Malabar Biriyani", as you know biriyani is made with basmati rice, but here in Malabar it is made with "kaima rice" a short grain mildly flavored rice
Malabar style fish biriyani, is most famous in South Indian cuisines (kerala). The best type of fish to use for fish biriyani are bone less (fillets) or hard fish which have single bone like king fish (Tamil – Kadal veeral,Vanjaram meen
Slice beef rib eye roast or prime rib into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick. Combine all ingredients in a bowl and marinate beef slices for 6-8 hours. 1/2 lb beef rib eye roast (about 230 grams) or 1/2 lb prime rib roast (about 230 grams)
Then Mr X returned from his regular visit to Kerala and brought me back a package of dried kokum. Last week I had an adventure in catering when I packed my knives and my spices and my tools and hit the road to cook a dinner party in a friends kitchen
If you ask keralites what are the breakfast items from Kerala or if you check any Kerala restaurant breakfast menu, you can find like these pair of names “Puttu and kadala curry”, “Appam and Egg Roast”, “Idiyappam and egg Curry”, “Poori and Potato Curry”, “Dosa and Sambar”, “Idly and Chammanthi Curry”, “Porota and beef ”, “Vellayappam and tharavu (duck) Curry” etc
Rani's Kitchen Magic - Experience the magic, magic in the making...
Combine ginger and soy, oil and sesame oil in a second shallow dish for the beef. Place beef skewers on hot grill surface and cook 2 to 3 minutes on each side in a single layer, turning once. 1 1/4 pounds beef sirloin, 1 1/2 inches thick
Every part of Kerala has their own style of biriyanis, so this is the southern way of making it. Travancore or "Thiruvithankoor", if you want the tongue twister name in Malayalam, is the southern part of Kerala just like how the northern part of Kerala is called "Malabar"