BIRIYANI STUFFED CHILLY BIRIYANI

A popular Hyderabadi dish made from long green chillies which is traditionally served with biryani. But I have prepared a biriyani with this long green chillies.I have used bajji milagai (chillies used for making bajjis) for this as it is less spicy. Biriyani is prepared with ground masala of peanuts and white til and stuffed in long green chillies. The aroma of the chillies with the biriyani tasteds heavenly.

Try it out and put in your feed back.

INGREDIENTS  

   Chillies -6 ( bajji milagai)
   Chilli powder - 1/2 tsp (optional)
   Turmeric powder -1/4 tsp    Basmathi rice - 1 cup

   

INGREDIENTS FOR GRINDING

   Peanuts                      – 6 tbsp
   White sesame seeds - 2 tsps
   Grated Coconut         -4 tbsps
   Chopped  bajji chillies        - 2 numbers
   Onion                               - 2 numbers chopped
   Ginger                             - 1 inch piece
   Garlic                              -6 cloves
   Tamarind                - small gooseberry sized ball
   Cumin seeds              - 3 tsps
   Coriander powder     - 2 tsp 

INGREDIENTS  FOR THE SEASONING FOR FRYING CHILLIES 

   Bay leaf                                  - 2 nos
    Perunjeeragam / saunf     - 1 tsp

METHOD

Soak the rice for 10 minutes and drain and keep aside.

Cut the head of the chillies

Heat oil and season it with bay leaf and perum jeeragam.

And  shallow fry the chillies in medium flame till its fried all sides.

Keep it aside.

Dry roast peanuts, sesame seeds and coconut separately. 

Fry the chopped bajji chillies in a tsp of oil  and grind with roasted peanuts, white til , coconut, onions, ginger garlic , tamarind cumin seeds and coriander seeds,everything together adding little water.

Heat 2 1/2 tbsp of oil in a pressure pan, add bay leaf and add the ground mxture .

Fry in medim flame for 5 minutes and add soaked and drained basmathi rice and fry for few seconds.

Meanwhile boil 2 cups of water.

Add the boiled 2 cups of water to the  rice mixture.

Add required salt, chilli powder, turmeric powder  and close the pressure pan.

When steam comes put on the weight and cook in medium flame for 5 to 7 minutes.

Switch off the flame after 7 minutes.

Open the pan after the pressure releases and mix the cooked rice gently with the fork.

Take the fried chillies and stuff the rice inside the chillies carefully.

Shallow Fry the chillies in medium flame just for 3 minutes.

You can either serve the whole stuffed chilli or cut into half after the biriyani is stuffed and serve it.

Remove from flame and serve along with the rice.

Yummy, mild spicy stuffed chilli biriyani is ready to serve.