Kerala, a state that sees a celebration of flavours from one corner of it’s border to the order. With every 100 kms that one moves that flavours surely gonna change and change for better. One such community that has influenced the food here is Moplah’s the Muslim population in the Malabar Coast in southwestern India. Moplah which literally means sword as during 17th century Moplah sword was used as weapon. Kerala's Malabar region that is mostly popular for its ethnic Moplah dishes.
Moplah flavours
The traditional Moplah cuisine sees its own robust and bold flavour. Mostly eaten in the north Kerala front this cuisine becomes a popular choice mostly during the month of month of Ramzan. The cuisine is great example of amalgamation of indigenous and foreign flavors. All dishes are cooked with ingredents that have been procured locally and cooked techniques that has been borrowed from foreign traders who once came and settled in the vast Malabar coast. This distinctive cuisine is not only influenced by the Arab but also sees the influence of Portuguese and the Dutch invasion. To prove this the experts say is that a porridge known as Aleesa, has its roots in a traditional Middle Eastern dish. This whipped wheat-meat dish with onion and coconut has been all time favorite for many. The food taste and texture is much different from the one that you get from the rest part of kerala when it come in terms of use of coconut, eggs, banana, mutton and spices and more.
From arikadukka (mussels stuffed with seasoned rice mixture and cooked in shell), to banana flower cutlet to Malabar konchan porichathu (prawns marinated with traditional spices and deep fried), to the Malabar parotta that’s sees it’s similarity to Middle Eastern filo pastry and the all-time hit Moplah biriyani the moplah dishes have stood the test of time and still have managed to preserved some of their heritage recipes. The main USP been Moplah cuisine includes a variety of mutton, fish and shell fish dishes.
Ingredients for Moplah Biriyani
FOR MASALA:
• 500 gm chicken
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder increase for spiciness!
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 tbsp cooking white oil
• 2 medium onions sliced thinly
• 1 large tomato chopped
• 1 green chilli chopped (increase for spiciness!)
• 2 tbsp coriander leaves chopped
• 2 tbsp mint leaves chopped
• Salt to taste
FOR RICE:
• 2 cups Kaima rice washed and drained
• 1 tbsp ghee
• 1 tsp whole spices
• 800 ml hot water
FOR GARNISH:
• 1 small onion sliced and fried as barista
• 5-6 cashews and 10 raisins fried
Method
• Marinate the chicken in turmeric and red chilli and salt and keep it for 20 mins
• Heat oil in a saucepan and add the chicken. Fry both sides till it become browned. Take it out and keep aside.
• In the same oil, add the ingredients onion to mint leaves tomatoes and cook on low flame till the tomatoes cook well.
• Add the fried chicken and continue cooking till it gets well done.
• In another saucepan, add the ghee and fry the whole spices
• Add the drained rice and roast till crisp, around 5 minutes.
• Add in the hot water, adjust salt. Wait it water boils. Reduce the flame and cook on closed lid. Open in between to see whether rice is done.
• Fluff up the cooked rice with a fork, and add on top of the chicken masala.
• Mix well to incorporate. Serve with the garnishings, along with raita, pickle and whatever you want!