Beef Biriyani - With Detailed Procedure

I have always got positive feedback for my Biriyanis,both from my relatives and guests whom I have served and even some have mentioned it in my blog after they had tried it like this and this one.

Erachi Pola

Today's recipe is another Malabar delicacy 'Erachi Pola'.I prepared this during one of the Ramadan days but couldn't post it due to that months tight schedule.Our Iftar table is filled with dates, water, fresh fruits (salad or juice form) along with one type of snack.The snack part is specially for my little ones.MaShaAllah both of them love to fast without any fuss.They have taken 26, Alhamdulillah I feel really happy and blessed for that.Its not compulsory for their age but we can start preparing them for that without any forcing.Their first question when they enter kitchen is ,"What is for today's Iftar?"

Irachi (Beef) Ada/Irachi Pathiri

Irachi Ada is another famous dish of the Malabar side, made by frying (crescent)semicircular shaped dough filled with beef,Mutton or chicken 'filling' (masala).It is a snack item prepared during tea time treats or at ifthar.

Here I have made the filling using beef.The recipe for this is:
 Ingredients
Boneless Beef        
   (cooked with a little chilly powder and salt;cooled and then shredded)      21/2 cups
Onion                   6 med(thinly sliced)
Garlic cloves         10(finely chopped)
Ginger             2'' piece( ''       ''        )
Green chillies        5     ( ''      ''   )
Turmeric powder   1/2 tsp
Garam masala powder 
           (homemade)         1/2 tsp
Fennel seeds powder      1/4 tsp
Salt               accord.to taste
Curry leaves      2 sprigs 
Oil                     2tblsp+ for deep frying

 Preparing the Filling
-Heat 2 tbsp oil in a pan and add the onions
-Saute well and add the chopped ginger garlic and green chillies
-When the onions are done, add all the powders : garam masala,turmeric, fennel seeds powder and salt.
-Now add the shredded meat ,curry leaves and mix all well for 2-3 minutes.Off the flame. 
For the dough
All purpose flour(maida)
    or wheat flour(I used wheat flour;flour no:2)
                                               2 cups
Water                3/4 cup( or as needed) 
Oil              1 tblsp
Salt            accord. to taste 
-In a bowl add flour,salt and oil,mix properly.
-Now adding water make a medium soft dough.
Further procedure
-Make small balls out of the dough and flatten it (like pooris) using a rolling pin.
-You can shape this in 2 ways :1st way : you can apply little water on the edges of the poori ,add the filling ,fold it in a crescent shape press the edges with your fingers and seal and make patterns on the sides by pressing it with a fork.
2nd way : using (crescent shape) molds.Here I used  this mold,so it was easy.
-Place the poori on the mold ,add the filling on one side,close,seal and shape them (see image below)
-Now do the same with the rest of the dough and filling.
-Heat oil in a Kadai and deep fry these on medium flame till it turns golden brown on both the sides.
-Drain on tissue paper and serve with a cup of tea.

 

Linking this to Meat Lovers Month event at Recipes Passion and Haffa Bexi's Kitchen