Biryani is one dish that everyone in my family loves. So when everyone was in the mood to have biryani. I decided to make it but I wanted to try out something new yet traditional and that’s when I remembered the Biryani recipe contest that recently took place on one of the most amazing food groups on Facebook.
The cover page of the group displayed the winner of the competition and that’s Ms. Sarita Bhat. I quickly decided to check out her recipe and I hit a jackpot. Her recipe was on Beary Biryani / Sultana Biryani from the Beary Community of Karnataka. (Honestly, it’s the name of the recipe itself that caught my attention.) She fondly calls the Beary Biryani as Sultana Biryani and there is an interesting story behind that, for she learned to make the Beary biryani from her dear friend Sultana who happens to be a great cook.
Beary (also known as Byari) is a community concentrated mostly along the southwest coast of India i.e. in coastal Dakshina Kannada, Karnataka. It is an ethnic community that has its own unique traditions and distinct cultural identity. The Beary’s are mainly traders by profession and hold an important place among the other coastal Muslim communities.
The Beary Biryani is a specialty of the Beary Community and is also known as the cousin of the Mangalorean biryani. Unlike the Mangalorean biryani, the Beary biryani has the subtle yet distinct flavor of fennel, coconut, and other spices like cloves, cinnamon, javitri, star anise, and poppy seeds.
Personally, I have witnessed the hospitality of the beary community on one of my recent trips to Karnataka. So trying out this dish became even more special.
Chicken – 1 Kg
Boiled Eggs – 3
Coriander & mint leaves – 1 Handful
Onion – 2 (thinly sliced)
Tomatoes – 2 (chopped)
Curd – 2 tbsp
Ghee + oil
Garam masala powder – 1 tsp
Coriander Leaves – 1 bunch
Mint – 1 bunch
Green Chillies – 9 or according to your taste
Ginger – 1 piece
Garlic – 8 cloves
Cardamom – 4
Cumin – 2 tsp
Coriander seeds – 4tsp
Cinnamon – 1 small stick
Cloves – 4
Javitri- 1small
Cardamom-6
Star anise- 2 petals
Fennel Seeds- 1tsps
Peppercorns -1tsps
Coconut – 1cup
Fennel seeds – 1tsp
Poppy seeds – 1tsp
* Grind all to a fine paste.
Fried onions- 2
Coriander leaves – ¼ bunch (Chopped)
Mint – ¼ bunch (Chopped)
Garam masala powder – 2tsp,
* Mix all together.
Rose water – 2 tsp
Basmati Rice – 3 cups
Cardamom – 3
Cinnamon – 1 small stick
Cloves – 3
Fennel seed -2 tsp
Peppercorns- 1 tsp
Star-1 pcs
Green chili – 3 slits
Ghee -2 tbsp
Salt – to taste,
Tip: Take a kadhai and put it on gas. Keep the biryani vessel on top of the kadhai. Then increase the flame for 10mins & then put it on low flame for dum for about 15 mins. Don’t serve it immediately. Wait for 10mins. Serve with salan & Raita.
PS: A special Thank you to Ms.Sarita Bhat for permitting me to share the recipe with all. A bigger thank you to Ms.Sultana, for without you this wouldn’t have been possible.
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Lovely recipe. Look forward to more authentic Beary recipes from Sultana especially their ghee rice and mutton.
Pache karis, liver fry, dhal ghosh and fish biriyani
Thank you so much for giving full credit to my recipe .And this real credit goes to my muslim Friend Sultan,My intension was make her fam .I am so happy to see here in your blog .Thank you once again Aditi Prabhu .😊❤
It was my pleasure to publish this amazing recipe. It is one of my favorites.
It’s really a great and helpful piece of information. I’m glad that you shared this helpful info with us. Please stay us up to date like this. Thanks for sharing.
Your welcome. Keep reading and sharing your views. :)