Village Style Milagu Biryani Recipe | Milagu Biryani | Pepper Biryani | Kali Mirch Biryani | Gluten Free Recipe

Hi Supermoms,

Milagu/Kali Mirch means Black peppercorns. Black peppercorns have numerous health benefits. In India, they are even used in Ayurvedic medicinal preparations. Black peppercorns are believed to aid digestion, increase appetite, soothe gum and teeth problems , and even helps in combating arthritis. 

This Biryani is native to the Villages of Tamil Nadu, India. You can add vegetables of your choice. 

I have made the basic Milagu Biryani recipe as I had run out of fresh vegetables. So, this recipe is handy even for the days you do not have any vegetables in your refrigerator. 

The Biryani tastes best when you cook it in an earthen pot. However, you can also cook them in a rice cooker ( electric) or a regular pressure cooker.

 Village Style Milagu Biryani Recipe :

Preparation time: 30 minutes

Cooking time : 40-45 minutes

Serves : 4

1 cup = 250 ml cup

Ingredients :

1 cup seeraga samba rice ( or Sona Masoori boiled rice /Ponni boiled rice varieties)

2 & 1/2 cups water ( adjust)

salt to taste

For the Biryani Masala:

1 &1/2 teaspoon black peppercorns

1 teaspoon coriander seeds

4-5 garlic pods ( peeled, crushed)

1/2 " ginger piece ( peeled, grated)

1/2 teaspoon oil

For tempering :

1 tablespoon ghee/clarified butter ( or oil)

1 bay leaf 

2 cloves 

1-2 green cardamom

1/2 " cinnamon stick

1/2 teaspoon cumin seeds/jeera

12-15 shallots /sambar onions ( or onions, thinly sliced)

2 tomatoes ( finely chopped)

For garnish ( optional) :

1 teaspoon ghee or oil

5-6 cashew nuts 

1 onion ( thinly sliced, roasted in ghee or oil ) 

Method :

1. Wash rice and soak in water for 30 minutes.

2. In the meanwhile, roast the ingredients given for the biryani masala till they turn fragrant.

3. Switch off, transfer them to the jar of a mixer , powder them and set aside.

4. Heat the cooking pot with ghee over low flame.

5. Add all the whole spices,and cook for 1minute or till fragrant.

6. Now add the shallots, tomatoes, salt and cook for 3-4 minutes .

7. Add the ground masala powder , curd and mix well.

8. Now add the rice along with water.

9. Cover and cook till the rice is soft and switch off.

Chef tip : If using pressure cooker, let it cook upto just 2 whistles and switch off.

10. Toast the cashew nuts, add it to the Biryani and mix well. 

Your Milagu Biryani is ready for lunch. I served it along with Dangar Pachadi. 

Happy Cooking !

With love,

Masterchefmom