A prison in Kerala is selling biryani cooked by inmates online

In the first phase, the plan is to sell biryani combo online, priced at Rs 127.

Agencies
The jail food is a hit among people due to its quality and low price.
THRISSUR (KERALA): Seeking to tap the hugely popular online food market, prison authorities in Kerala Thursday began offering piping hot biryani prepared by jail inmates.

In the first phase, the plan is to sell biryani combo online, priced at Rs 127.

The combo, which was specifically designed for online sale, includes 300 grams of biryani rice, one roasted chicken leg piece, three chappathis, a cup cake, salad, pickle and one litre bottled water along with a plantain leaf to eat the food, authorities at the Viyyur central jail, where it is being prepared.


The prison authorities have tied up with Swiggy, online food delivery player, to deliver food from the Central Jail premises.

Freedom Food Factory, an enterprise selling food prepared by inmates at Kerala's prisons, has been engaged in the business since 2011.

"We are going online for the first time," Superintendent of Viyyur Central Jail, Nirmalanandan Nair told PTI.
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"We started making and selling chappathis in 2011. It was the Viyyur Central jail which started making chappathis on
commercial scale. The idea of going online was proposed by jail DGP Rishiraj Singh," he said.

The jail food was a hit among people due to its quality and low price.

"We have already been selling various biryanis, non-vegetarian curries, bakery items and other from Viyyur jail.

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We also have counter sales. But now we have decided to go online and sell a biryani combo initially," he added.

Noting that the new facility would start from July 11, Nair said based on the feedback more items would be sold online.

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"This does not mean that we are stopping the over-the-counter sale. As of now, Swiggy will deliver food within six km radius," he said.

At present, the jail sells around 25,000 chappathis, and over 500 biryanis a day, which is prepared by around 100 inmates, who are supervised by prison officials.

The state prison department is also considering a proposal to open portals of one of its central jails for common people to spend a day and night there to get the 'feel' of jail life by charging a fee.

The 'pay and stay' initiative is planned as part of a unique prison museum coming up in the premises of Viyyur Central prison in Thrissur district.

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To make your Eid party a success, give these recipes a shot.

Eid-al-Adha, or Barka Eid, is a Festival of Sacrifice that celebrates the obedience of Ibrahim towards Allah. The four-day celebrations involve a lavish feast of delicacies. To make your Eid party a ..
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Ingredients

Mutton cut: 600 gm

Curd: ½ cup

Ginger-garlic paste: 1 tbsp

Cooking oil: 2 tbsp

Desi ghee: 3 tbsp

Fried onion: 1 cup

Degi mirch: 2 tsp

Coriander powder: 2 tsp

Turmeric powder: 1/2 tsp

Cloves: 4-5

Black cardamom: 2

Cinnamon stick: 1 inch

Black peppercorns: 8-10

Garam masala powder: 1/2 tsp

Salt to taste

Coriander leaves: For garnishing

Dried plums: 100 gm

Fresh plum: 2-3

Method

- Heat oil in a thick bottom cooking pot and add whole spices. Cook till they crackle

- Add ginger-garlic paste, cook for a few minutes

- Cut mutton and fry on high heat for 3-4 minutes

- In a bowl, mix yogurt, fried onions, degi mirch, coriander powder, salt, turmeric powder

- Mix it with mutton and add ½ cup of water

- Cook while covered for about 40 minutes; till the mutton is soft

- Add fresh chopped plums and dried plums puree

- Adjust seasoning, sprinkle garam masala, cook for 1 minute

- Garnish with chopped coriander leaves

- Serve hot


(Courtesy: Punjab Grill)

IngredientsMutton cut: 600 gmCurd: ½ cupGinger-garlic paste: 1 tbspCooking oil: 2 tbspDesi ghee: 3 tbspFried onion: 1 cup Degi mirch: 2 tspCoriander powder: 2 tspTurmeric powder: 1/2 tspCloves: 4-5Bl..
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Ingredients

Lamb shank

Lamb stock: 1 litre

Sliced onions

Ginger-garlic paste: 5 tbsp

Mustard oil: 50 ml

Whole garam masala: 5 gm

Yellow chili powder: 2 tbsp

Mace powder: 1 tsp

Cardamom powder: 2 tsp

Gram masala powder: 1 tsp

Whisked yogurt: 100 gm

Kewra essence: 1 drop

Rose essence: 1 drop

Besan: 30 gm

Ghee: 50 ml

Saffron: 1 gm

Method

- Heat mustard oil, then cool

- Add whole garam masala, sliced onion. Sauté onions till golden brown

- Add lamb shanks, ginger, garlic paste, yogurt. Don't stir

- Add garam masala powder, turmeric powder, yellow chili powder

- Cook for 20 mins

- Add brown onion paste

- Cook till lamb shanks cooked

- Strain gravy

- Add shank bones to gravy and cook

- Add kewra and rose essence

- Heat butter and add flour, besan

- Cook till it looks roux

- Add to gravy for thickening

- Strain gravy, remove bones and add shanks

- Cook and finish with saffron

- Garnish with almond slices and saffron


(Courtesy: Chef Anshu, Westin Hyderabad Mindspace)

IngredientsLamb shankLamb stock: 1 litreSliced onionsGinger-garlic paste: 5 tbspMustard oil: 50 mlWhole garam masala: 5 gmYellow chili powder: 2 tbspMace powder: 1 tspCardamom powder: 2 tspGram masal..
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Ingredients

Chicken leg: b/l 300 gm

Green chilli: 5 gm

Elachi small: 1

Elachi big: 1

Cinnamin sticks: 1

Mace: 1 gm

Bay leaf: 1

Javtri: 1

Cloves: 1 gm

Basmati rice

Salt to taste

Sahi jeera: 3 gm

Desi ghee: 50 ml

Ginger: 20 gm

Garlic: 20 gm

Saffron: 0.1 gm

Onion: 100 gm

Butter: 50gm

Mint: 10 gm

Garam masala: 10gm

Red chilly powder: 30 gm

Method

- Wash chicken leg, pet dry

- Marinate with ginger, garlic paste, curd and garam masala. Set aside

- Soak basmati rice for 20 minutes

- In a thick bottom pan, add whole spices, slices of onion and cook till brown

- Add marinated chicken, cook for 5 minutes

- Boil rice in salt and mint flavoured water

- Add chicken to pre-cooked rice

- Cover with lid, cook till steam comes out

- Serve hot with raita


(Courtesy: Chef Ved Prakash- Chef De Cuisine at Daniell’s Tavern, The Imperial New Delhi)

IngredientsChicken leg: b/l 300 gmGreen chilli: 5 gmElachi small: 1 Elachi big: 1 Cinnamin sticks: 1Mace: 1 gmBay leaf: 1Javtri: 1 Cloves: 1 gmBasmati riceSalt to tasteSahi jeera: 3 gmDesi ghee: 50 ..
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Ingredients

Basmati rice: 1 kg
Mutton boti without bone: 1 kg
Cardamom: 10 gm
Cinnamon: 10 gm
Cumminseed: 10 gm
Cloves: 10 gm
Ginger: 40 gm
Garlic: 20 gm
Green chillies: 100 gm
Fried onion: 50 gm
Coriander leaves: 1 bunch
Mint leaves: 1 bunch
Lemon: 2
Curd: 1/4 cup
Ghee: 1/4 kg
Saffron: 1 pinch

Method

- Wash mutton and take it in a vessel.
- Grind green chillies, ginger, garlic, spices, fried onion, and mix them well together
- Add this mixture to the meat
- Add curd to it, mix thoroughly
- Leave for half an hour
- Boil 2 litres of water in a vessel. Then add rice to it, while still on flame
- Take out semi-cooked rice and spread it on the meat and spices mixture in a vessel
- Repeat
- Mix ghee and saffron to a cup of boiled water. Pour it on the rice
- Cover the vessel with a plate and seal the edges with dough and cook for 15 minutes on medium flame
- Turn off the heat. Let it sit for 15 minutes
- Uncover and garnish with saffron

(Courtesy: Shailendra Bhandari, Executive Chef, The Metropolitan Hotel & Spa, New Delhi)
Ingredients Basmati rice: 1 kg Mutton boti without bone: 1 kg Cardamom: 10 gm Cinnamon: 10 gm Cumminseed: 10 gm Cloves: 10 gm Ginger: 40 gm Garlic: 20 gm Green chillies: 100 gm Fried onion: 50 gm Co..
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