Biryani History
History of Biryani
Biryani is derived from the Farsi word "Birian". Based on the name, and cooking style (Dum), one can conclude that the dish originated in Persia and/or Arabia. It could have originated from Persia making its in ways through Afghanistan to North India. It could have also been brought by the Arab traders via Arabian Sea to Calicut.
We know the history little better during 1800 to 1900. During Mogul empire, Lucknow was known as Awadh, giving rise to Awadhi Biryani. In 1856, British deposed Nawab Wajid Ali Shah in Calcutta, giving rise to Calcutta Biryani. Aurangzeb installed Nizam-ul-mulk as the Asfa Jahi ruler of Hyderabad, as well as a "Nawab of Arcot" to oversee Aaru Kaadu region (Six Forrests) south of Hyderabad. These moves gave rise to Hyderabadi Biryani and Arcot Biryani. The Biryani spread to Mysore by Tipu Sultan of Carnatic. Needless to say it was a royal dish for Nawabs and Nizams. They hired vegetarian Hindus as bookkeepers leading to the development of Tahiri Biryani.
Besides the historical facts, the story gets little fuzzy with legends.
One legend has it that Timor, the lame brought it down from Kazakhstan via Afghanistan to Northern India. According to another legend, Mumtaz Mahal (the beauty who sleeps in Taj Mahal) concocted this dish as a "complete meal" to feed the army. Yet, some say the dish really originated in West Asia. The Nomads would burry an earthen pot full of meat, rice and spices in a pit, eventually the pot was dug up and there was the Biryani.
I don't want to leave this topic without mentioning at least the names of Turkish Pilaf, Iranian Biryani, Quaboli, Malaysian Biryani, Indonesian Biryani, Sindhi Biryani Idiyappam Biryani from Sri Lanka, and and Kashmiri Yakhni Biryani.
What is a Rice Pilaf?
Long grain rice is soaked in water. The aromatic herbs and spices are stir-fried. Water is added and brought to a rolling boil. The pre-soaked rice and raw meat are added, still on high heat, till it comes to a boil. Nuts like Almonds, Cashews, dried fruits like raisins or apricots may be added. The aromatic spices specially Cinnamon, Nutmeg, Cloves and Bay-leaves are used. The heat is turned down and the pot covered. The dish is cooked on a simmer till done.
What is Biryani?
Biryani is derived from the Persian word "Birian". In Farsi, Birian means "Fried before Cooking".
In the olden days, rice was fried (without washing) in Ghee (Clarified butter). It did two things: 1. It gave the rice a nutty flavor 2. It burned the outside starch layer gelatinizing it. After the rice is stir-fried, it was boiled in water with spices till half cooked.
Preferred choice choice for meat is leg of Telangana goat. The meat is marinated in a paste of with Papaya, whole-milk yogurt and spices. Thereafter, the meat may be cooked.
In an earthen pot called Handi, the rice and meat are layered, bottom and top layer are always rice. An interlayer of some condiments may be introduced between the meat and the rice. Cardamom, Mace, Screwpine essence, rose water may be added to give flowery and herbal aroma. The Handi is sealed and put on the coal embers to cook. For Calicut Biryani, the Handi is placed on the embers produced by coconut shell. The seal is broken only when ready to serve.
What type of rice to make Biryani?
Historically, long-grain brown rice was used in North India; while, short grain Zeera Samba rice was used in South India. In Bangladesh, puffed rice is used. Parboiled long grain rice has following advantages:
1. Long grain rice has low Amylopectin starch, making it less sticky.
2. Parboiling makes the starch gelatinized making it further less susceptible to being sticky.
3. The brownness of the rice is due to the bran on the rice. The bran gives the "chewy" texture to the grain.
Most common rice used today, is Basmati rice.
What types of meat are used to make Biryani?
Traditionally, the leg of goat was used to make Biryani. Now a days, depending on the region and restaurant, one can find Biryani made with Mutton, Lamb, Beef, Chicken, Fish, and Prawns.
What types of vegetables are used to make Biryani?
In Calcutta region, potatoes are the most common item. Cauliflower, carrots, peas, sweet bell peppers and green beans are traditional. New items include Jack fruit, Bottle gourd, and Garbanzo beans.
Types of Meat Biryani
There are two basic types of Biryani, namely; Kutchi (raw) Biryani, and Pukki (cooked) Biryani. For Kutchi Biryani, raw marinated meat is layered with semi-cooked cooked rice. For Pukki Biryani, cooked meat and cooked rice are layered and put in Handi for the finish.
What makes a good Biryani?
Everyone has there own little list. My list is simple and in order of priority follows:
1. Aroma. It should have both sweet fragrance and herbal warm aroma.
2. It should be savory, but not spicy.
3. Finally, it should meet the age old test. Drop a handful of Biryani on a hard floor. No two grains of rice should be stuck to each other.
Bid Vertiser
Tuesday, April 7, 2009
Sunday, April 5, 2009
BOMBAY BIRYANI
BOMBAY BIRYANI
Ingredients
500 gms Mutton
3/4 cup Oil or Ghee + 2 tbsp
1 cup Yoghurt
2 - 3 Onions
2 tsp Ginger / Garlic
2 Potatoes cubed
1 tsp All Spice
1/4 tsp Black Cummin seeds
1 tsp Salt
Cloves
2 tsp Red Chilly powder
500 gms Rice cleaned and soaked
Dried Plums 10 -12
2 cups Water Coriander leaves chopped
3/4 cup Oil or Ghee + 2 tbsp
1 cup Yoghurt
2 - 3 Onions
2 tsp Ginger / Garlic
2 Potatoes cubed
1 tsp All Spice
1/4 tsp Black Cummin seeds
1 tsp Salt
Cloves
2 tsp Red Chilly powder
500 gms Rice cleaned and soaked
Dried Plums 10 -12
2 cups Water Coriander leaves chopped
Instructions
Marinate the meat in a mixture of the yoghurt, ginger / garlic, all spice, salt, red chilly powder and dried plums for 2 hours. Heat 3/4 cup oil and fry the onions till they are light golden. Remove with a slotted spoon and set aside. In the same oil fry the potatoes, remove with a slotted spon and set aside. Put the meat with all the marinade in the same pan, cover and cook till the meat is tender. Stir and fry till the oil seperates. Add the fried potatoes. In another pot heat 2 tbsp Oil. Add the cummin seeds, cloves, rice, water and 1/2 of the fried onions. When the water dries, remove a little rice from the top and add the meat mixture. Sprinkle the coriander leaves and remaining fried onions on top.
Memoni Mutton/Beef Briyani
Memoni Mutton/Beef Briyani Spicy lamb pilaf. A mild colourful biryani in authentic Gujrati style. Recipe Rating: Preparation Time: 20 min Total Time: 20 min Makes: 16 servings, 2 slices each Ingredients | Quantity |
Meat | 750g, cubes with bones |
Rice, Basmatti | 750g, washed & soaked for 30 minutes |
Onions | 3-4 medium, finely sliced /300g |
Potatoes | 4 medium, peeled & halfed /500g |
Tomatoes | 3-4 medium, diced /300g |
Yogurt, Plain | 1¼ cups, whipped /250g |
Garlic Paste | 1 tablespoon |
Ginger Paste | 3 tablespoons |
Green Chillies | 10 medium /large, whole |
Lemon Juice | 3-4 tablespoons /2 lemons |
Ghee /Oil | 1½ cups /250g |
Shan Memoni Mutton | one packet |
Preparation method | |
1 | Make the ghee/oil hot and fry the onions until light golden. |
2 | Add meat, garlic, ginger and stir fry for a minute. Then add Shan Memoni Mutton Biryani Spice Mix and yogurt. Stir fry for few minutes. |
3 | Add 3-4 cups of water and potatoes. Cover and cook on low heat until the meat is completely tender. Then add tomatoes, green chillies and lemon juice. Stir and remove from heat. |
4 | Separately: In 10 glasses of water stri 2 tablespoons of salt and add the soaked rice. Boil until the rice is about three quarter tender. Remove from heat and drain the liquid |
5 | Spread three quarter boiled rice in a pot and pour the cooked meat curry over it . Then spread the remaining rice over the meat curry. Cover and cook on low heat until the rice is completely tender. Mix the rice and meat curry before serving. |
Serving Suggestions | |
1 | Serve with raita and salad |
2 | For an authentic Akni taste: add ½ cup boiled dal chana in Step No.2. |
Memoni Mutton/Beef Briyani
Memoni Mutton/Beef Briyani Spicy lamb pilaf. A mild colourful biryani in authentic Gujrati style. Recipe Rating: Preparation Time: 20 min Total Time: 20 min Makes: 16 servings, 2 slices each Ingredients | Quantity |
Meat | 750g, cubes with bones |
Rice, Basmatti | 750g, washed & soaked for 30 minutes |
Onions | 3-4 medium, finely sliced /300g |
Potatoes | 4 medium, peeled & halfed /500g |
Tomatoes | 3-4 medium, diced /300g |
Yogurt, Plain | 1¼ cups, whipped /250g |
Garlic Paste | 1 tablespoon |
Ginger Paste | 3 tablespoons |
Green Chillies | 10 medium /large, whole |
Lemon Juice | 3-4 tablespoons /2 lemons |
Ghee /Oil | 1½ cups /250g |
Shan Memoni Mutton | one packet |
Preparation method | |
1 | Make the ghee/oil hot and fry the onions until light golden. |
2 | Add meat, garlic, ginger and stir fry for a minute. Then add Shan Memoni Mutton Biryani Spice Mix and yogurt. Stir fry for few minutes. |
3 | Add 3-4 cups of water and potatoes. Cover and cook on low heat until the meat is completely tender. Then add tomatoes, green chillies and lemon juice. Stir and remove from heat. |
4 | Separately: In 10 glasses of water stri 2 tablespoons of salt and add the soaked rice. Boil until the rice is about three quarter tender. Remove from heat and drain the liquid |
5 | Spread three quarter boiled rice in a pot and pour the cooked meat curry over it . Then spread the remaining rice over the meat curry. Cover and cook on low heat until the rice is completely tender. Mix the rice and meat curry before serving. |
Serving Suggestions | |
1 | Serve with raita and salad |
2 | For an authentic Akni taste: add ½ cup boiled dal chana in Step No.2. |
Memoni Biryani
Memoni Biryani
600 g Mutton
400 g Basmati Rice
200 g Potatoes, quartered and 1/2 cooked by frying
150 g Onions, sliced fine and fried golden brown
200 g Tomatoes sliced
15 g Red chillies Powder
4 cloves Cardamom*
1 inch piece Cinnamon*
2 Tbls. Ginger/Garlic Paste
25 ml Yougut (dahi) beaten
5 g Garam Masala Powder
Pinch of Saffron heated in a spoon over flame(Be careful not to let the flame touch)
1/4 cup Coriander Leaves, chopped
Salt to taste
50 ml Sunflower Oil
125 ml Milk
10 ml Desi ghee (clarified butter)
1 flower Mace*
1 gm Sia Zeera* (black Cumin)
15 No Cashew Fry golden brown
1/2 No Fresh Grated Coconut
1 Tbls. Raw papaya paste
Make a thick paste of the following:
1 Tbls. White Poppy seeds
1 tsp. White Til seeds
1/2 tsp. Sia Zeera
1 tsp. Zeera
1/2 tsp. Kasturi Methi (dried Fenugreek leaves)
First fry the potatoes, then the onion in the oil, use the Handi for it. Wash the rice 3 to 4 times and soak for 45 minutes in sufficient water.
Marinate the mutton in dahi, ginger and garlic paste, and 1/2 Garam Masala Pwd and the papaya paste for 45 minutes.
In a large pan bring water to boil (sufficient to par boil the rice), add salt to it (enough keeping in mind the quantity of rice and water) approx 3tbl, and then add the drained soaked rice and 1/2 cook it.
Simultaneously in the Handi (thick bottom pan) keeping the flame on medium to high (monitor it so that its is hot but does not cause it to burn the food) add in the remaining oil. Add the whole spices (*) and let them splutter. Add the marinated mutton and sear the meat. Now add the tomatoes, 1/2 the onions and the red chillies pwd. Stir for approx 15 minutes and then add 1/2 the coconut.
Now add the paste and cook for another 15 to 20 minutes or till the meat is 3/4 cooked. Remove the meat and gravy leaving 2/3 in the Handi.
The whole process should be done simultaneously so that the meat and the rice cook at the same time.
Dissolve the saffron in a Tbls. of the drained rice water mix with warm milk.
Layer 1/2 the rice on top of the meat in the Handi, sprinkle 1/2 the chopped coriander leaves, 1/2 the remaining coconut, 1/2 the cashew nut, 1/2 the remaining Garam Masala powder and 1/2 the saffron extract.
Now the remaining meat and gravy is layered on top of the rice (care to be taken that the rice is not compressed during the whole action), followed by the remaining rice and the remaining ingredients.
Now drizzle the Desi Ghee over the rice and around the edges and seal the lid of the Handi with some dough/soaked cotton cloth.
Place it on high flame for approx 1 to 2 minutes till there is a buildup of steam and then place it on a Tava on medium heat for around 25 to 30 minutes.
Alternately you can put it in a preheated oven at 275 Celcius for 15 to 25 minutes once the steam has developed in the Handi.
Open and fluff the rice and the meat and enjoy.
It is best accompanied with Raita and Tamatar ka salan and also with papadums.
600 g Mutton
400 g Basmati Rice
200 g Potatoes, quartered and 1/2 cooked by frying
150 g Onions, sliced fine and fried golden brown
200 g Tomatoes sliced
15 g Red chillies Powder
4 cloves Cardamom*
1 inch piece Cinnamon*
2 Tbls. Ginger/Garlic Paste
25 ml Yougut (dahi) beaten
5 g Garam Masala Powder
Pinch of Saffron heated in a spoon over flame(Be careful not to let the flame touch)
1/4 cup Coriander Leaves, chopped
Salt to taste
50 ml Sunflower Oil
125 ml Milk
10 ml Desi ghee (clarified butter)
1 flower Mace*
1 gm Sia Zeera* (black Cumin)
15 No Cashew Fry golden brown
1/2 No Fresh Grated Coconut
1 Tbls. Raw papaya paste
Make a thick paste of the following:
1 Tbls. White Poppy seeds
1 tsp. White Til seeds
1/2 tsp. Sia Zeera
1 tsp. Zeera
1/2 tsp. Kasturi Methi (dried Fenugreek leaves)
First fry the potatoes, then the onion in the oil, use the Handi for it. Wash the rice 3 to 4 times and soak for 45 minutes in sufficient water.
Marinate the mutton in dahi, ginger and garlic paste, and 1/2 Garam Masala Pwd and the papaya paste for 45 minutes.
In a large pan bring water to boil (sufficient to par boil the rice), add salt to it (enough keeping in mind the quantity of rice and water) approx 3tbl, and then add the drained soaked rice and 1/2 cook it.
Simultaneously in the Handi (thick bottom pan) keeping the flame on medium to high (monitor it so that its is hot but does not cause it to burn the food) add in the remaining oil. Add the whole spices (*) and let them splutter. Add the marinated mutton and sear the meat. Now add the tomatoes, 1/2 the onions and the red chillies pwd. Stir for approx 15 minutes and then add 1/2 the coconut.
Now add the paste and cook for another 15 to 20 minutes or till the meat is 3/4 cooked. Remove the meat and gravy leaving 2/3 in the Handi.
The whole process should be done simultaneously so that the meat and the rice cook at the same time.
Dissolve the saffron in a Tbls. of the drained rice water mix with warm milk.
Layer 1/2 the rice on top of the meat in the Handi, sprinkle 1/2 the chopped coriander leaves, 1/2 the remaining coconut, 1/2 the cashew nut, 1/2 the remaining Garam Masala powder and 1/2 the saffron extract.
Now the remaining meat and gravy is layered on top of the rice (care to be taken that the rice is not compressed during the whole action), followed by the remaining rice and the remaining ingredients.
Now drizzle the Desi Ghee over the rice and around the edges and seal the lid of the Handi with some dough/soaked cotton cloth.
Place it on high flame for approx 1 to 2 minutes till there is a buildup of steam and then place it on a Tava on medium heat for around 25 to 30 minutes.
Alternately you can put it in a preheated oven at 275 Celcius for 15 to 25 minutes once the steam has developed in the Handi.
Open and fluff the rice and the meat and enjoy.
It is best accompanied with Raita and Tamatar ka salan and also with papadums.
Spicy Vegetable Rice
Spicy Vegetable Rice
1) Take the coriander/cilantro leaves, fresh mint and green chillies and grind in a grinder to a paste (add a little water if necessary). Heat the clarified butter or oil in a pressure cooker. Add in all of the whole spices and mix well. Add in the sliced onions and fry until translucent and slightly golden brown. Add in the ginger paste and garlic paste and saute well. Add in the vegetables and stir for about 5 minutes.
2) Add in the paste of fresh coriander, fresh mint and green chilles. Saute for about 3 minutes. Add the coconut milk and water (the quantity of the coconut milk and water should be 4 and half cups for 3 cups of basmati rice). Then add the tomato ketchup and curd and mix well. Add in the red chilli powder and salt and mix well.
3) Reduce the heat to medium. When the mixture comes to a boil, add the soaked rice and pressure cook until 2 whistles. Finally add the saffron strands and fried cashew nuts before serving.
Andhra Mutton Biriyani
| ||||||||||
| 1½ cc | Ginger | |||||||||
| 10 larges | Garlic cloves | |||||||||
| 2 eaches | Cinnomon stick; 1" | |||||||||
| 14 eaches | Cloves | |||||||||
| 10 eaches | Cardomon seeds | |||||||||
| 10 smalls | Onions; sliced | |||||||||
| 1½ cup | Ghee | |||||||||
| 6 cups | Water; boiling | |||||||||
| 1 teaspoon | Turmeric | |||||||||
| 3 teaspoons | Salt |
Wash and soak the rice in water for 1/2 hour. Drain off the water and tie the rice into a cloth. Add the meat to a mixture of the yogurt and 2 tsp salt and set aside. Saute the chiles in 1 TBS ghee. Mix the chiles, ginger, garlic, and half the cinnamon, cloves and cardamom together and grind into a fine paste. Rub the ground spices into the meat. Heat half the remaining ghee and add the meat and spice/yogurt mixture and half the onions and cook over a low fire until the meat is tender. Heat the remaining ghee and add the remaining cinnamon, cloves and cardamom. After they have cooked for a few minutes add the rest of the onions and fry until they are golden brown. Add the rice and fry it until it is slightly brown. At this point, add the 6 cups boiling water, and then the turmeric and remaining salt. Let the rice mixture cook until the water is almost level with the grains (the rice should be half done by then) and then add the meat and its gravy. Do not mix them, but, after placing a tight lid on the pot, let the biriyani simmer for 15-20 minutes. After this, mix well and serve. Serves 8. This is almost a complete meal by itself, although pickles, chutneys and vegetables dishes would probably be served with it. Heat scale: Hot. ANDHRA MUTTON BIRIYANI
Chicken Biryani - Andhra Style
Chicken Biryani - Andhra Style
I was always scared of cooking Biryani..somehow it tastes and looks so elaborate that I've feared I wont get it right. Someone once told me that if you watch someone else cook it, you can learn it really quick.
I was invited to a friend's place for a Mutton Biryani treat. He cooked the regular Red biryani...and that clicked ideas for the Andhra Style biryani in my head. I decided to try it on my hubby...
And he says it turned out perfectly!
So here goes the recipe
You need:
Chicken pieces 4 large
Biryani rice 2 measures
1 large onion sliced
1 small tomato chopped
1 tbs mint leaves
1 tbs coriander leaves
4 cloves
1 piece of cinnamon
1 bay leaf
1 large elaichi
2 tsp garlic-ginger paste
A couple of all the great south indian whole garam masalas ( i dont even know their names)
2 tbs of ghee
5-6 Cashew nuts (optional)
1 tbs of cooking oil
1 glass of buttermilk/curd
Salt to taste
Method:
- While you're chopping and cleaning soak the Chicken pieces in the buttermilk with a pinch of garlic-ginger paste for marination. Curd or any form of it softens the chicken very well.
- Heat ghee and oil in a pressure cooker.
- Add all the whole garam masala, then add the cashew nuts, and roast on slow fire until they begin changing colour.
- Add the green chillies and the sliced onions and cook till pink in colour.
- Now add the ginger-garlic paste and roast it for 1 min.
- Add large pieces of tomato, chopped coriander and mint leaves at this point and stir in for 1 more minute. (sorry i missed this part earlier)
- Add some of the marinate mixed with a cup of water and the chicken to the pressure cooker.
- Do not add salt now. Pressure cook the chicken for 5 minutes.
- Cool the pressure cooker and open, to add the rice grains.
- Mix in 1 more cup of water. ( do know your rice well. some basmati rice cooks quickly with the least amount of water)Add salt to taste, shut the pressure cooker again and wait for 2 whistles.
- Cool the cooker and the Biryani is ready.
- Make some lovely raita with diced cucumber, onions, tomatoes, coriander leaves, nicely blended curd, salt, cumin powder, a pinch of red chilli powder and a 1/2 tsp of sugar. It really goes well with the Biryani
Happy Eating...
Pune di Biryani
Because of the fact that Pune has a sizeable Parsi as well as Biryani population, Pune also has a lot of really nice Biryani places. When one thinks of biryani in Pune, a couple of places pop up immediately – Dorabjee’s, Blue Nile, George just to name a few. This post is my take on them.
In the 70’s when my dad was posted at Pune, A couple of joints were his favourites. Dorabjee’s was on the top of that list for Biryani. We finally located the place after endless searching around in tiny by-lanes & twisty one-ways of Old Pune, but the food is well worth the effort.
This tiny, rundown little Iranian restaurant hasn’t changed one bit (or so it seems) in the last 20 or so years, neither in looks nor (thankfully) in taste. The menu is limited to ‘Today’s Specials’. Don’t expect top-of-the-line-extraordinaire-service, cause what you get is a no-frills service attitude - quick and simple. Almost as though everyone wants to cut to the chase, and get to the biryani asap !
They do have some other mutton and chicken dishes to choose from but unfortunately there is nothing much to eat for the vegans. We had the mutton biryani (Rs 100) which was had the typical parsi taste (not to confuse it with the Hyderabadi or Lucknawi biryani).
Although, there are 100s of variation of biryani there are 3 major types - Lucknawi (Lucknow), Hyderabadi & Iranian. What is usually passed of as Biryani in most places in India is actually Pulao. And there is a big difference between Biryani and Pulao, which most people don’t bother with.
Lucknawi Biryani is the more colourful one with the meat and rice cooked separately. Then layered as plain white rice –fried meat - masala rice – fried meat - Saffron rice. It is seasoned with dry-fruits and is not very spicy.
Hyderabadi Biryani - The meat is not fried but marinated in a paste of yogurt and spices, the layering is done with just masala rice. Neither meat nor rice is cooked prior to being layered in the Handi. This is the spiciest version of the biryani.
Iranian Biryani – Rice is separately cooked with some butter & few spices, the meat is served on top of the rice. Something like chelo kebabs, another awesome Parsi rice preparation.
In a pulao, the stock of meat forms the base and the rice is cooked with the spices so that it absorbs the flavor of the spices. There is no layering involved and the Dum technique is also not used . The Parsi Biryani is more of a pulao.
Blue Nile is another parsi place famous for biryani. I have to admit, though, I’m not a big fan of Blue Nile’s Biryani and like the other dishes more; the Iranian chicken biryani (Rs 130) is quite dry and a little bland.
They have (unfortunately) diversified into Chinese and other stuff, but the best bet are the kababs and tandoori chicken. The place smells good and the aroma of the kababs is intoxicating, and I’m sure one day I solve the mystery of what tastes as good as it smells. The one thing that you must have here is the Caramel Custard.
Both Dorabjee’s & Blue Nile are more famous because they are old, and not so much for the food. I did enjoy the experience at both the places but they didn’t come up to my expectations. After all, when you hear about the place from so may people you do expect awesome food.
George on the other hand is famous for being old & the food. I’m a bit finicky about cleanliness and only do ‘take-away’ from here. But both my brother and husband love this place. Not only is their biryani good but the other stuff like naans and kadhai chicken are also yummy. The pan shop outside the joint is more famous than the restaurant so do indulge in a meetha pan.
Now, how can I not mention ‘Khan Bhai’, while talking about Pune Biryani. ‘Khan Bhai’ is not a restaurant. To taste this wonderful stuff one has to do a bit of hard work. Start with waking up early (to ‘book’ the biryani of course), its only sold in KG’s (abt Rs 400/kg) – one Kg is enough for 7-8 ppl, by 1pm you have to drive down to Shivaji Market area to collect it and return back to deliver the empty utensils the next day. Phew!! That’s a lot of work but trust me, it is well worth it. How do i know ? Khan Bhai’s biryani excels in the 3 biryani test – 1. The aroma test 2. The separate grain of rice test and 3. The taste Test.
Irani Biryani
| Irani biryani | ||
| Preparation Time : 30 mins | ||
| Cooking Time : 90 mins | ||
| Serves / Makes : 6 portions | ||
| Ingredients | ||
| Basmati rice - 1 kg, soaked Cloves - 7-8 Cinnamon - 3 inch Cardamoms - 4-5 Black peppercorns - 12-16 Ghee - 1 1/4 cups Mutton pieces - 2 kgs Onions - 5 medium. chopped Ginger-garlic paste 4 tbsps Salt - to taste Coriander powder - 2 tbsps Garam masala powder - 2 teaspoons Curds - 1 1/2 cups Fresh coriander leaves - 1 cup chopped Saffron - a pinch, dissolved in one tbsp warm milk | ||
| Method | ||
| Boil rice in sufficient water with all the whole spices till three fourth done. Drain in a colander and set aside. Heat ghee and add onions. Saute till brown. Remove half and set aside. To remaining onions in the pan add ginger-garlic paste and mutton pieces. Saute for two to three minutes, stirring continuously. Add salt, coriander powder, garam masala powder, curds and coriander leaves. Saute for three to four minutes. Allow mutton to cook on low heat, covered with a lid. Add a little water only if necessary. Cook till tender and water is absorbed. Stir fry till mutton is browned, tender and well coated with masala. Take a large wide mouthed vessel. layer one third of the rice and cover with half the mutton and half the fried onions. Cover with one third of rice. make another layer of mutton and onions and cover with last layer of rice. Sprinkle saffron milk and cover the vessel. Cook on low heat for fifteen twenty minutes. Serve hot. | ||
Irani Biryani
| Irani biryani | ||
| Preparation Time : 30 mins | ||
| Cooking Time : 90 mins | ||
| Serves / Makes : 6 portions | ||
| Ingredients | ||
| Basmati rice - 1 kg, soaked Cloves - 7-8 Cinnamon - 3 inch Cardamoms - 4-5 Black peppercorns - 12-16 Ghee - 1 1/4 cups Mutton pieces - 2 kgs Onions - 5 medium. chopped Ginger-garlic paste 4 tbsps Salt - to taste Coriander powder - 2 tbsps Garam masala powder - 2 teaspoons Curds - 1 1/2 cups Fresh coriander leaves - 1 cup chopped Saffron - a pinch, dissolved in one tbsp warm milk | ||
| Method | ||
| Boil rice in sufficient water with all the whole spices till three fourth done. Drain in a colander and set aside. Heat ghee and add onions. Saute till brown. Remove half and set aside. To remaining onions in the pan add ginger-garlic paste and mutton pieces. Saute for two to three minutes, stirring continuously. Add salt, coriander powder, garam masala powder, curds and coriander leaves. Saute for three to four minutes. Allow mutton to cook on low heat, covered with a lid. Add a little water only if necessary. Cook till tender and water is absorbed. Stir fry till mutton is browned, tender and well coated with masala. Take a large wide mouthed vessel. layer one third of the rice and cover with half the mutton and half the fried onions. Cover with one third of rice. make another layer of mutton and onions and cover with last layer of rice. Sprinkle saffron milk and cover the vessel. Cook on low heat for fifteen twenty minutes. Serve hot. | ||
GOSHT DUM BIRYANI Recipe
Recipe Story 
Biryani is derived from the Farsi word 'Birian'. Based on the name, and cooking style (Dum), one can conclude that the dish originated in Persia and/or Arabia. It could have come from Persia via Afghanistan to North India. It could have also been brought by the Arab traders via Arabian sea to Calicut. We know the history little better during 1800 to 1900. During Mogul empire, Lucknow was known as Awadh, giving rise to Awadhi Biryani. In 1856, British deposed Nawab Wajid Ali Shah in Calcutta, giving rise to Calcutta Biryani. Aurangzeb installed Nizam-ul-mulk as the Asfa Jahi ruler of Hyderabad, as well as a "Nawab of Arcot" to oversee Aaru Kaadu region (Six Forrests) south of Hyderabad. These moves gave rise to Hyderabadi Biryani and Arcot Biryani. The Biryani spread to Mysore by Tipu Sultan of Carnatic. Needless to say it was a royal dish for Nawabs and Nizams. They hired vegetarian Hindus as bookkeepers leading to the development of Tahiri Biryani. Besides the historical facts, the story gets little fuzzy with legends.
One legend has it that Timor, the lame brought it down from Kazakhstan via Afghanistan to Northern India. According to another legend, Mumtaz Mahal (the beauty who sleeps in Taj Mahal) concocted this dish as a "complete meal" to feed the army. Yet, some say the dish really originated in West Asia. The Nomads would burry an earthen pot full of meat, rice and spices in a pit, eventually the pot was dug up and there was the Biryani.
I don't want to leave this topic without mentioning at least the names of Turkish Pilaf, Iranian Biryani, Quaboli, Malaysian Biryani, Indonesian Biryani, Sindhi Biryani Idiyappam Biryani from Sri Lanka, and and Kashmiri Yakhni Biryani.
Ingredients
Mutton (leg and champ) 1000g Basmati rice 600g Shahi jeera 2g Clove 4g Cinnamon 2g Green cardamom 6g Bay leaf 2g Brown onion slices 150g Ginger and garlic paste 100g Salt to taste Curd 100g Ghee 100g Yellow chili powder 20g Lemon slice 20 g Ginger julienne 10g Green chili 20g Mint leaves 15g Saffron 1g Kewra water 2g Sweet attar 2g Rose water 2g Cream 300g How to make GOSHT DUM BIRYANI
1. Heat ghee and add all the whole spices till they crackle, add ginger garlic paste, meat, brown onion paste and salt.
2. Cover the pan and let the meat cook until all moisture has evaporated
3. Add the curd, yellow chili powder. Simmer till the fat surfaces from the curd.
4. Add stock and simmer till the meat is tender.
5. Wash and soak rice for 30 minutes.
6. Bring the water to boil for the rice. Add whole garam masala, salt and lemon juice.
7. Add the salt and only par boil rice and remove.
8. Remove meat and strain the gravy
9. Place the meat and gravy in a handi and add the ginger juliennes, green chilies slit and mint leaves
10. Add the par boiled rice, saffron and cream. Seal the pot with a lid and place on a slow simmer to cook.
11. Garnish with golden brown onions and serve hot with Burrani Raita*.
2. Cover the pan and let the meat cook until all moisture has evaporated
3. Add the curd, yellow chili powder. Simmer till the fat surfaces from the curd.
4. Add stock and simmer till the meat is tender.
5. Wash and soak rice for 30 minutes.
6. Bring the water to boil for the rice. Add whole garam masala, salt and lemon juice.
7. Add the salt and only par boil rice and remove.
8. Remove meat and strain the gravy
9. Place the meat and gravy in a handi and add the ginger juliennes, green chilies slit and mint leaves
10. Add the par boiled rice, saffron and cream. Seal the pot with a lid and place on a slow simmer to cook.
11. Garnish with golden brown onions and serve hot with Burrani Raita*.
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