Tuesday, August 21, 2012

My Saviour - My First Pakki Biryani

She was never an admirer of Biryani of any kind since childhood, could never comprehend why people craved for some pieces of Meat with bi-color Rice and a boiled Potato. However even God silently giggled when she made a face & took least interest in Biryani or how it is made. She was always more of a Chinese girl, give me noodles, even boiled would do. Then God sent him to her and her taste buds for the first time tried to take pleasure in a meal which included Mutton Biryani, Chicken Chaap & Phirni at Lazeez, Bangalore & since then there has been no looking back. She decided she is a Biryani lover .. :D

However, the City both of them lived in served Biryani which was more of a Chicken curry Rice or Mutton Curry Rice, with a weird gravy, which missed the real taste they craved for. That’s when she decided there has to be a way out and after some permutations and combinations this was the first recipe she came up with which made both of them happy. :D

Enough of their story, now here is the recipe :

For the Meat :

Marinate with Curd, Ginger Garlic paste, Onion paste, Garam Masala, Cumin powder, biryani masala, Nutmeg, Salt, Chili powder, Coriander powder and a little oil (basically all the ingredients of your choce you want in the meat, just do not make it too watery, use the thickish part of the yogurt. These are my choice of Masalas and to taste, change if you want as per your taste).

Rice :
Drain Basmati Rice till water runs clear, coat with Ghee (clarified butter), salt, Biryani Masala and set aside.

Other Ingredients :
-         Fry 2 red onions (chopped) till dark golden brown along with a handful of cashews and set aside.
-         Soak a few strands of Kesar in warm Milk and set aside.
-         Cut Potatoes into halves or cubes depending on how small or big they are, smear with salt and turmeric, deep fry them and set aside. (You can do without frying as well, however, frying adds a different crispy softness and color to the potatoes which we like) (Optional)
-         Hard boil a few Eggs, smear with salt and turmeric and fry them in oil and set aside as well. (Optional)
Procedure :

-         Add Ghee to a Pan and cook the Chicken in it till about 50 % done. For Mutton cook till about 70% done.  Do not add too much water during the process. We want the masalas to hold on to the Meat. The rest of the cooking will be done in a Pressure Cooker.

-         Once Meat is ready we can do the layering process for the Biryani in a Pressure Cooker.

-         Warm some Ghee in the vessel and add a layer of Rice.

-         Sprinkle the Kesar soaked Milk on top  of this layer to add some color to this batch of Rice.

-         Add the Eggs and Potatoes.

-         Layer the Meat on top of it.

-         Add the second layer of Rice.

-         Add the fried Cashews and Onions on top.

-         Add some fresh Cilantro and slit Green chilies if you want (Hyderabadi touch)

-         Add warm water till half inch above the level of the Rice.

-         Cook for 2 whistles and let the pressure go down on its own.

-         Once done it is ready to serve!!!

Here is a picture of the Mutton Biryani once made by her. :D

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