Briyani....tasty and yummy by my ommi

Biryani in Farsi means 'fry before cooking’. The rice and meat were layered (cluster of rice on top of cluster of meat) in a cookware called Handi. The Handi is sealed with dough. It is Dum cooked (baked) on low heat.

Over 30 different types of Biryani have evolved with time. There are two major type of Biryani are: Lucknow, Hyderabad, and Tahiri.

But briyani,  I am sharing with you is neither Hyderabadi nor Awadi its from ‘Mohabbat Ki Wadi’(valley of love) made by my mom.hope you like it..

For clear understanding I have divided entire recipe into parts 1st seasoning & 2^nd seasoning, ingredients too are divided into parts hope you get it...    

Ingredients for marinating

 (6-8 servings)

Meat (mutton,beef) 1kg.

Ginger & garlic paste 50gms.

Curd 2tbsp.

Lemon ½ if curd is not soure.

Green chillies 5-6no’s.

Salt 1 tsp

 Marinating

Mix well all the above ingredients with meat & leave it for about 20min to marinate.

1^st seasoning for meat.

Ingredients

Oil 3tbsp.

Onions 1 no’s(finely sliced).

Cloves (luong) 3-4 no’s.

cinnamon(dalchini) 3-4 no's.

cardamon(elaichi) 3-4 no's.

pathar ka phool 1/2 tsp.

Take a pan pour oil, when it’s heated add finely sliced onion, then add all ingredients.

Satire until onions are golden brown & you get aroma of all spices.

Procedure for cooking meat

Add this seasoning to the marinated meat & pressure cook it (time of cooking depends on the tenderness of meat if its beef it should be cooked for 4 whistle & leave it for 20 min on simmer flames)keep it aside.

2 seasoning for rice

Ingredients

Ghee 2tbsp.

Oil 3tbsp.

Cinnamon (dalchini) 3-4 pieces.

Cloves (luong)3-4nos.

Cardamoms (elaichi)3-4 no’s.

Big cardamom 3no’s.

Star anise 4no’s.

Triphala 3-4no’s.

Onions 1no’s finely sliced.

Take a heavy bottomed handi (cookware)heat oil & ghee, add finely sliced onion.

Then add all the ingredients one by one & satire until onion is golden brown & you can feel aroma of spices.

Take all the fried spice's & onion slices off the oil & keep aside (these are used in next step).

Last & final step(mixing of rice & meat)

Ingredients

Ginger garlic paste gm.

Water 800ml.

Coconut milk 200ml.

Rice 1 kg.

Salt 2tsp(according to taste).

Saffron milk 3 tbsp.

Fresh mint & dried nuts for garnish.

Foil or dough to seal.

Procedure

In the remaining oil (in which spice’s are fried & kept aside) add ginger garlic paste & satire it for few min.

Then add 800ml water, when it boils add rice 1kg then add coconut milk 200ml to it.

When the moisture (water) is absorbed by the rice add the cooked meat &all the fried spices which were kept aside before.

Add saffron milk, dried nuts (fried in ghee).

Finally seal the handi with foil or dough.

When you can smell the aroma then briyani is done

Serve hot with chicken fry and a dessert.

Tips


Best when made on coals,it's slow cooking will enrich every flavor
Place coals even on top of the handi,you will get a perfect cooked briyani
To avoid burning & even cooking place a heavy metal plate as mediator,which will regulate the heat.(when cooking on gas). 


by faiza anjum


www.faizafoods.blogspot.com