Biryani , a delicious rice and meat dish has arab origins but in my home it was one of our staple Sunday lunches. Coming from a houseful of foodies, my mother tried many variations of this dish so I’ve had every kind of biryani there is to be had – the original Arab recipe which we got from Uncle Aziz , an Arab gentleman whom we never saw but whose Biryani we ate for many an Eid, the Hyderabadi Biryani, Mrs. Balbir Singh’s Biryani, the Delhi Durbar Biryani, our own cook Banoo’s biryani. Sometimes it was made with chicken, sometimes with meat; sometimes the biryani was made with raw meat, other times it was made with cooked. But every time it was simply delicious!
However, as I began cooking, I found that my Biryanis were hit and miss- sometimes the meat remained raw or sometimes the rice remained raw or sometimes it was just one big soggy mess. Of course the biryani was perfect when I was making it only for home – it was the moment that a guest was at my table that the biryani became a mess.
There had to be a better way of making this I thought and came upon this method purely by chance.
To make the Biryani you will need
- 500g boneless mutton or 1 kg meat with bones
- 1/2 cup curd
- 1 tbspn garlic ginger paste
- 1/4 tspn turmeric
- 1/2 tspn red chilli powder
- 1 tspn garam masala
- 2-3 pepper corns
- 2-3 green cardamoms
- 2-3 cloves
- 2-3 strands of saffron
- salt to taste
Wash the mutton and pat dry and add the above ingredients and allow to marinade for at least half an hour
- 3 medium onions finely sliced and fried
- 5-6 almonds blanched and fried
- 2 tomatoes cut lengthwise
- 1/2 cup finely chopped coriander
- 1/4 cup finely chopped fresh mint
- 2-3 potatoes skinned, quartered and fried
- 1 cup oil
- 2 cups rice
- 1/2 cup of milk
1. Wash the rice well and keep aside for 10 minutes
2. Boil water in a pot to which you add 1 bay leaf, 2 pepper corns and 2 cloves and some salt. When the water comes to the boil add the washed rice and allow to cook till half done. Drain off the water and divide the rice into two, colouring one half with either some orange food colouring or with saffron water.
3. Add some fried onion and oil to the marinating mutton and mix well and keep aside.
4. In a deep aluminium/steel or glass pot put some oil and add the raw mutton pieces. Sprinkle some of the chopped coriander and mint on top. Layer with bits of potato and tomato, some fried almonds. Add a layer of rice, half white and half orange.
5. Add another layer of fried onions, potato and tomato , fried almonds and top again with a layer of rice.
6. Add the remaining coriander and mint, fried onion and make six deep holes on the top. Pour oil into the these holes.
7. Sprinkle the milk and cover with a double layer of aluminium foil.
8. Put the sealed pot in an oven set at 180 degrees C
9. Allow to cook for at least 45 minutes to an hour.
Leave the pot in the oven till it is time to serve. The biryani will remain hot and the best way of making Biryani is that IT WILL NEVER BURN.
You could also use this method to make chicken biryani .
This is quite honestly a never fail recipe of the yummiest biryani ever.
This easily feeds 6 people and I always serve it with Dahi Raita and fried papad.