The word biryani is derived from the Persian,s beryan means roasted and fried.it is usually the mix of rice, few spices and meat or vegetables. Biryani was brought to us by, Persian travellers and merchants, this dish is not only popular in india, but also in iraq, iran, Pakistan and muslims in srilanka and Mauritius. In every house, the making style and spices used are different. biryani can be made with prawns, chicken, mutton, vegetables and fish also. i learnt this biryani from my mom, which iam sharing with you,but my mom makes it little spicy,but me more spicy.if you see,I like to add more masalas in my biryani, I donot like it to be blunt and non spicy.i have made lot of varieties in biryani and now I will like to share it with you.
There are 2 types of biryani one is kacchi biryani(dum biryani) and other is pakki biryani.
Kacchi biryani is prepared with raw meat, meat is marinated and cooked on a slow flame with rice on top but in pakki biryani , meat is precooked first ,then rice is layered on top and cooked.
When you are making biryani, you should always keep in mind that you are adding spices for both curry and the rice,so it should be in proportion. As in biryani first gravy is made then rice is added, so I have divided the spices like ginger and garlic paste, salt, chilli powder and other ingredients.
In biryani you can use any meat or can make it with seafood also and also with some vegetables, in heydrabad vegetable version is called tahiri biryani.
This biryani is of pakki biryani style,which we often make it. You can add your own spices also,it depends on you whether you want to cook it with ghee or oil.you can alter with the spices of your taste.
If you see in biryani itself most of the people donot use tomatoes in biryani instead they use curd and lemon and in some cases only tomatoes and curd is used. I have cooked so many variation each had a distinct flavour soon I will be posting those recipes.
I feel dum biryani is easy but have to be very carefull during dum,as there is no need to stir or cook the meat and then add the rice. we can have dum biryani with chicken 65 as a side dish, raitha, brinjal curry or any chicken curry.
In dum biryani the mutton is marinated with spices and it is cooked in simmer with rice on top for 45 to 50 min.the dum biryani is cooked in a lower flame and it is cooked till the meat is cooked well.it is prepared for special occasions or during festival times. You can cook it with other meat also lamb,beef,chicken , fish and prawns also.
You can add your own spices also, it depends on you whether you want to cook it with ghee or oil. you can alter with the spices of your taste.
I feel dum biryani is easy but have to be very carefull during dum, as there is no need to stir or cook the meat, it is cooked with raw meat rice on top and cooked on dum. we can have dum biryani with chicken 65 as a side dish, raitha, brinjal curry or any chicken curry
Ingredients
- Mutton (with bones) – 1 kg
- Ginger and garlic paste – 5tbsp
- Curd – 11/2 cup
- Chilli powder – 2tsp
- Turmeric powder – 1tsp
- Whole spices:
- Black cumin seeds – 3/4th tsp
- Cloves 7,cinnamon stick 4(1 inch size),cassia buds- 6
- Starnice 1,black cardamom 2,green cardamom 8
- Mace&javithri powder – 1/2tsp(optional)
- Biryani masala – 1tsp
- Green chillies (chopped or sliced) – 5
- Mint(roughly chopped) – 1cup
- Coriander leaves(roughly chopped) – 1cup
- Tomatoes – 3(chopped)(optional)
- Salt – as required
- Oil or ghee -1/2cup
- Bay leaf- 2 to 3
- Starnice -1
- Onion(sliced) – 5
- Black cuminseeds – 1/2tsp
- Black cardamom – 2
- Rice- 500gms or 21/2cups
- Water as required
- Salt as required
- Colour – a pinch
- Mint – 1cup(roughly chop)
- Coriander leaves – ½ cup(chopped)
- Biryani masala – 1tsp
- Lemon juice – 3tbsp(optional)
- Fried onions- 1/4th cup
For marinade
For frying onions
For cooking rice
For garnishing
Method
- First put all the ingredients in a big vessel or any bowl ,add all the ingredients and mix it well. then add mutton pieces and mix well and marinate for 4hrs or overnight in the fridge. in the marinate if you want can add the fried onions and mix it, if onions are fried in advance, but in this I have not added in the marinate . the pieces of mutton should be in medium size not very big.
- Take a big utensil add oil, when it gets hot add all whole spices and stir it, then add onions and fry till it is soft and brown, it will take 15-20min, can close the lid and cook it. when it is cooked take 1/4thcup of onions and keep it aside for layering the rice.
- Keep it in simmer the flame and add all the marinated mutton with the marinate and mix well with the onions .
- When smoke comes from mutton,that is mutton is heated up nicely, add the rice which is cooked ½ only or 50%, spread evenly on the marinated mutton
- Now on rice sprinkle colour, biryani masala, fried onions,mint corrainder leaves and lemon juice.if you want can add few drops of ghee on rice evenly.close the lid tightly and cook it for 45min to 1hr on simmer until the mutton is cooked.
- If you want can keep a tava or flat pan beneath the vessel ,so that it is not burnt. I have used non-stick vessel so,I did not use any tava or pan for simmering biryani.
- Serve it with raitha or brinjal curry (chutney) or any other curry.
Rice cooking
- Boil the rice with the whole spices with required amount of water and salt.when it is half done,then strain it and put on the marinated mutton.the grain should be 50% only cooked,the remaining is cooked in dum.when you press the rice it will not be soft but hard and uncooked. always soak rice for 20minutes and then cook it.
Notes
- you can reduce the chillies,if you donot eat spicy food or your chillies are very hot.
- I have chopped mint and corrainder leaves roughly.
- Rice should be 50% only cooked,the grain,might have become longer than its usual size, but when pressed in thumb,not cooked fully.while cooking the rice can add few drops of oil or vinegar also,while draining wash it under cold water to keep the rice grain separate.rice has to be cooked in advance and kept aside.
- biryani masala you can buy ready made or just powder 1starnice,greencardamom2,cloves 3, and dagad phool(optional)3tsp,it will be like kasoorimeeti ,leaves with some small sticks.or just put some garam masala on top.view my biryani masala recipe.
- if you want to reduce the oil,then reduce it,its your wish.but the onion has to be roasted in oil or ghee well.
- Carefully add salt for the marinate and rice also.divide the salt quantity and put,it will be easy for you.
- whenever I grind 300gms ginger and 300gm garlic paste,I have grounded with whole spice.view my ginger and garlic paste recipe.
- mix colour with 2tbsp of water or with milk also and put on rice.saffron can be used instead of colour or can just like that sprinkle on biryani.
- While giving dum keep the flat tava beneath the vessel or if the utensil bottom is thick, then can keep it for simmer directly,sometimes the rice gets stick but not very much,end result will be good.
- Always whenever biryani is cooked equal amount of mutton& rice is taken,or 1kg mutton for 500gm rice.
- In this I have added tomatoes also ,but you can avoid it.
0 comments:
Post a Comment