Of Flavours & Tastes…
This is my first attempt from the valuable book “Biryani”,authored by Prathibha Karan.I think I am going to try the entire book soon since it’s such a hot pick.Irresistible for a biryani -lover like me..Each page of this book releases the fragrance of dum,the exotic spices and what not ! Can you believe this ? A book comprising almost hundred special recipes of Biryanis from the different states and societies of India..? I absolutely loved the idea anyway.Biryanis are such divine meals.A perfect combo of spices,rice and meat/vegetables.As a part of my “India Dekho” project,wherever I went so far,I have tried the biryani specialty there.Yet I couldn’t prepare much of them in my own kitchen.With this precious book and the first result I had,I hope I can reproduce almost all flavors of biryanis at home..Thank you Prathibha Karan,for the tremendous efforts you have put into this book !
Ananas Ki Biryani is unique in many aspects.Unique as far as my eating experiences are concerned.My idea of a Lucknow Biryani remained rich and spicy always.This Biryani has broken all such notions of mine.With the mild sweet and subtle spice infused in rice and meat,the meat being soft and creamy-I enjoyed each bite of it..Come on,let us try and see all Biryani – lovers !
1 kg mutton,cut into medium pieces
500 gm good quality basmati rice
2 ltrs of water
3 onions,finely sliced
50 gm poppy seeds / khus khus,ground to a fine paste
Juice of one lemon
handful of cashews roasted in ghee,for garnish
15 raisins/sultanas fried in ghee,to garnish
4-5 tsp ghee
Oil and salt as required
2/3 cup pineapple,cut into 1/2 inch pieces
1 tbs ginger paste
1.5 tsp garlic paste
1 tbs green chilly paste
1.5 cups curd,whisked
1/3 cup coriander leaves,chopped
1/4 cup fresh mint leaves
1 bay leaf
2 green cardamoms
1 black cardamom
2 cinnamon sticks – 1 inch
1 small piece of nutmeg
2 mace flakes
1/2 tsp shah jeera/caraway seeds
Clean,wash, strain and marinate mutton with the ingredients mentioned in particular section.Leave it for one hour.
Meanwhile prepare the rice.Wash and soak the rice in normal water for 20 minutes.This step will prevent the rice from breaking.Strain after 20 minutes.Boil 2 liters of water.When it starts boiling add lime juice and salt followed by rice.Cook till two thirds done.This may take 5-6 minutes.Drain and keep ready.Now heat oil in a pan and fry the three sliced onions till they are golden brown.Remove,crush and keep it aside.In the same oil,you may add the marinated mutton along with the marinade and bring it to boil.Mix well during the process adding enough salt.Bring the flame to medium and cook the mutton till almost done (90 %).Don’t forget to cover the pot and check in between.This will take 25 minutes approximately.At this stage add the poppy seed paste,crushed onions and the spices mentioned in the particular section.Mix well and cook for some more time or till the gravy is somewhat thick.You may need approximate one glass gravy in it.
Switch off the stove and check the seasoning.Next phase is assembling.Prepare a heavy bottomed vessel or biriyani pot first.Clean,wipe and smear it with little ghee.Place half the rice first and then the prepared meat along with gravy.Finally cover it with the balance rice.Sprinkle some water on the top and cover it with a tight-fitting lid.Cook it in law flame (dum) over a hot tawa till the dish is completely done.This may take 10 – 15 minutes.You may as well bake it.When it’s ready to open,serve hot with the garnish and raita.Enjoy !