Sunday, February 23, 2014
RASHMI BIRIYANI with Vege option
My greetings to all of you on the occasion of Dushera festival. I am sure all of you have excused me for my absence from the blog sphere. Not that I post many recipes , but I do read all recipes, like reading novels, newspapers. I was stuck with lot of work ( rare occasion) at the home front, could manage to read few blogs and could rarely post my appreciations . I shall catch up now before I proceed on official work again.
My daughter visited us 1st time after marriage and had sent request in advance for cooking few of her favorite dishes. Biriyani Rashmi was one of them.
THE RECIPE.
This recipe is adopted from the famous book by Maharaja of Sailana, the ultimate Royal dish book.
The recipe is very different from all the Biriyanis you might have eaten. It is devoid of onion and garlic and the spicing is different. This gives a unique flavor to the dish. I know many types of Biriyani and pulao, but always end up cooking this in a gathering ( which is rare) as the guests are very demanding about this Biriyani.
This Biriyani is cooked with goat or lamb meat. I havent tried chicken and wont, in near future. If you try let me know how was it. I will -prefer a paneer , patato biriyani over chicken
I have given a vege option with Paneer and potato. Absence of garlic and onion makes this dish a absolute Vege one , Jain or temple dish or like a prashad.
NOTE: As directed by the Maharaja, please do not compromise or change the recipe while trying for the 1st time.
INGREDIENTS
Mutton pieces 1 Kg
Ghee 250 ml ( I have reduced slightly from the original recipe)
Fresh curd 350 gms
Red chili powder 4 tsp ( level) You can use less hot one.
Ginger fresh , scrapped and ground 30 gms
Asafoetida ( Hing) 1 level tsp , 30 % active content diluted in water . (You can use your measure)
spices
Coriander seed powder 25 gms ( dont reduce)
Cumin seed powdered 2 gms
Black cumin seed powdered( It is Sha jeera and not the Kala jeera or Nigela ) 2 gms
Clove powdered 20 pieces ( freshly powdered)
black Cardamom 4 pieces , freshly powdered.
Saffron a good pinch diluted in warm water
Basmati rice 500 gms
Milk 350 ml
Kewada water 30 ml. ( This is also known as Kiya, Keya, Ketaki water in India . English name screw pine, botanical name Pandanus fascicularis .) If you are using Kewra concentrate , add less.
(Punjabi BaDi 12 gms, powdered, is there in the original recipe , but I havent used it. But it gives a good taste.)
THE PROCESS
Preparing the meat
* Heat ghee in a thick bottom deep pan, add the Hing water, immediately followed by meat, whipped curd, Red chili powder, ginger paste, salt and mix.
* When the liquid dries up , brown the meat lightly.
* Add hot water little at a time so that when the meat is tender, there will be very little water left. CAUTION: Dont over cook the meat..that means the meat must not be falling off the bones.
If it is slightly undercooked, dont worry, it will get cooked at a later stage . Please apply your experience in meat boiling ...avoid use of pressure cooker.
Ready for spice addition
* Now add all the spices mentioned above i.e. Coriander, both cumins, clove, cardamom, saffron and Punjabi Badi powder ( optional)
*Stir the mix and simmer on very low heat till the water dries up and ghee remains. NOTE: Please dont burn the spices, if in doubt, quench with 2-3 tbsp water and mix.
Preparing the rice.
* Wash and soak rice in water for an hour.
* Heat plenty of water (about 3 liters ), add about 6-8 level tsp of salt and bring to boil. Add rice and cook.
* When the rice is 3/4th done, drain into a sieve or colander removing water completely.
* Transfer the rice to a big tray and spread evenly ..allow it to cool a bit.
Arranging the rice and meat for dum ( sealed steaming)
This is an interesting step and the layering technique is applicable to most type of Biriyani.
* Heat the milk , close to boiling and keep aside. mix 30 ml of Kewada water.
* Grease a thick bottom pan lightly with ghee. Dont take too big a pan. Ideally the pan should be 80% full when every thing is added.
* Divide the rice into 4 parts
* Add 1/4th of the rice to the pan and spread evenly.
* Sprinkle all the milk on the rice layer
* add 1/2 the meat and spread evenly.
* Now add rice, 2 parts out of 4 parts and spread evenly. ( i.e 2 portions of the 1/4th rice...I mean after this addition, you will be left with 1/4th of rice.)
* Add rest of the mutton and spread evenly. Top it with the balance 1/4th rice.
Put on Dum ( on steaming under sealed condition.)
*Put the pan on medium heat , and allow steam to be formed.
When steam is formed, cover and seal the edges with flour ( Atta) dough
There are few ways of putting it on dum.
Heat an OTG or oven to 180 deg C, and cook for 30-40 minutes
Or Put a flat steel griddle on heat, then put a separator. Keep the Pan on the separator and cook for 30-40 minutes. Adjust heat , there may be slight burn out at the bottom...
Open the Pan on the dining table, so that every one gets the opening aroma
VEGE OPTION WITH POTATO AND PANEER
The spicing and procedure will be same with some variation.
Peel medium potato and cut to half. Dont take much, may be 11/2 pieces per head or more.
Take generous quantity of paneer ( cottage cheese), cut them to 11/2 inch by 11/2 inch pieces and 1 inch thick. ( you can use smaller size too. I use 1inch pieces.)
Fry the cheese in ghee to brown , poke it with fork and keep aside.
Take ghee, fry the potato to light brown, add, hing , curd, ginger, red chili powder, salt etc and dry out to light brown.
Add the spices, stir for a minute , add 1 cup of water.
Mix well, add the paneer and simmer until only the ghee is left.
Proceed as above.
Happy eating.
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