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Memoni Biryani
Famous Rice and Meat Dish of Indian Muslims |
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600 g Mutton
400 g Basmati Rice
200 g Potatoes, quartered and 1/2 cooked by frying
150 g Onions, sliced fine and fried golden brown
200 g Tomatoes sliced
15 g Red chillies Powder
4 cloves Cardamom*
1 inch piece Cinnamon*
2 Tbls. Ginger/Garlic Paste
25 ml Yougut (dahi) beaten
5 g Garam Masala Powder
Pinch of Saffron heated in a spoon over flame(Be careful not to let the flame touch)
1/4 cup Coriander Leaves, chopped
Salt to taste
50 ml Sunflower Oil
125 ml Milk
10 ml Desi ghee (clarified butter)
1 flower Mace*
1 gm Sia Zeera* (black Cumin)
15 No Cashew Fry golden brown
1/2 No Fresh Grated Coconut
1 Tbls. Raw papaya paste
Make a thick paste of the following:
1 Tbls. White Poppy seeds
1 tsp. White Til seeds
1/2 tsp. Sia Zeera
1 tsp. Zeera
1/2 tsp. Kasturi Methi (dried Fenugreek leaves)
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First fry the potatoes, then the onion in the oil, use the Handi for it. Wash the rice 3 to 4 times and soak for 45 minutes in sufficient water.
Marinate the mutton in dahi, ginger and garlic paste, and 1/2 Garam Masala Pwd and the papaya paste for 45 minutes.
In a large pan bring water to boil (sufficient to par boil the rice), add salt to it (enough keeping in mind the quantity of rice and water) approx 3tbl, and then add the drained soaked rice and 1/2 cook it.
Simultaneously in the Handi (thick bottom pan) keeping the flame on medium to high (monitor it so that its is hot but does not cause it to burn the food) add in the remaining oil. Add the whole spices (*) and let them splutter. Add the marinated mutton and sear the meat. Now add the tomatoes, 1/2 the onions and the red chillies pwd. Stir for approx 15 minutes and then add 1/2 the coconut.
Now add the paste and cook for another 15 to 20 minutes or till the meat is 3/4 cooked. Remove the meat and gravy leaving 2/3 in the Handi.
The whole process should be done simultaneously so that the meat and the rice cook at the same time.
Dissolve the saffron in a Tbls. of the drained rice water mix with warm milk.
Layer 1/2 the rice on top of the meat in the Handi, sprinkle 1/2 the chopped coriander leaves, 1/2 the remaining coconut, 1/2 the cashew nut, 1/2 the remaining Garam Masala powder and 1/2 the saffron extract.
Now the remaining meat and gravy is layered on top of the rice (care to be taken that the rice is not compressed during the whole action), followed by the remaining rice and the remaining ingredients.
Now drizzle the Desi Ghee over the rice and around the edges and seal the lid of the Handi with some dough/soaked cotton cloth.
Place it on high flame for approx 1 to 2 minutes till there is a buildup of steam and then place it on a Tava on medium heat for around 25 to 30 minutes.
Alternately you can put it in a preheated oven at 275 Celcius for 15 to 25 minutes once the steam has developed in the Handi.
Open and fluff the rice and the meat and enjoy.
It is best accompanied with Raita and Tamatar ka salan and also with papadums.
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Preparation Time: |
Serves: 4 to 6 |
| Recipe Origin: India |
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Submitted by: |
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Shyam Ithikkat
India |
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| This recipe has been viewed 6696 times. |
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