We are already salivating! After all, who can resist? biryani — the rice dish made with layers of aromatic rice, meat or vegetables, fried onion, and green chilies. While there are many varieties of this dish available, nothing beats the aroma and flavor of slow-cooked dum biryani. With a little ghee or oil drizzled on top, the biryani it is cooked in a pot that is sealed for dum or steamed.
So if you’re in the mood for some biryani today, here are some tips from chef Ajay Chopra that will make your dish not only aromatic but tastier too.
*The soaked rice should be put directly from the bowl to the work, do not use a spatula or your hands.
*Traditionally, roti dough is used to seal the edges of the biryani pot. So how can you know if your biryani It’s done? Check the steam; Also, the lid of the pot should be extremely hot with the edges of the dough slightly cooked.
*Once you turn off the heat, let the biryani cool down a bit before opening the lid. “This allows the steam to settle and the water content to reduce on its own. If you open the lid immediately and stir the rice, it will break,” Chopra warned.
According to Chopra, it is extremely important to make the most of the flavors that Indian cuisine offers, which is also the most “complex” part of it. In an exclusive interview with indianexpress.com, he said: “Indian food typically derives its flavors from no more than 15 to 20 ingredients, but each dish changes its flavor due to the way the spices have been used, the way the meat has been treated, which, I think, is the most difficult part to achieve. Other than that, keeping a sense of balance for the spices and cooking well to change the texture and flavor completely can also be a bit tricky.”
Watch the recipe video below.
Ingredients
500 g lamb – Cut into pieces
1 large bowl of Basmati rice – soaked in water for 2 hours
1 tablespoon ghee/clarified butter
1 tablespoon of refined oil
2 bay leaves
4-5 cinnamon sticks
2-3 pieces of black cardamom
5-6 pieces of green cardamom
few nails
A few grains of black pepper
1 cup thinly sliced onions
2 pcs mace
2 tablespoons ginger-garlic paste
1 teaspoon of turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon red chili powder
1 cup yogurt
1 teaspoon Shahi cumin seeds
A few stalks of coriander leaves
A few stalks of mint leaves
Salt to taste
200ml fresh cream
2 tablespoons biryani masala powder
A little kesar/saffron
A few juliennes of green chilli
A few ginger juliennes
Some kewra water
1 teaspoon lemon juice
1 cup fried onion/beresta
Method
* Take 5 cups of water and add bay leaf, cloves, cinnamon sticks and peeled black cardamom.
*When the water begins to boil, add the rice and cook until 70 percent done.
* Now strain the rice with the help of a strainer. Let it cool down a bit.
* Heat the ghee in a heavy-bottomed pan and add the sliced onions and green chillies.
*Cook, stirring continuously, until the onions are lightly browned.
* Add ginger paste and garlic paste and mix well.
*Add marinade Mutton and cook over high heat for seven to eight minutes.
*Add coriander powder, cumin powder and red chili powder. Mix well.
* Add three cups of water, bring to a boil, reduce heat, and cook covered until lamb is almost done.
*Add the tomatoes, salt, garam masala powder and fresh coriander leaves.
*Cook 15 minutes over medium heat, stirring occasionally. The ghee would separate from the spices and there should not be any watery sauce on the meat.
*Heat oil in a pan and fry the potatoes over high heat. Cut them lengthwise. Fry until they turn a light brown color.
*Take ¼ cup of warm milk in a cup and dissolve the saffron threads in the milk.
*Cover and wait 20 minutes. Add rose water and kewra essence into the milk. Mix well and cover. Stand aside.
assemble and cook
*Take a large heavy saucepan with a tight fitting lid and add 2 tablespoons of ghee to it. melt over low heat.
* Turn and turn the pan carefully so that the ghee coats the bottom and sides of the pan. Turn off the heat.
*Add a layer of cooked rice, then pieces of cooked meat, sprinkle saffron water, add fried onion slices and ghee
*Again add a layer of rice, then meat…repeat until done. The top and bottom layer should be rice.
*Cover with chopped pudina and cilantro, fried onion and cracked green chiles and juice of half a lemon. Put the lid on.
* Seal the pan with flour dough. Keep the heat to a minimum and cook the biryani in this dum process for 40 minutes.
*Make sure your pan has a thick bottom or the rice will burn.
*After 40 minutes, turn off the heat and let the biryani sit for another 10 minutes.
* Transfer to a serving bowl. Serve with raita and salad.
📣 For more lifestyle news, follow us on Instagram | Twitter | Facebook and don’t miss the latest updates!
Source: news.google.com