Posted on | March 4, 2012 | 9 Comments |
I have no idea what makes this Biryani Parsi, as I don’t know anything about the Parsi cuisine. I found this recipe in a cookbook titled Parsi Kitchen by Jeani Mohindra. It is one of those tiny paperback books I picked up from India and it is the first recipe I am trying from the book. I don’t know the authenticity of the recipe, but I have to say the biryani was delicious! It is an easy recipe, but like any other proper biryani recipe, it is quite a laborious process, way too many steps, but I am sure you will love the end results.
- Goat meat, bone-in – 1.5 lbs
- Basmati rice – 3 cups
- Sliced Onions – 4 cups
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Red chili powder – 1 tbsp
- Black peppercorns – /12 tsp
- Cloves – 6
- Cinnamon – 1″ stick
- Cardamom – 6
- Mace – 1/2 tsp
- Yoghurt – 1 cup
- Salt to taste
- Saffron – a few strands
- Milk to dissolve saffron – 1/4 cup
- Oil – 1/4 cup
- Fried cashew nuts for garnish
Clean and cut the goat meat into bite-sized pieces.
Wash and soak the rice in water for at least 30 minutes.
Heat the oil in a large pan and fry half of the onions till brown. Remove with a slotted spoon to a plate lined with a paper towel to drain the excess oil. Keep aside.
Remove almost all the oil from the pan except for a tbsp and add the remaining onions. Add salt and sauté till soft. Now add the red chili powder and sauté for a minute or so. Add the whole spices and the ginger garlic pastes and sauté till the ingredients are well-combined, 2-3 minutes.
Add the meat and stir well to combine. Cook on medium heat until all the water evaporates and the meat starts to brown – about 5-6 minutes.
Reduce the heat and add the yogurt and mix well.
Add 1/2 a cup of water, mix well. Cover the pan with a tight fitting lid and let it cook for 15 minutes on medium heat. Remove the lid and cook it down till all the liquid is gone and the gravy forms a thick layer on the meat.
While the meat is getting is cooked, heat about 15 cups of water in a large pot along with some salt. Add the rice and cook till just soft. Drain well in a colander.
Pre-heat the oven to 375F.
In a large oven proof vessel spread a layer of rice and then spread a layer of meat on top of the rice. Sprinkle some fried onions on the meat. Add another layer of rice. Repeat the layers if needed, finally finishing up with a layer of rice and fried onions on top. Soak the saffron strands in milk and pour this over the rice mixture.
Cover the vessel tightly with foil and bake in the pre-heated oven for 30 minutes. Remove from the oven and mix gently to combine. Garnish with cashews. Serve with a Raita on the side.
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