Wednesday, 26 July 2017

Kerala Mutton Biryani #sikandalouscuisine


Let me start by saying this is one of the most delicious biryanis I have eaten - its full of spices , with a hint of spice , read chilies. Now follows all the gyaan , do read !
A  friend form North Kerala shared this recipe and insisted I use only Kaima Rice for this biryani. I headed to Rama Stores in Delhi and picked up this rice. Kaima is a short grained thin rice and traditionally  is used in Thalassery  Biryani . This rice is delicious on its own plain boiled and eaten with just ghee. Here in the biryani , it created magic in my wok !
A word of caution - Spice like cardamom , cinnamon , laung that we get in the North arent as aromatic or fresh most of the time - so perhaps we should keep that in mind when reading recipes ...Same applies for chilies , specially black peppercorn , mace , nutmeg and garlic. 
While serving the biryani , spoon it out carefully without mixing to preserve the different layers of flavors  ( I wasnt too good at that )- The rice here is cooked in a aromatic stock and has its own distinct flavor.
Step 1:
500 Grams Mutton - Pressure cook in 3 cups water adding :
2 Teaspoons Vinegar.
1 Bay Leaf.
4 Green Cardamon.
5-7 Black Peppercorn.
1" Cinnamon.
Salt
Pressure cook the above till mutton is nearly done - I slow cooked covered on low .Strain mutton , reserve the stock.
Step 2:
2.5 Cups Kaima Rice , no need to soak .Cook 4 cups of stock with mint leaves and salt as required till 75% done .
Step 3:
1 Cup Onions - Slice thin and fry in ghee till light golden.
1/2 Cup Fried Onions - For Layering & Garnish , fry a bit darker.
Step 4:
Grind to a smooth Paste MASALA 1:
1 Tablespoon Garlic Paste.
1 Tablespoon Ginger Paste.
7 Mild Green Chilies .
2 Dried Red Chilies - Not in recipe.
1 Star Anise.
1 Teaspoon Khas khas.
1 Teaspoon Sauf
1 Tablespoon Minced Coriander stems.
Step 5:
Grind To A Smooth Paste MASALA 2:
5 Cashew Nuts.
5 Raisins.
5 Laung.
1” Cinnamon.
2 Slivers Mace.
5-6 Pudina Leaves.
3 Curry Putta.
3 Green Cardamon.
Step 6:
Add MASALA 1 to fried onions , add 1/2 Cup chopped tomatoes and bhuno gently till tomatoes are pulpy.Add mutton and saute 3 minutes.
Step 7:
Add MASALA 2 - saute 3 mins. Add 1/4 cup or so thick curd whipped. Cook till Korma is well combined.
Step 8:
In 1/3d Cup warm milk dissolve a generous pinch of saffron and a teaspoon of ghee.
Layering The Biryani :
Alternatively with rice and Korma with generous drizzles  of a mixture of saffron dissolved in some milk and ghee sprinkle some mild garam masala. Sprinkle some fried onions and mint .Do this for each layer .Top layer Garnish with fried cashew ( I forgot )  and fried onions and sprinkle the balance of the saffron milk.Bake sealed in a 180 ° oven for about 20-25 minutes.
Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 
More About My Work At , http://sikandalous-cuisine.blogspot.in/

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