Biryani, this word always makes me drool. Having good Biryani is bliss, put me in cloud nine. In India, Biryani tastes different region wise. Hyderabadi Dum Biryani, Lucknow Biryani and Kolkata style Biryani all taste different and followed a different style of cooking methods. I like all style of Biryani though being a Kolkataians Kolkata style layer Biryani is my most favorite. From street Biryani stall to Five-star restaurants ones I love all.
In Kolkata style biryani other than layering part we use boiled potato and egg. There is a long story, about why we include potato in our Biryani, no I am not going to tell this story now. Not all the restaurants serve in that manner but the style is there.
In the making of Biryani, we can't use oil instead of ghee, or fewer spices as it needed, everything must be measured, otherwise, the aroma and taste of Biryani will be in the stake. It will be simple mutton curry and rice mix other than Biryani.
The preparation and process are bit lengthy as well as the ingredients, yet, for a delicious, tasty Biryani it worth it.
Course - Main(Rice)
Dish - Bengali
Author - Usashi Mandal
Preparation time - 45 minutes
Cooking time - 1 hour + 1hour
Serves - 4
1 kg basmati rice
1 kg of Goat Meat
2 cups hung curd
5 onions chopped
1 tbsp white pepper powder
1 tbsp shahi jeera powder
2 tbsp garlic paste
2 tbsp ginger paste
1 cup tomato puree
1 tbsp lemon juice
1 tbsp green chili paste
1 1/2 cup milk
1 tbsp each whole garam masala
2 tbsp garam masala powder
1 tsp mace
1tbsp kewra water
1 cup ghee/butter
2 tbsp vegetable oil
2- 3 dry red chili
4 bay leaves
2- 3 dry Aloo Bokhara/ dry plum
1 pinch saffron
4 medium potato halved
4 boiled eggs peeled.
1 tbsp salt or as needed
Method:
Step 1: Preparation:
1. First, proceed with marinate the goat meat with salt and hung curd, meat needs to marinate a minimum for 4 hours overnight will do best.
2. Then wash and soak the rice in lukewarm water. It needs 30 minutes minimum to soak in water. Next heat oil in a wok or kadhai.
3. Fry chopped onion until crispy and light brown. Drain to a paper towel keep aside. It needs to be stirring continuously otherwise it will burn from one side.
4. Next in the same oil fry potato till light brown evenly. Take out and drain in a paper towel. Rub salt to boiled and peeled egg. In the same oil add more oil heat it fries eggs a bit. Take out and keep aside.
5. Soak saffron into 1 tbsp of warm milk. Soak dried plum in 1 tbsp of water.
5. Soak saffron into 1 tbsp of warm milk. Soak dried plum in 1 tbsp of water.
6. Start boiling 10 cups of water in a big handi or pan. Drain all water from rice. Add salt and 2-3 whole garam masala (each) to it. After the water starts boiling add soak rice on it. Cook 90 % then drain all water and spread the rice in a muslin cloth to soak all water.
Step 2: Preparing the Goat meat:
1. Meanwhile, start cooking the meat. If the meat is in the refrigerator, take it out a minimum of 30 minutes before cooking.
2. Heat 3 tbsp of ghee in a big pan or Kadai. Add dry red chili, bay leaves, and whole garam masala.
3. After the nice aroma fills the kitchen add ginger and garlic paste and cook until the raw smell is gone. Add tomato puree, salt, shahi jeera, white peppercorn powder, green chili paste and cook until masala separated from ghee.
4. Add marinated goat meat pieces and mix well with the masala. Cook for 5 minutes then simmer the flame and cover and cook until meat is soft and tender about 35 to 40 minutes. when it will be done there will be only ghee and all masala will be with meat.
Step 3: Biryani Layering:
1. Take a big pot or handi. Smear ghee all over the pan. Add 4 tbsp of ghee, lemon juice, bay leaves and 1/2 cup of milk. Mix it well.
2. Layered 1/3 portion of rice and add 1/3 of prepared meat with dry gravy on top of the rice. Then add fried potato pieces and fried onion/berestta. Add soaked plum over it. Sprinkle garam masala powder and covered it with another portion of rice.
3. Repeat layering meat and rice, ending up with rice on top. Spoon ghee and 1/2 cup of milk on over it. Place boiled egg on it.
4. Sprinkle saffron milk and kewra water.
5. Now seal it the pot with aluminum foil securing that no vapor comes outside. Then close it with a lid.
6. Place a tawa on a stovetop and place the Biryani pot on it.
7. The first 15 minutes steam it in the high flame then simmer the flame and steam it for 1 hour.
8. After 1 hour open the lid and give a stir. Enjoy Kolkata style Goat meat Biryani with any chicken side dish preferably with Chicken Chaap.
Other Rice recipes:
Burnt Garlic Fried Rice
Step 2: Preparing the Goat meat:
1. Meanwhile, start cooking the meat. If the meat is in the refrigerator, take it out a minimum of 30 minutes before cooking.
2. Heat 3 tbsp of ghee in a big pan or Kadai. Add dry red chili, bay leaves, and whole garam masala.
3. After the nice aroma fills the kitchen add ginger and garlic paste and cook until the raw smell is gone. Add tomato puree, salt, shahi jeera, white peppercorn powder, green chili paste and cook until masala separated from ghee.
4. Add marinated goat meat pieces and mix well with the masala. Cook for 5 minutes then simmer the flame and cover and cook until meat is soft and tender about 35 to 40 minutes. when it will be done there will be only ghee and all masala will be with meat.
Step 3: Biryani Layering:
1. Take a big pot or handi. Smear ghee all over the pan. Add 4 tbsp of ghee, lemon juice, bay leaves and 1/2 cup of milk. Mix it well.
2. Layered 1/3 portion of rice and add 1/3 of prepared meat with dry gravy on top of the rice. Then add fried potato pieces and fried onion/berestta. Add soaked plum over it. Sprinkle garam masala powder and covered it with another portion of rice.
3. Repeat layering meat and rice, ending up with rice on top. Spoon ghee and 1/2 cup of milk on over it. Place boiled egg on it.
4. Sprinkle saffron milk and kewra water.
5. Now seal it the pot with aluminum foil securing that no vapor comes outside. Then close it with a lid.
6. Place a tawa on a stovetop and place the Biryani pot on it.
7. The first 15 minutes steam it in the high flame then simmer the flame and steam it for 1 hour.
8. After 1 hour open the lid and give a stir. Enjoy Kolkata style Goat meat Biryani with any chicken side dish preferably with Chicken Chaap.
Other Rice recipes:
Burnt Garlic Fried Rice
Great information. If anyone wants to get the best quality meat, visit the Best Butcher in Brisbane.
ReplyDelete