Tuesday, 17 January 2012

Muniyandi Biryani (Traditional Fare)

 How this name came about, I don’t know. It’s like a pulao, does not go through the prude interpretation of the biryani process, which is more elaborate, delicate & subject to various interpretations across South Asia to the Arab world.

Mutton: 500 g
Rice: 2 cups preferably small grain rice
Onions: 3 sliced
Shallots: 100 g 
Garlic: 2 tsps
Ginger: 2 tsps
Green chilli: 5
Coriander leaves: 2 tbsps
Mint leaves: 2 tbsps
Turmeric powder: 1/2tsp
Red chilli powder: 1/2tsp
Curd: 2 tbsps or 2 tomatoes chopped
Oil: 2 tbsps
Ghee: 1 tbsp
Cinnamon stick: 1”piece
Cardamom: 2
Cloves: 3
Fennel: 1 tsp
Lime juice: 1 tsp
Salt to taste

Heat oil in a pressure cooker, add shallots & sliced onions. Fry it brown.
Grind ginger, garlic, green chilli, coriander & mint (keep a little aside to make DALCHA). Add the rest to fried onions.
Sauté till oil clears. Now, add turmeric powder, chilli powder, mutton & curd or tomatoes.
Cover cooker & pressure cook for 10 minutes.
In another vessel, heat ghee, splutter whole spices & add washed & drained rice.
Fry till you hear crackling sound of rice.
Add the cooked mutton pieces & measure out 4 cups of mutton stock (if there isn’t enough in cooker, add hot water to make up 4 cups).
Pour lime juice, adjust salt & stir well & cook till rice is done.
Serve with raita & dalcha (recipe follows).

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