Hola Local Guides familia.
Hello everyone.
I Hope everyone’s isolation time is going well and everyone is safe. Today I have come with an amazing dish which is famous all over the globe. Even if everyone has not eaten it yet at least they have listened about it.
Presenting to you “The majestic Biryani.”
Collage of different kinds of Biryani
There are several types of Biryanis but the famous ones are
- Karachi Biryani (from Karachi Pakistan)
- Bombay Biryani (from Bombay India)
- Sindhi Biryani (from Sindh Pakistan)
- Hyderabadi Biryani (from Hyderabad Deccan India)
But no matter where it is from, it always bring water in your mouth. The taste of rice, the base of spices, the lump of meet which many can not deny, the added flavour and aromatic touch of chili, cardamom, cloves and cinnamon, it’s the best. And let me assure you if you’re in this region of the world where it is a common dish, and if you’ve not tried it at least , then I think you have wasted your whole tour to our countries. This only dish right here can make lovely friends (and lethal enemies if denied by any party either host or guest. Just kidding ?).
We know that every country has a unique taste in food, somewhere it’s simple and non spicy, somewhere it’s spicy like a lot ( all the countries of sub continent), somewhere it’s in medium range like in between. But Biryani has a quality that it can be made in all genres. You can enjoy it in full on hot ? flavour, in medium spicy flavour or in low spice flavour and will taste exactly amazing in every experience.
And on the final note nobody can not even dare to say no to Biryani here in my country, I mean it’s like the favorite dish of everyone; Literally everyone from teenage to adult and from grown person to old, ladies and gents, it is equally loved by everyone.
biryani under process.
It may look like so much oily to many of us here, but with all the spices and procedures it’s completely hygienic and healthy. ( Not advised for patients with serious conditions).
Now, Let’s skip to the main part where we can see how it is cooked. The simplest recipe is as follows.
Ingredients
- Meat 2kg
(Beef/mutton/chicken/lamb)(Tastes best with beef and mutton)
- Green cardamom 5-6Pcs
- Ginger paste. 2Tbs
- Garlic paste. 2Tbs
- Black pepper. 10Pcs
- Clove. 6-8 Pcs
- Black cardamom. 3-4Pcs
- Cinnamon. 2-3pcs of 2inches.
- Yogurt. ¼ kg
- Tomato. ½ kg
- Onion. ½ kg
- Rice. ½ kg
- Mint leaves. 10-12 leaves
- Tamarind. 4-5 Pcs
- Dried plum. 4-5 Pcs
- Bay leaf. 3-4 leaves
- Salt. as per requirement
- Red chili powder. 3Tbs
- Turmeric powder. ¼ teaspoon
- Yellow food color. 2 pinches
- Oil. ½ kg
Recipe:
So the Biryani is made by many different methods but the simplest and most used one is this one, which I have further divided in three phases for ease of everyone.
phase1 (Curry)
- Marinate the meat with green cardamom and garlic-ginger paste and leave it for 30 minutes.
- Fry the thin slices of onion in oil.
- Take out a small portion of fried onion for garnishing at the end.
- Add marinated meat and fry it for 5-10 minutes.
- Add all ingredients except rice & food color and cook for 10 minutes.
- Add 2 glass water and leave to cook for another 20-30 minutes.
Phase 2 (Rice)
- While the meat is being prepared come to the rice part.
- Wash rice then soak in water for 20-30 minutes. (Depends on the quality of rice. If the rice are new,15 minutes will be enough and if the rice are old then 30 minutes will be required, old rice are recommended as they have a unique aroma and are awesome in taste.)
- Boil water in another cooking dish.
- Now extract water from soaked rice.
- Add that rice in hot boiling water.
- Boil rice for 10 minutes. (precise timing and calculations required or it will be wasted)
- Drain the water from boiled rice.
Phase 3 (Biryani)
- Now when both rice and curry are ready we get to final stage.
- Spread a layer of rice in the cooking pan. (Shown in the video here)
- Add the curry over the layer of rice.
- Add remaining rice over the curry.
- Add remaining fried onion, mint leaves and chopped green chili. (from point 3 of ph-1).
- Add yellow food color.
- Cover the pan.
- Cook for 2-3 minutes
- on high flame to bring steam inside.
- Cook for 10 minutes on medium low flame for finalization. (precise timing and calculations required)
- Put off the stove and do not open the pan for next 10 minutes at least.
- Now mix the rice and your Biryani is ready. (Shown in the video here)
- Garnish with fried red onion and serve with yogurt, salad and pride.
- Viola!!! You are ready for the feast.
Even though it is not as easy as it looks but one can try for the sake of Biryani.
Leave your queries, comments and suggestions below. I will be more than happy to read about your experiences and watch your carvings in comments. Do share what happened when you tried. Where did you get stuck? Which part was easy? Which was difficult? And most of all did you like it?
Waiting for your side of story.
Good bye.
Thanks.
شکریہ
خدا حافظ.
