Mom Made Biryani Recipe

She is one and only master chef at home .She is the mom for all and cook delicious items like Biryani.Mutton biryani or kachche gosht ki biryani is a traditional style of making the biryani by cooking the raw meat with spices for a couple of minutes and then covered with rice and kept on dum until done.  As I had very limited knowledge about Mughlai Cuisine I dint know there is a large variety present in biryani recipes. When I traveled to other parts of India I tried biryani almost everywhere and surprisingly I found that each one has different taste and flavors which has nothing in common but the core ingredients: meat and rice. I was sure it was by mistake but later I learn that every region or state of India have their own Biryani recipe. Not only that they also use their local ingredients and follow their own preparation style to suit their taste-buds.Even the word sounds so delicious and exotic, smells aromatic and promises a royal treat of highly fragrant basmati rice and richly spiced succulent meat, dish that is fit for kings and nobles. Though the word “biryani” which is derived from the word “biryan” has its root in Persia, the dish is known to origin in India during Mughal dyansty rules. As the saying goes that “necessity is the mother of all inventions” so does the biryani which is invented to feed the huge Mughal armies during the war times. And as the Emperors and their Kingsmen shifted, conquering regions as they go, the flavour of Biryani began to transform, incorporating the local flavours and and now we are blessed with so many regional versions of biryanis in India, each one with different taste profile. No matter from where or how it has originated, Biryani is one such dish that has able to unified our country in some sense and with its brimming aromatic flavours has touched the soul.

Method:

• Soak rice for about 40 minutes.
• First, boil the water, add oil, salt, rice, shahi jeera then cook the rice for 40% in it, remove and place on top of mutton mixtures.
• Then cook the rice until 50% done, a drain and keep aside.
• Next, marinate mutton with a meat tenderizer for 1 hour, keep aside.
• Then add chopped green chillies, salt, red chilli powder, shahi jeera, coriander leaves, half of mint leaves, cumin powder, half of fried onion, crushed pepper powder, garam masala spices (mace, cloves, black and greencardamom), lime juice, curd, some oil, mix well.
• Now in another heavy bottomed pan, add the marinated mutton in the bottom and top it off with 40% cooked rice, add chopped mint leaves, coriander leaves, and fried onions.
• Repeat the same process twice with 50% cooked rice, sprinkle saffron water, coriander leaves, mint leaves, garammasala powder, fried onion. Cook for 30 minutes by placing tightly closed lid. Serve hot with raita and mirchi ka salan.
• Follow the video recipe of bagara baingan, make a thinner gravy, substitute brinjal, eggplant with green chillies.