Hy­der­abadi Nizami biryani

Friday - - Leisure -

(serves 6) This clas­sic dish comes from the royal kitchens of Hy­der­abad in South In­dia. The mut­ton is not cooked be­fore it is lay­ered with the rice, so metic­u­lous at­ten­tion to time and tem­per­a­ture is re­quired. Prep time: 30 mins Cook­ing time: 1 hour

Mar­i­nat­ing time: 3 hours In­gre­di­ents 1kg lean mut­ton with bone, cut into medium-size pieces whisked yo­gurt red chilli pow­der garam masala pow­der turmeric pow­der crispy fried onions raw pa­paya paste gin­ger-gar­lic paste fried cashews, ground to a paste (op­tional) wa­ter oil bas­mati rice, washed, drained and soaked for 30 min­utes mix of whole spices (cin­na­mon stick, a few car­damoms and cloves) black cumin fresh co­rian­der leaves, stems re­moved and leaves torn, plus ex­tra for gar­nish­ing fresh mint, stems re­moved and leaves torn saf­fron, soaked in 5 tbsp warm milk chopped green chill­ies browned onions, plus ex­tra for gar­nish­ing lime juice whole­wheat flour dough eggs, hard-boiled, peeled and quar­tered 200g 2 tsp 1 tsp 1 tsp 100g 25g 50g 50g 1 1/2 litres 4 tbsp 500g Method 1. Mar­i­nate meat for at least 3 hours in a mix­ture of yo­gurt, spice pow­ders, fried onions, pa­paya paste, gin­ger-gar­lic paste and cashew nut paste, if us­ing. Sea­son with salt. Boil wa­ter in a pan. Add oil and salt to wa­ter. Add rice, whole spices and black cumin. Cook un­til rice is half done. Di­vide rice into three por­tions. Spread one por­tion into a heavy-bot­tomed pan to make an even layer. Spoon half mar­i­nated mut­ton over, spread­ing evenly. Sprin­kle a third of the co­rian­der, mint, saf­fron-in­fused milk, green chill­ies and browned onions on top. Spread another por­tion of rice over the mut­ton. Top with re­main­ing mut­ton. Sprin­kle another third of co­rian­der, mint, saf­fron-in­fused milk, green chill­ies and browned onions. Spread re­main­ing por­tion of rice over and sprin­kle re­main­ing por­tions of co­rian­der, mint, saf­fron-in­fused milk, green chill­ies and browned onions. Driz­zle lime juice over. Roll dough into a rope and place around rim of pan. Seal pan with a lid and cook over a medium heat for 30 min­utes or un­til steam be­gins to come out from the sides. Do not re­move lid dur­ing cook­ing process. Re­duce heat to low and place an iron grid­dle un­der­neath pan. Cook for another 20 min­utes. Set aside for 10 min­utes then re­move lid. Gar­nish with browned onions, co­rian­der and eggs. Serve with raita.

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