TUESDAY, JUNE 14, 2011
To celebrate my parents wedding anniversary, i had cooked some lamb biryani. The original recipe is from Asiya. I had never heard of parangipettai biryani , but this version was good. The Poor eater especially liked it a lot & had two servings of it! The recipe called for white peppercorns , but all i had at home were the black ones so i just added these into the recipe. This biryani is very light for the taste comes mainly from the ginger garlic paste & the spice pwd. Infact it tasted a bit like the muslim biryani that muslim cooks do ( Okay! to me!!!!
Lamb - 360 gms, curd - 2 heaped tbsps, chilli pwd - 2 tsp, onion - 1, big, finely sliced, tomato - 1, chopped, chopped coriander leaves - 3 tbsps, chopped mint leaves - 3 tbsps, ginger-garlic paste - 3 heaped tbsps ( The amt of garlic should be slightly more than the ginger), bay leaf - 1, cardamom - 2, cinnamon - 1, cloves - 5, oil - 3 tbsps, ghee - 3 tbsps, cashenuts - 5, powdered, saffron - a pinch, lemon juice - 1 tsp, salt to taste, basmati rice - 2 alaks, tandoori food colour - a pinch.
Spice powder :
Cinnamon - 1/2 stick, cloves - 4, cardamom - 2, cumin seeds - 1 tsp, fennel seeds - 1 tbsp,
black peppercorns - 1 tsp;
Dry roast all the ingredients together , cool & powder.
Marinate the meat with the curd & 1 tsp chilli pwd for 15 mins. Pressure cook the meat, adding a little water, just enough to cover the meat & pressure cook for 15 mins ( or until done). Dissolve the saffron & food colour in 2 tbsps of water & keep aside. Heat water in a large kadai & as soon as it starts boiling, add the rice & let cook for five mins ( The rice should be just half cooked). After 5 mins, drain the rice & reserve. Heat the oil & ghee in a large kadai & season with the cinnamon, cloves, cardamom & bay leaf. Add the onions & fry till onions are translucent. Add the ginge-garlic paste & sauté for 2 to 3 mins. Add 2 tsps of the spice powder & fry for another 3 mins . Add the chilli pwd, tomatoes , mint & coriander leaves & sauté till the masala loses its raw flavour. Add the lemon juice & mix. Add the meat & stir until the meat is well coated with the masala . Now pour in the mutton stock & cook until the gravy has thickened considerably( the gravy should not be thin). Preheat the oven to 180°. Tranfer the contents of the kadai into an oven proof dish. Empty the parboiled rice over the meat, pour in the 2 tbsps of flavoured water & cover with alu foil & cook for 15 mins. After 15 mins, remover the alu foil, gently mix the rice & cook uncovered for another 5 mins in the oven. Serve immediately with curd onion raitha & boiled egg.