It’s been very long time since I have done an update. We have been going through very difficult times due to floods. I was staying back home to help my parents to settle down in their new place, when the floods created havoc and then everything turned upside down. All our plannings went haywire and I had to stay back for this long. Above all this, I felt it very inappropriate to do food blogging especially when my region was trying to get back to a normal life, where many did not have the basics to even lead a normal daily life.
Since we are on the road to building back and things are back to normalcy, I’m also feeling a bit relieved. I’m back to my den and trying to settle down as I was away for almost three long months. Picking up the beads one by one, for the last few days, here I am, into my passion. Hope to be back in action at the earliest with lots of exciting dishes from around India and the world. Before starting off, I’m humbly requesting you all to help our lil region in whatever way you could to build up for the thousands who have lost everything.
Coming to today’s dish, Its again Biriyani. I have shared many Biriyani recipes along with tips and hacks. But this one is the most famous biriyani’s amongst the biriyanis of India. Hyderabad, renowned for its culinary tradition, tops the world rankings when it comes to Biriyani. Hyderabadi Biriyani, according to me is a blend of Persian, Mughlai and Telugu cuisines. Kachche Gosht Biriyani is prepared in raw form with spices, yoghurt and raw papaya which is the meat tenderizer. Once marinated, this is cooked on dum/baked in steam by sealing tightly with dough.
My recipe, which I’m sharing today has been strictly in the original Hyderabadi way of doing it except the dum part which I’ve changed for the convenience and quicker way. The first and foremost thing is the marination. It is done in stages as per the traditional way. But people do it together too in the modern times. Red meat always take time to absorb the flavors and to get tenderized. So I have done it in steps though this will take longer time. Remember, the more the marinated time, tastier and tender will be the meat and biriyani.
Raw papaya is a distinct essential for making this biriyani. Always choose best quality lamb for biriyani. along with that, adding of raw papaya makes it more tender and gives that unique hyderbadi biriyani flavor. But mind you, papaya should be in very minimal quantity. Adding a teaspoon or two maximum should be fine, otherwise the meat pieces will get burnt while you cook. Rest the meat for half an hour once you apply the paste. Massaging throroughly, each marinade for a decent time will enable the meat to cook properly on time as well as make it juicy and tender. Note, if your mutton or lamb is aged in nature you can add more papaya, but it should not exceed 1 1/2 tablespoons.
Yoghurt and oil are another two ingredients which turn the proteins into super soft and juicy. Generous amount of onions are fried for this biriyani. Instead of complete ghee or oil, I use them half-half or quarter and three fourth ratio. This will add on to the extra traditional biriyani flavor. use this oil for marinating the meat as well as while layering the rice. Aroma which emits, when using this fried oil is just out of the world.
Ginger garlic paste, turmeric and red chilli powder along with saffron, whole aromatic spices, herbs like mint and coriander round off this dish to a perfect biriyani. Give a time of half hour between each marinade and finally you can keep it for couple of hours if your prefer to get it more juicy and tender. I usually marinate and keep overnight if Im preparing it for lunch or dinner or in the morning if preparing for dinner. None of the ingredients should over power each other but you should also be able to make fragrant with spices.
Cooking the rice to perfect texture is the other key important factor. It should be just soft. There are different boiling levels fo rice. A one boil level is enough for this preparation. Outside should be soft and inside should be raw. Adding the spices, mint and chillies will give all the flavors needed for the rice. You start experiencing the fragrance of a pure Hyderbadi Biriyani at this juncture only. Seive it immediately with some moisture content and spread it on top of the layered meat. Dont wait for the gruel to drain out completely. This moisture will allow the rice to cook completely and make it soft in the dum process.
Layering, adding of ingredients and cooking procees are all given in detail in the video. Do watch it for any doubt. And oh yeah, pls do try this out during weekends or for parties or festivities and do let me know your feedback.
Wash and drain the meat and rice.
In a mixing bowl, transfer the meat and add the raw papaya paste. Massage it into the meat for 5 minutes and let it rest for 15 minutes to half an hour, the more the better.
Next add the ginger garlic paste, turmeric and chilli powders along with some salt. Combine everything throughly by massaging it into the meat for sometime and then rest again for half an hour.
This should be followed by the oil, then yogurt and finally the aromatic spices and saffron. Rest this and then transfer to the biriyani container or heavy bottomed pan. Spread the fried onions first,3/4th of the portion on top the meat followed ny mint, coriander and green chillies. Set aside.
Now start preparing the rice. Boil plenty of water, around 25-30 cups with the spices, chillies, mint and oil. Once it starts boiling, add required amount of salt and lime juice and give a mix.
Add the rice and cook till tender outside and raw inside. Just boil down for couple of minutes.
Drain immediately retaining the moisture and bit of gruel. Transfer and layer on top of the set meat. Spread out and layer rest of the friend onions and some ghee.
Cover tightly with aluminium foil or you can do this using dough/atta. Seal the edges in such a way that no steam is let out. Place a pot of water on top the biriyani vessel
Place on high flame for 15 minutes and after wards reducing it into low flame. Cook on low flame for 45 minutes. Rest for 10 minutes and serve immediately with Mirch ka Salan and Raita.