There are probably as many different versions of biryani as there are states in India but the most popular and probably the origin is the Hyderabadi biryani, originally created for the Nawabs’ tables. However its made though, it is basically an aromatic combination of long grained basmati rice, spices, meat/chicken/vegetables and yoghurt, and it should be cooked over a slow coal fire, its lid sealed down in ‘dum’ style until done.

Chef Venky decided to treat us all to lunch this week. We often have these lunch parties, ordered in or group created, but he single handedly took over the kitchen and served out an incredible biryani meal with just minimal help from a few ‘hand-maidens’.
For those who don’t know what biryani is, it’s usually a highlight of any special Indian meal. There are probably as many different versions of biryani as there are states in India but the most popular and probably the origin is the Hyderabadi biryani, originally created for the Nawabs’ tables. However its made though, it is basically an aromatic combination of long grained basmati rice, spices, meat/chicken/vegetables and yoghurt, and it should be cooked over a slow coal fire, its lid sealed down in ‘dum’ style until done.

Chef Venky’s ( Picture 1)recipe was a simple, quick (?) version that may have scandalized the epicurean, but believe me, we had no complaints!

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SHORT CUT MUTTON BIRYANI Serves 8
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INGREDIENTS
1 kg Mutton
1 kg Basmati rice
6 onions
3 tsp Ginger paste
3 tsp Garlic paste
1/2 cup Curd – 1/2 cup
1/2 tsp Saffron powder – 1/2 tsp
1 1/2 cups coriander leaves, chopped
1 cup mint leaves, chopped
5 Green chillies
3 tsp Oil
3 tbsp Garam masala powder
2 Bay leaves
3 Cardamoms
6-10 full Cloves
2 tsp Cinnamon
Ghee – 1 tsp
1 tsp Red food Colour
Salt to taste

PREPARATION
Mix together 1½ tsp of the ginger and 1½ garlic paste, 1/2 cup yoghurt, 1/3 the chopped coriander, 1/2 the mint, the slit chillies and salt.

Pierce the mutton all over with a fork and rub the mixture thoroughly all over the mutton. Put into the refrigerator to marinate for at least 2 hours, but preferably overnight.

Saute the finely sliced onion till golden brown. Set aside about 2 tablespoons full of onions for later use.
Add the remaining ginger and garlic paste and fry well without letting it stick to the bottom of the pan.

Add the garam masala powder and fry. Stir regularly till the oil begins to separate.

Now add another 1/3 of the coriander leaves and stir for 5 minutes.

Add the marinated mutton, check for salt and cover and cook on a low fire, till the mutton is cooked. Stir occasionally. If you’re really short of time, use a steam cooker.

Meanwhile in another large pan add bay leaves, cardamom, cinnamon and cloves to 5 cups of water and bring to a boil.

Add the rice, salt and the remaining mint and coriander leaves. Cook till almost done, watching to see that the grains separate and dont get sticky. Drain excess water and set aside covered.

Picture 2 When the mutton is cooked, ensure it has just a small amount of thick gravy

Picture 3 Either divide the mutton and gravy into 2 separate saucepans or find a large one which will take all the rice and all the meat.
Picture 4Add the cooked rice to the gravy slowly. Do not mix, this is where the layering takes place. The bottom-most layers will be thick with gravy and the top most rice will be pure white.

Drizzle with the ghee.

Picture 5 Mixing together 2 tablespoons of water and red/yellow food colour and pour this liquid in a cross pattern across the surface of the rice.

Picture 6 Sprinkle over with the fried onion that you set aside earlier.

Wet the lid of the pan and cover. Weigh down with some other heavy pan, and simmer on a low flame for 10-15 minutes

Serve steaming hot with cooling beetroot yoghurt kachumber.

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