Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Biriani Dishes => Topic started by: Peripatetic Phil on November 27, 2010, 12:37 PM
-
Kachche Gosht ki Biryani (Mutton Biryani)
The Kachche element of the name indicates that this is a biryani made using raw meat cooked with the rice, as opposed to a Pakhi biryani in which the meat and rice are cooked separately and then brought together for a final steaming in a dhum-sealed vessel.
Chef Harpal Singh Sokhi (Recipe Copyright (C) Chef Sanjeev Kapoor )
Ingredients (1)
- Boiling water
- Potli ka Masala
- Black cardamom : 1 (I see 5)
- Star anise : 1
- Green cardamom : 5
- Cinnamon : 2" stick
- Rose petals, dried : 1 tablespoon
- Fennel seeds : 1 teaspoon
- Cloves : 5 or 6
- Black peppercorns : 10
- Mace : 1 blade
- Coriander seed : 1 teaspoon
- Cumin seed : 1 teaspoon
- Split chana dhall (Bengal Gram), roasted : 1 teaspoon
- Cassia buds
- Pan ki jadi, (Galingale Cyperus longus ; Lesser Galangal, Alpinia officinarum ; or perhaps Kaempferia galanga : identification uncertain)
- Betel root : 1"
- Betel leaves
- Dried Vetiver roots : 35gm
Drop the Potli ka Masala into the boiling water, and leave to simmer for some time.
Ingredients (2)
- Mutton : 1kg, cut into 2" pieces
- Garlic paste : 1 tablespoon
- Ginger paste : 1 tablespoon
- Kasmiri red chilli powder : 1 tablespoon
- Brown onions ("dried fried shallots" ?): 3 tablespoons
- Salt : to taste (lots)
- Julienne of ginger : 1" piece cut into Julienne
- Green chillies, slit : 2 or 3
- Turmeric : 1/2 teaspoon
- Green cardamom powder : 1/2 teaspoon
- Garam masala : 1 teaspoon
- Fresh mint leaves (not stems) : 10 to 12
- Yoghurt : 2 cups
Mix all together thoroughly using hands, then add :
Ingredients (3)
- Lemon juice : 1 tablespoon
- Melted ghee : 5 tablespoons
Mix again, using hands, then check seasoning and adjust as necessary. Leave to marinade for about half an hour. At this point in the video, CHSS emphasises the need for tender young lamb or goat (kid), as the meat will not be pre-cooked. If young tender lamb/kid is not available, the flesh of an older animal can be tenderised using raw pineapple juice or raw papaya juice.
To the boiling water with Potli ka Masala, add :
Ingredients (4)
- Caraway seeds : 1/2 teaspoon
- Salt : to taste (plenty)
- Soaked Basmati rice : 2 cups
The rice will need to be about 1/2 cooked.
To the marinaded mutton, add a layer of part-cooked rice, carrying over some of the Potli ka Masala water in which the rice is being cooked. Add a layer of :
Ingredients (5)
- Mint leaves (not stalks) : 10 to 12
- Fresh coriander leaves, chopped : 2 tablespoons
- Brown onions : 2 tablespoons
- Green cardamom powder : 1/2 teaspoon
- Garam masala : 1/2 teaspoon
- Screwpine water : 1 teaspoon
- Rose water : 1 teaspoon
- Saffron soaked in milk
Add a further layer of rice, carrying over some Potli ka Masala water as before; the rice has remained cooking in the meantime, so the top layer of rice will be slightly more cooked than the lower layer. On top of the second layer of rice add :
Ingredients (6)
- Mint leaves (not stalks) : 10 to 12
- Brown onions : 1 tablespoon
- Screwpine water : 1 teaspoon
- Rose water : 1 teaspoon
- Saffron soaked in milk
- Pure melted ghee : 2 tablespoons (pour around edges as well as in middle)
Seal pot with a dhum, and cook on a high heat for about five minutes. Reduce the heat and continue cooking on a low heat until done (total maybe 30 to 40 minutes). Judging when done is a skill best acquired by practice, but when the dhum seal starts to break up and the steam starts to escape is a good indication.
Serve by sliding a spoon down from the side and ensuring that each portion has some from the bottom, some from the middle and some from the top.
Video link (http://www.youtube.com/watch?v=tAF1yJASFLA#ws)
[/list]
-
This recipe is in the wrong section. However good it is, there's no way this is a recipe from a BIR.
-
Nice one Phil! I saw this video in the other thread and it does look good. Have you made it yet or just extracted the info from the video?
I do appreciate when people post recipes that are super-easy to follow. ;D
I think George is right - 'Traditional Indian Recipes' is probably more befitting.
-
Well, George/Ramirez : Chef Harpal Singh Sokhi definitely says that this is mutton biryani as served in his restaurant. Now I confess I don't know where his restaurant is, or whether it is a BIR, an IIR, or whatever [1], but there can be no doubt that it is a restaurant menu. I have added a link from the traditional section so that it can be found no matter where you start, but the traditional section clearly says "No restaurant menus", so the main entry can't go there. And yes, it's just a transcription at this stage, which will be partly put into practice later today (we don't have all of the ingredients, and my lamb is already part-roast and marinaded).
More later !
** Phil.
--------
[1] Now reasonably confident that his IRs were, in fact, IIRs and not BIRs :
* Formerly Sous Chef at The Regent, Bombay (Mumbai)
* Formerly Executive Chef at Tuli International, Nagpur
-
i made his tandoori chicken - not bad at all - it's not what you would expect in terms of BIR tandoori but nevertheless as i say very nice dish
http://www.youtube.com/user/sanjeevkapoorkhazana#p/c/9A5549C1B7119F7E/1/_KQjVcSObTg
(http://www.youtube.com/user/sanjeevkapoorkhazana#p/c/9A5549C1B7119F7E/1/_KQjVcSObTg)
-
i made his tandoori chicken - not bad at all - it's not what you would expect in terms of BIR
I also tried his Tandoori Chicken earlier this year, but not only did it not live up to my expectations, it was also (to my mind) noticeably inferior to the recipe I had used the previous year, which was basically KD1 with empirical adjustments made over a number of iterations. I like his style of presentation, and I suspect that if you eat what he cooks it would be superb, but re-creating what you see on screen is not (for me, at least) as straightforward as you might hope ...
** Phil.