Biryani Pulav
indian, meats, pastry, rice
1 text file
This recipe is over a hundred years old, and is from the former and oldest of the Deccan states ... Phaltan. To retain its authenticity the units of measure used in those days have been converted exactly to metric units while translating from Marathi to English; and that is why the figures may seem a little odd.
Meat 250 gms. Caraway seeds 17 gms. Yogurt 250 gms. Ginger juice 156 gms. Garlic juice 156 gms. Raw papaya juice 26gms. Salt 39 gms. Ghee 175 gms. Onion 1,050 gms. Ghee 30 gms. Cardamom 26 gms. Cloves 26 gms. Long grain rice 467gms. Caraway seeds 17 gms. Salt 19.5 gms. Ghee 146 gms. Milk 117 gms. Saffron 2 gms. Dough* 233 gms.
Method:
Cut the 250 gms. meat into small and large pieces and wash thoroughly four times in water. Marinate the meat for an hour in 26 gms. papaya juice; 156 gms. garlic juice; 156 gms. ginger juice; 250 gms. yogurt; 39 gms. salt and 17 gms. caraway seeds.
Heat 175 gms. ghee in a vessel and fry 350 gms. onion rings till they turn almond colour. Set aside the fried onions and remaining ghee separately. Cut remaining onions into half and slice axially. Fry slices in 146 gms. ghee till the turn reddish brown. Keep the fried slices and the ghee aside separately.
Heat 39 gms. ghee in a vessel and fry 26 gms. cardamom seeds and 26 gms. cloves till they crackle. Add water and bring to a boil. Add 467 gms. rice and bring to a boil. Add 17 gms. caraway seeds; salt 19.5 gms. and cook till rice is half done. Strain through a sieve.
Take a fresh vessel and add a little ghee to it. Add half the strained rice in a layer. Layer the marinated meat over the layer of rice. Layer half the fried onion rings over the meat. Layer with remaining rice. Layer with remaining onion rings and golden brown fried onion. Pour all remaining ghee evenly over the surface and sprinkle milk in which the saffron has been soaked evenly. Cover the vessel with a lid and seal it with the dough along the circumference. Cook on medium flame for about five to six minutes. Lower flame to minimum. Place burning coal on the lid of the vessel and let cook till it starts steaming. Lower from flame. Remove coal, lid and serve hot.
* The dough is made by kneading wheat flour with water.
Kishore Namjoshi Pune - India
From: K N Date: 21 Nov 96 National Cooking Echo Ä
Yield: 1 servings