This Madras Biryani is one of a kind, rich in taste, enhanced in flavors and so tempting. This particular recipe is from one of my dear friends who is an expert in making this and I have a bunch of fans for her biryani at my place. The measurements have to be exact and she advice us to use India Gate brand rice to get a flawless one. While cooking the rice, it is better to stay by the stove and keep a close watch because here even a minute will let the rice over cook which might result in over cooked biryani. So keep watching, the rice should not have an al dente bite to it but also not fully cooked too. I have given almost exact times. Depending on the brand of rice used, it might take an extra minute.
Also the time it takes to cook the meat varies and she advises that the flavors are well preserved if we do the cooking in a pan rather than a pressure cooker. Though it is a little time consuming, it's worth the effort.
The process as such is very simple for such a scrumptious outcome.
Always try pairing with tomato jam, raita and fried pappadam.
INGREDIENTS:
Also the time it takes to cook the meat varies and she advises that the flavors are well preserved if we do the cooking in a pan rather than a pressure cooker. Though it is a little time consuming, it's worth the effort.
The process as such is very simple for such a scrumptious outcome.
Always try pairing with tomato jam, raita and fried pappadam.
INGREDIENTS:
41/2 Cups (1kg) Basmati rice
21/4 lb (1kg) Goat meat
2 4" Piece Cinnamon
10 Green cardamoms
10 Cloves
1 Big Bay leaf
3 Big (500gms) Onions
3 Big (500gms) Tomatoes
10 Green Chilies
15 Tblsp (200gms each) Ginger and garlic paste
2 Cups (1 bunch) Chopped coriander leaves
2 Cups (1 bunch) mint leaves
4 Limes
1 Tsp Red chilly powder
1 Tsp Garam masala powder
1/4 Cup Oil
Water as needed
Salt to taste
METHOD:
To make curry:
Clean and cut the meat into somewhat large pieces.
Chop onion and tomatoes and slit the green chilies. Clean and peel the skin off the ginger and garlic and make a paste out of it. Squeeze the juice out of limes.
In a heavy bottomed pan, heat the oil over medium heat. Once hot enough, add the dry spices and fry for a minute. Then add the chopped onions and fry until the color becomes a little brown. Then add the slit chilies and then the ginger and garlic paste. Give it a nice stir and let cook until the raw smell is gone. Add the cleaned meat to this and mix everything for a minute. Then add the chopped mint and coriander leaves. Fry them until they release the flavor. Finally add the tomatoes, give a quick stir and then goes in the lime juice. Stir them together just to combine. Check for enough salt and add enough for this curry.
If cooking the meat in a pressure cooker add a little water, maybe less than 1/4 cup, close lid and cook on medium high heat for two whistles. Then reduce the flame to medium low and simmer for about 10 minutes and switch off flame and wait until the pressure subsides. Open lid and see if the curry is well cooked but not falling apart. Also this amount of time varies according to the freshness of meat.
So you might want to reduce the simmering time to 5 minutes and check in between once to make sure the curry is not over cooked.
If you prefer cooking on pan, reduce the amount of water to half and on medium flame cook the meat. Check often giving a stir and adding water to keep from burning. Do not add too much water because we don't want the curry to be runny.
To make rice:
Clean and soak the rice for about 30 minutes.
Simultaneously boil water in a 10 quart pan or a big pan to cook and drain one kilo or two pounds rice.
Add a tablespoon of oil and enough salt to cook the rice.
Once the rice has been soaked, drain them and add to the briskly boiling water. The boil subsides once rice is added, and again when the water comes back to a boil set the timer for six minutes. When timer goes switch off stove and drain the water immediately.
Now layer the rice and meat on alternate layers in a wide mouthed pan coated with ghee.
Dumm:
You can do the dumm over the stove or in the oven. If using oven its 350 degrees(F) pre-heated oven for 30minutes.
If doing it on stove top, heat a thick iron tava, place the biryani vessel over this, reduce flame and leave it for about 10 mins.You can keep a weight on top or a pan of boiling water or seal the sides with wheat dough. Put off flame and leave it undisturbed for 30 minutes.
When done, the rice and curry should be mixed together and voila! the Madras biryani is ready to be served.
If cooking the meat in a pressure cooker add a little water, maybe less than 1/4 cup, close lid and cook on medium high heat for two whistles. Then reduce the flame to medium low and simmer for about 10 minutes and switch off flame and wait until the pressure subsides. Open lid and see if the curry is well cooked but not falling apart. Also this amount of time varies according to the freshness of meat.
So you might want to reduce the simmering time to 5 minutes and check in between once to make sure the curry is not over cooked.
If you prefer cooking on pan, reduce the amount of water to half and on medium flame cook the meat. Check often giving a stir and adding water to keep from burning. Do not add too much water because we don't want the curry to be runny.
To make rice:
Clean and soak the rice for about 30 minutes.
Simultaneously boil water in a 10 quart pan or a big pan to cook and drain one kilo or two pounds rice.
Add a tablespoon of oil and enough salt to cook the rice.
Once the rice has been soaked, drain them and add to the briskly boiling water. The boil subsides once rice is added, and again when the water comes back to a boil set the timer for six minutes. When timer goes switch off stove and drain the water immediately.
Now layer the rice and meat on alternate layers in a wide mouthed pan coated with ghee.
Dumm:
You can do the dumm over the stove or in the oven. If using oven its 350 degrees(F) pre-heated oven for 30minutes.
If doing it on stove top, heat a thick iron tava, place the biryani vessel over this, reduce flame and leave it for about 10 mins.You can keep a weight on top or a pan of boiling water or seal the sides with wheat dough. Put off flame and leave it undisturbed for 30 minutes.
When done, the rice and curry should be mixed together and voila! the Madras biryani is ready to be served.
