BM # 31 Week 3 Day 2
For the second day under meat less dishes I have prepared a Mughlai Biryani. The Mughlai Biryani prepared for the Mughal emperors was very exotic.It had big pieces of meat and was cooked on dum. Dum is a cooking method where the dish is cooked on very slow fire .The pot is sealed with dough and the dish is left to simmer for hours.While preparing the Biryani they cook both the rice and the meat separately these are then layered along with the gravy and left to cook on slow fire for a couple of hours on charcoal. Times have changed and ovens have taken place instead of charcoals. The method remains the same.I have prepared the Biryani in a similar fashion.I baked it in the oven .
For the masala
Paste
8 - 10 cashewnuts
I tbsp poppy seeds
1 tbsp melon seeds
1 tbsp fresh coconut, grated
Whole Spices
2-3 bay leaves
2-3 small cardamom
1-2 big cardamom
3-4 cloves
A small piece cinnamon
This is the gravy with vegetables which has been used in Biryani
2 tbsp oil
2 small onions,grated
1 tsp ginger paste
1 tsp garlic paste
4 medium tomatoes, pureed in a blender
1/2 cup full fat yogurt
1 tsp garam masala
2 tsp chilly powder
Salt to taste
For layering
1/2 cup coriander leaves
1/4 cup chopped mint leaves
1/2 tsp saffron dissolved in ½ cup warm milk
2 tsp ghee
Make a paste of cashew, khus khus,melon seeds and coconut using as little water as possible.
Heat oil in a pan , add bay leaf, cinnamon and cloves.
Add grated onion , cook on low heat till the onions are brown.
Add the ginger and garlic pastes. Sauté.
Add the , cashew paste. Sauté.
Add pureed tomatoes and cook till dry.
Switch off the gas and add curd.Mix well.
Switch back to gas .
Add all spices and vegetables, and about 1/2 cup water .
Simmer for a few minutes, so that all the spices are infused with the vegetables.
Adjust spices to your taste.
Assembling the Biryani
Using a large baking dish, grease it either with butter or oil.
First layer..rice
Second layer..chopped coriander, chopped mint
Third layer..all vegetables with gravy
Fourth layer..Rice
Drizzle saffron milk, fried onion, nuts .
Drizzle ghee.
Cover with foil.
Bake at 350 def for 15 - 20 minutes or till done.
The Biryani turned out very exotic, with that creamy paste from seeds and nuts. While the Biryani was cooking in the oven the whole house was filled with a pleasant aroma of saffron.Truly a Biryani fit to be served to the Nawabs . I served the Biryani with Daal-e-Maharani and Boondi raita.
