Shivajimilitary hotel is located in Banashankari, its a favorite joint for all biryani lovers in Bangalore. The menu here is simple with exactly 10 to max 12 dishes. I'm a regular visitor to the restaurant and was inspired to recreate and share this recipe.
This Biryani has strong sourashtran cuisine influence, basically a mixture of maharashtrian, gujarathi, tamil and kannadiga cuisine. Sourashtran people traded with silks, cotton and spices, their culture and cuisine has influenced from many communities.
Ingredients:
750 Grams Mutton
500 Grams Bullet Rice (I always measure the rice in a coffee tumbler since its easy to measure the water and broth for later)
2 Large Onion Sliced
10 to 15 Chilies (Please use chilies according to heat level)
2 Inch Ginger
2 Whole Garlic
10 Sprigs Mint
10 Sprigs Coriander Leaves
1 Bay Leaf
1/2 Tbsp Shahi Jeera
1/2 Tbsp Cumin
1/2 Tbsp Fennel Seeds
2 Inch Sticks Cinnamon
2 Star Anise
3 Strands Javitri/Mace
4 Pods Cardamom
1 Small Petal Stone Flower
5 Cloves
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 + 1/2 Tbsp Turmeric Powder
1/2 Tsp Pepper Powder
3 Tbsp Vanaspati
3 + 3 Tbsp Oil
Salt as per taste.
The masala recipe given is in bulk we can store the masala in the freezer and use in chicken gravy. Please do not use ghee in this recipe as it will over powder the flavor of spices. Compromise and use vanaspati/dalda only.
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Method:
Peel, wash and slice the onion and ginger it is easy to grind.
Peel, wash and reserve the garlic. Only pick the leaves from mint and coriander wash, drain, pat dry reserve. Remove the caps from chilly wash and reserve.
Wash the meat twice place in a colander allow excess moisture to drain.
Heat a pressure pan or cooker on medium flame. Add 3 tbsp oil, once the oil starts to smoke fry the ginger and garlic first for 5 minutes. Add the whole spices and fry for a minute or until the spices splutter, add sliced onions, chilies, mint and coriander fry until onion turns light brown in color.
Remove the onion mixture and reserve on a plate allow to reach room temp. Once the mixture has reached room temp grind to form smooth paste, we can add a splash of water to grind the masala.
In the same pressure pan/ cooker add a tbsp oil. Add the mutton along with coriander powder, chilly powder, pepper powder and turmeric powder fry on medium flame until meat starts to release moisture.
Wash the rice thrice and soak in water until the meat is cooked.
Add 1/2 the amount of ground masala to the meat along with 1 tbsp salt and 2 1/2 cups water cover and place a whistle. Cook for 3 whistles or until the meat is tender.
Once the meat has cooked, drain all the meat pieces and reserve. Measure the broth, I measured the rice using a coffee tumbler and will measure the broth in the same tumbler.
For every 1 cup rice add 1 1/2 cups broth and 1/2 cup water. If the broth is less...for 1 cup rice add 1 cup broth and 1/2 cup water. Make sure not to dilute the broth to much the flavor is in the broth.
Heat a pressure cooker which will cook the meat and rice evenly. I normally use a 7 liter pressure cooker. Place the pressure cooker on medium flame. Add vanaspati and 2 tbsp oil allow to reach temp.
Add the bayleaf and fry for a minute. Add 2 tbsp of the ground masala and turmeric powder fry for a minute. Add the meat and fry in masala for a minute.
Drain the rice and add to the meat fry for a minute. Measure and add the broth and water check for salt and heat if you want it spicy add more masala and adjust as per your taste.
I have added 3 1/2 cups rice, broth measure was 4 cups and 1 1/2 cups water....total was 5 1/2 cups liquid. Add salt as per taste stir and cover, place whistle and cook for 3 whistles.
Do not open the cooker forcibly, allow the pressure to settle, open the cooker and mix once serve hot with, boiled eggs and raita...Enjoy 😊
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