The Hungry Philosopher

Reads, Writes, Eats and Cooks

Ma’s Kachchi Biriyani

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In a previous post entitled “Bored with Biriyani” I had mentioned this dish. Here is my mom’s version of the classic Biriyani. https://hungryphil.com/2014/06/05/bored-with-biryani/

2 lbs goat meat

1 cup yogurt

1TBS ginger

1TBS garlic

1TSP red chili powder

¼ TSP nutmeg

¼ TSP mace

½ TSP white pepper

1 TSP Fennel Seeds

1 TSP Postodana or white poppy seeds

1 TSP salt

8 small whole red potatoes

2 cups sliced shallots (onion) fried in ¾ cup ghee

½ cup combination of pistachios and almonds sliced

1 TBS saffron

¼ cup rose water

6 cups Basmati or Chinigura rice

4 cardamoms

2 sticks of cinnamon

1 bay leaf

½ cup prunes

½ cup dried apricots

Raisins

½ cup milk

½ cup “khoa”, dried milk

Red or Green fresh Chilies

* The key to this recipe is a large pot with a tight fitted lid!

1. Marinate (one hour to overnight) goat meat in yogurt and a grounded mixture of ginger, garlic, chili, nutmeg, mace, pepper, fennel, postodana, salt.

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2. Boil potatoes until halfway cooked. Fry lightly in oil until roasted. Red coloring can be added.

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3. Soak the dried fruit (prunes and apricots) in milk.

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4. Soak saffron in rose water.

5. Fry onions and nuts and raisins until golden in ghee.

6. Boil rice until half cooked in 12 cups of water, cinnamon and cardamom, bay leaf and 2 teaspoons salt.

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7. Add strained rice to meat (reserve the water) mix.

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Add fried potatoes, Add fried onions and nuts and the ghee (reserve a bit for garnish)…….mix gently.

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Add dried fruit and milk….mix gently.

Add ½ saffron and rose water (reserve other half)

Add dried milk powder or mawa

Add reserved water

8. Simmer gently in a tight fitted heavy pot until the liquid evaporates, rice and meat is cooked.

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9. Garnish with green chilies, fried onions and remaining saffron water.

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Serve with salad, achar/ pickles or raita.

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About lsbanu

I cook, eat, read and write.

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This entry was posted on July 1, 2014 by in Bangladesh, Inauthentic Recipes and tagged , , .
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