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.
2. Boil potatoes until halfway cooked. Fry lightly in oil until roasted. Red coloring can be added.
3. Soak the dried fruit (prunes and apricots) in milk.
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.
7. Add strained rice to meat (reserve the water) mix.
Add fried potatoes, Add fried onions and nuts and the ghee (reserve a bit for garnish)…….mix gently.
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.
9. Garnish with green chilies, fried onions and remaining saffron water.
Serve with salad, achar/ pickles or raita.
The Hungry Philosopher 