I do not usually watch reality TV shows but a chance comment by my friend Tony about My Kitchen Rule made me explore it. When I saw that there were two contestants of Indian origin, I was very excited. These girls will showcase the beauty of Indian culture and the delicacy of Indian food which is so vast and varied.
But yesterday’s episode not only incensed me but a vast majority of my indian origin friends. The girls are mean, nasty and complete morons. What they prepared was not indian food but what they think indian in their minds. Paani puri for entree? When I think of entree there are at least 50 Indian dishes that come to my mind and they chose paani puri?
That was just the start. With a rice and meat mixture that they had the audacity to call Biryani and gulab jamun in yoghurt, they killed the appetite for Indian food Australia wide. I want to reignite that hunger again and at least tell my Aussie friends what real biryani is!
There are different versions of biryani in india. Please find below the recipe of biryani as I cook it. This feeds 2-3 people.
Soak 2 cups of rice in 4 cups of water for 30 mins. My preferred rice is always basmati as it is flavoursome but you can cook Biryani with any rice.
2 onions finely chopped
5-6 cloves of garlic finely chopped
1 small piece of ginger grated
2 tomatoes finely chopped
Some coriander and mint made in a fine paste.
Whole spices like 2 black cardamom, 1 small cinnamon stick, few cloves, cumin
A few strands of saffron in 2 teaspoon warm milk ( optional)
500 gms goat or lamb. I prefer goat. Marinate it for 30 mins in yoghurt, a little salt and lime juice.
Heat oil in a large pot. I add some ghee as well for taste but it is optional if you are health conscious. I cook it in a pressure cooker for ease and speed but biryani is best made in an open pot.
Add the whole spices. Fry the onion, garlic and ginger in hot oil till they are translucent and turn slightly brown. Add tomatoes and coriander mint paste and sauté till the tomatoes are pulpy and the oil separates from the mixture.
Then add 2 tsp dry coriander powder, chill powder and salt to taste, 1 tsp turmeric powder, 1 tsp garam masala. Sauté for 5 mins. Then add the marinated meat. Fry the meat till it seals. Lower the flame and slow cook the neat for 30 mins till tender.
Add rice and saffron. Cook on slow flame till rice and meat are fully cooked.
Serve with some deep fried onion on top. Best accompanied with a raita. Enjoy the real deal!