Bohri Biryani

Coming from the land of Biryani and having it excluded from my blog for such a long time sounds like a sin which cannot be pardoned. Having said so, Biryani has always fascinated me. Even while I was training, I took extra care to watch how the chefs prepared the Biryani in the famed kitchens of Welcomgroup. Over the last few years I have managed to collect a variety of Biryani recipes and now my collection stands at 40 different kinds ( both veg and non-veg). Eating Biryani also has been of special interest and reaches a peak during the festive season.
So what is a Biryani and how did this tasty dish originate ? As with other dishes of Indian cuisine different theories and stories exist. For starters, Biryani comes from the Persian word 'Birian' meaning 'Fried before cooking'. Now with the stories behind it. One theory states that Biryani came from Persia through Arab traders to the Indian coasts of Calicut or via Afghanistan to North India. To be to the point legend also states that it was Tamerlane who bought it to India. Another legend states that , and which I believe to be more truthful and accurate, is that Rice in Persia was the mainstay of the cuisine and not the side accompaniment. They made Rich and fragrant Pilaos ( Pilaf's) with nuts raisins, saffron, etc. When the Moghuls came to India they bought their rich Pilaos with them to the subcontinent. The Pilao had already travelled from Persia to other parts of the Muslim world and absorbed in that country's cuisine. So we had the Pilav in turkey, Paella in Spain ( which has addition of seafood and saffron), Risotto in Italy etc. Here in India, thanks to the Moghul Emperors this rich pulao met the Pungent and spicy dishes of Hindustan and the Biryani was born. I can go on talking on this subject but would rather guide you all to this site which also has exciting things to say about the Biryani and most importantly tells you about the Kuchi Biryani and the Pukki Biryani and also has a section on as to which Biryani is better Lucknowi or Hyderabadi :)
This Particular recipe is for Bohri Biryani which I got from an ex-team member of mine in Pune, Mustafa Rangwalla, who belonged to the Bohra community. I've had this from him for quite some time and tried it out a long time back. It's a little more fragrant and less spicy than the usual fare and also its more of a Pulao thing than a regular Biryani. Any variations on this are most welcome. I've only known this to be a Bohri Biryani and wouldn't mind other recipes.

Bohri Biryani

Ingredients

1 Kg Mutton \ Chicken
750 Gms Rice
3Nos Tomatoes Cut Fine
2 Table Spoon Ginger & Garlic Paste
2 Teaspoon Red Chilly Powder
1 Teaspoon Garam Masala Powder
1 Teaspoon Shazeera ( Shahi Zeera or Black Cumin) - whole
2 Table Spoon Yogurt
1 Kg Onion – Fried and Crushed
2 Potatoes, half cut into cubes and half into circular rings – Fried
3 Green chilies – Slit
Bay Leaves - 3
Salt – To Taste
Ghee
Saffron - Few Strands
Milk - 1 Cup

Method:
1. Mix all the ingredients above except –
Saffron, shazeera, potatoes,green chillies and rice. Marinate the mutton/chicken in it for 4-5 hrs.
2. Par boil the rice with salt, Bay leaves and shazeera and strain it.
3. Prepare the vessel for the Biryani. Put 1 Table spoon Ghee in the vessel and put 2 potatoes cut in circular rings.
4. Pour half the par boiled rice, then all the marinated ingredients along with the remaining potatoes and then put the remainder of rice.
5.Put a Tava or a griddle on a cooking range and put the Biryani vessel on top of the tava.
6. Add in some of the crushed onions on top.
6. Soak the saffron in 1 cup of warm milk for 5 minutes and pour over the rice.
7. Cover the vessel and cook for 45 minutes.

Photo courtesy Stock.Xchng

Soon to Come - Dum Hyderabadi Biryani

Posted in: Biryani,Chicken,Mutton,Rice