Biryani on Arshad Siddiqui

Biryani – Lucknow or Hyderabad?

Wed, 04 Jun 2014 00:00:00 +0100

Wednesday, 4 June 2014
Biryani - Lucknow or Hyderabad?

I love biryani, it’s the best meal.

Among various Biryani the Lucknow and Hyderabad style are dominant with a friendly rivalry.

There are nearly 30 different types of Biryani served in India, Pakistan, and Sri Lanka today. Out of all most hyped Biryani, there are two competing Biryani in India: Lucknow, and Hyderabad.

The hype is orchestrated to promote various restaurants. Lucknow is a grand old city once ruled by Nawabs and capital of Uttar Pradesh; while, Hyderabad is a grand old city once ruled by Nizams and joint capital of Telangana and Andhra Pradesh. This has become a friendly food fight between North and South over Biryani. After all, all the tastes are acquired. North Indians like Lucknow Biryani, and South Indians like Hyderabad Biryani. The hype has created a natural curiosity over the differences.

Yakhni Biryani

Wed, 04 Jun 2014 00:00:00 +0100

Wednesday, 4 June 2014
Yakhni Biryani

“Yakhni” means broth or stock. The meat is cooked with whole spices and the broth is used to cook the biryani.

Ingredients #

For the mutton: #

1 kg mutton, cut into pieces
2 Tbsp coriander seeds
1 onion, roughly chopped
12 cloves of garlic
2 bay leaves
4–5 green cardamoms
2 cinnamon sticks
6–7 cloves
Salt, to taste
Water

For the pulao: #

3–4 Tbsp oil
2 bay leaves
6–7 cloves
4–5 cinnamon sticks
4–5 green cardamoms
7–8 onions, thinly sliced lengthwise
4 heaped Tbsp ground garlic
1 grated nutmeg
1 tsp cinnamon powder
2 cups of basmati rice
4 cups of mutton stock
Salt, to taste

Recipe #

Preparing the “Yakhni” #

Add enough water to a pan.
Tie up the onion and all the spices into a small muslin cloth (potli), and drop it in the pan.
Add meat.
Add salt.
Cook until the meat gets tender.
Discard the whole spices from the potli.

Preparing the “Biryani” #

Heat the oil in a heavy-bottomed vessel.
Add the whole spices to it.
Once they start spluttering, add onions.
Fry till they turn golden brown in colour.
Add garlic paste and stir for some time.
Add nutmeg and cinnamon powder and mix well.
Mix in the cooked mutton and the rice.
Sprinkle salt over it and continue to stir.
Add the mutton stock and mix well.
Cover it with a heavy lid to prevent the steam from escaping.
Cook on low heat for about 15–20 minutes.
Serve hot with raita or chutney.

Home | Rice

Meatball Biryani (Kofta Biryani)

Sun, 03 May 2015 10:54:00 +0000

Meatball Biryani, also known as Kofta Biryani, is a delicious layered rice dish featuring tender meatballs cooked in a fragrant and spiced curry. This rich and aromatic biryani combines succulent koftas with perfectly cooked basmati rice, enhanced by saffron and crispy fried onions, making it a true feast for the senses.

Ingredients #

Basmati Rice #

500 g

For the Kofta #

1 kg lamb or chicken mince
3 large onions (very finely chopped)
2 tbsp garlic paste
1 tbsp ginger paste
2 tbsp garam masala
3 tbsp tomato ketchup
½ cup coriander leaves (finely chopped)
Salt to taste

For the Kofta Curry #

4 large tomatoes (diced)
2 tsp coriander powder
1 tsp cumin powder
½ tsp turmeric powder
1 tbsp garam masala
1 tsp chilli powder
5 tbsp vegetable/canola/sunflower oil
2 tbsp garlic paste
1 tbsp ginger paste
Salt to taste

For Garnish #

1 large onion (finely sliced)
1 tbsp saffron strands
3 tbsp warm milk
3-4 tbsp coriander leaves (chopped)

Recipe #

Wash the rice and soak in warm water for 20 minutes.
Cook the rice till almost done, then drain and keep aside.