Me and my daughter,Vaanya, have been enjoying every second of our homecoming to Allahabad since the last two weeks. She has been exploring every possible corner of our palatial house and learning a whole new array of words everyday. With the most beautiful garden at our disposal, maintained by Amma(Mother-in-law), me and Vaanya have been spending our mornings running around and enjoying nature close and personal.
Our visit to Allahabad is incomplete without having Amma's lipsmacking and (literally) finger licking food. She has the most amazing and extensive list of recipes. Her Kababs can be described as the best 'Melting moments' and her endless variations to the humble chicken and mutton will leave you wanting each and every recipe of hers. With each visit I try and learn her recipes and this time I couldn't miss one of my favorite-Mutton Biryani.
- 250 gms mutton, in pieces
- 500 gms Basmati rice
- 4-5 drops of liquid orange food colour (or dissolve powdered colour with few drops of water)
- 2 pinches saffron
- 1/2 cup warm milk
- 1 onion, sliced
- 3 onions, ground to make a paste
- 1 tbsp fresh ginger garlic paste
- 1 cup yogurt
- 1 tsp choti elaichi-javitri powder
- 1/2 tsp black pepper powder
- 1/2 tsp red chilli powder
- salt to taste
Boil rice with salt till just undercooked. Drain and sprinkle orange food colour. Leave to cool.
Dissolve saffron in warm milk and keep aside.
Take 3 large spoonfuls of oil in a pressure cooker and put 1 sliced onion. As it browns add onion paste and cook for some time. Now add ginger garlic paste and add mutton. Cook for 10 mins.
Add elaichi-javitri powder, pepper powder, red chilli powder and salt to taste.
Add 2 cups of water and close the lid. Cook for 7 mins. Now open the lid and add yogurt. Stir well and close the lid to cook for another 5 mins.
Open the lid and dry any remaining water.
Take a heavy bottomed vessel with a lid and make a layer with 3/4 of the prepared rice. Now add a layer of the prepared mutton and top it with the remaining 1/4 rice.
Sprinkle the saffron dissolved in milk.
Temper ghee with 8 laung and 6 choti elaichi and add this on top of the rice layer.
Put the lid and seal it with atta dough.
Heat a tawa and place the vessel on it and cook on low flame for 15 mins.
Happy Biryani eating