partha@ihuxq.UUCP (Partha Raghavachari) (03/09/84)
I found the following recipe for Moglai Biriani in a cookbook. It is
reproduced here without the author's permission.
Biriani is a very rich pilau, usually layered with a spicy mutton
or chicken savoury mixture and steamed very gently so that the flavours
blend.
It is the masterpiece of many Eastern cooks and the central dish
at festive dinners. Here is a recipe for a lamb biriani, suitable for
serving at a party. Halve all quantities for a smaller number of people
but cooking times remain the same.
Serves: 12-14
Cooking time: 2 1/2 hours
Oven temperature: 325-350F
4 lb leg of lamb, boned
5 tablespoons ghee ( clarified butter )
3 large onions, sliced
6 cloves garlic, chopped
1 1/2 tablespoons finely chopped fresh ginger
6 tablespoons curry powder
4 teaspoons salt
2 tablespoons lemon juice
1 teaspoon garam masala ( recipe follows )
1 teaspoon ground cardamom
2 fresh red chillies
1/2 cup chopped fresh mint
4 ripe tomatoes, peeled and chopped
3 tablespoons chopped fresh coriander leaves
cooked pilau ( directions follow )
Lamb savoury: Trim all excess fat from lamb and cut lean lamb into
large cubes. Heat ghee in a saucepan and fry the onion, garlic and ginger
until soft and golden. Add curry powder and fry a minute longer, then add
salt and lemon juice. Add cubed lamb and fry, stirring constantly, until
it is thoroughly coated with the spice mixture. Add garam masala, cardamom,
whole chillies, mint and tomato.
Cover and cook over a very low heat for approximately 1 hour, stirring
occasionally. When lamb is tender and gravy very thick and almost dry turn
off heat and remove chillies. Sprinkle with chopped coriander leaves.
Melt extra ghee in a large ovenproof casserole and put in 1/3 of the
pilau, packing it in lightly. Spread half the lamb savoury over, taking
it right to the edges of the casserole. Cover with the remaining pilau
and repeat the lamb layer. Put lid on casserole and put in a moderately
slow oven for 20-30 minutes. Leave biriani in the dish or turn out on
a large serving tray. Before serving garnish with almonds and halved
hard boiled eggs.
Cooked pilau: This requires 5 cups of long grain rice ( basmati rice )
6 whole cloves, 3 small stick cinnamon, 7 cups hot water, 1/2 cup lemon
juice, 8 teaspoons salt, 1 teaspoon saffron strands and 4 tablespoons
ghee.
Wash rice thoroughly in water, drain in a colander and allow to
dry for atleast 1 hour. Heat ghee in a large saucepan and fry cardamom
pods, cloves and cinnamon for 3 minutes. Add rice and fry, stirring, for
4 or 5 minutes over low heat. Add water, lemon juice and salt, stir well
and bring to the boil over high heat. Turn heat low, cover and cook 10
minutes. Meanwhile pour hot water over saffron strands and allow to soak
for 5 minutes. Press the strands and extract as much colour as possible.
At end of 10 minutes lift lid of pan and sprinkle saffron water over
rice. Do not stir. Replace lid and cook for a further 10 minutes. Uncover
allow steam to escape for a few minutes and remove whole spices using a
fork.
Garam masala:
4 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon whole black peppercorns
2 teaspoons cardamom seeds (measure after removing pods)
4 cinnamon sticks
1 teaspoon whole cloves
1 whole nutmeg
In a small pan roast separately the coriander, cumin, peppercorns,
cardamom, cinnamon and cloves. As each one starts to smell fragrant
turn on to plate to cool. After roasting, peel the cardamoms, discard pods
and use only the seeds. Put all into electric blender and blend to a fine
powder. Finely grate nutmeg and mix in. Store in glass jar with airtight
lid.
ISCLAIMER: I have not tried this recipe, so I cannot vouch for the
authenticity of this recipe. Good luck!
Partha R.
AT&T BTL, Naperville.bbanerje@sjuvax.UUCP (B. Banerjee) (03/10/84)
>> 5 tablespoons ghee ( clarified butter )
I haven't encountered clarified butter that much in Western Cuisine,
so there may be some questions on the actual process of clarification.
The easiest way to do this is to buy 450 grammes (1 lb. for you non-
metric types) of sweet butter. Drop this in a saucepan and heat over a
medium flame. After a while (~ 15 - 20 min.) the butter will have
separated into the following parts :
a. A scum floating on the top.
b. A golden liquid (oil)
c. A brown residue settling on the sides and bottom of
the saucepan.
Skim off the scum and discard it. Strain the oil into a jar and
refrigerate (This is your clarified butter). The brown residue may
be discarded. However, it is also quite delicious when mixed with
rice.
Primary advantages of clarified butter are a. It has a much longer
shelf life than regular butter. b. It can be heated to much higher
temperatures than butter, making it superior for frying.
It is indespensable in cooking Indian Food. Additionally, try
saute` ing (accent not on this keyboard) vegetables with it.
The quick heating brought about by the higher temperatures of the
oil really makes a difference (seals in flavours).
If you want to be really authentic, milk yourself a cow. Boil the
milk, and collect the cream that rises to the top as it cools. Render
this down in the same way as noted above. However, it will take you
a lot longer than 20 minutes.
--
Binayak Banerjee
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