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Biryani with a Persian twist

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Biryani with a Persian twistAnyone who likes Indian cuisine is familiar with the Biryani. Few know that the word Biryani is derived from the Farsi word "Birian". Some believe that the dish could therefore have originated somewhere in erstwhile Persia.
Today's attempt was to make a biryani with a persian twist, right from the choice of meat to the spices. So, I used mutton and only persian dry spice powder.
Contributed by Rajan Manickavasagam.
Published 11. December 2016

IngredientsSalt (to taste)Crushed black pepper Persian dry spices1 cup natural/greek yoghurt2 cups of basmati rice500 gm of mutton chops 2 tablespoons of olive oil2 tablespoons of clarified butter (ghee)1 large onion chopped into juliennes10-12 cashew nutsAssorted whole spices - mace, cinnamon sticks, cardamom and star anise InstructionsMarinate the mutton in salt, pepper, persian dry spices and olive oil for 10 minutes.Heat a wok and add the clarified butter.Once the butter is melted, saute the onions. A…