Mutton Mughlai Dum Biryani

About a year ago, I wrote a post on this blog announcing my intent to catalog recipes that have existed in my family for generations… and like most hopeful outbursts of good intent… I never really did much about it. Yes I did end up noting down a recipe for Vanilla cake… a post that still draws a surprising number of google hits… but that was pretty much it.

However, like good karma… a recipe for Biryani as fabulous as the one I recently managed to lay my hands on is of no value unless it is shared with the world.

You see… the mothers in my family, were exemplary cooks ( just like most mothers in most families I guess). As long as they were around, most of us were happier enjoying the fruits of their labor rather than worry about noting down the ingredients in their various proportions…

Thus, when you come to know that a sister somewhere knows exactly how the family biryani is made… you thank high heavens and give her a call and beseech her to share the recipe…

And share she did…. Thank You So Much Sona Didi !

So here it is… A Mutton Mughlai Dum Biryani made in our traditional north Indian kayastha way…The recipe that follows has been written by Sona Didi ! This biryani is influenced by the two cities our family is deeply connected with.. Lucknow and Allahabad.

Mutton Mughlai Dum Biryani

This biryani is prepared by cooking rice and meat separately till they are nearly done and then finally assembling them in layers before being put on ‘Dum’.

Ingredients for meat:
1 kg Mutton
3/4 medium sized onion, finely chopped;
4 tbsp ginger/garlic paste;
1½ tsp coriander powder;
chilly powder, salt (as per taste);
2 teaspoon garam masala powder;
1 teaspoon whole garam masala (green cardamoms, black cardamoms, black pepper, cinnamon and mace);
3 tablespoon oil

And here is what they look like together… nice !

Ingredients for Rice
1 kg rice (can reduce it to 750 gms also)
Some whole green cardamoms, black pepper, clove and star anise
4 medium sized onion thinly sliced
½ tsp saffron soaked in water or milk with ½ tsp of kewra essence

Method for cooking meat:
Heat oil, splutter whole garam masala, add finely chopped onions, fry them till golden in colour like so…

Now add all the other ingredients , except garam masala powder, along with the meat.
This is what the meat should look like at this point…


Pressure cook it till almost done (this takes about 20 minutes under pressure). After opening the cooker bhuno the it till it is almost dry. In case the meet is fork tender already and you still have a lot of liquid in the curry, fish out the meat pieces and simmer the liquid till most of the water is gone. This is what it should look like…

Method for cooking rice:
Fry thinly sliced onions till they are brown and crispy. Take time while doing so… cooking the onions on low heat makes them very crispy.

Place the fried onions on a paper towel/newspaper ( I used both) to drain the excess oil…


Soak rice for at least ½ an hour (take good quality long grain basmati rice). In a large container boil 2½ ltrs of water with two heaped tsp of salt, few peppercorns, staranise, clove & green cardamom. Add a tablespoon of oil to prevent rice from sticking. When water starts boiling add soaked rice & let it cook till the rice is ¾ th cooked. Strain the rice in a strainer and immediately put cold water over it to stop cooking.

Layering the biryani:
Take a thick bottomed pan smear some ghee, now spread a layer of rice, on top of it put 1/3 part of cooked meat, some fried onions, few drops of soaked saffron with some kewra essence or orange food color diluted with some water and kewra essence, one tbsp of ghee, repeat this process two times.

You do not need too much food color, a few drops in the milk should suffice…

Top layer should be of rice and before closing the lid put some fried onions and few drops of kewra-colour mixture. This is what the layer should look like…

To seal the container you can use atta dough or you can also use aluminum foil. Put the biryani on very low heat and cook it for at least ½ an hour.


Once the biryani has been cooked, open the pot and give it a good stir. Your Biryani is ready !

This recipe makes enough biryani to feed half a dozen people or more…

Plain Ol’ Vanilla Cake

We began the year talking recipes… so its only logical to embark on the first of (hopefully) many posts on food that should be coming our way in 2010. So here are three essentially foolproof recipes for baking a cake that do not shave several hours off your day and still end up looking like you did slave in the kitchen for the better part of the afternoon and then some. Though I must add at this point that baking, like life itself, is best enjoyed at a leisurely pace.

So find yourself a weekend afternoon, preferably when the rest of your family is taking a siesta. Clean up your kitchen counter removing the assortment of stuff that finds its way over there. For a quick cleanup later, cover your working surfaces with sheets of newspaper and wear a kitchen apron if you have one. Put on some nice music, wash your hands , pour yourself a glass of nice red wine to give you company and you are all set to bake a cake.

So begins a trilogy of posts….This particular post will provide a recipe for baking a plain vanilla cake, the kind that probably has been baked in each household at least at some point of time. The posts to follow later will provide recipes for a rather ambitious chocolate cake that defies logic to turn out perfect each time and is gloriously decadent as every chocolate cake should rightly be… and then finally, a spicy twist on an age old recipe with an All Spice cake. Are these recipes healthy? No, definitely not. And I mean it. If the instructions ask you to add a cup of butter, you bloody well should do that. When it comes to baking, sometimes its best to be happily ignorant of the ingredients.

These recipes are honed from experience, my mother’s cooking notes and the internet ! Most of these recipes are made with ingredients easily available at the local store so just go ahead and take the plunge !

First, gather your equipment, remember…a relaxed cook is an organized one. This set of utensils will serve you well for all the three recipes to follow…
1. You will need an oven capable of baking at around 180 degree centigrade. Usually Indian ovens can be calibrated to a maximum of 270 degree centigrade so this should be easily doable.
2. A large basin for mixing the batter in… the larger the better
3. A whisk , a small wire one is ideal (optional)
4. A wooden spoon, it is really useful when it comes to creaming butter (optional)
5. A spatula for folding in stuff (optional)

The optional stuff just helps making things easier.. other wise use whatever spoons/ladles you have. A mixer/food processor works well too…. but I like it a bit old fashioned when it comes to baking.

6. A hand blender (if you have one)
7. A tea cup
8. Tea spoons
9. A baking tin. Don’t worry about the diameter too much. Just ensure that it can contain around a liter of stuff by volume. A medium sized baking tin (9”) should be perfect. Line the bottom of the tin with paper and grease the tin with butter ( the wrapper of the butter is excellent for greasing a cake tin, so don’t throw it away !).

And that should be about it !

Plain Vanilla Cake :

Ingredients:

1. 2 cups plain flour (maida) .. use the tea cup for measuring
2. 2 1/2 tsp baking powder. A suggestion, store your baking powder in the refrigerator, else it has a tendency to turn absolutely useless
3. 1 cup sugar. I use castor sugar since it is easier to beat with butter. If you do not have castor sugar you will need to grind up a cup of plain sugar in a blender. Grind it as fine as you can.
4. ½ tsp baking soda (optional)
5. ½ cup Amul butter. Either diligently measure using the cup or eyeball the approximate amount while slicing the brick of butter.
6. 3 eggs
7. 2 tsp vanilla essence… a little else should also be fine
8. 1 cup milk… lukewarm

Instructions:

1. Cream the butter and sugar together. Use plain old elbow grease or a hand blender. The manual way is better in my opinion. Use a wooden spoon to beat the butter and sugar together. Don’t fret about how long and how much, do it long as you can. Beating it for around 8-10 minutes is good. The end result should be a homogenous mix of butter and sugar with no lumps and the sugar completely dissolved. It helps if you zap the butter in the microwave for a bit before you use it, it warms and softens it. Melting the butter completely before using it is not a good idea. Once you have creamed the butter and sugar, you are done with the hardest part of baking this cake !
2. Add the eggs one by one, make sure that you beat in each egg into the batter before adding the next one. This is easier if you are using a wire whisk.
3. Add the flour, baking powder and baking soda. Don’t add it all at once otherwise the batter becomes a bit tough to handle. Take your time, if things get tiring stop for a bit and sip your wine. It’s a cake you are baking, not running a sprint. Relax
4. Keep adding milk to the mix as your stir in the flour. Ensure that you do not have lumps in the batter. Adding the milk all at once will lead to the flour forming lumps … so add the milk a bit at a time
5. The entire duration of mixing this cake should not take more than 20 minutes when starting from scratch.
6. Add the vanilla essence right in the end. By now, you will have a rather thin batter that smells heavenly. It should not have any lumps. In case you took the manual route to mixing the batter only to realize at this stage that your batter is lumpy, don’t worry ! All you have to do is to give it a whirl in a blender and you should be fine.
7. Pour the batter in the greased cake tin
8. Place the cake in the center of an oven preheated 180 degree centigrade. Set the timer for 30 -35 minutes
9. Sit back , relax, take a few sips of your wine before you begin cleaning up the counter. It helps to clean up the utensils now when they are still wet.

In less than 10 minutes the smell of your cake should be waking up folks slumbering around the house. At around 30 minutes, take a wooden skewer or a tooth pick and wet it with water. Open the oven and insert the skewer/toothpick in the center of the cake. If the tooth pick comes out clean, your cake is done. Otherwise, let the cake bake for a while longer.

While the cake is being baked, it is possible that the top of the cake may get overdone/burnt while the rest of the cake is left uncooked. To tackle this, it is usually a good idea to cover the top of the cake tin with an aluminum foil around 15 minutes into the baking process.
Once your cake is done, switch off the oven and carefully take out the cake tin. Let it sit on the counter top for around 10 minutes. Run a knife around the sides of the cake tin to loosen up the cake. Place a plate on top of the cake tin and invert the tin onto the plate (with a rather quick upside down movement). Tap the bottom of the cake tin and lift it up. Voila, you should have a luscious brown cake sitting in front of you. Remove the paper from the top of the cake ( the paper you lined the bottom of the cake tin with). Let it cool completely. Once cool, dust with some powdered/icing sugar. It is easy to create patterns with powdered sugar by cutting up paper and placing it in a fancy pattern on the top of the cake before you dust it with sugar. Remove the paper carefully after dusting to reveal a pattern of brown and white. For a truly professional touch, garnish with a single cherry and a sprig of mint before serving.

A million variations can be made to the ingredients, add a flavor, or a frosting. All it needs is a bit of imagination !

Serving Suggestions:

Leave it out on the dining table and watch it disappear . This cake does not spoil easily and can be kept for a couple of days without being refrigerated. Goes very well with tea/coffee. Combined with some instant custard/ice-cream and fruit, it becomes a satisfying dessert that looks pretty fancy !

Enjoy !