Sachin Tendulkar’s favourite cheat meal is…

Sachin Tendulkar’s answer made us crave biryani — which can be prepared in numerous ways, with mutton, chicken, or even keema (and well, vegetables). But before giving in to our hunger pangs, we decided to delve into the history of the dish. If it is something that interests you too, join us on this culinary ride to find out more.

“Biryani is a rice dish cooked in a layered manner with meat and vegetables. It originated in Persia but was made popular by the Mughals, who ruled India for several centuries (1526 to 1857). The popularity of biryani spread throughout India after that time,” said Dheeraj Mathur, Cluster Executive Chef, Radisson Blue Hotel, Kaushambi. He added that today, one can find many different types of biryanis depending on where they were adapted from, “Hyderabadi biryani uses basmati rice and dum cooking method; Lucknowi biryani uses pilaf style rice; Kolkata biryani uses fried chicken instead of mutton or beef; Sindhi biryani has more gravy than other kinds.

According to the chef, what makes biryani a special dish is the fact that despite the basic concept of using rice and meat remains the same, each region’s spices, ingredients, and cooking techniques make each preparation unique.

“In Northern India, biryani is usually made with long-grain basmati rice and flavoured with various spices such as cinnamon, cloves, cardamom, and bay leaves. The meat is usually chicken or lamb; the dish is garnished with fried onions and coriander leaves. In South India, biryani is usually made with small-grain rice and is known for its aromatic and sweet taste. The meat is usually chicken or lamb; the dish is usually seasoned with curry leaves, garlic, and shallots. South Indian biryani cooking uses coconut milk and curd, which gives the dish a creamy texture. The geographical diversity of biryani in India reflects the diversity and richness of Indian cuisine,” he told indianexpress.com.

Talking about its nutritional benefits, Mathur noted that biryani makes for a suitable post-exercise dish, as after workout our body needs to refuel the sugars, proteins, fats, minerals and vitamins. “The traditional Indian food contains a lot of ghee and oil, along with aromatic spices and vegetables, which is rich in vitamin A, iron and calcium. It also helps in smooth functioning of kidney, liver and heart. Biryani is also rich in vitamin B6, which control’s body’s metabolic activity,” he shared.

Here is a recipe for ‘Kacche Gosht Ki Biryani’ by the chef:

Biryani is a rice dish cooked in a layered manner with meat and vegetables. (Source: Freepik)

For marination:

*600 gram mutton
*200 gram curd
*2 tsp garlic paste
*2 tsp ginger paste
*1 tsp coriander powder
*1/2 tsp cumin powder
*1/2 tsp black pepper powder
*1 cup fried, brown and crushed onion
*1 tsp salt or as per taste
*1/4 cup coriander chopped
*1/4 cup mint leaves chopped
*1 tsp raw papaya paste
*1 tsp red chilli powder
*1 tsp garam masala powder
*1/2 tsp turmeric powder
*4 to 5 green chillies nicely chopped
*1 and 1/2 tbsp lemon juice
*4 tbsp oil

For rice

*500 gram old Basmati rice
*4 litre water
*3 bay leaves
*1 tsp white cumin seeds
*2 cinnamon stick
*4 to 5 green cardamom
*5 to 6 cloves
*1 tsp lemon juice
*2 tsp oil
*4 tsp salt

For layering

*1/2 cup fried onion
*Some fried cashews
*1 tbsp chopped coriander
*1 tbsp chopped mint
*2 tbsp milk
*Few strands of saffron
*2 tbsp desi ghee
*1 tsp rose water
*1/2 tsp kewra essence

Method:

*Take mutton and marinate it in masala in a large mixing bowl and keep aside for 3 to 4 hours.
*Take rice in a bowl. Wash it 2 or 3 times nicely and soak it in enough water.
*Now, add 4 litres of water in a large vessel. Add cinnamon stick, salt, bay leaves, lemon juice, green cardamom and cloves, lemon juice and oil and boil.
*When boiled, add soaked rice.
*Let the rice cook only 70%. When done, drain water from the cooked rice and keep separately.
*Dissolve the saffron in milk and keep aside.
*Now, arrange a layer of 70% cooked rice over the marinated mutton. Sprinkle some freshly chopped mint and coriander leaves, fried onion and fried cashews.
*Pour some saffron milk, desi ghee, kewra essence and rose water on top.
*For sealing, place aluminum foil on the vessel and seal all sides nicely and cover it with lid.
*Take an old tawa and place the biryani vessel over it and cook for 10 minutes on a high flame.
*Now, lower the flame and let the biryani cook for 30 minutes.
*When done, serve hot with raita.

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