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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Wednesday, May 22, 2013

Memoni Biryani




Memoni biryani was developed by the Memon ethnic group and is very similar to Sindhi biryani. It has variations though, among families, as do most biryanis, though the Bantva Memons community most commonly makes biryani in this form. Memoni biryani is made with lamb, yogurt, fried onions, and potatoes, and fewer tomatoes compared to Sindhi biryani. Memoni biryani also uses less food colouring compared to other biryanis, allowing the rich colours of the various meats, rice, and vegetables to blend without too much of the orange colouring.

INGREDIENTS

  • Lamb or Chicken 1 kg (12 pieces)
  • Potato 250 gm (large cubes)
  • Tomato 250 gm (sliced)
  • Rice ½ kg (soaked)
  • Yogurt 1 cup (beaten)
  • Green chilli 10-12
  • Dry plums 12
  • Onion 6 large (sliced thinly)
  • Salt to taste
  • Ginger paste 1 tbsp
  • Garlic paste 1 tbsp
  • Whole all spices 1 tsp (its a berry)
  • Red chilli powder 1 tbsp
  • Coriander 1 tbsp
  • Cumin powder 1 tsp
  • All spices powder 1 tsp 
  • Turmeric powder ½ tsp
  • Nutmeg and Mace ½ tsp
  • Green cardamom ½ tsp
  • Screw pine water 1 tsp
  • Yellow color 1/3 tsp + 1 pinch
  • Coriander 1 bunch (chopped)
  • Mint 1 bunch (chopped)
  • Oil approximately 3/4 cup

METHOD

  1. Par-boil rice in salted water with whole all spices.
  2. Sieve and set aside.
  3. Heat oil, add onions and fry till golden.
  4. Take half the onion out on absorbent paper.
  5. Then add ginger, garlic, salt, nutmeg and mace, green cardamom, red chilli powder, all spices powder, turmeric, coriander and cumin powder in the rest of the onion left in pan.
  6. Now add tomatoes and yogurt, cook.
  7. Add meat and cook til tender.
  8. Apply a pinch of yellow food color on potatoes and fry.
  9. Now add fried potatoes, dry plums and green chillies to the chicken, mix.
  10. Spread the rice over meat.
  11. Drizzle 2 tbsp oil and 1/2 tsp yellow food color mixed in screw pine water on top.
  12. Sprinkle fried onion, chopped coriander and mint over the rice.
  13. Cover tightly and cook on very low heat for 15 minutes.
  14. Memoni Biryani is ready to serve.

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