Who doesn’t love a well-done biryani? And keeping up with the biryani love Maria Gorettiz decided to make some at home for the first tome along with some Kerala vegetable stew and Hyderabadi Marag , a dish that she learned from Aunty Sakina from Hyderabad.
She writes on Instagram -
So today I woke up thinking I have not cooked for a really long time
And as Zene’s friends were coming over, to continue with her birthday celebrations , I thought, Let me try making Biryani on my own ..
My main Sous chef Vijäy has left for his annual holiday
So frankly I was really nervous
I started at 9.30 , after procuring the poulet for the Biryani and le bouc for the Marag .. Then got the onions puréed
Put the tomatoes into boiling water
And got all my spices ready, At the very very end .., Just before starting, I realised that I do not have Biryani Masala ...
Damn damn damn, So I decided that I’m going to make my Biryani flavoured with East -Indian bottle masala 😊
I added the dahi, red Kashmiri chili powder, Corriander powder, garam masala, cumin powder , cinnamon powder and a little nutmeg that I love , And toiled at it happily..
I also cooked Marag , this recipe by a very loving person Aunty Sakina from Hyderabad , I really love this dish
Made a Kerala vegetable stew too
I really cooked like a fiend after months ..
And I’m happy because it turned out good ..
.Just yesterday I was telling my Chef friends @eighthbychefanurita and @priyabhoopal that I have lost my baking and cooking gene completely
And Anu wisely said ,”It never leaves you”
I’m actually relieved ..Yup my Biryani is a little different
Because I used East Indian bottle masala
And finished it with Kishmish and kaju like our East I dian Wedding rice
Along with traditional Birista
Its very tasty and that’s the bottom line ..
Actually the bottom-line is ...
Eid Mubarak, Happy Eid, Merry Eid
Stay loving ,inclusive , non-judgemental and peaceful !!
Here are few biriyanis that are everything but usual
Moplah Biryani -
For the uninitiated Moplah (or Mappila) are ethnic people from Kerala's Malabar region. Moplah (or Mappila - the local term for Muslims in the state. the Mapilla Muslims cuisine sees a very strong influence from the Arab traders who frequented this region. The Moplah biryani named after the Mappila community of the Malabar region owes its origins to the blending of cultures between the local Muslims and Arab Merchants who used to frequent the Malabar coast for spice trade many centuries ago. The Moplah biryani named after the Mappila community of the Malabar region owes its origins to the blending of cultures between the local Muslims and Arab Merchants who used to frequent the Malabar coast for spice trade many centuries ago.
Memoni Biryani
The Cutchi/ Kutchi Memons are an ethnic group from Kutch in Gujarat who speak the Kutchi language. This dish comes from the Muslim dominated, Gujarat-Sindh region of the country. Their biryani sees an unique combination of lamb, yoghurt, fried onions, potatoes, tomatoes along with some dried plums. The soft meat makes this dish much delectable.
Kalyani Biryani
This poor man’s biryani that originated in Hyderabad, was introduced in 18th century by the Kalyani nawabs of Bidar who came to Hyderabad. This biryani typically small cubes of beef, spices, onions, tomatoes and coriander. The meat is well marinated with ginger, garlic, turmeric, red chillies, cumin, and more and then cooked together with rice. As beef is the prominent biryani this one is also called Beef biryani.
Thalassery Biryani
This one made with Khyma or Jeerakasala rice and Malabar spice mix is light yet much flavourful. Apart from meat, fried onions this biryani also sees cashews and raisins and has a slight sweet after taste. Coming from the Malabar region of Kerala, this one is much flavourful one.
