Gosht Biriyani - Birthday Treat

24 March 2015

Gosht Biriyani - Birthday Treat

Gosht Biriyani - Birthday Treat

24 March 2015
Prep Time
20
Cook Time
50 min plus 30 min of marination
Serves
6 Person
Type
Cuisine
Origin

It's that time of the year – birthday. I don’t enjoy birthdays (my ones only). I get into depression and try to defy time, and hope that it won’t happen to me. The whole month of March I brood. But this is the time of the year I love most, ironically, as it’s spring. In my city, it’s beautiful with all the riot of colors, even in my little garden. So I hide and try to feel joy among my pretty little balcony garden. This year particularly has been a scary one, a big milestone.

I would usually start off the day wishing my brother who I share my birthday with (not twins, an year apart). I know my parents are very good in maths! That was some calculations and I am sure some deal with the Supreme One.

Today I needed some self cheering. So went for a walk with my favorite buddy and came back to tend to my garden. The day slowly unwrapped itself into a perfect, dream-come-true long-lazy day. My other two boys who I thought was sleeping, burst into the room in the middle of my call to my brother with big hugs, self made cards and generous kisses. My husband came back very late from his yoga class which in my experience has taught me to be a good thing. I wondered wether to take the vases out and be ready for the flowers he has stopped for on his way back, but decided to let him have the pleasure of surprising me.

My favorite breakfast served pretty. I couldn’t believe I have four boys. Followed by the best biriyani I ever had cooked by my beloved husband/best friend (this is the only time you will catch me ever talking lovingly about him, not an advocate of PDA). Though I was barred from entering the kitchen (my own kitchen!) I managed to get few pics to share the recipe. We even had few of my favorite people over to share the best meal ever. To top it off my other little-bigger chef was cooking up something that I had smelt all over the house. The beautiful smell of rich chocolate cooking is something you can’t hide.

Just when I thought it couldn’t get any better, my son’s Chocolate Fridge cake came to the table. I couldn’t believe he made it or even my husband made what he did (without my supervision)! We opened up Skype and called my brother over from thousands of miles away and blew the candle together. It’s making me teary. In case you are wondering – I turned 40.

Here is a toast to celebrations which brings people together to share good food, laughter and good times (and turn scary days into pleasant ones)!

Thanks to Pratibha Karan who turned my husband (who cooked twice including this one in our 14 years of marriage) in to such a wonderful cook, albeit for one day!

Utensil/ Appliance

a large frying pan, a deep heavy bottommed pan and a large vessel to cook rice.

Ingredients

Mutton: 1 kg, mixed mutton, with a little bit of fat

Marinade: 2 cups curd (whisked always) + 3 tbsp ginger paste + 2 tbsp garlic paste + 1 1/2 tsp red chilli pwd + 10 blanched and peeled almonds, 1 tbsp watermelon seeds and 1 tbsp musk melon seeds made into paste + 1 tsp cumin seeds, 1 tsp peppercorn, 4 mace flakes, 1/4th tsp nutmeg grated, 1 inch cinnamon stick and 4 green cardamoms all powdered together

Rice: 500 g long grain basmati, washed and soaked for 20 min

Onions: 2 medium onions finely chopped

Oil: 1/2 cup

Salt: 11/2 tsp for the meat plus 1 tsp for the rice

Saffron mix: 1/2 tsp saffron + 1 1/2 tbsp Screwpine/keora water(not essence) + 1/2 cup warm milk + 1 tbsp Ghee + 3 tbsp full cream

Method

Marinate the mutton with all the ingredients in the marinade list for 30 minutes. For the rice, bring plenty of water to boil with salt and then add the rice. Cook for 6 minutes or till half done. Drain and spread it out on a tray with kitchen paper. While the rice cools, prepare the mutton. In the frying pan, heat the oil and fry the onion paste till golden brown. Add the marinated meat with the marinade and bring to boil stirring occasionally. Add a little water about 1/2 cup if necessary and cook in simmer for about 25 minutes till meat is done. When done meat should have about 2 cups of gravy left.

Take the large heavy pan and smear it with ghee all around. Place two-thirds of the rice in the pan. Next spread all the meat along with the gravy on top of the rice then cover it with rest of the rice. Keep the saffron mix ready for this stage. Sprinkle it over the rice and cover tight. Cook on high flame for 2 minutes and lower the flame to cook in simmer for 15 minutes. Serve hot

Though he made raita as well to go with the Biriyani but I had taken none. Between the 6 of us we polished off the whole thing and my poor beloved didn’t have leftovers for dinner as he hoped. It is slightly wet, but just enough. But remember, the most important ingredient of any Biriyani is LOVE.

It was the best birthday I could have ever dreamt of! I am glad I could share it with you. Bon apetite!