Tuesday, 1 March 2016

Pearl Biriyani

Pearl Biriyani


Another gift from Mughal era in India and its called Pearl Biriyani. This Delicious food is also called Kofta (meatball) Biriyani and Shahi Moti Biriyani and is very famous in Indian subcontinent. It is true that Mughals are the people who revolutionized Indian cooking culture and eating habits, during mughal era the royal cooks competed with each other and kept  kept experimenting a lot in the kitchen, and did get high rewards for it as well.


In 19th century Mughal kingdom was in decline, mughals were just front men and the nation was ruled by British. It was 19th century when this dish was invented by cooks of Wajid Ali Shah who was king of Oudh from 1847 to 1856, the dish was to meet the royal standards. They prepared edible pearls by  first beating some exact quantities of gold and silver foils with egg yolks. Which created small silver and gold colored pearls, that was later stuffed into the cavity of a chicken. This chicken was either cooked directly (grilled or immersed into the pilaf). When the chicken was done, it was cut open and the edible shiny gold and silver beads came out of the chicken, just like luminescent pearls. These little pearls were added to the biriyani or pulao just before it was served. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.


Ingredients:


1: Mince meat 200g
2: Basmati rice 2 cups
3: Onion 1 (finely chopped)
4: Tomatoes 2 ( chopped)
5: Green chilies 2 (finely chopped)
6: Mint leaves 1/2 bunch (finely chopped)
7: cloves 5
8: Cinnamon 1 inch
9: Black cardamom 1
10: Ginger and Garlic paste 3 tsps
11: Red chili powder 2tbsp
12: Turmeric powder 1tsp
13: Green chilies 6
14: Salt as per taste
15: All spices 1tsp
16: Corn flour 1tsp
17: Oil for frying

Method:

In a bowl add cornflour, turmeric powder, 1 tbsp red chili powder, ginger and garlic paste, salt and chopped green chilies, mix well, add mince meat and mix everything very well.
Make small balls of the mixture and layer them in a glass glass dish and microwave in high for 7-8 minutes.
Heat 1 tbsp oil in a pressure pan, add cloves,cinnamon, green chilies, black cardamom, ginger garlic paste and onions and cook for 1 minute, add tomatoes and the mint leaves.and saute well with turmeric,salt and 1tbsp red chili powder, cook till tomatoes are soft and pulpy, add meat balls and cook for another 5 minutes till everything is blended well.
Add rice and 4 cups water and pressure cook till 2 whistles.
Enjoy...