Akhni Pulao

In the pre Internet era, I remember my mother meticulously copying recipes from library books and magazines into her diary. Those were also days when she maintained a file filled with recipes clipped from varied newspapers and publications. As a ten year old, this weekly ritual fascinated me. And in an attempt to emulate her, I started my own food file. My love affair with cooking began that day but I rarely revisited the indiscriminate clippings of those early days. 

Recently, however, I was cleaning out the trunk of books and chanced upon the old yellowing clippings. Browsing through those memories I discovered this little gem. Akhni Pulao is a one pot cousin of the Biryani, and ideal for those lazy Sunday brunches. And the quantity is sufficient to feed even last minute weekend guests. So grab a pot and impress everyone this week!

Ingredients:
                   Chicken                         1 kg
                   Rice                               1/2 kg
                   Curds                             250 gm
                   Onions                           3
                   Potatoes                         3
                   Ginger Garlic paste       4 teaspoon
                   Garam Masala               4 teaspoon
                   Cumin seeds                  1 teaspoon
                   Oil                                  8 tablespoon

Method:
             Heat the oil in a pressure cooker. Add the cumin seeds. When they sizzle, add the onions. When the onions are translucent, add the ginger garlic paste, salt, chicken and garam masala. Pressure cook for 4 whistles. Remove from the flame. Cool slightly and add the potatoes, curd and rice. Cover and cook again for 4-5 whistles. And your minimal fuss Akhni Pulao is now ready! Serve up with some salad and raita.

Awadhi Meat Biryani

When it comes to biryanis, there is always a tussle for supremacy between the Hyderabadi Biryani and its cousin, the Awadhi Biryani. The main difference between the two lies in their use of meat. While the Hyderabadi version uses uncooked marinated meat (Kacche gosht ki biryani), the Awadh version is marked by its use of tender cooked meat. And while the Hyderabadi Biryani enjoys more visibility and popularity, the connoisseurs of the Awadhi Biryani swear by every moist morsel!

The recipe for the Awadhi Biryani varies from each family, and this particular recipe is an amalgam of the better known versions. Tried, tested and finger lickin good....this traditional delight is worth the effort! 

Ingredients:
½ kg goat’s meat

½ kg basmati rice

100 grams butter

100 ml cream

2 saffron strands

Marinade:

3 onions (fried, ground to a paste)

1 handful fresh coriander

3 tablespoons ginger and garlic paste

300 grams natural yoghurt

1 teaspoon red chilli powder

1 teaspoon turmeric

salt (to taste)

For the Rice:

1 teaspoon ghee

1 bay leaf

2 cloves

3 black cardamom

2 green cardamoms

½ inch cinnamon

15 mint leaves

For the Meat:

3 black cardamom

2 green cardamom

2 ½ inch cinnamon

1 bay leaf

3 cloves

½ teaspoon cumin seeds

1 teaspoon ginger and garlic paste

1 teaspoon  coriander powder

2 pinches of ground nutmeg

2 pinches of mace

½ teaspoon cardamom powder

2 handfuls fresh mint

Method: 

Marinate meat overnight or at least 3 hrs.

Parboil rice with all the ingredients.

Mix the butter and cream and microwave for 30 seconds.

Soak the saffron in the butter-cream mix.

Heat ghee/oil in a cooker, and sizzle all the whole spices mentioned in the meat ingredient list.

Add ginger garlic paste and coriander powder and fry a while.

Add the meat, with 1/2 cup water and pressure cook till nearly done.

Remove whole spices.

Add the remaining ingredients and cook till done.

Reserve a cupful of the gravy.

ASSEMBLY:

In a heavy bottomed pan, layer the meat, then rice, and then the saffron cream mix. Repeat layers, ending finally with a layer of rice. Sprinkle the top of the rice with slivers of fried almonds and browned onion strips. Put a lid on the pan and seal the edges with thick dough. Cook on low flame for 15-20 minutes.

Serve warm with the reserved gravy (called qorma) and curd raita.