So I did eventually try out the Reshmi Biryani (recipe below). Highly recommend it. Also based on the success of this experiment i will be picking up the cookbook <http://goo.gl/hBCWj> it is sourced from. <http://goo.gl/hBCWj> And for those who want try the recipe out - its delicately flavored although i recommend that you cut down on the quantity of ghee used by 2/3 at least. Here are some notes to find the two unique ingredients in the recipe
1. Kewada water or Keroa water http://goo.gl/J8rh1 ) 2. Punjabi Badi or Punjabi Wadi (recipe : http://goo.gl/LmhHq ). I couldn't use it since we couldn't track it down in time but I'm told its available at the Punjabi Stores in Bangalore http://goo.gl/I9b2j Thanks to Udhay for helping me identify and track down the ingredients and for applying the necessary diligence during QA. Also as a side note Google recently introduced recipe search http://www.google.com/landing/recipes/ *Reshmi Biryani* Preparation time: 1 hour Cooking time: 2 hours Serves: 8-10 persons Not only were the masalas chosen with great care but even the names of the recipes were either inspired by appearance, taste or contents. For instance, reshmi means soft and silky. When this dish was perfected and served at one of the banquets, the guests remarked “wah, kitni reshmi hai”. Thus, the biryani got its name. Ingredients 1 kg mutton pieces 250 gms ghee 350 gms curd 25 gms salt 6 gms red chillies, powdered 25 gms ginger, scraped and ground 2 gms of asafoetida (hing) of the size of peppercorns, diluted in water 25 gms coriander seeds, powdered 12 gms Punjabi badi, powdered 1 ½ gms cumin seeds, powdered 1 ½ gms black cumin seeds, powdered 1 ½ gms cloves, powdered 1 ½ gms black cardamom, powdered A good pinch of saffron, diluted in warm water 1 ½ kg Basmati rice 30 ml (1 oz) kewada water 360 ml (12 ounces) milk METHOD Heat the ghee. Add meat along with curd, salt, red chillies, ginger and asafoetida. When the liquid dries up, lightly burn the meat. Add only so much water that it should dry up when meat is tender, and very little water remains. Add coriander seeds, Punjabi badi, cumin seeds, black cumin seeds, cloves, black cardamoms and saffron and simmer on low heat till water dries up completely and only the ghee remains. Wash and soak the rice in deep water for an hour. Boil the rice in plenty of water, adding salt. When just cooked, drain in a sieve or colander, removing the water completely. Spread the rice in a wide dish and let it cool a bit. Divide the cooked rice into four parts. Grease the bottom and sides of a heavy-bottomed pan with a little ghee. Spread one part of rice evenly. Add kewada water to the milk and sprinkle it over the rice. Then spread half of the meat over the rice. Cover it with two more parts of rice and spread the remaining meat over this. Now spread the remaining part of the rice. Cover the pan and put it on medium fire to form steam. As soon as steam rises, put on dum for half an hour. On Tue, Feb 22, 2011 at 7:34 PM, Julian Philips <[email protected]>wrote: > > Hopefully this weekend i can post my next biryani project > cheers >
