It's All About the Biryani Today

Two awesome events happened yesterday; Australia won it's 2nd ODI against England, and I managed to make a pretty good biryani!  So today, other than mentioning that the first Pakistan/New Zealand ODI is on in a few hours and and I'm all excited about it, I'm not going to talk about cricket.  Today's post is all about the Biryani.  But here's a quick pic of Shahid Afridi to get you all fired up about the ODI:

Biryani for lunch?  YEEEESSSSSSSS!!!

Ok, before the food must come a lecture.  Nag, nag, nag.  Do not try this if you are not an experienced cook.  Do not try this if you are unfamiliar with Pakistani food.  And most of all, don't try this without 5 years of intensive cardio training, 1 year of yoga, and a change of clothes.  I certainly did show that biryani yesterday who was boss, but it came at a price! 

So if you're reading my blog for the first time and want to learn a basic dish which is suitable for beginners, here's a link for Karahi chicken:
http://kikiscookinforcricket.blogspot.com/2010/10/lets-watch-some-cricket-and-eat-some.html

Right.  Biryani.  For the purists out there, I must explain; I've never seen anyone make biryani, so i've had to patch together a lot of elements and I think this is what resembles what I used to eat in Pakistan the most.  Feel free to comment or critique...this blog is all about learning!  My recipe format is also going to be a bit unconventional today.  Bear with me, kidz.

Biryani For Bossing Around in a Kitchen

First of all, get 3 cups of basmati rice and let it soak in some water while we get all the other stuff prepared.
Second, thinly slice two onions, and fry them in a bit of oil until they're golden and a bit crispy.  Take half of them and set them aside.
Third, chop up about a 1//2 cup of mint, 1/2 cup of coriander leaves, and some green chilies and mix them together, set them aside.
Fourth,  grab a few strands (no more than 10) strands of saffron and put them in a half a cup of milk.  Set aside.
Fifth,  juice a couple of limes.  Just use one if it's really juicy.  Set the juice aside.

Sixth,  make a qorma, and add one black cardamom pod to it along with your other whole spices.  Make the qorma with chicken, beef or goat or lamb even.  Remember the onions you fried earlier?  Use the half that are still in the pan to make your qorma.  Here's the link:
http://kikiscookinforcricket.blogspot.com/2010/11/total-umar-gullificationa-batting.html  Don't make your qorma too thick!

Right.  We're almost there. 

Seventh,  drain the rice.  Add 4 cups of salted water to it, a small piece of cinnamon, 3 cloves, 3 black peppercorns, 2 green cardamom pods, and a bay leaf.  Bring the rice to a boil, when most of the liquid has been absorbed, take the rice off the heat and rinse it under cold water.
Eighth:  In a bigger pot, put in a layer of rice, about 3 cm thick.
Ninth:  sprinkle some of that green mint/coriander/chili mix on the rice.
Tenth:  spread some of the friend onions that you set aside earlier on the rice
Eleventh:  Spread some of the qorma on top of the rice, forming a nice layer
Twelfth:  Spread on another layer of rice, mint/coriander/chili mix, onions
Thirteenth:  Spread on more qorma, and repeat the layering process if you still have qorma and rice.
Fourteenth:  Make sure you last layer is rice.
Fifteenth:  Pour the lime or lemon juice and saffron milk on top of the rice.
Sixteenth:  If you have it, add only 1/4 teaspoon or less of Kewra essence.  Do not use more or you will ruin the flavour balance.

On a side note, some people add dried fruit like plums.  Feel free to layer some in if you like.

Finally, put the pot of rice and qorma layers back on the stove, and finish cooking on very low heat until the rice is fluffy.  Add more water from time to time if necessary.  Serve with mint chutney.

Phew, so like I said, this is not an easy dish to make.  You need training.  You need discipline.  And you will need a change of clothes if you're as clumsy as me!  So there you have biryani, and I'm off because I'm meeting a friend for coffee, then I'll be watching my lovely lads beat the cr*pnitz out of New Zealand.

Happy Cricket, Happy Cooking!