Lahore: Feasting and fasting in Pak

Food is something that Delhi and Lahore have in common.

Delhi’s cuisine is strikingly similar to that of the Pakistani city and the succulent biryani is one of its most famous eats.

Given below are the recipes of two of the most popular variations of Lahori biryani.

LAHORE BIRYANI

.5 Kg Basmati rice

.5 Kg mutton

3 cardamoms, whole

2 medium onions thinly sliced

1/4 spoon of turmeric

4 to 6 black peppers

1 teaspoon of dried coconut

A Pinch of saffron

1 tablespoon ginger, thinly sliced

10 almonds thinly sliced

1/2 teaspoon of cumin

3 cloves of garlic

200 gms yogurt

red chillies, ground.

Salt to taste.

Directions:

Soak the rice in water for 15 minutes.

In a pan mix the yogurt , garlic, half the onions , ginger and meat together. Let it marinate for an hour.

In a separate pan heat oil and fry the rest of the onions, when they start to brown add almonds , coconut and bhunno.

After about three minutes or so put the meat mixture in and let it cook on a slow fire for ten minutes.

Now add a cup of water, the red chilly mix and and salt and cook on medium heat till the meat is nearly done. In a separate pan fry the black peppers, cardamoms, cumin, tumeric and saffron and for three minutes, then add three cups of water and boil. Add rice and cook for 10 minutes, check to see if rice is nearly done. Strain.

In an empty pan put one tablespoon of oil and then alternate a layer of rice with a layer of meat. Cover tightly and cook on a slow fire for around half hour.

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MUTTON BIRYANI - FESTIVE RECIPE

Ingredients:

.5 kg basmati rice

1/2 teaspoon saffron threads

200 grams butter

2 onion, finely chopped

1 inch piece ginger fresh, peeled & chopped

1 teaspoon cumin, grounded

1 tablespoon coriander seeds, ground

1 teaspoon cardamoms seeds, crushed

1 teaspoons peppercorns, coarsely ground

1 cinnamon stick

.5 kg mutton, cut in cubes

5 apricot halves, dried cut

50 grams raisins (kish mish)

50 grams cashews, slit in half

50 grams almonds, slivered

2 bay leaves

salt

200 ml chicken stock

50 grams pistachio nuts, chopped

Directions:

Rinse rice and soak in cold water for 30 minutes then drain. Place saffron threads in two tablespoons of boiling water and soak for 10 minutes.

Melt half the butter in a large, heavy skillet.

Add onions, ginger and garlic. Saute, stirring constantly for 5 minutes, until onions are soft and translucent but not brown.

Add cumin, coriander, cardamom, peppercorns, and cinnamon stick. Sauté, stirring constantly for about 2 minutes.

Dry lamb cubes with paper towels and add to the spice mixture, taking care not to splatter. Fry for about 10 minutes, or until they are seared and brown.

Add apricots, raisins, cashews, half the almonds, bay leaves, and 1 teaspoon salt.

Pour chicken stock, cover pan, and simmer until lamb is tender, about 35 to 40 minutes.

Taste the mixture and add more salt if necessary. Remove pan from heat. Remove and discard cinnamon stick and bay leaves. Set aside and keep warm. Preheat oven to 350 degrees F.

In a large saucepan, bring water to boil over high heat. Add remaining salt and rice, and boil for 1 to 2 minutes. Remove pan from heat and drain rice.

Pour 1 tablespoon of melted butter into a large, ovenproof casserole dish. Put one-third of the rice in the bottom. Sprinkle with one-third of the saffron water.

With a slotted spoon, transfer half of the meat and fruit mixture to the casserole dish. Add another third of the rice and saffron water.

Add the remaining meat and fruit mixture, reserving the pan juices. Finish with a last layer of the rice sprinkled with the remaining saffron water. Pour the reserved pan juices over all. Sprinkle with pistachios, remaining almonds, and remaining melted butter.

Cover casserole dish and bake until the rice has absorbed all the liquid - approximately one half hour. Remove from oven and serve immediately.

If you don’t have an oven, you can use the Dum method and use a heavy pan.

A pressure cooker, is great, but seal it with a flat lid and atta. You can also put a brick on top of the lid as well.

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