During the workshop, Chef Rajesh Singh shared some of his biryani recipes, and spoke eloquently about eating a diverse range of biryanis in his hometown. Explaining the idea behind the entire he said, “It is to tell people how this variant of biryani is cooked under pressure (also known as dum-pukht), which is a slower method of cooking.”
During the workshop, Chef Rajesh Singh shared some of his biryani recipesPoints that are to be kept in mind while making biryani at home, as guided by the Chef:1. There are two variants of biryani that exist. One is the Pakke Gosht ki Biryani (Lucknowi style) and another is Kachche Gosht ki Biryani (Hyderabadi style).
2. In Pakke Gosht ki Biryani, there is a base of mutton curry in which the rice is cooked, whereas in Kachche Gosht ki Biryani, the lamb is marinated and is cooked under pressure in its own juices with par-boiled rice, making for a lighter version of the dish.3. While making Kachche Gosht ki Biryani, the first stage entails marinating the lamb with a dry rub of chilli, garlic, salt and then refrigerating the meat for a day. Whereas during the second marinade, coat the lamb with a paste of mint and pineapple juice and leave it for an hour.4. For the ones who are allergic to pineapple, may substitute pineapple juice with skin of raw papaya.
Biryani is a complete meal in itself, apt to suit all occasions
So, now you have the secret recipe of this delightful delicacy that will help you to make delicious and amazing biryani the next time you are in a mood to cook it by yourself at your home. Bon appetit!
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