Meat -The Biryani’s Superstar Ingredient

admin — Thu, 30 Jan 2020 10:51:59 +0000

In our earlier blogs, we have discussed the importance of choosing the right kind of spices and rice while making a biryani. This leaves us with the biryani’s superstar ingredient, which is meat. Whether it is chicken biryani or mutton biryani, the meat forms a vital part of the dish and hence its quality is of great importance.

Through this blog, we shall understand how to keep this key biryani ingredient in perfect condition so that the final product is a burst of taste and flavors.

The preparation of biryani is slow and deliberate and since the biryani is kept over low flame for long hours, it is necessary to procure pieces of meat that are holding on to the bone so it doesn’t dry out during the “Dum” process. Make sure the meat pieces aren’t too large in size, or they could remain uncooked, especially when Mutton is concerned.

Recommended pieces for Chicken biryani: Thigh pieces while the bone is still in or= drumsticks are suggested.
Recommended pieces for Mutton Biryani: Goat meat from the shoulder, since the meat from this part of the body is tender and succulent.

People also like boneless biryanis as an option but the taste and the flavor do not quite match up to the original for some reason. For those who want to get there mutton right, here are a few basic tips to do so:

Slicing has to be right: In order to get tender and truly soft meat slices, it is necessary to know the direction of muscle fibers so you can cut across it, not with it, or the meat will become chewy. When you want the meat to marinate well, make sure you cut it in this method as it will help in breaking up tough proteins, thus helping the margination process and absorption of marinades.
Marinating is the key: In order to tenderize the meat properly, a minimum of 2-3 hours of soaking in curd or papaya paste is necessary, or if you have time on hand, you can even double the duration. The solid fibers of meat can be broken down using a combination of curd, buttermilk, papaya, acidic fruits like kiwi and lemon, and sprinkle them with salt and pepper. Marinating makes the meat soft and tender but adds moisture to it, thus making it juicy.
Salt the meat properly: You can choose to salt the mutton for an hour or two, if margination is too elaborate a process for you. This helps in breaking the muscle fibers without much of a hassle. One only needs to wash off the excess salt and begin cooking.

So go ahead, slow cook the meat over a slow flame and soften it so your biryani receives rave reviews from guests and family members alike.

Five Types of Delicious Biryanis you should try for sure

admin — Fri, 27 Sep 2019 15:31:17 +0000

From all the amazing cuisines that India has to offer, the legendary biryanis hold a special place of honor amongst all. No family gathering or office party is complete without the presence of biryanis in the menu. Let us take a delightful journey to find out more about biryanis:

Kolkata Biryani: As is a common characteristic of every Bengali dish, the Kolkata Biryani has a sweet taste that lingers in the mouth and is lightly sprinkled with exotic spices. This highly appetizing dish has potato as a major ingredient apart from nutmeg, kewra and saffron. It is said that the Nawabs of Lucknow were exiled in Kolkata due to the Sepoy Mutiny in 1857. Since meat was available for a premium during exile days, the cooks used potatoes to make the biryani. Even today, an authentic Kolkata biryani will have potatoes, in addition to the mandatory meat.

Hyderabadi Biryani: Known to be one of India’s most aromatic biryanis, the Hyderabadi Biryani is a wholesome biryani that has caught the fancy of foodies all around the world. It is a brilliant combination of tender meat, saffron-flavored rice, crisp, golden-fried onions, mint leaves and whole spices. This biryani came into existence when Hyderabad was ruled by the Nizam and legend says that the recipe was finalized after almost 50 different meat combinations were tried out.

Ambur Biryani: If you want to taste an authentic South Indian Biryani, then Ambur Biryani that originated in Tamil Nadu, is the one for you. This biryani has a delicious base of whole spices and dried coconut paste, which makes it mouthwatering for everyone. The Seeraga Samba rice is cooked in a separate utensil before being added to the rest of the biryani. In order to make the meat chunkier and tender, it is marinated in curd, flavored with mint and coriander, thus giving it a truly unique taste. Traditionally, brinjal masala and a curd based salad is provided as an accompaniment.

Kozhikode Biryani: Also known as Thalassery biryani, this little-known biryani is prepared using a thin and highly-fragrant type of rice named Khyma. The Kozhikode biryani is sweet to taste since the use of chilli powder is limited and Malabar spices are used liberally. It is prepared in pucci biryani style, where every major component like rice and meat are cooked independently. True to tradition, other
than chicken & mutton, this biryani uses seafood like fish, shrimps and prawns to create a wonderful dish.

Sindhi Biryani: This aromatic biryani has its origins in the Sindh province (now a part of Pakistan) and thus the name. It is spicy to taste, especially since it contains finely chopped chillies, spices and roasted nuts to garnish. It is also garnished with aloo Bukhara (commonly known as plums). Also give it a tangy taste, the Sindhi Biryani has generous layers of tomatoes and sour yogurt too.

For all the biryani lovers out there, now isn’t that a wonderful range of biryanis to feast upon?

Recipes – Nusta Kitchen

Meat -The Biryani’s Superstar Ingredient

Five Types of Delicious Biryanis you should try for sure