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I would feel guilty of ingratitude if I did not thank Rishi , a reader of Indian origin with whom I exchanged emails around our cultures. Passionate about cooking and lovers of poetry, he is a "virtual friend" who warmly shares his knowledge and especially his family recipes. He graciously handed me this recipe from Biryani Royal, reputed to be the best !! The one in Hyderabad, the capital of South India and the former cultural center of Indian Islam, with the fragrance of deep spices, the freshness of mint and the subtle taste of sheep. A wonderful Biryani known throughout India but also in the world.

 

 

 

 

 

 

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Kacchi Biryani recipe

But beyond my, I intend to take part in the round tables discussing the exchanges between France and India, on the production and broadcast of films in the hexagon. I would also have the opportunity to see "Camera Kids" who had the Oscar for the best documentary in 2005, the story of children of Calcutta prostitutes who became photographers.Bollywood mania Bollywood mania

So to not feel all this guilt, here is the famous and wonderful Biryani of mutton in the fashion of Hyderabad but adapted to my way. A dish rather easy to make but requires a certain technique and especially a lot of spices, you really do not limit or decrease the amount of spices even if it seems to you a lot, it is the secret of a very biryani fragrant.

 

For 6 to 7 people 

1. Preparation time: 30 min 
2. Rest time: 1h 

3. Cooking time: 1h
4. 500 g of good quality Basmati rice (Tilda for me) 
5. 600 g of mutton or lamb meat (shoulder, leg of lamb) yoghurtSpices: 6mace 6. 6. 6. 1 green pepper minced and removed from its seeds 
7. 1 generous bunch of fresh coriander 
8. 1 generous bunch of fresh mint 
9. 2 onions 

10. cardamom, 1 tbsp. Crushed black pepper, 4 bay leaves, 1 tsp. 1 cuppaprika

 

Coffee bean cumin seeds, 1 tsp. Ground cumin, 4 cloves, 4 tbsp.Tablespoons garam masala, 1/2 tsp. To coffee of saffron pistils of good quality (Iranian for me), coffee

Salt 

*** 2 c. Ghee 

*** 4 c. oil soup 

*** Rose water (about two stoppers)potsofplain

 

Cut the meat into medium pieces and place them in a large bowl. Add the pepper, half the leaves of minced cilantro and mint, the mace, the two cardamoms (green and black), the pepper, the Indian laurel, the clove, the two cumins (in seeds and ground) Salt, 2 tsp. Garam masala, oil and finally the yogurts. Mix together and marinate for at least one hour without placing in a cool place.

 

Rinse the rice until the rinse water becomes clear. Cook the rice in salted water without soaking it (Make sure the water is well salted). Remove the rice at halfway, do not cook it completely. I take it as a marker as soon as it swells slightly and becomes whiter than uncooked grain, to taste it remains hard inside. Drain and set aside.

 

In a heavy saucepan with a thick bottom, heat a little ghee, add the meat and marinade then sweat a little without browning the meat.