Biryani was introduced by the Mughal Emperors, as a complete food for their garrison on the move under hard conditions and the method of preparation was rather peculiar. The rice, meat & spices wrapped in leaves were put in a shallow pit dig for cooking and the pit was then covered with earth with a campfire lit over it. Thus the Biryani was cooked in its own juices under an indirect heat.
Made with basmati rice, succulent pieces of chicken or mutton, dry fruits & herbs, delicately flavoured with Saffron & Rose water. The Yakhni which is prepared overnight is placed with the rice in layers, within the handi, this mitti-ki-handi is sealed with atta, and then worked on slow fire in a clay oven which helps to retain the delicate flavour essential for a good Biryani. The handi is easy to carry and stays hot for three hours.
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