Bangladesh has started off well with their victory against South Africa in their previous match. Do you think they’ll defeat the Kiwis too? While you’re thinking about that, check out my take on a classic Hajir Biryani. The recipe of which was created on the streets of Dhaka in 1939 by Haji Mohammad Hossain. What started as a road-side food stall has today diversified deep into the culture of Bangladesh and its cuisine. (Plus it’s Eid, toh Biryani toh banta hai!)
HAJIR BIRYANI
Ingredients
1 kilogram mutton on the bone, cut into 2 inch pieces
2 cups kolam rice, soaked and drained
1 tbsp black peppercorns
½ tbsp white peppercorns
5-6 dried red chillies
2 mace blades
A small nutmeg piece
2 tsps caraway seeds (shahi jeera)
2 inch cinnamon stick
10-15 green cardamoms
10-12 cloves
¾ cup yogurt
Salt to taste
½ cup mustard oil
1 bay leaf
3 large onions, sliced
1 tbsp garlic paste
½ tbsp ginger paste
2 tsps green chilli paste
1 tbsp mustard paste
3 tsps coriander powder
4-5 green chillies, slit
3 tsps rose water
3 tsps kewra water
Cucumber slices to serve
Hard-boiled egg to serve
Coriander sprigs for garnish
Method
1. For the spice blend, heat a non-stick pan. Dry roast black peppercorns, white peppercorns, dried red chillies, mace, nutmeg, shahi jeera, cinnamon stick, 6-7 green cardamoms, and 8-10 cloves till fragrant.
2. Transfer the roasted spices into a blender jar and blend to a fine powder.
3. In a large bowl, add mutton, yogurt, 2 tbsps prepared spice blend, salt and mix well.
4. Heat mustard oil in a deep pan, let it smoke. Add remaining green cardamoms and remaining cloves. Add bay leaf and mix well.
5. Add onions and sauté well. Cook till golden brown. Add garlic paste, ginger paste, green chilli paste and mustard paste. Mix well and cook for 1-2 minutes.
6. Add mutton and sauté on high heat for 3-4 minutes. Add coriander powder and mix well. Cook for 3-4 minutes, sautéing in between.
7. Add 3 cups water and mix well. Allow the mixture to come to a boil. Cover and cook till the mutton is cooked completely.
8. Take the mutton pieces in a bowl and add the rice into the pan. Mix well.
9. Adjust salt and mix well. Add 2 cups water and mix well. Let it come to a boil, reduce the heat, cover and cook till most of the moisture is absorbed.
10. Add the mutton pieces and green chillies. Mix and add rose water, kewra water. Gently mix till well combined. Cover and cook on dum for 10-15 minutes.
11. Transfer into a serving plate, serve hot with cucumber slices and boiled egg quarters garnished with coriander sprigs.
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