Bhuna hua Gosht

Mutton has been an integral part of  the UP Kayastha meals. No celebration , big or small, is complete without a delectable mutton dish. The dish is usually prepared by the family patriach , on a slow fired 'angeethee' (coal fired stove), kept in the 'aangan' (courtyard) of the family home. The whole process would be much publicized, as it would be only on special occasions that the patriach would take time off from his busy , mostly academic , schedule. He would position himself in the center of the household , where he could be part of all the goings on, and also the family could appreciate him toiling over the 'kadahi' , all for the noble cause of taste. In this case , it would be my Grandfather, a lawyer by profession, who would be at the helm of affairs with his obedient errand boy, running around in circles, fulfilling his each demand, mostly of replenishing his tumbler of chilled beer.
The following recipe needs 1 day of planning. Cooking on a coal fire imparts a earthy flavour...if one is not able to cook on that , using a gas top is absolutely fine.

Bhuna hua Gosht

Serves 6
Preperation time
to marinate 24 hrs
to cook  40 mins

Ingredients:
Mutton (shoulder cut)              1 1/2 kg
Yoghurt                                   750 gms
Onions sliced thinly                  200 gms
Ginger shredded                      1 1/2 inch
Garlic minced  coarsely            2 tbsp
Green chillies chopped             3 tbsp
Green cardamom                     10
Cloves                                     7-8
Nutmeg grated                         1 tsp
Mace                                       1cm
Cinnamon                                 1.5 inch
Kashmiri mirch powder             2 tbsp
Corriander seeds                      10 tsp
Ghee (clarfied butter)                150 gms
Mustard oil                               2 tbsp
Salt to taste
Corriander leaves and jullienned ginger for garnish

Method:

• fry 1/2 of the thinly sliced onions in some oil, till brown, and keep aside
• dry roast separately for 1 min each, coriander seeds, green cardamom, cloves,and cinnamon
• combine all the whole spices and grind them into a very coarse powder
• in a large bowl combine yoghurt, minced garlic, shredded ginger, sliced onions, fried onions,mustard oil, dry ground spices , red chilli powder, green chillies
• put in a tight lid vessel, preferably a box and refrigerate 24 hrs prior to cooking
• take a heavy kadahi (wok)
• invert the marinated mutton in the vessel
• add salt
• cover and cook for 20 mins on slow fire, stirring every 3-4 mins
• remove lid
• increase the heat a little,stir
• reduce the liquid to less than half
• add the ghee
• keep stirring gently all the while
• the mutton should be cooked thoroughly by now and it should be dry
• remove and serve garnished with ginger julinnes and fresh corriander leaves

The "bhuna hua gosht" is best served with hot roti and some onion slices

Nutritive value : Yoghurt is rich in calcium, vitamins, proteins and probiotics. Marinating the mutton helps to tenderize it and aids digesting it too.

     

kathal ki biryani

There are a lot of members of the Kayastha community who abstain from meat, much against the notion that Kayasthas are totally non-vegetarians. The supermoms of the community would always prepare a vegetarian version of the popular non-vegetarian items on the menu, largely to please the vegetarian populace. "Kahal ki biryani" is one such effort. the die hard non-vegetarians, of course feel it is an insult to the  'Biryani' which should only be made of mutton.....but....mothers are always striving to strike a balance on the dining table. 'Kathal' is jackfruit, in this recipe it is used in it's raw form. peeling the jackfruit is an ordeal and it is always a good idea to get the peeling and cutting done by your vegetable seller. Choose the fruit carefully. It should be raw,hard to touch and on cutting should be off white with traces of light brown, in colour.
A process called "dhungaar" is used to impart an enchantingly earthy flavour to the biryani. I shall explain the process in detail.

KATHAL KI BIRYANI

Serves 4

Ingredients:

jackfruit(cut into1 1/2 inch pieces)  500gm
onions (chopped finely)                  200gm
ginger  grated                                 1inch piece
garlic paste                                     1tbsp
green chillies(chopped)                    4-5
corriander powder                          1tbsp
redchilli powder                              1 tsp
black cardomom                             2
cloves                                             3
cinnamon stick                                1 inch
dried apricots (soaked in water)      3
fried cashew nuts                            10
garam masala powder*                     2 tsp
yoghurt                                           1 1/2 cup
chopped fresh mint leaves                1/2 cup
chopped fresh corriander leaves       1/2 cup  
ghee (clarified butter)                      200 gm
long grain basmati rice                     500 gms
tomatoes (chopped into chunks)      1 1/2 cups
lemon juice                                      2 tbsp
saffron (soaked in 2 tbsp warm milk) 1 pinch
salt to taste

for dhungaar
charcoal                                             3 small pieces
clove                                                 1
ghee(clarified butter)                           2 tsp

Method :

• Parboil the rice with the whole cardomom, clove,cinnamon and salt . the rice should be 3/4 done.
• drain and keep in sieve.
• remove the whole spices from the rice
• heat ghee in a thick bottom pan
• fry the chopped onions till golden brown
• keep 2 tbsp aside
• grind the remaining fried onions to a fine paste
• fry the jackfruit pieces , few at a time, till golden. keep aside
• mix together , in a bowl, yoghurt,ginger paste, garlic paste, green corriander, mint leaves,green chillies, fried onion paste,garam masala powder.
• add the fried pieces of jackfruit
• keep aside covered for 15 mins
• reheat the ghee.
• stir in the corriander powder, chilli powder and salt into the ghee
• add tomatoes
• lower flame, cover pot and let the tomatoes cook till pulpy
• add the jackfriut along with the yoghurt mixture, stir to mix.
• spread this evenly to cover the bottom of pan
• cover this mix with the parboiled rice
• cut the soaked apricots into bite size pieces
• dot the rice with the dried apricots
• sprinkle the soaked saffron/milk
• sprinkle lemon juice
• pour 1 tbsp melted ghee over the rice
• "Dhungar" :- take a small metal bowl (steel katori)
• choose a deep bowl
• embed the bowl securely in the center of the rice. 
• light the charcoal pieces over flame, till they smoulder, blow off the ash
• put the smouldering coal pieces in the metal bowl
• put the clove on the smouldering charcoal pieces
• pour 1 tsp ghee on the smouldering charcoal
• it will start sizzling and smoking
• the dhungaar process should be completed at a very fast speed
• make sure that none on the ash/embers from the coal fall on the rice
• cover with a tight lid
• seal the lid with dough
• keep on minimum heat for 25 mins
• turn off heat , rest for 15 mins
• remove the bowl with the coal
• serve garnished with fried onions and fried chashews

This recipe is an excellent celebratory dish for vegetarians. Serve the Kathal Biryani accompanied with cucumber raita and kachumbar salad 

nutritive value : Fresh jackfruit has antioxident nature and is rich in vitamins A and C.Fresh jackfruit provides potassium, magnesium, manganese, and iron. Potassium provides cell and body fluids that help regulate heart rate and blood pressure.

Jackfruit can be a good bulk laxative because of its dietary fiber.

*garam masala powder is a spice mix readily available in grocery stores. choose a reputed brand

Do serve this "Kathal biryani" to non-vegetarians and see the look of pleasant surprise on their faces , as they polish off their plates