RECIPE FOR BIRYANI

Indian men consider Breyani ‘A Meal for Kings.’
Women in general consider it ‘A Meal for Slaves.’
Breyani is certainly a delicious meal fit for royalty,, but preparing it requires a great deal of skill, and it is a tedious and time-consuming affair.
Not anymore though.

Ladies and Gentlemen……. I present to you….........…..DRUM ROLL…………………............ ‘BREYANI IN A BOX!!!’

I came across this box in the Rosmead Spar some months ago and decided to give it try.
It’s called Allifa’s Breyani Mix, and apart from the meat, it’s all you need to make a perfect breyani.. It is fool-proof. Anyone who can read can do it.

For chicken breyani you simply follow the instructions on the box to the tee.
If you prefer a mutton, or rather lamb breyani, simply substitute the meat and simmer slowly on low heat for +-45 minutes instead of simply letting it stand to marinate as with chicken.
By the way, lamb is a sheep that was under a year old when slaughtered, usually 4-6 months. Mutton is older and has a stronger flavour. It is also more pungent, tougher, and has more fat. It drastically changes the flavour of your meal. I hate mutton.

For extra authenticity and flavour I add the juice of a lemon, a heaped teaspoon of fresh garlic and ginger paste, and half a bunch of chopped coriander leaves to the meat or chicken mixture before cooking.

Absolutely must be served with Dahi and poppadoms.
For Dahi mix 500ml Buttermilk, 1 teaspoon garlic paste, 1 level teaspoon cumin powder, half a bunch of chopped coriander leaves and a pinch of salt.
Poppadoms, now available at most supermarkets, are fried in shallow oil for 5 seconds a side on medium heat.