Story by Mr. Mehamood Khan, HBR Layout, Bangalore
Aromas of spices and fresh steaming hot biryani, even to this day brings about memories of my mother. My mother would cook her traditional family recipe of mutton biryani every weekend.
And after a hectic week of school and play, I couldn’t wait for Sunday afternoons to sink my teeth into the scrumptious dish.
I introduced this recipe in my restaurant which I started when I came to Bangalore and it was an instant hit. No man can ask for anything more than a loving wife and two wonderful daughters and I love to express my affection to them in my own small way. Now after moving on from the restaurant business, I cook this dish often for them and my family just loves it.
Fresh and natural ingredients were very important to my mother and she would ensure that only the best went into her dishes. So look for the very best of organic ingredients and enjoy the experience of cooking and sharing this wonderful dish with your loved ones.
Sharing this recipe with deep memories…
Recipe for Millet Biryani
- Grain Stories Little Millet – 1 cup/200ml
- Vegetables – 1 carrot, 1 big potato
- Water – 1.5 cups
- Cooking oil or ghee – 2 tbsp
- Spices – 1 cinnamon, 2 cloves, 1 cardamom, 1 bayleaf, 2-3 star anise
- Sliced onion – 1 no
- Ginger Garlic paste – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Red chilli powder – 1 tsp
- Garam masala powder – 1/2 tsp
- Salt – as needed
- Curd – 1 tsp
- Chop the vegetables and keep aside
- Heat the oil in a pressure cooker
- Add the spices and immediately put the onions and sauté
- Add Ginger Garlic paste and Sauté until the raw smell goes away
- Add the chopped vegetables, red chilli powder, garam masala powder and salt
- Add water with curd and washed millet
- Mix well and pressure cook on low flame for one whistle
- Remove lid after the steam is released
- Check if millet is cooked well. If not add 1/4 cup of water, mix well and cook for one whistle on high flame