Call Of The Hill Myna...

Biryani is a dish that is supposed to have come to south Asia from Persia.  Old Mysore region of Karnataka (erstwhile princely state of Mysore/ Mysore Kingdom) has its own version of this amazingly delicious dish. Here is recipe for the region's mutton Biryani as prepared by my Begum (spouse). She has learnt it from her mother to whom this knowledge was passed on from her earlier generations. INGREDIENTS Mutton : 1 kg Rice : Basmati 1.25 kg Oil : 1.5 standard cups (apx. 350 ml) Raw Garam Masala/ Spices : Strong flavoured,     - Cloves : 10 no.     - Cinnamon - 1 stick of 2 inch length     - Cardamom : 5 no. Salt : According to taste Onion : Medium sized, 4, sliced fine Tomatoes : Medium sized, 5, sliced fine Green chillies : Medium sized, 4 Red chilly powder : 2 tea spoons, Prefer Everest Thika as it gives colour to the Biryani Ginger garlic paste : 9 table spoons Lemon juice : Squeezed out from 1 medium sized lemon Coriander : 1 handful Mint : 20 leaves

Biryani is said to have come all the way from Persia (modern day Iran) and evolved over the centuries. I am lucky to have been born in a house where the women folk have mastered the art of cooking the tastiest of Biryanis- the one cooked in Old Mysore region of peninsular India. Old Mysore region is the erstwhile independent Mysore Kingdom or the princely state of Mysore, that has its own distinct traditions, dialects and of course food. Here is recipe for the region's chicken Biryani as prepared by my Begum (spouse). INGREDIENTS Meat : Chicken 1 kg Rice : Basmati 1.25 kg Oil : 1.5 standard cups (apx. 350 ml) Raw Garam Masala/ Spices : Strong flavoured,     - Cloves: 10 no.     - Cinnamon- 1 stick of 2 inch length     - Cardamom: 5 no. Salt : According to taste. Onion : Medium sized, 4, sliced fine Tomatoes : Medium sized, 5, sliced fine Green chillies : Medium sized, 4 Red chilly powder : 2 tea spoons, Prefer 'Everest Thika'  brand as it gives colour to t