I have done it, always wanted to make the Donne Biriyani which my wife Sunu likes very much. I am adding this to the Adiga Sambar which again is Sunu’s favourite and Thai Green Chicken Curry (which is our favourite) for the Michelin Star feel items.
The recipe is from YouTube channel ‘Cook With Tabu’, of the instagramer @cook_with_tabu.
The YouTube video is in Hindi. But very easy to follow as long as you can understand the names of the ingredients. Of course the pictures are shown.
The modifications I made were to start with pressure cooker and steaming for 4 whistles when the marinated chicken was added.
Another was to use a rice cooker which stops automatically when the added water gets over. So I added 31/2 cups of rice and 5 cups of water so that rice is cooked 70% only.
The third modification was to do the elaborate Dum. For this I used 1/2 cup hot milk, pinch of saffron, little turmeric powder, 1/2 tsp garam masala, 1 tbsp ghee and two teaspoons of Rose Water.
And the modification I like is roasting cashew nuts and kismis and spreading them on top.
The only thing missing is the Donne, the boat shaped serving plate made of the bottom part of the areca nut tree leaf.
This jackfruit tree is in my sister’s house and it’s a most pleasing thing to see such a relatively small and young tree bearing these giant fruits.
Like coconut oil, jackfruit is also going international. I say going because I consider both coconut and jackfruit native to my childhood environment.
When British Prime Minister Theresa May visited India, the grand dinner menu had jackfruit biriyani in it. Apparently this biriyani is a craze in London restaurants.
Admittedly, it’s not something we have tried. We have been busy with the numerous uses of jackfruit and the tree, like the solid wood, leaves in Ayurveda treatment, fruit from its formation stage to the ripened and even the seeds.
Then the finding that jackfruit cures diabetes! Wow!
So jackfruit biriyani is in the radar, with or without any meat.
And of course, I have to plant a few of these lovelies.
Everyone around me is good in making Biriyani. My wife is an accomplished cook who loves Biriyani. And it’s in the menu in most Kerala restaurants.
New to cooking and focused on trying out exotic and traditional dishes, I am an unlikely Biriyani chef.
But, then I made it, made plenty of it to feed a typical Malayalee family.
The reason, well the reasons are: 1) I saw this recipe for Dum Biriyani and the process looked doable. 2) My wife likes Biriyani.
The recipe is by Mahima Simon and the YouTube link is given here. It’s in Malayalam, but with an essential subtitling in English. For Malayalees, it’s like a coaching as she explains the steps beautifully.
I must admit that I got a huge elevation to contentment and feeling of achievement after making this Dum Biriyani. Thank you Youtuber Mahima Simon. She has several other exotic recipes and demonstrations and it will be worthwhile to subscribe to her channel.