Tangy and aromatic raw mango biryani

Biryani and raw mango, both are known for their distinct aroma and taste. Both have an immense fan following. You would be thinking why I have tried to combine both when they are poles apart.

It is difficult to imagine but the dish came out to be amazing. I have tried to maintain the authenticity of both the nostalgia while ensuring they are exquisitely blended. The biryani is made of subtle spices to keep the aroma and taste of raw mango prominent.

I have avoided ingredients like whole spices, saffron, rose water, and cauliflower which have a strong taste and aroma and could have overwhelmed the taste of mango.

Here are the ingredients

  • Powdered Biryani spice
    • 2 Bay leaf (tej patta)
    • 1 Inch Cinnamon Stick (Dalchini)
    • 4 Cloves (Laung)
    • 4 Whole Black Peppercorns
    • 2 Cardamom (Elaichi) Pods/Seeds
    • 1 Star anise
    • 2 Black cardamom (Badi Elaichi)
    • 1/2 teaspoon Nutmeg powder, freshly pound
    • 1/2 teaspoon Mace (Javitri)
    • 1/2 tablespoon Carom seeds (Ajwain)
    Grind all the above ingredients and make a powder.
  • For rice
    • 500 grams of Basmati rice
    • 2 tablespoons grated raw mango
  • For the vegetables
    • 300 grams mixed vegetables (carrot, green peas, green beans, potato), cut into medium pieces
    • 2 medium Onions, finely chopped
    • 2 tablespoons Ginger Garlic Paste
    • 1/2 cup curd
    • 3/4 tablespoon Red Chili powder
    • 1 ½ tablespoon powdered biryani spice (process mentioned above)
    • Salt, to taste
    • Refined Oil, as required
  • For fried onions
    • 3 medium onions
    • 20 grams cashews
    • 10 grams raisins (Kismish)
    • 20 grams of dried cherries
    • 1/4 cup Mint Leaves (Pudina)
    • 3 tablespoon ghee (clarified butter)
    • Salt to taste and 1 teaspoon sugar
  • For Dum Pukht (slow cooking in steam sealing the aroma)
    • ½ cup milk
    • 4 tablespoons ghee (clarified butter)
    • Dough made up of 100 grams flour
    • 1 large raw mango cut into long slices (ensure that it is not too sour and do not peel the mango)
  • Curd salad
    • 1 bowl curd
    • 1 small onion, little coriander leaves and 1 green chili finely chopped
    • Pomegranate seeds 1 teaspoon (optional)
    • 1/2 teaspoon sugar
    • Salt and black pepper powder to taste

Let us start cooking delicious Mango Biryani!
1. To begin making the biryani, thoroughly wash and soak the rice for 30 mins.

2. Fried Onions: Saute the onions and dry fruits with salt in ghee till golden brown. Add mint leaves and sugar and saute for 2 more minutes and keep aside.

3. Veggies: Heat oil in a pan or wok on medium flame and add the chopped onions and ginger-garlic paste and saute in medium flame for about 5 mins till the raw smell goes away. Add cut mixed vegetables, chili powder, curd, powdered biryani spices, and salt and saute for 5 minutes in slow flame till the spices and curd get blended well and the oil starts separating. Give it a good stir, add ½ cup water and close the lid. Reduce the flame and let the veggies cook for about 2-3 minutes and keep it aside.

4. Rice: Let us proceed to cook the rice. In a large vessel heat water double the quantity of rice. Add grated raw mango in it along with ½ teaspoon oil. As soon as the water is hot, add the soaked and drained rice and allow it to cook in high flame. Add salt to the rice and let it cook till it is 80% cooked. Drain the water. Keep the lid closed as rice should be hot while making the dum.

5. Cooking on dum: The next step is to assemble the Mango Biryani to cook it on dum. Heat a broad base flat iron Tawa (griddle) on the flame. Add the veggies with gravy in the base of the handi (An earthenware or metal pot used in Indian cooking, similar to beanpot) on it. Then add a layer half of the partially cooked rice. Place the raw mango slices evenly on the rice. Evenly spread the rest of the rice on top of the mango slices. Garnish it with milk, ghee, and fried onions. Seal the handi by coating its open border with dough and pressing the lid tightly on it. Place the handi on the hot Tawa for 15 minutes.

6. Remove the lid and mix the Mango Biryani well (do this carefully as the rice and mango pieces may break here).

7. Serve the Biryani with curd salad to enjoy this lip-smacking dish.

The raw mango will give a tangy feel as you take a bite of it while savoring the biryani.

Do share your experience.

Yours,

Foodie Doser

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