Food talk
 Quick-fix biryani

Pushpesh Pant introduces us to the mouth-watering goshtwale chawal

TO be honest, Chani who parted with this recipe insists that it is a biryani albeit a simplified one but we feel such claims are a bit exaggerated and born of unfamiliarity with the real McCoy that doesn’t brook any shortcuts or simplifications. Pulav, too, is a subtler delicacy not to be confused with what we have on offer for our readers this time. At the same time, to give the dramatic devil his due — yes, the father of this tasty hasty delight is the National Award winner pioneer of community theatre, G. S. Chani, who wears many hats — filmmaker, actor, teacher and loyal friend among others — nor should this recipe be dismissed lightly as frying pan concoction that dozens of roadside eateries dish out regularly.

We have nothing against a bit of gravy with a few pieces of spicy mutton blended on high flame with pre-boiled rice and producing an affordable, prepared before your eyes, filling meal but do draw the line at calling the ‘item’ biryani or pulav. Long years ago, another creative friend Sudhir Tandon, ace cameraperson and alumini of the FTII, had introduced us to paneer-palak wale chaawal at Fatehpuri in the Capital. We feel that Chani has stumbled upon delightful goshtwale chaawal in his quest for a quick fix biryani. As the Bard put it, a rose remains a rose call it by any name so relax and enjoy the charms of this new kid on the block. Chani can happily forsake the biryani claim and prepare to take curtain calls for the delicious platefuls of plebian fare.

Goshtwale chawal

Ingredients

Mutton 750 gm

Mutton mince 500 gm

Onions 500 gm

Tomatoes 250 gm

Garlic and ginger paste 1 tbsp

Red chilli powder 1 tsp

Dhania powder 2 tsp

Zeera powder 1 tsp

Garam masala/meat masala 1 tsp

Bay leaf one

Cloves 2-3

Brown cardamom one

Rice 1 kg

Refined oil 200 ml

A pinch of haldi powder

Salt to taste

Method
Clean pick and soak the rice in water for 30 minutes and then drain and keep aside. Clean the meat and cut into bite-sized pieces. Heat oil in a pressure cooker and when it reaches smoking point, add the bay leaf and whole spices. When these begin to crackle, put the onions in and fry on medium flame till brown. Add meat and the mince. Continue frying till well browned. Add tomatoes, ginger and garlic paste, along with the powdered spices and salt and fry for about five more minutes. Add about three cups of water. Bring to boil. Put the pressure on and remove from flame after the whistle sounds and the steam escapes. Let it cool and the pressure drop on its own. Uncover and add the rice. Stir lightly to mix. Again place the lid and weight and put back on heat. When pressure builds and whistle sounds, reduce flame to low and cook for three to four minutes. Take off the heat. Let it cool and lose pressure. Garnish with slit green chillies and onion rings. Serve hot with a bowl of rice.





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