So I am writing or rather exploring for my Biryanis after a while. Actually, the last three weeks were big on finding food hideouts…shunning the so called proxy Indian restaurants at Brick Lane Grill in east London to authentic Rajasthani and Gujarati fares. Anyways, that’s a tryst with my job or if you call it an occupational hazard. For now, today’s search landed us at Khyma. Given the small geographic radius of our endeavor it has been a surprising 3some so far.
We did the Hyderabad Chicken Biryani for my kids (Count on Sia…the boy still needs to develop a taste for good food) and Malabar Mutton Biryani for me.
Hyd Chicken Biryani 
Mutton Biryani (Kerala)
The Mutton Biryani was plain very well cooked mutton into a ghee rice and a huge blend of fried onion. Simple yet divine. The Hyderabad Biryani would not meet the bar for the natives, but Sia found it “yummy”. I stuck to my choice and was relieved that I did not have to share much of it. There are fish & prawn biryanis too. My tip would be to avoid eating seafood in the monsoons as it is the breeding season for marine fish. wait till the Navratras are over and you can feast on the fresh catch.
Till we meet again, hopefully next week you should try your hand at making a Yakhni Pulao…My tips include using lean meat and taking the fat off. Use the bones for making your Yakhni stock and braise (first in ghee and then in stock) the mutton till almost 3/4th done. Add whole spices, saffron (dissolved in milk) and cook the grain and meat together for 45 mins in the stock itself. Add fried onion & cashews if you like. I don’t like giving out a detailed point by point recipes as it allows the reader to add his or her character to it. Ping me if it did not go well. If you made a good one send some pics… Bye for now!
Anna...iti 