Scrumptious shahi mutton biryani, delicious seviyan, becomes an integral part of every Eid celebration.



Head Chef Sanjay Bahl of Royal Orchid Hotel spills the beans on how to make the perfect ‘dum biryani’ and ‘Seviyan’.  

The menu is as much an integral part of Eid celebrations as the ritual and customs. Every Muslim family takes great care to prepare the exclusive dishes on Eid. The idea is to make the menu over-the-top and include food which is not regularly eaten. Shahi mutton Biryanis, rice dishes, Afghani korma, meatballs followed by the sweet gulab jamuns are often an Eid-ul-Adha favorite among the Muslims.
 
Area Chef of the Royal Orchid Hotels, Sanjay Bahl spilled the beans on how to make the perfect ‘dum biriyani’ and ‘Seviyan’ which is the backbone of every Eid celebrations.  “The main meal which usually every Muslim family prepares is “Seviya and mutton/ chicken biryani. The Muslim community is known for making rich food, and each family has a specific requirement and choice in the dishes made”  

“There are three main factors to keep in mind when we prepare biryani; the meat used, the type of rice and the style of cooking. This will decide how the biryani is going to taste The spices, its quality, and a persons expertise in handling the spices is also integral while making biryani.” The chef added that it’s better to use ghee instead of oil because it brings a better flavor.

“Home cooking is more basically right, when you’re cooking at home, you put more efforts into the same like there is more love and care while preparing the dish, which is the very basis of the Indian ethos” added Chef Sanjay. 



Secondly, the quality of rice is important to consider. The better the basmati rice, the better the dum biryani. Thirdly, how the meat is cooked should be considered because it brings out the right flavors. The chef added that one must not put too many flavours while cooking. The core of the dish is the garam masala, which should be freshly ground. “Make generic garam masala using jeera, khali mirchi, rose petals, and the other ingredients. While it’s not always possible one must try making the dishes at home” said the chef.

The most acceptable flavor in Indian food is cardamom or elichi, and javitri. Both flavors balanced and used bring a splendid flavour into the biryani. Javitri and elichi should be ground fresh and since javitri it tastes bitter when used in excess, it should be used very carefully.

“Once you put the biryani on dum add a little mint, coriander and fried onions and then add the masala on top which should be grounded fresh. If your making the masala at home add water into the spices while grinding them so that it becomes a smooth slight paste. When you start cooking be careful as to layer the rice well. Use a mix of cream, butter and saffron and pour it over the rice and cover it with a thin layer of par boiled rice after which you cover it with a lid and place it on dum. The meat, rice, saffron and all the flavors should blend well with the rice so as you mix it with your fingers with raitha, and curry which would taste simply brilliant. One must serve raitha or curds with the biryani because the acid in the curds will help with the digestion of the biriyani” added Sanjay.  

While making seviyan, the chef advised people to add cardamom with the milk, and toast the seviyan in ghee before adding it into milk. “Don’t rush with Indian cooking take your time with it, and it would taste brilliant” said Sanjay.