Paya Biryani is cooked in two stages. In stage one we will cook the trotter stock and the trotters and in the second stage, we will cook the masala and combine the rice.
- 4 Lamb Trotters
- 2 large Onions
- 3″ piece Ginger
- 6 – 8 cloves Garlic
- 10 nos Black peppercorn
- 4 nos Cloves
- 2 nos Black Cardamom
- 3″ piece Cinnamon
- 4 nos Green cardamom
- 2 nos Bay leaves
- 2 nos Whole green chillies
- 1 tsp Fennel
- 1 tsp Coriander Seeds
- 1 pinch Turmeric powder
- Salt to taste
- In a heavy bottomed pan, combine all the ingredients apart from salt and cover well with water.
- Cook on a high flame, stirring regularly and simmer the flame just before it boils.
- Keep simmering on a low flame. At no point should the stock boil.
- Skim off the foam/scum. It makes the stock cloudy and bitter.
- Cook for 4 hours, pour in hot water as required. You should have at least two cups of stock plus some more if you want.
- Strain and reserve the liquid.
Note: Do not discard the strained solids, they add flavors for Stage II
- 2 cups Rice
- 2 cups Stock from Stage I
- 1.5 tsp Coriander powder
- 1.5 tsp Red chili powder
- 2 nos Onions
- 3 cloves Garlic
- 1″ Ginger
- Salt to taste.
- 80 ml Ghee
- Blend onion, garlic and ginger to a fine paste.
- Heat ghee in a heavy bottomed pan
- Add the paste from step 1, salt, and cook till it begins sticking to the bottom of the pan.
- Mix coriander powder, red chili powder and cook till the masala and ghee begin separating
- Add trotters. Coat well with masalas.
- Add the rice and the stock; check seasoning. Cover with a lid and allow to absorb the liquid. (See note).
- When the liquid is absorbed, the biryani is ready. Serve with fried onions, lemon and chutney.
Note: The rice can be cooked in a pressure cooker as well; 4 whistles. Add or reduce chili as per your palate.