About Kaniska (in his own words)
I am a self confessed foodaholic, fat middle aged person with advertising as a day job. I have been cooking since forever. I started cooking as a mean to feed myself in my student days. Slowly, through several burn marks and cuts and nicks I’ve developed a real love for food. I love to cook, love to feed.
How do I cook? Ask those who eat my food. I love all my creations! You can find our more about me on my blog http://umami-kaniska.blogspot.
I also do a radio show in Bengali – you can listen to a few episodes here.
Here is my recipe for goat biryani.
- 1 kg long grained basmati rice
- 1 kg goat meat, bone in
- 8 medium sized new potatoes
- 2 table spoon ginger paste
- 2 table spoon garlic paste
- 2 table spoon Cookme biryani masala
- 6 hard boiled eggs
- generous pinch saffron
- 8 table spoon ghee
- 2 table spoon sunflower oil
- 50 ml warm milk
- 8 whole cardamom
- 12 whole cloves
- Salt to taste
- Massage the ginger garlic paste and the biryani masala in the meat and marinade overnight
- Parboil the rice with salt and the cardamom pods
- Soak the saffron in warm milk
- Drain and keep warm
- Heat oil and 2 table spoon ghee in a heavy bottomed pan
- Lightly saute the potatoes and the boiled eggs and keep them aside
- Cook the meat along with the marinade, adding salt to taste for at least 30 minutes in the same pan, till oil leaves the sides
- (remember, the rice is cooked in salted water. do not over salt.)
- Either pressure cook the meat or keep it on low heat till the meat is almost cooked
- Now layer a suitable pot with a layer of rice
- Sprinkle with a couple of cloves
- Now create a layer of some meat, couple of potatoes and couple of eggs
- Sprinkle a little of saffron milk and few drops of ghee
- Repeat and finish with a layer of rice on top
- Sprinkle remaining saffron milk and ghee on top
- Close with a lid and seal the edges with dough
- Keep on low flame for a couple of hours
A good check for “doneness” is when the dough becomes dry. Enjoy!