The Shivaji Military Hotel has been a staple of Bangalore’s dining scene for decades, and its delicious, time-honoured dishes are legendary. Their famous Mutton Biryani is a culinary masterpiece, and only they know the recipe. This article will discuss the history and culture behind Mutton Biryani at the Shivaji Military Hotel, as well as reveal their closely guarded secret recipe. Prepare to embark on a culinary journey as you attempt to make this legendary dish from scratch.
The Military Hotel, Shivaji’s Legacy:
The Shivaji Military Hotel is a Bangalore institution, serving up original and flavorful fare ever since it first opened. The restaurant has become a haven for foodies seeking a taste of Karnataka’s culinary heritage due to its rustic appeal and traditional recipes. Particularly beloved by diners are the Mutton Biryani’s exquisite flavours and heady aroma.
Ingredients:
For Marinating the Mutton:
- Mutton pieces: 500 grams
- Yoghurt: 1/2 cup
- Ginger-garlic paste: 2 tablespoons
- Turmeric powder: 1/2 teaspoon
- Red chilli powder: 1 teaspoon
- Garam masala powder: 1 teaspoon
- Salt: To taste
For Biryani:
- Jeera Samba rice: 2 cups
- Ghee: 4 tablespoons
- Onion: 2, thinly sliced
- Tomato: 2, finely chopped
- Green chillies: 2, slit
- Mint leaves: 1/4 cup, chopped
- Coriander leaves: 1/4 cup, chopped
- Lemon juice: 1 tablespoon
- Salt: To taste
- Water: 4 cups
- Biryani masala powder: 2 teaspoons
- Saffron strands: A pinch (optional)
- Hot milk: 2 tablespoons (optional)
Method:
- In a mixing bowl, combine the mutton pieces with yoghurt, ginger-garlic paste, turmeric powder, red chilli powder, garam masala powder, and salt. Allow it to marinate for at least 1 hour to let the flavours meld.
- Rinse the Jeera Samba rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
- Heat ghee in a large, heavy-bottomed pan. Add the sliced onions and sauté until golden brown.
- Add the marinated mutton and cook on medium heat until it is browned and any excess moisture evaporates.
- Stir in the chopped tomatoes, slit green chillies, mint leaves, and coriander leaves. Cook for a few minutes until the tomatoes soften.
- Add the soaked and drained rice to the pan, followed by biryani masala powder and salt. Gently mix, ensuring the rice is coated with the flavours.
- Pour water into the pan, cover with a tight-fitting lid, and cook on low heat until the rice is cooked and the mutton becomes tender. If using a pressure cooker, cook for about 2 whistles.
- In a small bowl, mix a pinch of saffron strands with hot milk and allow it to infuse for a few minutes.
- Once the rice is cooked, drizzle the saffron-infused milk over the top for a delightful aroma and an attractive golden colour (optional).
- Remove from heat and let the biryani rest for a few minutes. Gently fluff up the rice with a fork.
- Squeeze fresh lemon juice over the biryani, adding a tangy touch.
- Serve the tantalizing Shivaji Military Hotel Mutton Biryani hot, garnished with fried onions, and mint leaves, and accompanied by Raita or cucumber-tomato salad.
The Mutton Biryani at the Shivaji Military Hotel is a testament to Karnataka’s diverse and delicious cuisine. You’ll be able to re-create the magic of this classic dish by following our step-by-step guide. Immerse yourself in the authentic flavours of Bangalore with aromatic rice, tender mutton, and a blend of secret spices. Honour the history of the Shivaji Military Hotel by trying their legendary Mutton Biryani.
