Families around the country will pay tribute to their matriarchs this weekend and as the world celebrates Mother’s Day. You may have already gotten your hands on that spa voucher or slipper and gown set but a perfect way to celebrate the day is by simply spending time with your mother.
One way local TV and radio personality Kriya Gangiah loves to honour her mother is by making something both delicious and adventurous in the kitchen before enjoying it surrounded by loved ones. While the country remains in lockdown as a result of the Covid-19 pandemic, cooking delicious food at home is a safe and fun way to make memories.
For Kriya, the kitchen is an incredibly important that housed many memories from her youth. “Thinking back, most of my childhood memories were made in the kitchen,” Kriya says. “We spent a lot of time creating some wonderful dishes from baking biscuits to a mutton biryani. We made it all! I remember my mom always being a strong female figure in my life who guided me through the recipe while teaching me life lessons along the way.”
One dish that Kriya loves to make with her mom Ruby, is a steamed mutton biryani. A biryani has always been a dish that has many layers to it – making it rather complex. “A firm favourite in the Gangiah family household is my mom’s steamed mutton biryani,” Kriya says. “It is quite different to most biryanis as there is no oven time and all the steaming is done on the stove.” Because the dish takes a some time to put together, it’s the perfect dish to make on Mother’s Day. Not only can you enjoy the day with your mom in the kitchen, but it’s the perfect treat to be enjoyed with family and friends who have come together to celebrate the special moms in your life.
Try your hand at Kriya and Ruby Gangiah’s mutton biryani:
First you need to marinade your meat overnight with the following spices to taste (Add spices as per your taste, my mom doesn’t really have measurements):
500ml Sour milk (Maas)
Ginger & garlic
¾ cup water
½ cup oil
Elements needed to layer:
Cooked rice – 2 ½ cups of rice is a good amount for a large pot
Peel and cut potatoes into ¼, boil until soft and then lightly fry until golden brown
Peeled raw potato cut into discs
4 boiled eggs – peeled
2 can of brown lentils
Whole green chili
100g of butter
Layer your pot:
Line your pot with oil and layer the uncooked potato discs
Add your marinated meat with all the extra marinade
Layer ½ your lentils
Layer ½ your rice
Place your cooked fried potatoes and whole eggs on top of the rice
Layer the balance of lentils
Layer the balance of rice
Poke the whole green chili (as per your taste) into the rice. Place butter on top with saffron and coriander
Cover with a lid and cook on a low heat for 1 ½ hours (Do not open the lid if possible), use a breadknife to test if it is cooked by poking through the middle, if the breadknife touches the base of the pot and comes out clean you are good to go.
Serve with raita (sour milk with cucumbers, coriander and chilli) and sambals (Grated tomato with chilli and onions)