Buryani, Doodhi ma gosht and Doodhi skin par eeda
Buryani is generally made with Doodhi (Lauki, Gourd), Cucumbers (Kakdi ), Eggplant (Vengnu) OR Tooryiya.
Buryani is an old dish made in parsi homes back in India.
I made this from “Vividh Vani by Meherbai Jamshedji Wadia”.
However the cookbook recipe does not mention the history !
Let us know if you know the origination and meaning of Buryani.
MEAT: KAKDI, DODHI, TURIA ATHVA VENGNA NI BURIYANI
કાકડી, દોઢી, તરુીયા અથવા વેંગણા ની બયુ ાનની
Fatty meat, kakdi/ dodhi/ turia/ vengna (cut in pieces), kothmir, marcha, fudno, adu-lasan,
sliced onions, ghee, salt, mari, harad, dhana-jeeru no masalo
Wash meat once in warm water. Fry onions and do adu-lasan no vaghar in cooker. Add all
masala, salt. Add meat. Add tarkari. Add kothmir-marcha-fudno. Pressure cook for 10 mins.
Remove when cool. Crush the doodhi without damaging the meat. (See video)