Aloo Biriya ke Jhor

Biriya is an ancient way of preserving food and use the aroma even in off-season. This has been practiced in Mithila region since time immemorial and Biriya made out of leaves from Chana (chickpea of the leguminasae family) top scores in the preserved varieties. These biriyas can easily be stored for 3 to 4 months in the extreme weather conditions of Mithila subject to keeping the moisture away. This art was developed much before the modern preservation technologies came to fore.

Aloo Biriya curry is a vegetarian equivalent of the traditional fish preparation in Mithila region.

Material Required (Serving 2-3 people)

Biriya – 5-6 pieces
Potato – 3-4 large ones
Hing(Asfoetida) – 1 pinch
Jeera – 1 teaspoonful
Refined Oil – 50 Gms
Mustard Seads – 1 Tablespoon
Tomato – 1 Number
Salt – 1 Tablespoon

Preparation Steps: 1. Shave the potato and cut into 4-6 pieces of each bulb – Wash and keep it aside
2. Soak the mustard seeds in water and leave it overnight – Grind it in mixie to form a paste
Place the vessel on a stove and let it warm.
3. Add refined oil and let it warm- add Hing (asfoetida) and later 1 teaspoonful of jeera in oil.
Put Biriya and potato pieces in the vessel. Add salt and mix it properly. Cover the vessel and keep storring every 2-3 minutes. Keep it covered for at least 8-10 minutes.Remove the cover and fry it for another 4-5 minutes.
4. Add mustard paste and fry for another 3-4 minutes
5. Add cut pieces of tomato and let it lose form.Add water just to cover the whole mix – mix it once again and cover it.
6. Let the mixture simmer for another 2-3 minutes.
The curry is ready to be taken along with steamed rice or roti alike.

Things to Take Care of:
1. Select biriyas which are free from fungus.
2. Make sure no water remain in the vessel before adding oil
3. The Biriya should be fried properly to retain the original aroma and provide crispiness.