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At first, there seems to be no connection between India's traditional mud wrestling and the classic mixed rice dish, biryani, but not until you introduce Khadir Ahmed into the equation.
Biryani is one of the most popular dish in Bangalore, India, which originated among the Muslims of Southern Asia.
Ahmed is a fourth-generation proprietor of Shivajinagar Gardi Ustad Pehlwan Kale Bhai, a century-old wrestling pit in Bangalore.
Credit: Luke Nguyen's India
The facility provides a training ground for upcoming wrestlers in the morning and evening, while their biryani sold at lunch funds it.
"Pots replace the weights and cooking replaces the wrestling," says Luke Nguyen who visited the unique facility for .
Just like the wrestling that requires painstaking preparation of the arena floor (made of special sea sand, ghee and oil) a gigantic pot of biryani to feed 150 to 200 guests requires a lot of chopping and stirring.
The biryani oil is the key to this flavourful and aromatic one-pot dish, says Nguyen.
Luke helping out to make Bandalore’s legendary biryani. Credit: Luke Nguyen’s India
With a bucket of sliced tomatoes, a large bowl of coriander and mint, and scoops of spices, the wrestling pit will be filled with an explosion of aroma as it approaches lunchtime.
Credit: Luke Nguyen's India
And the rice? "Al dente cooked rice is very important in a biryani. You cannot overcook it," says Nguyen.
The rice completely covers the pot, allowing the mutton underneath to be steamed slowly.
Once it's done, the biryani is sold only at lunchtime, and people of Bangalore queue up to savour the dish, which hasn't changed in decades.
