Entrees

Biryani

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Biryani

Difficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

600

kcal

Ingredients

  • 2 kg mutton or chicken (preferably bony & fatty)

  • 1 kg basmati rice

  • 150 grm. yogurt

  • 4 tsp. salt

  • 1 medium onion

  • 6 cloves garlic (Lehsan)

  • 1 tbs. ginger (Adrak) paste

  • 16 green cardamom (Chhoti Ilaichi)

  • 2 tbs. garlic (Lehsan) paste

  • 20 cloves (Laung)

  • 1 cup oil, preferably ghee

  • 3 tbs. Kewra

  • ½ tsp. yellow food colour

  • 1 tsp. sugar

  • 1 pinch saffron (Zafran)

  • ½ tbs. lemon juice

  • 1 tbs. salt

Directions

  • Add mutton, salt and garlic (Lehsan) cloves in a pot with 2 glasses of water. If you are using chicken you can do with only one glass of water or less.
  • Cook on low flame till the meat is tender and the water dries.
  • Take one medium onion slice it and fry it in about 1 cup of oil/ghee till it is light brown. Add the rest of the spices, yogurt and fry it little and then add the meat.
  • Simultaneously soak the rice in water for half an hour.
  • Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.
  • Transfer a little rice to a pot and on top of that add some of the meat masala combo so as to make layers of rice and masala keeping rice layer at the bottom and top.
  • Sprinkle on it a solution of Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water.
  • Keep it covered and leave on a low flame for about 10 minutes keeping the pot tightly closed to steam cook.
  • When the rice is done, the biryani is ready.
  • Serve with Garlic Raita.

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