Biryani
Servings
8
servingsPrep time
30
minutesCooking time
1
hour30
minutesCalories
600
kcalIngredients
2 kg. 2 Mutton or Chicken (preferably bony and fatty)
1 kg. 1 Basmati Rice
1 cup 1 Yogurt
4 tsp. 4 Salt
1 1 Onion (medium)-sliced
10 cloves 10 Garlic (Lehsan)
1 tbsp. 1 Ginger (Adrak)-paste
16 16 Green Cardamom (Chhoti Ilaichi)
2 tbsp. 2 Garlic (Lehsan)-paste
20 20 Cloves (Laung)
1 cup 1 Vegetable Oi (preferably ghee)
3 tbsp. 3 Kewra
1/2 tsp 1/2 Yellow food colour
1 tsp. 1 Sugar
1 pinch 1 Saffron (Zafran)
1/2 tbsp 1/2 Lemon Juice
2 tbsp. 2 Salt
Directions
- Soak the rice in water for half an hour.
- Add mutton, 4 tsp salt and garlic (Lehsan) cloves in a pot with 2 cups of water for mutton or 1 cup for chicken.
- Cook on low flame till the meat is tender and the water dries.
- Fry the onion 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.
- Boil the rice with 2 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, sugar and saffron (zafran) soaked in 3 tablespoon. of water.
- Keep it covered tightly and leave on a low flame for about 10 minutes to steam cook.
- When the rice is done, the biryani is ready.
- Serve with garlic chtney and yogurt.