Entrees, Rice dishes

Biryani

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Biryani

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Course: EntreesDifficulty: Medium
Servings

8

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

600

kcal

Ingredients

  • 2 kg. Mutton or Chicken (preferably bony and fatty)

  • 1 kg. Basmati Rice

  • 1 cup Yogurt

  • 4 tsp. Salt

  • 1 Onion (medium)-sliced

  • 10 cloves Garlic (Lehsan)

  • 1 tbsp. Ginger (Adrak)-paste

  • 16 Green Cardamom (Chhoti Ilaichi)

  • 2 tbsp. Garlic (Lehsan)-paste

  • 20 Cloves (Laung)

  • 1 cup Vegetable Oi (preferably ghee)

  • 3 tbsp. Kewra

  • 1/2 tsp Yellow food colour

  • 1 tsp. Sugar

  • 1 pinch Saffron (Zafran)

  • 1/2 tbsp Lemon Juice

  • 2 tbsp. 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.

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