Zafrani Biryani Recipe

Ingredients:

Mutton pieces: Half kilogram
Rice: Half Kilogram
Salt: To taste
Plum: 8 to 10
Yogurt: 3 cups
Black cardamom: 2 pieces
Saffron: Half teaspoon (you can use saffron essence too if you do not have fresh saffron)
Cinnamon sticks: 3
Milk: Half cup
Mace: 1 teaspoon
Cumin seeds: 1- 1/3 teaspoons
Mint leaves: 3 tablespoons
Chopped onions: Half cup
Coriander leaves: 2 teaspoons
Garlic paste: 2- 2/3 tablespoons
Bay leaves: 2 to 3
Ginger paste: 2 tablespoons
Green cardamoms: 8 to 10
Lemon juice: 2 teaspoons
Red chili powder: 2 teaspoons
Cloves: 10

Method:

Take a deep wok and add in oil. Let it heat up and add chopped onion. Fry till the onion changes its color to pink. Now add ginger and garlic pastes one by one. Now add mutton pieces and cook for a while. After cooking for 5 minutes add in all the spices one by one that are; red chili powder, salt, green cardamoms, cumin seeds, mace, cinnamon sticks, black cardamom and plum. Cook for a while on high flame and then cook for an hour on medium to low flame. Add water so that spices do not stick to the base of the pan.

While the meat mixture is cooking, dip rice in water for half an hour. Take a larger wok and add in 3 to 4 liters of water. Bring it to boil and add bay leaves, some green cardamoms, 2 cloves, some salt and rice. Cook for 10 minutes on high flame and strain excess water. Put the half boiled rice aside.

Now divide yogurt into two halves and add in mint leaves and coriander leaves in one half of the yogurt. In a separate bowl, mix milk and saffron and keep aside. Mix 200 ml of water in second half of the yogurt and put it in rice. Allow the rice and yogurt to cook until rice is properly cooked. Now in a separate wok make layers of mutton mixture and rice mixture one by one. Pour half of the saffron and milk mixture in half of the rice and meat layers and pour the remaining on the top layer. Let it simmer on high flame for 5 minutes then cook on slow flame for 25 minutes. Dish it out after 25 minutes and garnish with fried almonds or cashew nuts. Serve hot with yogurt dip and enjoy.

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