Shadiyon Wali Biryani Recipe

Rice (half done): 750 grams
Mutton: 750 grams
Green Chilies: 10
Ginger Garlic paste: 1 tablespoon heaped
Salt: 1 teaspoon heaped
Chili Powder: 1 ½ teaspoon heaped
Turmeric: ¼ teaspoon
Coriander: 1 ½ teaspoon heaped
Cloves: 6
Green Cardamom: 6
Water: 2 cups
Nutmeg (ground): ¼ teaspoon
Mace (ground): ¼ teaspoon
Green cardamoms (ground): ¼ teaspoon
Bay Leaf: 1
Cinnamons: 2 pieces
Black Pepper: 10
Cloves: 6
Caraway Seeds: ½ teaspoon
Dried Plum: 8 to 10
Clarified Butter: ½ cup
Brown Onions: 1 cup
Lemon (sliced): 1
Tomato (sliced): 1
Green Chilies (chopped): 4
Coriander & Mint Leaves: (chopped)

Ingredients for curd mixture:
Yogurt (whipped): 1 cup
Yellow Color: a pinch
Kewra Water: 1 teaspoon
Ground Nutmeg, Mace & Cardamoms
Boil mutton with water, ginger garlic paste, green chilies, whole salt, chili powder, turmeric, coriander cloves and green cardamom till mutton tender and 1 cup stalk is left behind. In the same pan on top of mutton, add all spices. Add in chopped coriander and mint and green chilies.  Then put in sliced lemon sliced tomatoes, plum and curd mixture. Topped with ghee and brown onions. Boil rice with 3 tablespoons of salt. Cook until half done. Strain and save half-cup water from the boiled rice. Spread rice on top of mutton with the water. Cover and cook on fast flame for 5 minutes. Then lower the heat, leave it on dum for 15 mins. Mix and serve hot with yogurt dip and enjoy.

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