Nawabi Biryani recipe by Nazia Nazar.
Biryani is a rice-based foods made with spices, rice (usually basmati) and meat (often chicken).Ingredients:
325 gms basmati rice
1/2 kg mutton, cut in pieces
3 onions, sliced
1/2 tbsp gingergarlic paste
1 tsp garam masala
3 red chilies
1" piece cinnamonClick to find more about cinnamon
1/2 cup curd (yogurt), beaten
3 green cardamomClick to find more about cardamom
5 pepper corns
1/2 tsp shah zeeraClick to find more about zeera (black cumin seedsClick to find more about cumin seeds)
1/2 tsp turmericClick to find more about turmeric powder
1 pinch saffron, dissolved in 1/4cup milk
5 jardalu (apricots)
Dry fruits, as required
Coriander leavesClick to find more about Coriander leaves & pudina (mintClick to find more about mint) leaves, as required)
GheeClick to find more about Ghee, as required Preparation:
Fry the dry fruits & apricots in 2 1/2 tbsp gheeClick to find more about ghee with a little saltClick to find more about salt to taste. Grind the fried onions and red chilies to a fine paste.
Marinate the mutton pieces with curd, gingergarlic paste, onionClick to find more about onion paste, turmericClick to find more about turmeric powder and saltClick to find more about salt. In a pressure cooker heat gheeClick to find more about ghee, add the marinated mutton and pressure cook till done.
Heat gheeClick to find more about ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice. Add saltClick to find more about salt, warm water so that comes 1 1/2 inch above the rice and cook till the rice is done.
Remove, spread out to cool and remove the whole spices. Now to assemble, apply gheeClick to find more about ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.
Cover with a layer of rice, followed by a melted gheeClick to find more about ghee and then the saffron milk. Finally, add the fried nuts, cover tightly and keep on dum for 1520 minutes.
Mix and serve hot garnished with chopped coriander & pudina.