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Authentic Biryani

  • 4servings
  • 25minutes

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Source: www.vahrehvah.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1, B12, C, D
MineralsCopper, Natrium, Fluorine, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. (Long)

  3. 6 A handful of Kothmir

  4. 0 Basmati Rice

  5. grams 500 Bay Leaves (Tezz Patta)

  6. 2 Big Black Cardamom (Kaali Baari Ilaichi)

  7. 1 Big Black Cardamoms (Bari Kaali Ilaichi)

  8. 2 Cardamoms (Choti Ilaichi)

  9. small 6 Cinnamon (Dal Cheeni)

  10. stick 4 Cinnamon Sticks (Dal Cheeni)

  11. 2 Clarified Butter (Ghee) or Refined Oil

  12. tbsp 5 Cumin Seeds (Sufaid Zeera)

  13. tsp 1 For Rice:

  14. 0 Garlic Paste (Pisa Lehsan)

  15. tsp 1 Ginger Paste (Pisi Adrak)

  16. tsp 1 Loung)

  17. clove

  18. 3 Mint Leaves (Podina)

  19. 0 Mutton

  20. grams 1000 Onions

  21. large 5 Plain Yogurt

  22. cup 1 1/2 Raw Papaya (Kacha Papita)

  23. piece 1 Red Chilli Powder (Pisi Lal Mirch)

  24. tbsp 2 Saffron (Zaffron)

  25. pinch 2 Salt

  26. to taste Small Cardamoms (Choti Ilaichi)

  27. number

  28. 2 Turmeric Powder (Pisi Haldi)

  29. tbsp 1 Whole Black Peppers (Kaali Mirch)

  30. tsp 1

Instructions Jump to Ingredients ↑

  1. To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.

  2. Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste.

  3. Cook the rice till ¾ done and then drain in the colander.

  4. Remove the whole masala. Melt the clarified butter and set aside.

  5. Assemble Take a heavy-bottomed pot and add the marinated mutton and ½ of the melted clarified butter.

  6. Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining clarified butter, saffron milk and lemon juice. Cover and seal the pot with atta paste. Place over high heat for 20-25minutes.

  7. Lower heat and cook for another 45 minutes.

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