Biryani Recipe

Delicious food Biryani, history & recipe

History

“Biryani ” words is an Urdu word derived from the Persian language. Although the exact origin of the dish is uncertain but different varieties of Biryani developed in the Muslim centers of Delhi.

Depending on the region and the condiments available and popular in that region, there are different varieties of Biryani.

Here is some traditional Biryani recipe.

(1) Haji Biryani in Old Dhaka, Bangladesh

History

Haji Biryani or Hajir Biryani, basically it’s a one of the restaurants in the heart of ancient Dhaka city. In 1939 the restaurant was started as a roadside food corner by a person named Haji Mohammad Hossain. This restaurant made this special types of Biryani. It is the most famous dish in Bangladesh.

Recipe

Ingredients

White rice 1 kg

Beef 2 kg

Verities spices

Salt to taste

Onion chopped

Oil as needed

Method

Fried the onion with oil till brown colour and mix the beef with salt,ginger, turmeric powder, hot spicy masala. No need add water. Mixing these ingredients with spoon till the beef become little brown colour and soft. If the beef do not become soft then add some hot water.

Now add the white rice with this and mix it very well. Add hot water to boil the rice. Cover the pan tightly and decrease the heat of the fire.

If possible ,now manage to put heat top of the dish to boil the rice properly. After some time it will be ready.

** Here you can use mutton, chicken, buffalo .

(2) Dhakai Kacchi Biryani

Recipe

Ingredients

Basmati rice (one type of white rice) 1 kg

Mutton 2 kg ( Use boneless and cube shape)

Yogurt 2 cup

Garlic paste 4 teaspoon

Ginger paste 4 teaspoon

4 Potatoes ( medium sized)

Kewra essence (screwpine) 2 tabspoon

Salt to taste

Coriander seeds 2 tabspoon

Cumin seeds 3 tabspoon

Dry red chili 7-8

Nutmeg 1/2 piece

Mace 4 pieces

Cinnamon 4-5 pieces

Cloves 6-7 pieces

Method

At first roast all ingredients listed under Biryani masala and grind it finely because it is the most important ingredients of the Biryani.

Wash well the mutton and it marinate with 2 tabspoon salt and keep aside for 1 hour. Now wash the mutton.

Now add yogurt, ginger paste, garlic paste, 1 cup brown onion chopped and the Biryani masala. Mix well and marinate overnight.

Now take Basmati rice and washed it and then let the water fall.

Add some water, salt,some cardamom, cinnamon and cloves in a pan and add this rice. Let it boil till the rice is almost half done. Strain the rice and spread it out on a flat surface.

Now take a pan and brush it with ghee and make the first layer with rice and then the mutton, fried potatoes and then it repeat. Finally top it up with the remaining rice, brown onion slices and the kewra essence on top. Now it covered tightly and seal it with the dough. Now take it sum or slow cooking. Cook for at least an hour .

Now remove from heat and it ready to serve.

(3) Chicken Biryani

PC: Sagota Roy

Recipe

Ingredients

Basmati rice 500 gm

Butter 50 gm

2 Onion (large) chopped

2-3 Bay leaf

4-5 Cardamom

2 Cinnamon

Turmeric powder 2 teaspoon

Chicken breast or leg 8 pieces

Raisins 100 gm

Chicken stock 500 ml

Method

Rice washed well and then let the water fall.

Heat butter in a pan and cook onion chopped with bay leaf and other whole spices for 10-12 minutes. Sprinkle in  the turmeric and add chicken and cook until it aromatic.

Now add rice into the pan with the raisins and then pour the stock. Now cover it tightly and cook on lower heat. Turn off the heat and leave for 10 minutes.

Now add coriander chopped and almonds for garnishing.

(4) Beef Biryani

Recipe

Ingredients for rice

Basmati rice 1 kg

7-8 Cardamom

3-4 Cinnamon

3-4 Bay leaf

Salt to taste

Ghee 6-7 tabspoon

For Beef

Beef 2 kg

Curd 5-6 tabspoon

Ginger paste 4 teaspoon

Garlic paste 2 teaspoon

Soyabean oil 1 cup

Other

Onion chopped 1 cup

Nutmeg 1 teaspoon

Mace powder 1 teaspoon

Cardamom, Cinnamon, Cloves ( average 3-4 pieces)

Black pepper 6-7 pieces

Coriander powder 1 teaspoon

Red chili powder 2 teaspoon

Hot spicy powder 2 teaspoon

Fried onion chopped 2 cup

Dried Prunes 7-8 pieces

6-7 Green chili

Kewra essence 4 tabspoon

Almond 3 tabspoon

Raisins 2 tabspoon

Method

Beef washed well and then let the water fall. Now beef mix with curd,ginger paste, garlic paste in a pan and keep aside for an hour.

Heat oil in a pan or pressure cooker and add spicy paste into it. Add marinated beef, salt and hot water and cook it very well. If needed, then add 1 cup hot water and cook for 20-25 minutes on medium heat. When it’s gravy will be thick then remove from heat and keep aside.

Now rice wash and then let the water fall. Heat ghee in a pan and add  garam masala. Then add  rice and fry for 2-3 minutes. Now add water ,salt and bring to boil on high heat. When water comes to dry then remove from heat and cover it for 10 minutes.

Now times for Biryani preparation. Take half of rice in a bowl and cooked beef. Repeat it . Now add sprinkle fried onion and green chili. Dried prunes place into rice and add kewra essence.

Now cover the pan and cook on a very low heat for 25 minutes. When nice aroma comes from Biryani then it ready to serve. Now serve with sprinkle fried onion, raisins, almond.

(5) Korma Biryani

Recipe

Ingredients

Mutton 1 kg (Small size)

Basmati rice 1/2 kg

Curd 1/2 cup

Onion chopped 2 cup

Ginger paste 1 tabspoon

Garlic paste 1 teaspoon

Coriander powder 1 teaspoon

Chili powder 1 tabspoon

Fried cumin powder 1 teaspoon

4 Cardamom

Raisins 1/4 cup

Dried Prunes 7-8

Mint leaf 2 tabspoon

Coriander leaves 2 tabspoon

Green chili 5-6

Shahi cumin 1/2 teaspoon

Red colour a little amount

Vinegar 1 tabspoon

Ghee – Oil 1 and 1/2 cup

Kewra essence 2 tabspoon

Salt to taste

Ingredients for Korma

6 Cardamom ( small sized), 3 big cardamom seeds, 4 cloves, 6 white bell pepper, 4-5 cinnamon mix and take it’s powder.

Method

Curd, ginger,garlic, coriander powder, chili powder, cumin, salt, 1/4 cup oil, 2 tabspoon ghee,1 tabspoon kewra essence and half masala of korma ingredients mix with mutton.

Now make beresta ( fried onion chopped). Half mix with mutton.

Now rice hold on water for 20 minutes and then let the water fall.

Now heat water in a pan and add green chili, cardamom, mint leaf,coriander leaves, salt,cinnamon and sahi cumiWhen it will be. When it bloom then add rice and wait for it half boiled, then let the water fall.

Now add 1 tabspoon ghee in an another pan. Add half Biryani and half cooked mutton. Now add fried onion chopped and raisins. Then repeat this process for half of amount. Now add ghee and kewra essence with milk on top. Finally add dried prunes into this and covered it tightly for 20 minutes. Then serve it.

(6) Hilsha Biryani

PC: Tamanna Sharmin

Recipe

Ingredients

Hilsha fish 8 pieces ( big sized)

Basmati rice 1 kg

Onion paste 1/2 cup

Onion chopped 1 cup

Ginger paste 2 teaspoon

Garlic paste 1/2 teaspoon

Chili powder 1 teaspoon

Curd 2 tabspoon

Coconut milk 4 cup

Green chili 7-8

Sugar 1 tabspoon

Raisins 3 tabspoon

Saffron colour a pinch

Hot spicy powder 1/2 teaspoon

Salt to taste

Oil 1 cup

Ghee 1/4 cup

Cardamom, cinnamon, cloves average 3-4 pieces

Bay leaf 4-5

Method

At first Hilsha fish mix with a little salt and keep aside.

Heat ghee in a pan and make beresta ( onion chopped fried). Also fried raisins. Now beresta and raisins remove from heat.

Now add onion paste on that ghee. Fried for 2-3 minutes. Add chili powder and garlic paste ,then add Hilsha fish pieces. Now sugar mix with curd and blend well, then add with fish and cook for 15-16 minutes. If need then add some hot water. After that add hot spicy powder.

Now take water, coconut milk and salt (to taste) an another pan and heat very well.

Heat oil in a pan and add cardamom, cinnamon, cloves. After that add rice and then ginger paste, cook for 5-6 minutes. Now add mixture of water,coconut milk and salt. When rice will be boiled and water dry then cover it tightly and remove from heat. Add saffron colour in 3-4 tabspoon rice

Now add ghee in an another pan and half of rice put that. Then makes a layer by Hilsha fish ,add saffron mix rice, beresta, raisins . Repeat this process for makes another layer. Finally add 7-8 green chili and cover it tightly and keep for 20-25 minutes.

Then it ready to serve.

(7) Akhni Biryani

Recipe

Ingredients

Cinigura rice 1 kg

Meat (beef/mutton) 2 kg

Onion chopped 1 kg

Garlic paste 100 gm

Ginger paste 100 gm

White mustard seeds 25 gm

Nut 25 gm

Coconut chopped 100 gm

Chili powder 1 tabspoon

Turmeric powder 1 tabspoon

Tomato 500 gm

Green chili 4-5

Oil 1/2 cup

Ghee 1/2 cup

Cumin powder 1 teaspoon

Coriander powder 1 teaspoon

Curd 1 cup

Salt to taste

Water(hot) as needed

Ingredients step 2

Cardamom 5-6

Cinnamon 2-3 pieces

Cloves 4-5

1/2 Nutmeg 

1 tabspoon mace

Sahi cumin 1 teaspoon

Kewra essence 1 tabspoon

Rose water 1 tabspoon

Method

At first rice and meat washed separately and then let the water fall. Now mix ingredients step 1 with meat and then heat oil, ghee in a pan ,then cook it on medium heat. When it will be boiled then add rice, now cook for 4-5 minutes. Add some hot water.

Now heat ingredients step 2 on a pan and makes it powder. When it will be boiled and dried then add masala powder and keep it dum( tightly covered). Then add rose water and kewra essence. After some time remove from heat and serve with beresta garnishing.

(8) Beef Kopta Biryani

PC: Fauzia

Recipe

Ingredients for Kopta or beef keema

Beef keema 800 gm

1 Egg

Coriander powder 1 teaspoon

Hot spicy powder 1/2 teaspoon

Bell pepper powder 2 pinch

Flour and garlic paste mix 1/2 teaspoon

Chili powder to taste

Salt to taste

Lemon juice 3 tabs

Ingredients for Polao

Basmati rice 400 gm

Onion sliced 100 gm

5 Cinnamon

3 Bay leaf

Ginger paste 2 teaspoon

Garlic paste 2 teaspoon

Liquid milk 200 ml

Ghee 50 gm

Water as needed or 1 litre 2 Small cardamom

Method

First step for kopta making.

EEgg, coriander powder, hot spicy powder, bell pepper powder, turmeric powder, ginger, garlic paste, salt,lemon juice and beef keema mix well in a pan. Make round shape and deef fry in a  pan and keep aside.

Now second option for Polao.

Heat oil in a pan and add onion chopped, cardamom, cinnamon, garlic paste, ginger paste and fry it . Then add rice and after that add milk. Now cook for 10-12 minutes. Now add beef kopta and cook for 15 minutes.  When it will be boiled then remove from heat.

Now it ready to serve.

(9) Dhakai Biryani

Recipe

Ingredients

Mutton 2 kg

Curd 1 cup

Yogurt 1/4 cup

Onion paste 1/2 cup

Ginger paste 2 tabspoon

Garlic paste 1 tabspoon

Cumin paste 1 teaspoon

4 Cinnamon

4 Cardamom

6 Cloves

4 Bay leaf

8 Dried Prunes

Dry red chili powder 1 teaspoon

Salt to taste

Oil 1/2 cup

Beresta ( onion chopped fried) 1/2 cup

Hot spicy powder 1 teaspoon

Nutmeg-Mace powder 1/2 teaspoon

Ingredients for rice

Fried potatoes 500 gm

Basmati rice 1 kg

Onion paste  2 tabspoon

Ginger paste 1 tabspoon

Popy seeds paste 1 tabspoon

Nut paste 1 tabspoon

Curd 1/2 cup

Malai 1/2 cup

Salt to taste

Beresta( onion chopped fried) 1 cup

Raisins 1 tabspoon

Almond chopped 2 tabspoon

6 Cinnamon

6 Cardamom

8 Cloves

Kewra essence 3/4 cup

Green chili 5-6

Method

Washed mutton and let the water fall. Add all ingredients and keep for 2 hours. Now cook on medium heat and if need then add water. When it will be boiled and dried then add beresta,nutmeg-mace powder, hot spicy powder. Now remove from heat.

Rice washed well and let the water fall. Saffron a pinch mix with kewra essence. Now heat ghee and add all ingredients and rice. Fried it. Then add 5 cup hot water. Then add salt and curd and covered it.

When water will be reduced then add  milk with poly seeds and nut paste and keep it for 20 minutes on low heat.

Now take out half of rice and then add meat,raisins, almond, kewra essence. Repeat it and makes another layer. Now tightly covered this pan  for 30 minutes. Then remove from heat and serve it.

(10) Mung Bean Biryani

Recipe

Ingredients

Beef 1 kg

Basmati rice 500 gm

Mung bean 250 gm

Ghee 1/2 cup

Onion paste 1 tabspoon

Ginger paste 1 tabspoon

Garlic paste 1/2 tabspoon

Onion chopped 1/2 cup

3-4 Cinnamon

3-4 Cardamom

Hot spicy powder 1/2 teaspoon

4-5 Green chili

Salt to taste

Sugar 1/2 tabspoon

Bay leaf 2-3

Curd 1/2 cup

Method

Beef washed well and let the water fall , then mix with curd and keep aside for 30 minutes.

Heat oil in a pan, add cinnamon and cardamom and onion chopped and fry it until brown. Add onion paste, half of ginger paste and half of garlic paste and then add beef. Cook for 20-25minutes. Add some hot water and cook. When it will be boiled and dried then add hot spicy powder. Then remove from heat.

Now fried mung bean and washed. Now boiled, so that it don’t melts.

Rice washed and let the water fall. Heat ghee in a pan and fry  onion chopped. Then add half ginger paste ,half garlic paste and hot spicy masala for frying. After that  add rice and fried well.

Now add hot water ,when the water will be bloom then add salt (to taste) and bean. Now cook for 25 minutes on medium heat. When water will be dried and rice boiled then remove from heat. Now makes three layer for Biryani rice,beef and bean. Green chili add for garnishing.

(11) Sindhi Biryani

PC: Tamanna Sharmin

Recipe

Ingredients

Basmati rice 1 kg

Ghee 1 cup

Oil 1 cup

Chicken stock 5 cup

Chicken 2 kg (pieces of medium sized)

Pineapple juice 2 cup( boiled it a small yellow colour)

Ginger paste 4 tabspoon

Garlic paste 2 tabspoon

Beresta (onion chopped fried) 2 cup

Onion paste 4 tabspoon

6-7 Green chili

5-6 Bay leaf

6-7 Cinnamon

4-5 Cloves

Salt to taste

Pistachio, raisins,  almond 1/2 cup

Chili powder 2 teaspoon

Almond paste 2 tabspoon

Onion chopped 1 cup

Malawi 1/2 cup

Maowa powder 1 cup

Curd 1 cup

Tomato sauce 4 tabspoon

Method

At first boiled the rice after washed and then let the water fall. Now add ginger, garlic paste, chili powder, almond paste, half amount of hot spicy masala and bay leaf with chicken and keep aside for 2 hours.

Heat oil in a pan and add onion chopped and fry it until brown. Then add marinated masala from chicken and cook on medium heat. After that add curd and chicken and cook on medium heat. If needed then add a cup of hot water. Cook well on medium heat. When it will be dried then add tomato sauce. After 4-5 minutes it will be remove from heat.

Now heat ghee in another pan and fry pistachio, raisins, almond. Then in this pan, keep half of rice,pistachio, almond, raisins, maowa,cooked chicken. Again repeat it, makes some layer in this process. Finally add pineapple juice, kewra essence, Malai,raisins and tightly covered this pan for 25-30 minutes. After that serve it.

(12) Dum Biryani

Recipe

Ingredients

Mutton 2 kg

Basmati rice 1 kg

Garlic paste 2 tabspoon

Ginger paste 3 tabspoon

Cumin paste 1 tabspoon

Chili powder 1 teaspoon

Poppy seeds paste 1 tabspoon

Pistachio-almond-nut paste 1 tabspoon

Curd 1 cup

Yogurt 1/2 cup

6 Cinnamon

7-8 Cardamom

Kewra essence 2 tabspoon

Saffron 1/2 teaspoon

Beresta(onion chopped fried) 1/2 cup

Raisins 1 tabspoon

7-8 Dried prunes

White bell pepper powder 1 teaspoon

Maowa 1/4 cup

Potatoes 500 gm

10-12 Green chili

Mustard oil 1 and 1/2 cup

Ghee 1/4 cup

Thick milk 1 cup

Hot water as needed

Salt to taste

Method

At first mutton cut into medium sized then washed well and mix with salt and keep aside for 30 minutes. Again washed it well and let the water fall. Now all masala paste and chili powder mix a cup of water and it will be pan off. Now this masala juice, almond paste, Poppy seeds paste, curd-yogurt,salt and whole hot spicy masala mix with mutton and keep aside for 3-4 hours.

Saffron mix with kewra essence.

Now keep mutton, dried prunes,fried potatoes in a pan. Then put on rice, green chili, bell pepper powder, salt, raisins, pistachio-almond chopped, kewra essence,mustard oil,maowa,milk,beresta and hot water. Now covered this pan tightly with flour dough. Now cook on medium heat for 30 minutes and keep on dum for 20-25 minutes. Open the cover before serving.

Now it ready.

(13) Chickpea Biryani

Recipe

Ingredients

Basmati rice 1 kg

Boiled chickpea 500 gm

Onion chopped 1 cup

Ginger paste 4 tabspoon

Garlic paste 2 teaspoon

Green chili 2 teaspoon

4 Bay leaf

7-8 Cardamom

5-6 Cloves

Ghee 1 cup

Almond 4  tabspoon

Nut 3 tabspoon

Raisins 4 tabspoon

Beresta ( Onion chopped fried) 1 cup

Method

Heat ghee in a pan and add ginger, garlic paste, salt,cardamom, cinnamon, cloves and chickpea fried until brown.

Now washed rice and cooked Biryani in same way. Mix chickpea, then add almond, nut,raisins and ghee and coverd it for 10 minutes.

Finally add beresta for garnishing.

(14) Vegetables Biryani

Recipe

Ingredients

Basmati rice 250 gm

4-5 Green chili

Carrot, cowpea, papaya,tomato, capsicum 2 cup cut into small sized)

2 Cardamom, 2 cloves

Ginger paste 2 teaspoon

Ghee 2 tabspoon

Oil 1/4 cup

Almond paste 2 teaspoon

Chicken cube 3 pieces

Salt to taste

Water as needed

Method

At first rice washed well and keep aside for 20 minutes.

Heat oil in pressure cooker. Now add onion chopped and other masala salt fry it until brown. Add rice,masala, chicken cube,vegetables and cook for 3-4 minutes .Add water and cooker off. When pressure cooker signals 2 whistle then cooker off. Now it ready for serve.

(15) Spicy Beef Biryani

Recipe

Ingredients

Kalijira or Basmati rice 1 kg

Beef 2 kg

Oil 3 cup

Onion sliced 2 cup

Ginger paste 4 tabspoon

Garlic paste 2 teaspoon

Bellpepper paste urmeric powder 2 teaspoon

Chili powder 2 teaspoon

Cumin powder 2 teaspoon

Coriander powder 2 teaspoon

4-5 Cardamom, 4-5 Cinnamon and 3-4 Cloves

Bell pepper paste 1 teaspoon

3-4 Bay leaf

Mace paste 1 teaspoon

Yogurt  1 cup

Sugar 2 teaspoon

Salt to taste

Method

At first makes beresta. Now cooked beef and rice separately. Then add  beef and  rice together and keep on dum for 20-25  minutes.

 

(16) Chicken Mushroom Biryani

PC: Sabrina Ahmed

Recipe

Ingredients

Basmati rice 1 kg

Chicken 2 kg

Mushroom 500 gm

Ginger paste 2 tabspoon

Garlite paste 2 tabspoon

Onion chopped 2 cup

Almond paste 2 tabspoon

Hot spicy masala and 1 teaspoon

Potatoes 500 gm

Oil 500 gm

Liquid milk 400 ml

Curd 1 cup

Raisins, almond, pistachio chopped 2 tabspoon

Kewra essence 2 tabspoon

Salt to taste

Sugar 4 teaspoon

Poppy seeds paste 1 tabspoon

Maowa 2 tabspoon

6-7 Green chili

Method

* Mushroom washed in hot water. Potatoes and chicken cut into medium sized.

Heat oil in a pan and add onion chopped and makes it beresta.

Then add beresta,ginger, garlic paste, poppy seeds paste, curd,almond paste with chicken and keep for 30 minutes for garnishing.

Now fried potatoes and mushroom.

Then add marinated chicken and cook for 5-6  on medium heat, after that add fried potatoes and mushroom. Now cook well.

Now cook Biryani rice in same way. First heat water and add rice and sugar. Cook on high heat for 10 minutes.

Mix maowa,raisins, almond paste, green chili, beresta,1 tabspoon sugar and makes a mixture.

When the rice will be half boiled then add potatoes, mushroom, cooked chicken and beresta mixture on 3-4 step layer. Now keep it on 10 minutes in sum. Then it ready to serve.

(17) Kacchi Biryani

Recipe

Ingredients step 1

Mutton 1 kg

Curd 1 cup

Onion paste 1/2 cup

Ginger paste 2 tabspoon

Garlic paste 2 tabspoon

Salt to taste,

Coriander paste 2 tabspoon

Turmeric powder 1 tabspoon

Chili powder 1 tabspoon

Sugar 2 teaspoon

Ingredients step 2

Basmati rice 1/2 kg

Salt to taste

4-5 Cinnamon

3-4 Cloves

3-4 Bay leaf

Water 1 liter

Step 3

Raisins 1 tabspoon

Dried prunes 5-6 pieces

Almond chopped 1 tabspoon

Rose water 1 tabspoon

3-4 Cloves

Milk powder 1 cup

Maowa 4 tabspoon

3-4 Green chili ( sliced)

Ghee 1 cup

Method

Mutton washed well and add some salt and then let the water fall. Now mix all ingredients step 1 with mutton and keep it 3 hours for marinated.

Ingredients step 2 mix with rice and cook half boiled rice. Now mix ghee with this rice.

Now in another pan, add some rice, mutton and ghee, dried prunes, almond, fried potatoes and makes 3-4 layer.

Then add saffron mix with milk.

(18) Mutton Dum Biryani

Recipe

Ingredients

Mutton 2 kg ( every pieces cut into 2 inch)

Ginger paste 4 tabspoon

Garlic paste

4 tabspoon

Yogurt 3 cup

Chili powder 3 tabspoon

Turmeric powder 2 teaspoon

Onion chopped fried 1 cup

Mint leaves 1/2 cup

Hot spicy masala 3 teaspoon

Coriander leaves 2 teaspoon

Rose water 2 tabspoon

Saffron a pinch

Olive oil 5 teaspoon

Method

At first half amount ginger and garlic make paste and rest makes .

Now mix yogurt, ginger-garlice paste, green chili,chili powder, turmeric powder, salt,beresta,and mint chopped and mix well with mutton. Hot spicy masala put on a package. This package put into hot water.

Now  rice,hot spicy masala and kewra essence mix in a pan . Now wait until it boiled. Then add one-third beresta- garlic.Now add hot spicy masala, turmeric powder, coriander leaves, 2 teaspoon olive oil, mint chopped and half saffron,rose water,kewra essence.

Now covered the pan tightly with flour dough. Then cook on high heat for 5 minutes and later cook on low heat for 45-50 minutes.

Now it ready.

(19) Mutton Korma Biryani

Recipe

Ingredients

Mutton 2 kg

Mint leaf  2teaspoon

Basmati rice 1 kg

Coriander leaves chopped 2 tabspoon

Curd 2 cup

4 Cardamom

4-5 Cinnamon

3-4 Cloves

Bell pepper 4-5 pieces

Onion chopped 2 cuph

5-6 Green chili

Ginger paste 2 tabspoon

Cumin paste 1 tabspoon

Coriander paste 2 tabspoon

Vinegar 1 tabspoon

Garlic paste 2 tabspoon

Kewra essence 4 tabspoon

Chili powder 2 teaspoon

Salt to taste

Milk powder 2 tabspoon

Sugar 2 tabspoon

Saffron 1 teaspoon

Ghee 1 cup for Biryani

Oil 1 cup for mutton

Hot spicy powder 2 tabspoon

Method

Rice washed and then let the water fall.

Mutton cut into small sized and then mix curd,ginger paste, garlic paste, coriander, chili powder, salt, milk, kewra essence 2 tabspoon and 1 tabspoon hot spicy masala powder and keep it 30 minutes for marinated. Now makes beresta and keep out of half.

Now  add the marinated mutton in this pan and cook it on medium heat until it boiled. When it will be thick then remove from heat.

Now in another pan heat water for cooking rice. Add 4-5 green chili, 4 cardamom, cinnamon, bell pepper, cumin seeds,mint leaf,coriander, vinegar and salt in this water.

Now add the rice in this water and cook  on medium heat. When it will be half boiled then let the water fall.

Now take ghee in another pan and take one-third rice. Then keep on half mutton. Now add beresta mix with sugar. Saffron, milk and  kewra essence mix it. Then add rice and mutton and makes another layer. Mix ghee on top .Adds dried prunes and keep it 15-20 minutes on sum.

Then remove from heat and it ready.

(20) Kashmiri Biryani

Recipe

Ingredients

Meat (beef/mutton) 1 kg

Basmati rice 1 kg

Yogurt 1 cup

4 bay leaf.         3 Black cardamom

4 green cardamom            3 cinnamon .       4 cloves

Cumin’s paste   4tabspoon

Chili powder 4 tabspoon

Turmeric powder 2 tabspoon

Hot spicy masala powder 3 tabspoon

1/2 Nutmeg

2 tabspoon milk mix with 1 tabspoon saffron

Coriander leaves chopped 1 cup

Ghee 6 tabspoon

Method

* Meat mix with yogurt, chili powder, turmeric powder and salt, keep aside for 1 hour for marinated.

* A pinch of salt and some water take a pan and cook basmati Biryani rice. When it will be half boiled then remove from heat.

*  In another pan heat ghee then add cinnamon, cloves, cardamom, bay leaf, cumin, coriander powder, nutmeg and hot spicy masala powder. Add marinated meat. Now cook it on medium heat until dry. Then add some hot water and cook on high heat and then low heat until it boiled and dry.

* Now rice divided in two parts. Then saffron mix in one side  and half cooked meat,coriander powder and nutmeg mix another parts. Now tightly covered this pan and cook on low heat for 30-35 minutes.

Now it ready.

(21) Lahori Biryani

Recipe

Ingredients

Mutton 1kg

Ginger  paste 1 and 1/2 tabspoon

Milk powder 4 tabspoon

Curd 1/2 cup

Cumin paste 1 tabspoon

4 cinnamon

Almond pase 1 tabspoon

Raisins paste 1 tabspoon

Dry chili paste 1 tabspoon

Mint 1 cup

Saffron 2 g

Onion

Malai 2 tabspoon

Ingredients for Polao

Basmati rice 700 gm

Garlic paste 1 and 1/2 tabspoon

Cumin paste 1 teaspoon

Yogurt 1/4 cup

2 big cardamom       4-5 cardamom

Popy seeds paste 1 tabspoon

Dried prunes 8 pieces

Salt to taste

Sugar to taste

Rose water 1 teaspoon

Kewra essence 1 tabspoon

Maowa 2 tabspoon

Beresta, raisins, almond for garnishing

Method

Mix 1 tabspoon masala from every items ,almond paste, raisins, poppy seeds, yogurt, salt and rose water with mutton and keep aside for 2 hours.

Cook  Biryani rice.

Then heat oil in a pan and add mutton. Cook  it on medium heat.

Then add rice, cooked mutton one by one layer.

Then the covered tightly and keep dum for 10-15 minutes.

 PC: Collected

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