Biryani my style


I’m back again with another favorite recipe of everyone. πŸ™‚

Ingredients

Mutton – 1 lb
Basmati Rice – 2 cups
Water – 2 1/2 cups
Milk – 1 cup
Curd – 1/2 cup

Chopped Onion – 1/2 cup
Sliced Onion – 1/2 cup
Chopped Tomatoes – 1/2 cup
Green Chillies – 3 to 5

Ginger Garlic paste – 1/2 cup
Fresh Coconut paste – 1/2 cup

Turmeric powder – 1/2 spoon
Red Chilli powder – 2-3 spoons
Coriander powder – 1 spoon
Garam Masala powder – 1 spoon

Bay leaves – 3
Black Cardamom – 2
Cinnamon sticks – 3
Cloves – 4
Peppercorns – 3

Oil – 5 spoons
Ghee – 2 spoons
Cashews – 5

Salt – as per taste (I used 2 spoons)
A bunch of chopped coriander leaves
A bunch of chopped mint leaves

Procedure

Wash the basmati rice and soak it.
Marinate the mutton and curd for atleast an hour.

Fry cashews and some of the sliced onions till brown in ghee and keep aside with some chopped coriander and mint leaves to garnish in the end.

Heat 2 spoons of oil in a pressure cooker, and fry the chopped onions. Then fry half of the ginger garlic paste till the raw smell leaves. Now add part of the coconut paste too. Add turmeric powder, chilli powder, coriander powder, garam masala powder and salt and mix well. Finally add the marinated mutton with half a cup of water and cook for around 3 whistles. This is the Khurma.

Take a deep bottomed open vessel for the biryani. Heat ghee and fry cloves, peppercorns, cinnamon, cardamom and bay leaves. Add rest of the oil and fry the sliced onions. Then fry the remaining ginger garlic paste and coconut paste well. Add the chopped tomatoes, green chillies, coriander and mint leaves. Now add 2 cups of water. Strain the rice and add it once the water begins to boil. Add salt, mix well and cover the vessel to cook the rice on medium flame.

Once the rice is half cooked, add the mutton and gently mix taking care not to break the rice. Cook for 5-10 mins with lid and then add the milk. Mix gently again and let it cook on low flame for another 10 minutes. Garnish with cashews, fried onions, chopped mint and coriander leaves.

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8 thoughts on “Biryani my style

  1. The briyani looks fab, Jazz. Not a person who likes to blend/grind my spices due to laziness, I would like to give a try using your recipe. πŸ˜€

    • Thanks a lot Jay. I simply grind some fresh coconut pieces with little water and use it, learnt this from my MIL, they use a lot of this in their recipes. πŸ™‚

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