Tuesday, March 2, 2010

Biryani Badshahi


1/2 kg Mutton
250 gms Rice parboiled
311/2 tbsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tbsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tbsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tbsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 ” long piece Ginger (Adrak)
1/2 tbsp Saffron (Kesar)
1/2 tbsp Green Chilly (Hari Mirch) chopped
1/2 tbsp Red Chili Powder (Lal Mirchi)
1/2 ” Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water
First wash and soak rice.
Then fry sliced onions to a golden brown color.
Soak saffron in water.
Now grind ginger, red chillies, garlic and almonds and fry these in butter.
Add it to the mutton and salt and stir for 5 minutes.
Now add water and cook on low flame till meat becomes tender and about 1 cup of gravy is left.
Boil rice with salt in another pan.
Put curd into a piece of muslin cloth and let the water drain away.
Add cloves, cardamoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
Strain the saffron water and add lemon juice.
Add all this to mutton.
Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
Now pour milk and some butter and cover the vessel.
Seal the edges of the pan with flour paste.
Place the can on flame for one hour.
Serve it very hot with some curry.

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