Ingredients
- 2 kg Mutton or beef
- 1 kg Aromatic rice (chinigura/kalijeera)
- 1/2 cup Sour yogurt
- 2 tbsp Ginger paste
- 2 tbsp Garlic paste
- 4/5 pcs Dried red chili
- 1/2 of one Nutmeg
- 1 full Mace
- 1/2 tsp White pepper
- 5/6 pcs Cinnamon
- 8/10 pcs Cardamom
- 5/6 pcs Cubeb
- 2 pcs Star anise
- 8/10 pcs Raisin
- 3-4 cups Vegetable/soybean oil
- 1 cup Ghee
- 4 pcs Potato (medium size)
- 5-6 pcs Prune
- 1 cup Milk powder
- 2 and 1/2 cup Liquid Milk
- 1 cup Crispy fried onions (beresta)
- 1/2 tsp Black pepper
- 2 tsp Caraway
- 7/8 pcs Cloves
- 3 pcs Bay leaves
- 2 pcs Black cardamom
- 8-10 pcs Cashew nuts
- To taste Salt
Directions:
1Wash & clean the meat pieces. Drain water well.
2Make biryani spices mix. For this in a grinder take star anise, black cardamom, nutmeg, mace, white pepper, cloves, cardamom, cinnamon, black pepper, bay leaves & red chilies and grind them. Keep it aside.
3Peel off & cut potatoes into comparatively bigger size, mix with pinches of salt & turmeric powder or saffron for color and shallow or deep fry them till brown. Keep them aside.
4Take meat in a large bowl. Add salt, ginger-garlic pastes, beaten yogurt, biryani masala mix, oil, fried onion and mix everything very well. Now you can add smoke flavor using charcoal. We do not like the flavor, so skipping this process. Now rest it for 2 to 4 hours to marinate well.
5Heat required amount of water in a pot adding oil, salt, sugar, cinnamon, cardamom, star anise, cloves and bay leaf. When the water starts boiling add rice. Boil till 70% cooked. Drain the water well using a strainer.
6While boiling rice set the meat at bottom in a large pan, then potato & prunes, spread some crispy fried onions (beresta), milk powder, raisins, cubebs & caraway (Sha jeera) over them. Now add rice and spread around. Again spread some more crispy fried onions (beresta). Make a mixture of ghee, milk & milk powder. Pour on the rice all over.
7Now make a soft dough with wheat flour and set on the edge of the pot. Now cover with the lid and press on the dough so that they join tightly to prevent release of heat.
8Cook on high heat for 10 minutes and turn the flame to low. Now bring it to a simmer for 1.5-2 hours placing a fry pan or tawa son direct heat. Hopefully your biryani should be ready by this time. Serve warm with vegetable salad or raita.
