BiryaniRecipe of Making Biryani a Traditional Eid Dish
No Eid is complete without an aromatic Biryani. Widely consumed as
a main-course this dish brings back fond memories for many and is relished equally during lunch or dinner.
This rich dish is made using good quality rice and chunks of mutton/chicken,
cooked slowly over a medium fire for hours that gives it an impeccable taste.
The traditional recipe was usually a close guarded secret, and was known only to the head chef or the
elder women of the family. This recipe used rich ingredients like clarified butter (ghee), spices and herbs.
A lot of families add saffron to this dish to enhance its flavour.
How To Cook :-
- 500 grams Basmati Rice
- 1kg Mutton (cut into small pieces)
- 2 tsp. Garam Masala
- 6 Red chilies
- 7 Cashewnuts
- Onions. (Chopped)
- 5 Lavang (Cloves)
- 2 Dalchini (Cinnamon Sticks)
- 2 pieces of Elaichi (Cardamom)
- 3 Green chilies (add more according to your taste)
- 6 Kothmir (chopped Fresh coriander)
- 1 small bunch Pudina chopped
- Ginger Garlic paste
- 3 tsp. Saffron. (Dissolved in ¾ cup milk)
- beaten curd one cup
- Juice of 2 Limes, 4 boiled eggs, Ghee /Oil 5 tbsp
- Grind the chilies and Cashewnuts.
- Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside.
- Heat four tablespoons ghee or oil and fry the chili paste.
- To this add the mutton, ¼ of the fried onion, 1tsp garam masala and salt to taste.
- As the ghee separates from the mixture, add one and a half cups warm water and pressure cook till softens.
- Take a wide vessel, fry the whole spices in 1 tbsp. ghee/oil.
- Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook.
- When the rice is cooked, spread it on a plate and remove the spices (sabut masala).
- Make a Pudina mixture of the chopped Kothmir, Pudina, garam masala and fried onion and keep aside.
- Take another wide vessel (thick bottom) and line it with ghee, spread a
layer of rice in it and cover it with half the mutton.
- Spread half of the Pudina mixture and juice of a lime.
- Put a layer of rice followed by a mutton layer and finish with a final layer of rice.
- Spread the rice with saffron milk and some ghee.
- Cover tightly and cook for twenty minutes over slow fire.
- Start serving hot.