MUGHAL BIRYANI
Ingerdients:
1: BOILD 80% BASMATI RICE, 1 KG.
WITH, THE SPICES BELOW
2, black cardamom.
3 green cardamom.
1, badiyan ka phool(anise star).
1, Tbsp, Zeera (cumin seed).
8, to 10, Kali mirch (black corn).
2, inch of dal chini (cinnamon stick).
3, to 4, green chilli cut from the middle.
4, to 5, Long (cloves)
3, Tbsp, Salt.
FOR MEAT:
2: 1 1/2KG, MUTTON.
3: THICK YOGURT, 2 CUPS.
4: RAISINS, 2 Tbsp.
5: 20 TO 25, CASHEW NUTS.
6: 20 TO 25, BADAM (almonds).
7: GINGER & GARLIC PASTE, 2 Tbsp.
8: DESICCATED COCONUT, 1/4 CUP.
9: ZEERA (cumin) POWDER, 1 Tbsp.
10:CORIANDER POWDER, 1 Tbsp.
11:KEWRA WATER WITH PINCH OF FOOD COLOUR,2 TO 3, Tbsp.
12:LEMON JUICE, 6 TO 8 Tbsp.
13:GREEN CHILLI, 3 TO 4.(cut from the middle).
14:MY HOMEMADE GARAM MASALA, 1 Tbsp.
15:HALDI (turmeric) POWDER, 1 Tsp.
16:SALT, 1 1/2, Tsp.
17:RED CHILLI POWDER, 1 Tbsp OR ACCORDING TO YOUR TASTE.
18:DESI GHEE OR OIL, 1 1/2, CUP.
19:6, DRIED FRIED ONION.(CHECK IN MY PLAYLIST CALLED OTHERS).
Recipe:
1: boil the rice 80% with the spices mentioned above, under the rice and keep aside.
2: now grind the almonds, coconut & keep aside.
3: in a large pan add meat, lemon juice, ginger & garlic paste, yogurt, salt, cumin powder, gram masala powder, red chilli powder, turmeric, coriander powder, grinned almond and coconut powder, fried onions (leave 1 cup), ghee, green chillies mix very well, cover and keep in the fridge for 1 hour.
4: now on high flame cook the meat for 12 to 15 minutes, then add about 4 cups of water mix well and wait for a boil, as it boils cover and cook on low to medium flame till the meat completely cooks and the ghee comes on surface.
5: now in a large pot add a layer of boiled rice, then meat, remaining fried onions, fresh coriander, again rice, meat, and last layer of rice, top it with the fried onions, fresh coriander, cashew nuts, raisins, a few green chillies and kewra water and food colour mix on all sides.
6: now cover the lidd with a tea towel and place it on the layered pot of rice and meat, then cook for first 5 minutes on high flame and then lower the flame low to medium and simmer for further 10 minutes.
7: now ready to serve hot.