Biryani My Style Mutton / Chicken

RECIPE

1 ½ kg - 2 kg cut up LEG MUTTON OR2 kg cut up CHICKEN pieces skin removed ( I use extra meat so u can use only 1 kg and reduce the spices a little )1 tablespoon ginger garlic4 large fried sliced onions ( Fried in ½ cup oil 1 teaspoon whole jeera3-4 of each whole peper corns, cloves,Cinnamon sticks, Elachi (cardomom) podsOr ½ teaspoon finely crushed Elachi (cardomom)2-3 whole green chilli 2 tablespoon Dhana powder 2 tablespoon jeera powder1 level tablespoon Durbs Masala 2 tablespoon kashmiri chilli powder1 tablespoon crushed red chilli1 ½ teaspoon tumeric (tumeric)1 tablespoon any biryani spice eg shans etcOr just use the powdered biryani mix (brownish one )2 - 3 tablespoon tomato puree (optional) 1 tablespoon salt ( or to taste)½ teaspoon yellow colouring2 tablespoon lemon juice½ lid Zaffron essenceBig pinch of Saffron1 ½ CUPS full cream Maas ( or yoghurt) Mix all of the above togetherMarinate overnight or few hoursCook on stove for 10 .- 15 minutesRemove from.stoveKeep aside for layering
Soak 3-½ cups Basmati Rice for 10 minutes then boil for 10 minutes only ( cos it will get too soft) drain waterOr soak and boil any other rice completely and rince in cold water and drain water (keep 3 tablespoon cooked rice aside tint it yellow for garnish)
1 ¼ cup Masoor (Back lentils) ( I use 1 can drain off excess brine)
5-6 medium fried tinted yellow potato cut in halves( optional add boiled shelled eggs if u want)( easy no mess is to place tinted potatoes in microwave dish Add 2 tablespoon oil and ¼ cup water steam for 15 minutes remove and discard the left over liquid )
Wagaar for GarnishFor the rice¼ sliced onion braised in 3-4 tablespoon ghee (Clarified butter) with little whole jeera
In Pot Layer biryaniTake a fist full of plain rice and little Masoor (Back lentils) and put in bottom of potPut all the meat marinade on itTake few saffron strands in ¼ cup boiling water..Sprinkle over the marinadenow take all Masoor (Back lentils) and put over the marinade Sprinkle a little saffron water againPlace your fried potatoes( and eggs) over the marinade evenlylastly take all the rice place over the potatoesPour the wagaar over gently mix it into the rice or just leave in all over the rice Take the tinted rice sprinkle on top of the riceSprinkle rest of saffron waterCover with foil Bake in oven at 180* for2 ½ - 3 hours till meats and potatoes are soft and no water in potServe with raito..salads...achaar...paparsEtcEnjoy

POSTED ON

31 Mar 2018

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