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Shahi Nawabi Biryani

Ingredients

Serves : 4

kg Basmati Rice (semi-cooked) 1 kg Boneless Meat (washed and chopped into square pieces) 500 gm Curd 4-6 tsp Ginger-Garlic Paste 4-6 Green Chilli 8-10 Big Onions (sliced) cup Lime Juice tsp Red Chilli Powder A pinch of Caraway Seeds (Shahi Zeera) 5-6 twigs Coriander Leaves (chopped) 5-6 twigs Mint Leaves (chopped) 2-4 pinch Saffron,pods Cardamom, Cinnamon 2-3 drops Saffron Color 1-2 pods Clove 2 cup Oil 2 tsp Ghee

Salt to taste

Directions

Prep:30min Cook:20min Extra time:15min marinating Ready in:1hr5min

1. Smear the pieces of meat with ginger-garlic paste. Keep them to marinate for an hour. In themeanwhile, fry the sliced onions in a heated pan on low flame till light brown. Let the onions cool

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down and crush them. Now add crushed fried onion (only three-fourth), curd, red chilli powder,

cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint

leaves and salt to the marinated meat. Leave the meat as it is for 1 hour

2. Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leavesand coriander leaves in a little water. Now spread a layer of semi-cooked rice in a heavy bottomed

vessel. Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.

Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice. Now

add the aromatic water in a circular motion over the rice layer. Now tightly cover the vessel with a

lid. Keep it on a low flame on tawa.

3. Remove the vessel from the flame exactly after 15 minutes. Shahi Nawabi Biryani is ready to eat.Serve hot.

4. Garnish with Coriander and mint leaves and small piece of Lemon.

Mutton (gosht) Biryani

Serves : 8

kg Basmati rice, washed and soaked for 30 minutes kg mutton chops cup oil 4 black cardamom pods (badi elaichi) 8 whole cloves (lavang) 4 cinnamon sticks (dalchini) 4 large onions, sliced thin 1 tablespoon garlic paste 1 tablespoon ginger paste cup chopped coriander leaves 3 tablespoons chopped mint (pudina) leaves 2 teaspoons red chilli powder

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3 tomatoes, chopped 4 green chillies, slit in halves 1 onion, sliced and deep fried (for garnish) salt to taste 2 tablespoons curd 2 tbsp lemon juice teaspoon saffron soaked in 2 tablespoons warm milk

Directions

Prep:25min Cook:1hr Ready in:1hr25min

1. Heat oil in a frying pan and add the whole masala (cinnamon, cardamom, cloves). Fry tillfragrant, about 1 minute. Add the onions and fry till light brown. Now add the Your browser

may not support display of this image. garlic and ginger paste and fry till fragrant. Add the

coriander and mint leaves fry for 1 minute.

2. Add the washed and drained mutton chops and a teaspoon of salt. Saute (bhuno) till themutton is dry and starts to brown, about 20 minutes.

3. Add the Your browser may not support display of this image. red chilli powder, tomatoes andgreen chillies, and keep frying till oil separates from the gravy.

4. Add the yoghurt and lemon juice. Cover and cook till mutton is tender, about 15 minutes. Youmight need to add a little water.

5. Meanwhile boil the rice in 3 times the amount water, with salt added for 10 12 minutes. Therice should be almost done , but still a little chewy. Drain the excess water.

6. To layer the biryani, put half the rice in a deep pot (that has a cover). Spoon the cookedmutton masala. Sprinkle the fried onions on top. Finish with the rest of the rice. Sprinkle the

saffron mixed with milk on top. Cover tighlty and cook (dum) on low heat till done, about 15minutes.