January 10, 2013

Nawabi Biryani

Basmati rice - 750 gms
Mutton - 750 gms
Onions - 250 gms
Curd - 400 gms
Almonds - 50 gms
Cashew nuts - 50 gms
Milk - 1 cup
Ginger garlic paste - 1 tbsp
Lemon - 1
Green chillies - 8
Turmeric Powder - 1/2 tsp
Salt to taste
Red chilli powder - 2 tsp
Cardamom - 4
Cinnamon - 3-4 pieces
Cloves - 6
Mint leaves - few
Bay leaves - 2
Saffron - few strands
Shajeera - 1 tsp
Oil/Ghee- 100 ml


  • Wash, clean and cut mutton.
  • Slice the onions and green chillies and fry them in little oil till golden brown. Cool and grind them to make paste.
  • Mix curd, ginger garlic paste, onion paste,salt, red chilli powder, turmeric in a bowl.
  • Now add mutton pieces and mix well.
  • Keep aside this marinated mutton for 2 hours.
  • Soak saffron in milk.
  • Fry almonds and cashew nuts in ghee and keep aside.
  • Heat oil in pressure cooker or dekchi, add bay leaves, cinnamon, cardamom, cloves and shajeera. Fry for few seconds.
  • Add chopped mint leaves, saute few seconds.
  • Add marinated mutton and cook for 5 minutes in medium flame then add 1 cup of water and close the lid. Cook till it is done.
  • In the meantime cook rice, salt, lemon juice with more water till it is 3/4th done then drain the water completely.
  • Take thick bottom vessel, layer mutton with rice, garnish with remaining ghee, saffron soaked milk, cashew nuts, almonds.
  • Line the lid with dough and the seal the vessel.
  • Put the vessel on an iron griddle and cook in low flame for 25 minutes.
  • Serve.

No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0