BADSHAHI BIRYANI RECIPE

Ingredients


1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1/2 kg Mutton
250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 tblsp Oil
4 pods Garlic (Lasun)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water



Step 1 First wash and soak rice.

Step 2 Then fry sliced onions to a golden brown color.

Step 3 Soak saffron in water.

Step 4 Now grind ginger, red chillies, garlic and almonds and fry these in butter.

Step 5 Add it to the mutton and salt and stir for 5 minutes.

Step 6 Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.

Step 7 Boil rice with salt in another pan.

Step 8 Put curd into a piece of muslin cloth and let the water drain away.

Step 9 Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.

Step 10 Strain the saffron water and add lemon juice.

Step 11 Add all this to mutton.

Step 12 Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.

Step 13 Now pour milk and some butter and cover the vessel.

Step 14 Seal the edges of the pan with flour paste.

Step 15 Place the can on flame for one hour.

Step 16 Serve it very hot with some curry.