BIRYANI BADSHAHI

BIRYANI BADSHAHI

INGREDIENTS  

• 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 cups Butter
• 1 handfuls chopped Coriander Leaves (Dhania Patta)
• 1/2 tblsp Cumin Seed (Jeera)
• 2 large sliced Onion (Kanda Pyaaz)
• 2 Brown Cardamom (Elaichi Moti)
• 1 tblsp Oil
• 4 pods Garlic (Lasun)
• 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 " Cinnamon (Tuj/Dalchini)
• 1/2 kg Curd (Dahi)
• 125 gms Milk
• 3 cups Water

How to make biryani badshahi:

• First wash and soak rice.
• Then fry sliced onions to a golden brown color.
• Soak saffron in water.
• Now grind ginger, red chillies, garlic and almonds and fry these in butter.
• Add it to the mutton and salt and stir for 5 minutes.
• Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
• Boil rice with salt in another pan.
• Put curd into a piece of muslin cloth and let the water drain away.
• Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
• Strain the saffron water and add lemon juice.
• Add all this to mutton.
• Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
• Now pour milk and some butter and cover the vessel.
• Seal the edges of the pan with flour paste.
• Place the can on flame for one hour.
• Serve it very hot with some curry.