Biryani Badshahi Recipe

Biryani Badshahi Recipe

Ingredients:

1. Mutton – 1/2 kg
2. 250 gms Rice boiled
3. 311/2 tblsp Lemon Juice
4. 10 blanched Almonds (Badam)
5. 1/2 tblsp Mint Leaves (Pudina Leaves)
6. 1 cups Butter
7. 1 handfuls chopped Coriander Leaves (Dhania Patta)
8. 1/2 tblsp Cumin Seed (Jeera)
9. 2 large sliced Onion (Kanda Pyaaz)
10. 2 Brown Cardamom (Elaichi Moti)
11. 1 tblsp Oil
12. 4 pods Garlic (Lasun)
13. 2 Cloves (Lavang)
14. 1 ” long piece Ginger (Adrak)
15. 1/2 tblsp Saffron (Kesar)
16. 1/2 tblsp Green Chilly (Hari Mirch) chopped
17. 1/2 tblsp Red Chili Powder (Lal Mirchi)
18. 1/2 ” Cinnamon (Tuj/Dalchini)
19. 1/2 kg Curd (Dahi)
20. 125 ml Milk
21. 3 cups Water

Method:

• 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 on low 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, cardamoms, 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.