Biryani Nawabi Recipe

From Biryanis & Pulaos Section

Biryani Nawabi Dish

• 750 gms Basmati rice, washed and drained
• 1 kg mutton cut into medium sized pieces
• 5-6 medium onions, sliced fine and fried till crisp
• 1 tbsp adrak lasan paste
• 2 tsp garam masala
• 6 red chillies
• 1 cup beaten curd
• 2 pieces dalchini
• 6 green elaichi
• 1 tsp shahijeera
• 10 kalimiri
• 1 tsp haldi powder
• 2 pinches saffron, dissolved in ½ cup milk
• 10 jardalu
• A handful of almonds
• A handful of cashewnuts
• A handful of chironji
• A handful of raisins
• A handful of kishmish

Fry the following and remove: handful of almonds, handful chashewnuts, handful of chironji, handful of kishmish, 10 jardalu cut into half, salt to taste, 5 tablespoons ghee, melted.

Grind the following to a fine paste: fried onion and red chillies.

To the mutton add the beaten curd, adrak lasan paste, onion, red chilli paste, haldi and salt to taste. Set aside for 1 ½ hours.

Heat 2 ½ tablespoons ghee. Add the marinated mutton. Pressure cook this till done.

Heat half of the remaining ghee then add the sabut masala until it splutters.

Add the drained rice and fry a little. Then add warm water – 1 ½ inches above the rice level and salt to taste. Cook till rice is done, then spread on a thali and remove dalchini, elaichi and lavang.

Take a heavy bottomed dekchi and line it with ghee.

Add the prepared mutton and sprinkle garam masala over it.

Cover with the rice and dot with ghee. Make deep holes in the rice, then add the saffron milk and sprinkle fried nuts and crisp fried onion. Cover tightly and keep on the griddle for 20 to 25 minutes.

Mix and serve hot. Garnish decoratively with chopped pudina.