Name: Biriyani Badshahi
Prep time: 40 min
Total time: 40 min
Ingredients: 500 g Mutton (washed and drained); 10 nos Almonds (blanched by cooking briefly); 250 g Rice (parboiled/partially cooked); 1 1/2 tbsp Lemon juice; Coriander leaves (A handful, chopped); 1/2 tbsp Mint leaves (chopped); 2 nos Onions (sliced); Ginger (A small piece); 5 cloves Garlic; 1/2 tbsp Green chillies (chopped); 1/2 tbsp Cumin seeds (Jeerakam); Cinnamon (A small piece, Karugapatta); 2 nos Cloves (Grambu); 2 nos Cardamom (Elakka); 1/2 tbsp Red chillies (powdered); 500 g Curd; 1/2 tbsp Saffron; 1 cup Butter; 1 tbsp Sweet oil (mild vegetable oil); 150 ml Milk; 3 cups Water; Salt (As reqd)

Biriyani Badshahi

Cooked mutton pieces with parboiled rice spread on top for making biriyani

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Prep Time 40

Total Time 40

Cuisine North Indian

Servings people

Ingredients

500 g Mutton washed and drained
10 nos Almonds blanched by cooking briefly
250 g Rice parboiled/partially cooked
1 1/2 tbsp Lemon juice
Coriander leaves A handful, chopped
1/2 tbsp Mint leaves chopped
2 nos Onions sliced
Ginger A small piece
5 cloves Garlic
1/2 tbsp Green chillies chopped
1/2 tbsp Cumin seeds Jeerakam
Cinnamon A small piece, Karugapatta
2 nos Cloves Grambu
2 nos Cardamom Elakka
1/2 tbsp Red chillies powdered
500 g Curd
1/2 tbsp Saffron
1 cup Butter
1 tbsp Sweet oil mild vegetable oil
150 ml Milk
3 cups Water
Salt As reqd

Instructions

For preparing biriyani badshahi, first wash and soak rice in water.
Soak saffron in little water.
Heat oil in a frying pan and fry sliced onions to a golden brown color and keep aside.
Grind ginger, garlic, red chillies and almonds to a smooth paste.
Heat butter in a pan and fry the ground ginger mixture.
Stir in mutton pieces, required salt and stir fry for 5 minutes.
Pour water and cook mutton till tender and 1 cup of gravy is remaining.
Boil rice with some salt in another pan.
Put the curd in a muslin cloth and allow water to drain away. Add cloves, cardamom, cumin seeds, mint leaves, chopped chillies and coriander leaves to the drained curd.
Add drained curd mixture, lemon juice and saffron to the cooked mutton.
Spread half of the boiled rice over the mutton. Sprinkle fried onions and then add rice again.
Pour milk and butter on top and cover the vessel.
Seal the edges of the vessel with flour paste.
Place the vessel on fire in low heat and cook for 1 hour.
Biriyani badshahi, a yummy mouth watering North Indian recipe is ready. Serve hot with papad,pickle and raitha.

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Biriyani Badshahi