This is going to be a long list of ingredients and a huge recipe. So, let me get to the recipe quickly, without much ado.
Ingredients for biriyani masala :
- Black Pepper (1 tbsp)
- Cumin (2 tbsp)
- Cinnamon (4 long sticks)
- Cardamom (3-4)
- Cloves (7-8)
- White Pepper (1 tbsp)
- Fennel seeds (1 tbsp)
- Star Anise (2-3)
- Black cumin ( 1 tbsp)
- Nutmeg (grated 1 tsp)
Preparing the Biriyani masala:
Dry roast all the spices and cool it. When it is at room temperature grind it to powder. Dry roasting the spices gives it a good flavour and increases its shelf life. You can store it for about a month or two.
U can also use store bought biriyani masala as well but it is not as good as the fresh home made masala.
Ingredients for the Biriyani :
- Basmati Rice ( 1.5 cups)
- Curd ( 1 cup)
- Rose water (1/2 cup)
- Milk (1/2 cup)
- Mutton ( 4-5 large pieces or biriyani pieces)
- Ginger paste (2 tbsp)
- Garlic Paste (2 tbsp)
- White pepper powder (2 tbsp)
- Onion paste (2 tbsp)
- Ghee (4 tbsp)
- Sunflower oil (2 tbsp)
- Turmeric powder (1/2 tsp)
- Salt (4 tbsp)
- Sugar (2 tbsp)
- Coriander powder (2 tbsp)
- Cumin Powder (2 tbsp)
- Curd (1/2 cup)
- Potato (2. Each cut into 4 pieces)
Method for cooking the biriyani:
- Wash the potatoes, and fry in hot oil till they turn brown.Keep aside.
- Soak the rice in water for 30 mins.
- Marinate the mutton with salt, sugar, turmeric powder, coriander powder, cumin powder, garlic paste, ginger paste, onion paste and curd for 3-4 hours.
- Cook rice on medium flame for 5-7 mins. The rice should not be overcooked. Infact a little undercooked is fine.
- For the mutton, heat 2 tbsp oil in a wok and add 1 tbsp ghee to it.
- When it is hot add the mutton and 2 tbsp biriyani masala and cook it fully. You can also pressure cook the mutton if u feel so. But make sure there is no water left in the gravy when the mutton is ready. When fully cooked add half the rose water and 1 tsp biriyani masala before turning off the flame.
- Now take a flat bottomed pan and rub ghee on its suface.
- Add a layer of rice and then a layer of mutton along with the fried potato.
- After you add the layer of mutton, add some rose water and milk over it. Also add 2 tbsp biriyani masala and 1 tsp salt.
- Continue doing this layering till your rice and chicken are over.
- On the top of this layering you can add fried julienned onions (fry them till brown). This is called adding the " Birista ".
No its not over yet. Now the actual cooking starts. :)
You have to seal the cover of this pan with some dough so that the heat within it cannot escape. Now you have to put it on "Dum". How to do that??
There are two ways to do that:
- You have to take an even larger flat bottomed pan and put some water in it. Put the water to boil and when it boils place the biriyani pan over it. Place it on low flame over the stove.
OR
- Take a tawa (disk shaped griddle) and place it on medium flame and place the biriyani pan over it.
According to my experience the first method is better.
Remember the more time you keep ur biriyani on dum the tastier it is.. :)
Serve it hot with Raita or Salan :)
Ingredients for biriyani masala :
- Black Pepper (1 tbsp)
- Cumin (2 tbsp)
- Cinnamon (4 long sticks)
- Cardamom (3-4)
- Cloves (7-8)
- White Pepper (1 tbsp)
- Fennel seeds (1 tbsp)
- Star Anise (2-3)
- Black cumin ( 1 tbsp)
- Nutmeg (grated 1 tsp)
Preparing the Biriyani masala:
Dry roast all the spices and cool it. When it is at room temperature grind it to powder. Dry roasting the spices gives it a good flavour and increases its shelf life. You can store it for about a month or two.
U can also use store bought biriyani masala as well but it is not as good as the fresh home made masala.
Ingredients for the Biriyani :
- Basmati Rice ( 1.5 cups)
- Curd ( 1 cup)
- Rose water (1/2 cup)
- Milk (1/2 cup)
- Mutton ( 4-5 large pieces or biriyani pieces)
- Ginger paste (2 tbsp)
- Garlic Paste (2 tbsp)
- White pepper powder (2 tbsp)
- Onion paste (2 tbsp)
- Ghee (4 tbsp)
- Sunflower oil (2 tbsp)
- Turmeric powder (1/2 tsp)
- Salt (4 tbsp)
- Sugar (2 tbsp)
- Coriander powder (2 tbsp)
- Cumin Powder (2 tbsp)
- Curd (1/2 cup)
- Potato (2. Each cut into 4 pieces)
Method for cooking the biriyani:
- Wash the potatoes, and fry in hot oil till they turn brown.Keep aside.
- Soak the rice in water for 30 mins.
- Marinate the mutton with salt, sugar, turmeric powder, coriander powder, cumin powder, garlic paste, ginger paste, onion paste and curd for 3-4 hours.
- Cook rice on medium flame for 5-7 mins. The rice should not be overcooked. Infact a little undercooked is fine.
- For the mutton, heat 2 tbsp oil in a wok and add 1 tbsp ghee to it.
- When it is hot add the mutton and 2 tbsp biriyani masala and cook it fully. You can also pressure cook the mutton if u feel so. But make sure there is no water left in the gravy when the mutton is ready. When fully cooked add half the rose water and 1 tsp biriyani masala before turning off the flame.
- Now take a flat bottomed pan and rub ghee on its suface.
- Add a layer of rice and then a layer of mutton along with the fried potato.
- After you add the layer of mutton, add some rose water and milk over it. Also add 2 tbsp biriyani masala and 1 tsp salt.
- Continue doing this layering till your rice and chicken are over.
- On the top of this layering you can add fried julienned onions (fry them till brown). This is called adding the " Birista ".
No its not over yet. Now the actual cooking starts. :)
You have to seal the cover of this pan with some dough so that the heat within it cannot escape. Now you have to put it on "Dum". How to do that??
There are two ways to do that:
- You have to take an even larger flat bottomed pan and put some water in it. Put the water to boil and when it boils place the biriyani pan over it. Place it on low flame over the stove.
OR
- Take a tawa (disk shaped griddle) and place it on medium flame and place the biriyani pan over it.
According to my experience the first method is better.
Remember the more time you keep ur biriyani on dum the tastier it is.. :)
Serve it hot with Raita or Salan :)
