Mom's Recipes - Part VII
Zeenat Q Biriyani 4 Ramadan. Have fun!
Ingredients:
1 kg basmati rice [soak for 2hrs]
2 kg mutton
3 fat chopped onions
2 thinly sliced onions [keep for barista]
2kg Potatoes [soak for 1hr]
½ kg ghee
1 Aarong dahi [curds]
6 tbsp ginger paste
Ground Dried Masala:
*Heat all these in a tava, grind to smithereens and leave aside
Joitree [screw-pine]
Jaifol [Nutmeg]
Black pepper corns
Shah Jeera [cumin seeds]
Red chillies
Bay leaves
Cardamoms [big 2/tiny 6]
Heat pot on low heat, put ghee, ginger paste, dry masala, dahi, fat onions, salt, ground masala, and saffron with red food color.
Add meat [beef/mutton]. Put on low heat and cook for 1½ hr.
While beef is cooking, soak rice for 2hrs. Heat water in a big pot for boiling rice. Par-boil for fluffiness [only 2min].
Don't forget to boil the potatoes [and don't overcook the potatoes!]
Strain and keep aside. Throw away the starch.
In a big kadhai, add ghee, fry the thinly sliced onions until golden brown and crispy. Add the boiled potatoes in the golden onions and sprinkle a pinch of salt, and drops of water over the potatoes, for the onions to release their golden color make the potatoes golden brown.
Sprinkle 2 spoons of sugar and stir until lovely color. Set aside. :)
Layering for dum [baking for 1.5 hours]
Take a big pot and put some of the meat and gravy and fried potatoes at the bottom and sprinkle with saffron and a little khoya [you can use milk cream]. Then layer the par-boiled rice on top of the meat and potatoes. Now again make a second layer of meat and potatoes with gravy and sprinkle saffron and nuts and current seeds and cream. The last layer will be the rice sprinkled with cashew-nuts and current seeds and
Cover the pot with a heavy lid and close the sides of the pot with dough.
Bake for 1.5 hours.
Do not open lid until time for serving.
Enjoy!
Ingredients:
1 kg basmati rice [soak for 2hrs]
2 kg mutton
3 fat chopped onions
2 thinly sliced onions [keep for barista]
2kg Potatoes [soak for 1hr]
½ kg ghee
1 Aarong dahi [curds]
6 tbsp ginger paste
Ground Dried Masala:
*Heat all these in a tava, grind to smithereens and leave aside
Joitree [screw-pine]
Jaifol [Nutmeg]
Black pepper corns
Shah Jeera [cumin seeds]
Red chillies
Bay leaves
Cardamoms [big 2/tiny 6]
Heat pot on low heat, put ghee, ginger paste, dry masala, dahi, fat onions, salt, ground masala, and saffron with red food color.
Add meat [beef/mutton]. Put on low heat and cook for 1½ hr.
While beef is cooking, soak rice for 2hrs. Heat water in a big pot for boiling rice. Par-boil for fluffiness [only 2min].
Don't forget to boil the potatoes [and don't overcook the potatoes!]
Strain and keep aside. Throw away the starch.
In a big kadhai, add ghee, fry the thinly sliced onions until golden brown and crispy. Add the boiled potatoes in the golden onions and sprinkle a pinch of salt, and drops of water over the potatoes, for the onions to release their golden color make the potatoes golden brown.
Sprinkle 2 spoons of sugar and stir until lovely color. Set aside. :)
Layering for dum [baking for 1.5 hours]
Take a big pot and put some of the meat and gravy and fried potatoes at the bottom and sprinkle with saffron and a little khoya [you can use milk cream]. Then layer the par-boiled rice on top of the meat and potatoes. Now again make a second layer of meat and potatoes with gravy and sprinkle saffron and nuts and current seeds and cream. The last layer will be the rice sprinkled with cashew-nuts and current seeds and
Cover the pot with a heavy lid and close the sides of the pot with dough.
Bake for 1.5 hours.
Do not open lid until time for serving.
Enjoy!
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