SHAHI MUTTON BIRYANI

 SHAHI MUTTON BIRYANI

Biryani is a dish made with basmati rice, spices and lamb. Popular variations use chicken instead of lamb."Biryani" comes from the Persian word ‘beryā(n)' (بریان), which means fried or roasted.Biryani was introduced to South India when Aurangzeb invaded India. The blending of Mughlai and Telugu cuisines in the kitchens of the Nizam, rulers of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.Biryani was introduced to South India when Aurangzeb invaded India. The blending of Mughlai and Telugu cuisines in the kitchens of the Nizam, rulers of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.

Ingredients

Serves: 4 

1. ½ kg Basmati Rice (semi-cooked)
2. 1 kg Boneless Meat (washed and chopped into square pieces)
3. 500 gm Curd
4. 4-6 tsp Ginger-Garlic Paste
5. 4-6 Green Chilli
6. 8-10 Big Onions (sliced)
7. ¼ cup Lime Juice
8. ½ tsp Red Chilli Powder
9. ½ A pinch of Caraway Seeds (Shahi Zeera)
10. 5-6 twigs Coriander Leaves (chopped)
11. 5-6 twigs Mint Leaves (chopped)
12. 2-4 pinch Saffron,pods Cardamom, Cinnamon
13. 2-3 drops Saffron Color
14. 1-2 pods Clove
15. 2 cup Oil
16. 2 tsp Ghee
17. Salt to taste

• Directions

Prep:30min  ›  Cook:20min  ›  Extra time:15min marinating  ›  Ready in:1hr5min 

Smear the pieces of meat with ginger-garlic paste. • Keep them to marinate for an hour. • In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown. • Let the onions cool down and crush them. • Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat. • Leave the meat as it is for 1 hour

Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water. • Now spread a layer of semi-cooked rice in a heavy bottomed vessel. • Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice. • Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice. • Now add the aromatic water in a circular motion over the rice layer. • Now tightly cover the vessel with a lid. Keep it on a low flame on tawa.

•Remove the vessel from the flame exactly after 15 minutes. • Shahi Nawabi Biryani is ready to eat. Serve hot.

Garnish with Coriander and mint leaves and small piece of Lemon.

Make it healthier

After having Shahi Nawabi Biryani..make a soup of mint leaves n lemon soup