Do try this delicious and aromatic Hyderabadi Marriage Function Style Zafrani Biryani.
Recipe:
For The Mutton Gravy / Aqni:
Mutton With Bones / Gosht Haddi Ke Saath - 1/2 kg big pieces
Onions / Pyaz - 250 grms, thinly sliced
Beaten Curd / Pheta hua Dahi - 150 grms or nearly 3/4th std cup
Milk / Doodh - 50 ml
Oil / Tel - for frying + 3 tbsp (take from the oil used for frying the onions)
Cinnamon / Dalchini - 6, small sticks
Caraway Seeds / Shahzeera - 1 tsp
Black Cloves / Laung - 3
Cardamoms / Elaichi - 4
Dried Rose Petals / Sukhi Gulab Ki Patti - 1 tbsp
Ginger Garlic / Adrak Lehsan Ka Paste - 1 1/2 tbsp
Turmeric / Haldi Powder - 1/2 tsp (optional)
Red Chilli / Lal Mirch Powder - 2 tsp
Salt / Namak - 1 1/2 tsp
Raw Papaya / Kachhi Papai ka Paste - 1 tbsp
Green Chillies / Hari Mirch - 4, crushed
Mint Leaves / Pudine ke Patte - 2 tbsp
Chopped Coriander / Hara Dhaniya - 2 tbsp
Fenugreek Leaves (Fresh) - 1/4th cup Or Dried Fenugreek / Kasuri Methi - 1 tbsp
Clarified Butter / Pure Ghee - 3 1/2 tbsp or nearly 50 grms
Lemon Juice / Nimbu Ka Ras - 2 tbsp
Saffron Sticks / Zafran - 1/2 tsp
Procedure:
1. Add oil for frying.
2. When the oil is hot, add thinly sliced onions.
3. When the onions are half fried, remove from the pan and keep aside. Preserve the cooked oil for later use.
4. To a saucepan in which you want to make biryani, add big pieces of mutton with bones.
5. Add whole spices like cinnamon, caraway seeds or shahzeera, black cloves and cardamoms.
6. Add dried rose petals, ginger garlic paste and turmeric powder (optional, because I have not added food colour and instead opted for turmeric powder).
7. Add red chilli powder, 1 1/2 tsp salt, raw papaya paste, crushed green chillies, mint leaves, chopped coriander and fenugreek leaves or you can add 1 tbsp dried fenugreek leaves or kasuri methi instead of fresh leaves. Bawarchis or Cooks add fenugreek leaves to kill the smell of mutton.
8. Add 3 tbsp oil (take from the oil used for frying the onions) and clarifed butter or pure ghee (taste and smell of biryani mainly depends upon the quality of clarified butter or ghee).
9. Mix well and keep this mutton aside for marination for 1 hr.
10. After 1 hr of marinating the mutton, add semi fried onions, beaten curd, milk and lemon juice.
11. Mix thoroughly.
12. Sprinkle saffron sticks over this mutton gravy. A good quality saffron is necessary for this biryani not only to enhance the taste but also to impart colour.
13. Sometimes, saffron essence is added for the flavor but a good quality saffron is enough to add aroma to this biryani.
For Cooking The Rice:
Ingedients:
Basmati Rice / Chawal - 600 grms
Water / Pani - 2 litres
Dried Rose Petals / Sukhi GUlab Ki Pattiyan - 1/2 tbsp
Cardamoms / Elaichi - 3
Cinnamon / Dalchini - 4 small sticks
Caraway Seeds / Shahzeera - 1 tsp
Black Cloves / Laung - 2
Salt / Namak : 3-4 tsp salt or add salt as per the taste
Oil /Tel - 1 tbsp
Procedure:
1. Add 2 litres of water to a saucepan in which you want to cook rice.
2. Add spices like dried rose petals, cardamoms, cinnamon, caraway seeds or shahzeera, black cloves, salt and oil.
3. When the water comes to boil, add well strained rice.
For Assembling:
Ingredients:
Cooked Rice
Mutton Gravy
Cooked Oil / Paka Hua Tel - 3 tbsp (take from the oil used for frying the onions)
Clarified Butter / Pure Ghee - 2 tbsp
Lukewarm Water - 1/4th cup
Saffron Sticks - few
Orange Food Colour / Khane ka Zafrani Rang - few pinches (optional)
Procedure:
1. When the rice is 30 percent cooked, remove some of it to add as a first layer over the mutton gravy.
2. Again take out some amount of fifty percent cooked rice. Layer this 50 percent cooked rice.
3. Sprinkle few saffron sticks over this layered rice.
4. When the remaining rice is 80 percent cooked, strain its water. Spread this rice as a final layer.
5. Add 3 tbsp cooked oil, 2 tbsp clarified butter or pure ghee and 1/4th cup lukewarm water. Mix well.
6. Add orange food colour to this water (optional).
7. Spread this water over the layered rice.
8. Fix the lid using dough or a foil. Cook on medium flame for 10 minutes till lot of steam develops.
9. Keep changing the position of the pan for even cooking.
10. Cook on low flame for about 20-30 minutes. Keep changing the position of the pan.
11. Mix from the bottom and dish out.
Zafrani Biryani is ready. Serve hot with Dahi ka Raitha or Mirchiyon Ka Salan.
3 июн 2019
