Published: by Absolutely Recipes, in the Indian recipes category.

Muslim Biryani Recipe.

Ingredients:

To powder
1 nutmeg very small piece/ jaiphal
4 green cardamoms / elaichi
1/4 to 1/2 tsp pepper corn / kali mirch
5 cloves / laung
1 cinnamon stick small / dalchini
1/2 tsp fennel seeds / saunf
1/2 tsp stone flower / kalapasi/ dagad phool
to make a fine paste
12 to 15 mint leaves / pudina
12 to 15 stems coriander leaves , small / daniya patta
1 1/2 inches ginger / adrak
3 pods garlic large , or 6 to 8 small/ lehsun
2 to 3 green chilies / hari mirch
1 onion large , chopped
to temper
1 bay leaf / tej patta
1 black cardamom small / badi elaichi
4 green cardamoms / choti elaichi
4 cloves / laung
1 cinnamon stick / dalchini
1 star anise / chakra phool
2 strands mace / javitri
1/4 to 1/2 tsp shahi jeera
other ingredients
1/2 kg chicken or tender mutton
2 cups basmathi rice , aged
3 1/4 to 3 1/2 cups water
3 tbsp oil
salt as needed
1/4 tsp turmeric
1/4 tsp red chili powder
1 tomato medium
1/2 cup curd / yogurt / dahi
1 tsp rose water or kewra

Recipe Instructions:

For muslim biryani
soak rice for at least 20 mins.
Wash chicken or mutton under running water, drain off the water completely and marinate with little curd or lemon juice, salt and turmeric.
Rub the meat with the marination for about 5 minutes keep this aside.
Chop tomatoes, slice onions, keep them aside for later use.
Pluck the mint and coriander leaves and wash in lot of water, set them to drain.
Powder all the ingredients mentioned under ??to powder?? In a blender.
Transfer this to a plate and keep it for later use.
Make a paste of the green chilies, onions, mint, coriander leaves, ginger and garlic.
Cooking muslim biryani
heat a heavy bottom pan, add spices mentioned under ??to temper??.
Let them crackle.
Add the onion mint paste to the pan and fry for about 2 to 3 minutes
add tomatoes, turmeric and salt.
Cook or fry till the tomatoes turn soft.
If needed you can cover the pot and make the tomatoes soft.
Add chicken or mutton and fry on a low heat for 3 to 4 minutes.
Add powdered masala and red chili powder and fry till it becomes fragrant
pour curd and mix.
Cook until the meat turns tender, if mutton you can pressure cook for 1 to 2 whistles till it turns tender and soft.
Cook till the oil begins to separate and the gravy thickens.
Water to cook muslim biryani
pour 3 1/4 cups water and add salt
when the water begins to boil rapidly, drain off the water from the rice completely otherwise the rice turns mushy.
Add the rice to the water and cook till it is 75% cooked.
If the water is not sufficient, you can sprinkle hot water and stir.
Drizzle kewra or rose water.
cover the pot with a tight lid.
place the biryani utensil on a hot tawa and dum it for about 5 to 7 minutes.
Switch off the stove.
Serve muslim biryani with onion raita and a salan.

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