Nawabi Biryani Recipe

Ingredients

• 325 gms basmati rice
• ½ kg mutton, cut in pieces
• 3 onions, sliced
• ½ tbsp ginger-garlic paste
• 1 tsp garam masala
• 3 red chilies
• 1" piece cinnamon
• ½ cup curd (yogurt), beaten
• 3 green cardamom
• 5 pepper corns
• 5 cloves
• ½ tsp shah jeera (black cumin seeds)
• ½ tsp turmeric powder
• 1 pinch saffron, dissolved in ¼ cup milk
• 5 jardalu (apricots)
• Dry fruits, as required
• Coriander leaves & pudina (mint) leaves, as required
• Ghee, as required

How to make Nawabi Biryani

1. Fry the dry fruits & apricots in 2 ½ tbsp ghee with a little salt to taste.
2. Grind the fried onions and red chilies to a fine paste.
3. Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.
4. In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.
5. Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.
6. Add salt, warm water so that comes 1 ½ inch above the rice and cook till the rice is done.
7. Remove, spread out to cool and remove the whole spices.
8. Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.
9. Cover with a layer of rice, followed by a melted ghee and then the saffron milk.
10. Finally, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
11. Mix and serve hot garnished with chopped coriander & pudina

Notes