It’s a recipe I swear by. This biryani is a must-do for my family at every occasion that demands a celebration. Ever since this biryani was made at home, we have given up on calling in for biryani from restaurants and from caterers. Give this a try and I have a sneaky feeling you'll message to say that you don't plan to call in for biryani from a restaurant ever again. ;-)
1 kilo boneless beef chunks (not very lean beef) or 1¼ kilo lamb/goat mutton on bone
½ kilo dahi/yogurt, beaten smooth
2 tablespoons ginger-garlic paste
5-6 tablespoons red Deghi mirch/chili powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
Salt, to taste
2 one-inch sticks cinnamon
12 black peppercorns
1 bay leaf
4 medium onions, sliced
4-5 large potatoes, each cut into two inch pieces
- Marinate the beef chunks in ginger-garlic paste, red Deghi chili powder, turmeric powder, coriander powder, salt, cinnamon sticks, cloves, cardamoms, black peppercorns and bay leaf. Leave to marinate overnight in the fridge.
- Remove the beef from the fridge in the morning and to it add the smooth, beaten yogurt, potatoes and onions. Marinate for one hour.
- Add all the marinated ingredients into a pressure cooker and pressure cook the meat till done. (About 5-6 whistles, if you are using a cooker that works on the whistle system) Please do not overcook the beef.
- Do not open the cooker immediately. Allow the pressure to ease off by itself.
- Open the cooker and check the amount of gravy in
the cooker. If there is too much gravy, simmer till the gravy reduces a
wee bit. Do not reduce too much of the gravy because there should be quite
enough gravy to ensure that the biryani is flavorsome.
Ingredients for Rice:
1 kilo basmati rice (I used the blue Daawat packet)
2 teaspoons shahjeera/caraway seeds
2 one inch sticks cinnamon
12 black peppercorns
1 bay leaf
Salt, to taste
4 tablespoons oil
- Wash the rice and soak in clean water for ten minutes. Drain.
- Boil a large quantity of water in a large vessel.
- Add caraway seeds, cinnamon, cloves, cardamoms, black peppercorns, bay leaf, salt and oil. When the water comes to a boil, add the drained rice.
- Parboil the rice till it is 50% cooked.
- Retain one cup of rice water in a cup. Drain all
of the remaining water from the rice.
10 green chilies, slit
4 tomatoes, sliced into roundels
½ bunch coriander leaves, chopped
½ bunch mint leaves
1 kilo onions, sliced and fried crisp to golden brown
6 tablespoons ghee, heat and melt
4 tablespoon oil
5 tablespoons butter, heat and melt
Ingredients to seal the vessel:
2 cups wheat flour
Water to bind the dough
- Knead the dough with the water to make a semi-stiff dough.
- Cover and leave aside.
Layering the Biryani:
- Soak the saffron threads in half cup hot water. Cover and allow to steep for 30 minutes.
- In a large thick-bottomed vessel, add all the cooked beef chucks from the cooker along with the gravy.
- Over the mutton, layer the tomato roundels, the chopped coriander leaves, mint leaves, slit chilies and ¾ quantities of the crisp, fried onions.
- Carefully layer the par-boiled rice over the layered greens.
- Even pour one cup of the retained rice water over the layered rice.
- Evenly pour over the melted ghee, oil and butter over the layered rice.
- Spoon the saffron and the saffron water over the rice.
- Sprinkle the remaining crisp, fried onions.
- Cover the vessel with a lid and seal the edges of the vessel and lid with the kneaded dough.
- Put a griddle on the stove and heat the griddle.
- Once the griddle is hot, load the sealed vessel on the griddle. Keep on high flame for 20-25 minutes, then lower heat to minimum flame and allow it to cook till the rice is cooked and the biryani is heated through to piping hot level. This should take 20-30 minutes more.
- Turn off the stove. Carefully break open the
sealed dough and serve with onion rings or Dahi Kachumber and lemon
Dahi Kachumber: An Indian Salad…
A salad comprising of chopped onions, chopped tomatoes, chopped green chilies, chopped coriander leaves, mixed with smoothened yogurt, seasoned with salt and black pepper powder.
- This time we chose to make biryani with beef because this hardcore meat eater threw a massive tantrum (yeah, I tend to do that with my loved ones ;) ). I find beef more flavorsome than mutton!
- The same recipe also works with lamb or goat meat. I would advise though that you use meat-on-the-bone when using lamb or goat meat as that will ensure that the biryani is more flavorsome.
- This biryani if followed to the T, turns out amazingly superb.
- Only the photos and photo set-up for this recipe is done by me. This recipe is courtesy, Anita (Anu). My daughter, for the last 23 years, from another mother. <3
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recipe/s but do NOT publish my recipes and my photographs on any blog-site
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