Spicy Biryani That Will Blow Your Taste Buds Away!

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Recipes InTamil
Get ready for a burst of flavor with this Spicy Biryani recipe! Packed with bold spices, it's the perfect dish to spice up any meal.

Ingredients:

  •  
    Basmati Rice (washed & drained)
    500 Grams
  •  
    Mutton (cut into 2" pieces)
    1 Kilograms
  •  
    Raw Papaya (Kacha Papita) (made into a paste)
    1 (2" piece)
  •  
    Onions (peeled, finely sliced and fried until crisp)
    5 large
  •  
    Cinnamon (Dal Cheeni)
    6 sticks
  •  
    Black Cardamoms (Bari Kaali Ilaichi)
    3 big
  •  
    Cardamoms (Choti Ilaichi)
    8 small
  •  
    Cloves (Long)
    9
  •  
    Bay Leaves (Tezz Patta)
    2
  •  
    Whole Black Peppers (Kaali Mirch)
    1 Teaspoons
  •  
    Cumin Seeds (Sufaid Zeera)
    1 Teaspoons
  •  
    Red Chilli Powder (Pisi Lal Mirch)
    2 Teaspoons
  •  
    Turmeric Powder (Pisi Haldi)
    1 Teaspoons
  •  
    Ginger Paste (Pisi Adrak)
    1 Teaspoons
  •  
    Garlic Paste (Pisa Lehsan)
    1 Teaspoons
  •  
    Plain Yogurt (beaten)
    1 and 1/2 Cups
  •  
    Saffron (Zaffron) (dissolved in warm water)
    2 Pints
  •  
    Mint Leaves (Podina) (chopped)
    1 Cups
  •  
    A handful of Kothmir
     
  •  
    Salt
    As per taste
  •  
    Clarified Butter (Ghee) or Refined Oil
    5 Tablespoons

Preparation mode:

  • To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.
  • Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste.
  • Cook the rice till ¾ done and then drain in the colander.
  • Remove the whole masala. Melt the clarified butter and set aside.

 

  • Assembly at the end:
    Take a heavy-bottomed pot and add the marinated mutton and ½ of the melted clarified butter.
  • Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining clarified butter, saffron milk and lemon juice. Cover and seal the pot with atta paste. Place over high heat for 20-25minutes.
  • Lower heat and cook for another 45 minutes.

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