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Katchi Biriyani
This is a Mughal dish which used to be usually served in the court during a royal feast. This is my mom's recipe. Zeenat Quaiyum's Biriyani 4 Ramadan. Have fun!
Recipe posted by Mushfek
Ingredients
- 1 kg basmati rice [soak for 2hrs]
- 2 kg mutton
- 3 fat chopped onions
- 2 thinly sliced onions [keep for barista]
- 2kg potatoes [soak for 1hr]
- ½ kg ghee
- 1 Aarong dahi [curds]
- 6 tbsp ginger paste
Ground Dried Masala:
*Heat all these in a tava, grind to smithereens and leave aside
- Joitree [screw-pine]
- Jaifol [Nutmeg]
- Black pepper corns
- Shah Jeera [cumin seeds]
- Red chillies
- Bay leaves
- Cardamoms [big 2/tiny 6]
Method
Serves: 4 -6
- Heat pot on low heat, put ghee, ginger paste, dry masala, dahi, fat onions, salt, ground masala, and saffron with red food color.
- Add meat [beef/mutton]. Put on low heat and cook for 1½ hr.While beef is cooking, soak rice for 2hrs. Heat water in a big pot for boiling rice.
- Par-boil for fluffiness [only 2min].Don't forget to boil the potatoes [and don't overcook the potatoes!]Strain and keep aside. Throw away the starch.In a big kadhai, add ghee, fry the thinly sliced onions until golden brown and crispy. Add the boiled potatoes in the golden onions and sprinkle a pinch of salt, and drops of water over the potatoes, for the onions to release their golden color make the potatoes golden brown.
- Sprinkle 2 spoons of sugar and stir until lovely color. Set aside.
- Layering for dum [baking for 1.5 hours]
- Take a big pot and put some of the meat and gravy and fried potatoes at the bottom and sprinkle with saffron and a little khoya [you can use milk cream]. Then layer the par-boiled rice on top of the meat and potatoes. Now again make a second layer of meat and potatoes with gravy and sprinkle saffron and nuts and current seeds and cream. The last layer will be the rice sprinkled with cashew-nuts and current seeds and cover the pot with a heavy lid and close the sides of the pot with dough.Bake for 1.5 hours.
- Do not open lid till serving time.
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