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Katchi Biriyani

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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!

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!

Ingredients

Serves: 4 -6

Metric Cups

For the Biriyani

  • 1 kilogram basmati rice (soak for 2 hrs)
  • 2 kilograms mutton
  • 3 onions (chopped)
  • 2 onions (thinly sliced - keep for barista)
  • 2 kilograms potatoes (soak for 1 hr)
  • ½ kilogram ghee (clarified butter)
  • 1 aarong dahi
  • 6 tablespoons ginger paste

For the Ground Dried Masala

  • joitree
  • nutmeg
  • black peppercorns
  • cumin seeds
  • red chilli
  • bay leaf
  • 6 cardamom pods

For the Biriyani

  • 2⅕ pounds basmati rice (soak for 2 hrs)
  • 4⅖ pounds mutton
  • 3 onions (chopped)
  • 2 onions (thinly sliced - keep for barista)
  • 4⅖ pounds potatoes (soak for 1 hr)
  • 1⅛ pounds ghee (clarified butter)
  • 1 aarong dahi
  • 6 tablespoons ginger paste

For the Ground Dried Masala

  • joitree
  • nutmeg
  • black peppercorns
  • cumin seeds
  • red chile
  • bay leaf
  • 6 cardamom pods

Method

Katchi Biriyani is a community recipe submitted by Mushfek and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • 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.
  • Tell us what you think