Veg / Chicken / Mutton Biryani
Recipe by: Sajesh Nair (Executive Chef, Taj Falaknuma Palace, Hyderabad)
Portion: 04 People
Ingredients
- Carrot, Beans, Green Peas / Chicken Curry Cut / Mutton Curry Cut : 600g
- Red Chilly Powder : 30g
- Green Cardamom : 2g
- Salt : 10g
- Ginger Garlic Paste : 100g
- Mint : 50g
- Coriander Fresh : 100g
- Garam Masala : 10g
- Green Chilly : 20g
- Clove : 5g
- Cinnamon Stick : 2g
- Desi Ghee : 200g
- Rose Water : 20g
- Fried Onion : 300g
- Curd : 500g
- Saffron Water : 30g
- Rice : 500g
- Turmeric Powder : 2g
Method
- Marinate the boiled vegetable or chicken curry cut or mutton curry cut in a vessel with ginger garlic paste, kashmiri red chilli powder, green cardamom powder
- Rest for 1 hour, mix garam masala, chopped mint, chopped coriander, green chilli, whole spices, fried onion & curd.
- Then boil water and add half of whole spices in it, boil rice up to 40 %.
- Place rice over marinated Vegetables or chicken curry cut or mutton curry cut and spread properly, sprinkle saffron on top and ghee
- Cook on dum for 20 – 25 min for veg biryani, 25 – 30 min for chicken biryani, 40 – 45 min for mutton biryani.
- Then give rest for 15 minutes
- Biryani is ready to serve.
