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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Legend has it dat Shah Jahan's son Aurangzeb led a rebellion and put his father under house arrest in Agra Fort over looking TajMahal . He was allowed to have one meal a day . So , Shah Jahan's loyal chef created a rice dish ( biryani ) that contained calories needed for each day . Read more . Some says , biryani was brought to Hyderabad by the invading Mughal army of Aurangazeb as quick food to the troops as traditional food , cooked rice and/or roti (bread) and an assortment of soups and curries, would be too time consuming to prepare and eat in times of war . Ingredients:
300 g basmati rice , washed and soaked for 15 mins , drained |
500 g goat meat / big skinless chicken pieces |
200 g curd , beaten |
2 tsp mint and corriander leaves paste |
200 g onion , sliced , fried and made paste |
150 g tomatoes , sliced |
10 g green chillies paste , 10 g ginger - garlic paste |
1 tsp cumin seed , fennel seed , poppy seed - paste |
2 bayleaves , 1/2 tsp nutmeg , 2 pandan / screwpine leaves , 3 star anise , 1 tsp black pepper , 1 stick cinnamon , 5 cardamoms , cloves , 1 lemon rind - tied to muslin cloth |
salt |
1 soup cube |
ghee |
10 g red chilli , pwded , 20 g corriander pwd |
5 cardamoms , 5 cloves , 5 curry leaves |
2 stick cinnamon , 2 staranise |
1 tsp tumeric pwd |
1 tsp , meat masala pwd |
1/2 tsp strands of saffron |
30 g nuts fried |
bunch of mint and corriander leaves , chopped |
1 lemon - juice |
Directions:
1. Fry the onions .
2. Marinate the meat with curd , mint/corriander paste , onion paste , ginger-garlic paste , green chilli paste , other pastes and abit of lemon juice .
3. Set aside for 1 hour.
4. Add muslin cloth with soup cube , salt in water along with rice and boil until little under done .
5. Drain and keep aside .
6. Fry the remaining spices in ghee along with chilli pwd , corriander pwd , tumeric pwd , chicken .
7. Cover with lid , simmer till done and dry .
8. Grease a heavy bottom vessel , sides and bottom with ghee .
9. Spread chicken evenly , sprinkle lemon juice , meat masala pwd , corriander leaves and mint leaves .
10. Add almost cooked rice .
11. Dissolve saffron in milk and sprinkle along with nuts .
12. Cover with lid .
13. Make some rough dough with wheat flour and line the rim .
14. Keep hot coals on top .
15. Complete cooking on hot plate ( 30 mins )
16. Serve with Pappad , Fresh fruit Jam , Hard boiled egg and fresh salad with yogurt dressing along with warm cumin water .
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