Hello guys how is the mid week
treating you? Yesterday I told you today I’ll share a super indulgent meat
recipe today. And here I am today with the recipe of Nawabi Biriyani. India and
Indian cuisine is famous for Biriyanis. You get a Mughlai Biriyani which is
essentially a Mughal style of cooking, you get a Hyderabadi Biriyani which is a
Nizami style of cooking, there is a special Kolkata style Biriyani which always
contains a whole or halved potato, [This has a history, I’ll share that with
the Kolkata Biriyani some other day]. And the fourth style is the Nawabi style
or the Lucknowi Biriyani.
In case you are wondering what
Biriyani is – it is a rice based preparation made with spices and meat or
chicken. It originated in Persia and it came to India with the Mughals and it
is still a hot favourite with almost every Indian.
Now this one is quite an
elaborate recipe and you have many steps and quite a lot of ingredients, so
read carefully. There are many ways of cooking biriyanis, some people cook meat
and rice separately and then mix it, I do the way my mum does. We will cook
both together.
All that you need
Meat & its marinade
- Meat – ½ kg [I am using goat meat, you can use lamb]
- Lemon juice – 1 tablespoon
- Salt – 1 teaspoon
- Turmeric powder – 1 teaspoon
- Chili powder – teaspoon
- Cumin powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Plain yogurt – 3 tablespoon
- Ginger Garlic paste – 1 tablespoon
For cooking the meat
- Ghee/Clarified butter – 1 tablespoon
- Vegetable oil – 2 tablespoon
- Whole Spices – 1 bay leaf, 1 cinnamon, 2 green cardamom, 1 black cardamom, 1 mace, 1 star anise
- Onion – 1 chopped
- Tomato – 1 chopped
- Salt – to taste
For the rice
- Basmati or long grain rice – 1 1/2 cup
- Ghee or clarified butter – 1 tablespoon
- Milk – 1 and ¼ cup
- Warm water – 1 and ¼ cup
- Salt – to taste
- Biriyani Masala – 1 tablespoon
- Rose water & Kewra water – 1 tablespoon each (for fragrance)
- Caramelised onions
Ok now let’s get started:
Marinate the Meat
Marinate the meat with the ingredients and keep in the
refrigerator for 1 hr.
Cooking the Meat
Heat oil and ghee in a skillet
Add the whole spices when oil is
hot
When they start to sputter add
chopped onion and fry till translucent
Add ginger garlic paste and fry
for 2 minutes
Add the marinated meat and fry
Add seasoning to taste
Add seasoning to taste
Cover and cook till water
evaporates
You can pressure cook this from
here else cook for 40 minutes with cover till meat is tender
Preparing the rice
Wash rice and put it on a paper towel and let
it dry
When dry add ghee/clarified butter in a pan
and fry the rice
In a separate bowl mix water, milk, rose
water, kewra water, salt, and biriyani powder
Cooking Biriyani
Now we will bring together the
biriyani
In a heavy bottom pan pour little
gravy from the meat – (this will prevent the rice from burning in any situation)
Put a layer of ghee mixed rice
In a second layer put meat
Continue this process for few
more layers
On top put the caramelized onion
slices
Pour in the milk and water
mixture
Cover and cook in low flame for
20 minutes
Turn off gad and keep the cover
on for 5 more minutes
And your Nawabi Biriyani is done
Serve with raita or salad.
Tip: the proportion of rice and
liquid is very important to get the biriyani correct. If you increase the
liquid quantity biriyani will become soggy. Liquid should be 1.5 times of rice.
So if I am taking 1.5 cups of rice liquid should be 1.5 * 1.5 = 2.25 cups. Now
divide it equally between water and milk so you get 1.12 cup of each. You can
take about 1 n ¼ cup.
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Linking this post to A to Z Challenge 2014 for Day #14 - post starting with N.
Visit A to Z and read awesome posts by bloggers.
I am also participating in this challenge from my writing blog and I'm writing fiction this time. Visit The Sunny Side of Life and show some love.
I am also participating in this challenge from my writing blog and I'm writing fiction this time. Visit The Sunny Side of Life and show some love.
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Leave a comment below if you liked the recipe and want me to share some more. Watch out for a cooler in tomorrows post
