Ustad Biryani

Recipe by
Total Time:
1 hour
Nutrition facts:

240 calories calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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How to Make Ustad Biryani

  • For the lamb (mutton):
  • Wash and clean mutton pieces. Drain out water completely.
  • Marinate mutton pieces with ginger - garlic paste, turmeric powder, whisked yogurt and salt.
  • Cover and keep aside for half an hour.
  • For the masala:
  • Dilute red chilli powder, turmeric powder and coriander powder in 2 tbsp water (spice mix). Keep aside.
  • In a pan, heat oil or ghee and add whole spices (bay leaf, cloves, cardamoms and cinnamon stick).
  • Fry on low heat until fragrant.
  • Add sliced onions and fry till golden colour on low to medium heat.
  • Add slit green chilli and stir well.
  • Add ginger - garlic paste and stir well for 2 - 3 minutes or until the raw smell goes.
  • Add diluted spice mix (red chilli powder - turmeric powder - coriander powder) and stir well on low heat for 2 - 3 minutes or until well blended and water dries up.
  • Add sliced tomatoes.
  • Stir well for 4 - 5 minutes or until the tomatoes are well mixed with onions and other spices / tomato gravy thickens.
  • Add chopped mint and coriander leaves. Mix well.
  • At this point, add marinated mutton pieces (along with thick yogurt / curd) and salt to taste. Cover with a tight lid and cook on a low to medium heat for 40 - 50 minutes or until mutton pieces softens and gravy thickens ( you may get approximately 3/4 - 1 cup thick gravy).
  • For the rice:
  • In a pan, heat ghee. Add peppercorns, fennel seeds, cardamom and cloves and fry till fragrant.
  • Put all the fried spices, salt and ghee in water and boil. Add rice, and cook until 3/4th done (do not overcook rice. Each rice grain should be separated).
  • Remove whole spices when assembling.
  • Final preparation:
  • Heat oil / ghee in a pan and add sliced onions and fry until golden brown and crisp on medium to low heat. Keep aside.
  • Add cashew nut splits and fry on low heat until golden colour. Keep aside.
  • Add raisins and fry on a low heat until golden colour. Keep aside.
  • Dum method:
  • In a heavy - bottomed vessel or biryani pot or thick non-stick kadai, spread a layer of lamb (mutton) masala (along with half portion of thick gravy) and half portion of cooked rice.
  • Make 2 layers with cooked rice and mutton masala. Sprinkle 1 tbsp ghee, golden onions, saffron solution (optional), chopped coriander - mint leaves and shallow fried raisins and cashew nuts.
  • Gently put a wet soft towel over it. It will help to retain the flavour of the biryani.
  • Cover with a tight lid.
  • Seal with maida dough on the edges of the lid.
  • Heat a heavy - bottomed iron kadai.
  • Keep biryani pot over it and cook on a low heat for 30 minutes.
  • You can find a colour change on the maida seal. Switch off the heat and keep aside for another 15 minutes.
  • Open the seal carefully.
  • Decorate with chopped coriander and mint leaves. Serve hot with raita, pickle, boiled egg.
  • Recipe Courtesy: Niya's World