Biryani Badshahi

Recipe by
Total Time:
2 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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Ingredients

  • 1 kg - mutton
  • 500 gms - rice parboiled
  • 3 tbsp - lemon juice
  • 20 blanched almonds
  • 1 tbsp - mint leaves (chopped)
  • 2 cups - butter
  • 2 handfuls - chopped coriander leaves
  • 1 tbsp - cumin seeds
  • 4 large sliced onions
  • 4 whole cardamoms
  • 2 tbsp - sweet oil
  • 8 pods garlic
  • 4 whole cloves
  • 2-inch long piece ginger
  • 1 tbsp - saffron
  • 1 tbsp - green chillies, chopped
  • 1 tbsp - red chillies, powdered
  • 1-inch piece - cinnamon
  • 1 kg - curd
  • 250 gms - milk
  • 6 cups - water
  • Salt to taste

How to Make Biryani Badshahi

  • First, wash and soak rice.
  • Then fry sliced onions to a golden brown colour.
  • Soak saffron in water.
  • Now grind ginger, red chillies, garlic and almonds and fry these in butter.
  • Add to it mutton and salt and stir for 5 mins.
  • Now add water and cook on a slow fire till meat becomes tender and about 2 cups of the gravy is left.
  • Boil rice again with salt in another pan.
  • Put curd into a piece of muslin cloth and let the water drain away.
  • Add cloves, cardamom, cumin seeds, mint leaves, chopped chillies and coriander in drained curd.
  • Strain the saffron water and add lemon juice. Add all this to mutton.
  • Sprinkle half of the boiled rice over the mutton, then spread a layer of fried onion and then of rice again.
  • Now pour milk and some butter and cover the vessel.
  • Seal edges of the pan with flour paste.
  • Place pan on a fire for one hour. Serve it very hot with some curry.

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