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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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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