Biryani Badshahi

Served HotServed Hot Non VegetarianNon Vegetarian
Good based on 6 Ratings

Listed in : Non-Vegetarian , Non-Vegetarian Chicken , Non-Vegetarian Rices , Cuisine , Cuisine Mughlai

Servings: 4
  • Lamb, Domestic, Lean And Fat, Raw, Minced lamb Lamb ½ kg.
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed Cumin seeds 1 tsp.
  • Basmati Rice, Basmathi Rice Basmati rice 2 cups
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi Cardamom 2
  • Lemon Juice, Raw, Lime Juice, Lemon Juice Lemon juice 3 tbsp.
  • Cloves, Ground, Clove, Lavang Cloves 2
  • Almonds, Badam Blanched almonds 10
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks Cinnamon 1(1”) stick
  • Mint Leaves, Peppermint, Fresh, Mint leaves ¼ cup
  • Saffron, NITU DIDI PURE SAFFRON , Kesari Powder, Kesar Saffron ½ tsp. [Soak in 1 tbsp milk]
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Coriander leaves ¼ cup
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green chillies 3
  • Onions, Raw, Onion Onion 1 [ Sliced]
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch Red chilli Powder 2 tsp.
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods Garlic 4 cloves
  • Yogurt, Plain, Low Fat, Curd, yoghurt Yoghurt 1 cup
  • Ginger Root, Raw, Fresh Ginger Ginger 1(1 inch) piece.
  • Milk, Producer, Warm, hot Milk 1 cup
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated Water 3 cups
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste.
  • Ghee, Ghee 1 cup.

Instructions (Preparation Steps):

  • 1. Wash and soak the rice for 15 minutes Drain well add 3 cups of water and cook in an electric rice cooker...
  • 2. Grind to a fine paste the ginger, garlic, almonds and green chillies.
  • 3. Heat the ghee in a sauce pan, fry the sliced onions until crisp, drain and keep aside.
  • 4. In the same ghee add all the whole spices, the ground paste, red chilli powder, green coriander and mint leaves, stir well and add the meat, salt and yoghurt.
  • 5. Cover and cook over low heat until the meat is tender...
  • 6. Sprinkle half of the cooked rice over the meat in the pan, spread the fried onions, and then rice again.
  • 7. Mix the milk with the saffron and pour over it. Cover with a tight lid and cook over low heat for 30 minutes.

Cook's Tip:
When you feel like the milk may burst, add little Baking Soda to the milk and boil. It will avoid bursting.
Whenever curd is to be added to the masala, it should be beaten well and added gradually.
Add cardamom peels to the tea canister, instead of throwing them away. It will lend a very subtle flavour of cardamom to every cup of tea you brew!


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