Degi Biryani - Neelo's Kitchen

Step 1: Prepare the Blended Mixture

In a blender, combine the 0.5 cup yogurt, a portion of the fried onions (reserve some for garnish), and a little broth from the boiled meat. Blend until smooth.

Step 2: Sauté Whole Spices

In a large pot, heat 0.5 cup of oil. Add all the whole garam masala (0.5 tsp white cumin, 6-8 black peppercorns, 3-4 cloves, 2 green cardamom, 1 black cardamom, 1 cinnamon stick, 1 star anise, 1 bay leaf). Fry for 1-2 minutes until fragrant.

Step 3: Add Ginger-Garlic and Tomatoes

Add 2 tsp of ginger & garlic paste and fry for 1-2 minutes. Then add 200 grams of chopped tomatoes and mix well.

Step 4: Add Ground Spices

Add 0.5 tsp turmeric powder, 0.5 tsp cumin powder, 1 level tsp red chili powder, 1.5 tsp coriander powder, and 0.5 tsp nutmeg & mace powder. Mix thoroughly. If the mixture is too dry, add a little meat broth to prevent burning and help the spices cook.

Step 5: Season and Add Meat

Add salt to taste and 0.5 tsp Chinese salt (optional). Then add the 0.5 kg boiled lamb meat along with its broth. Mix well and cook until the tomatoes are well incorporated and the gravy starts to thicken.

Step 6: Incorporate Yogurt Mixture and Dry Plums

Pour in the blended yogurt and onion mixture. Mix everything together. The curry should be thick, not too watery. If it's too thin, cook on high heat to reduce it. Add the 4 soaked dry plums. Cover the pot and cook on low heat for 10-15 minutes until the oil separates and the curry thickens to a korma-like consistency.

Step 7: Add Potatoes and Green Chilies

Once the meat curry has reached the desired consistency, add the 0.25 kg boiled potatoes, 2-3 green chilies, and a small amount of fresh coriander. Mix gently.

Step 8: Layer the Biryani

In a separate wide pot, add a very small amount of water to the bottom to prevent the rice from sticking. Spread half of the boiled Sela rice as the first layer. Then, carefully spread the prepared meat and potato curry over the rice layer. Place 2-3 lemon slices and some fresh coriander over the curry. Add the remaining boiled rice to form the top layer.

Step 9: Add Final Toppings and Dum

Pour the orange food color mixed in milk evenly over the top rice layer. Sprinkle the remaining fresh coriander, 1 tbsp Kewra water, and the reserved fried onions. Using the back of a spoon, create a few small holes in the rice layers to allow steam to rise evenly. Cover the pot tightly with aluminum foil and then with a lid. Cook on high heat for 2-3 minutes, then reduce heat to low and cook for 15 minutes for 'dum' (steaming).

Step 10: Serve the Biryani

After the 'dum' period, carefully remove the lid and foil. Gently mix the biryani from bottom to top to combine all the layers and flavors. Dish out the delicious Degi Biryani and serve hot.

• Chinese salt is optional but adds an authentic 'Degi' flavor. You can skip it if preferred.

• Use a wide pot for layering the biryani to ensure even cooking and prevent sticking.

• Making small holes in the rice layers before 'dum' allows steam to circulate evenly, ensuring perfectly cooked and fluffy biryani.

• You can substitute lamb with beef or mutton for a different flavor profile.

• Adjust the amount of red chili powder to your preferred spice level.