Kashmiri Biryani Recipe

By | Published | Mutton and Lamb | No Comment

Ingredients:
Mutton – 750 gms
Basmati rice – 1 kg
Milk – 200 ml
Curd – 2 tsp
Dry ginger powder – 1 tsp
Bay leaf – 2
Ghee – 150 gms
Kewra essence – 1/4 tsp
Saffron – 2 gms, soaked in 1/4 cup warm milk
Red chilli powder – 2 tsp
Asafoetida – a pinch
Garam masala powder – 1/2 tbsp
Garam masala – 1 tbsp, Whole
Fennel seed powder – 1 tbsp
Fennel seeds – 1 tbsp
Sugar – 1/4 tsp
Salt as per taste

Method:
1. Fry asafoetida and mutton pieces in ghee.
2. Add curd and continue to cook for 10 minutes of medium-high flame.
3. Pour water and add salt to taste. Mix well.
4. Add chilli powder, ginger powder and bay leaf.
5. Fry for a few minutes and add 1/2 litre water.
6. Add 1/2 tbsp garam masala powder and 1 tbsp fennel seed powder.
7. Simmer the mixture till the meat is done.
8. Remove mutton pieces and keep them separate.
9. Boil 2 litres of water and 2 tbsp salt.
10. Tie garam masala and 1 tbsp fennel seeds in a piece of cloth.
11. Put it in the boiling water.
12. Now add rice and cook on a low flame till half done.
13. Drain the rice and cool.
14. Alternately arrange mutton and rice layers in a baking tray.
15. Add milk and ghee. Sprinkle the saffron and the kewra essence.
16. Cook in a preheated oven, covered with a foil, for 20 minutes at 180C or 350F.

Subscribe To Our Newsletter
Sign up to receive the latest recipes, kitchen tips as well as receive other site updates!
Subscribe

Feel free to comment or share your thoughts on this recipe of Kashmiri Biryani from Awesome Cuisine.

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe To Our Newsletter
Sign up to receive the latest recipes, kitchen tips as well as receive other site updates!
Subscribe
close-link

Stay Connected: