Kashmiri Biryani Recipe

By | Published , Last Updated on | Biryani, Mutton and Lamb | No Comment

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

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.

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