Degchi Biryani Recipe

By | Published | Mutton and Lamb | No Comment

Ingredients:
Mutton – 1 kg
Basmati Rice – 1 kg
Potatoes – 4
Onion – 3
Egg – 4
Raisins – 5 tbsp
Milk – 1/2 cup
Cardamoms – 8
Pepper Corns – 8
Cloves – 8
Bay Leaves – 1
Shahjeera – 1 tsp
Saffron – 1/2 tsp
Coriander Leaves – 1/2 cup
Mint Leaves – 1/2 cup
Ghee – 150 gms
Salt to Taste
Curds – 1 cup
Ginger Garlic Paste – 2 tbsp
Turmeric Powder – 1 tbsp
Raw Papaya Paste – 1 tbsp
Chilli Powder – 2 tsp

Method:
1. Marinate the meat in the curd mixture for 30 minutes.
2. Heat 5 tbsp ghee in a pan.
3. Add cardamoms, shahjeera, cloves, bay leaves and peppercorns.
4. Add rice and stir fry for 6 minutes.
5. Add milk and hot water and salt.
6. Cook till the rice is done.
7. Heat 6 tbsp ghee in a pressure cooker.
8. Add meat and fry till golden.
9. Add one cup of water and pressure cook till meat are soft.
10. Open lid, add potatoes and cook for a further 5 minutes till potatoes are done.
11. Remove.
12. In a large pan arrange a layer of rice.
13. Sprinkle saffron, fried onions and dry fruits.
14. Cover with a layer of meat.
15. Continue till all meat and rice are over.
16. Cover tightly and place on a hot griddle or in a hot oven for 5 to 7 minutes.
17. Remove.
18. Garnish with egg halves and coriander and mint leaves.
19. Serve hot.

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