Kashmiri-Biryani is a mouth watering dish that is an integral part of many Muslim festival celebrations.
Kashmiri Biryani
Full of flavor as well as fragrance, Kashmiri-Biryani is one of the most coveted Muslim festive dishes, prepared on the occasion of Bakri Id, throughout the sub-continent. The exquisite spices indigenous to the Jammu and Kashmir region of India, used in preparing this particular type of Biryani, provides it with a soul satiating taste and hence explains its name. Though, now a significant par of Indian cuisine, the origins of Biryani can be traced back to Iran, from where with traders and merchants its recipe came the sub-continent. This article elucidates simple steps to make delicious, Kashmiri-Biryani.
Ingredients:
- 1 Kg Basmati Rice
- 1 Kg Chicken
- 750 gms Mutton
- 150 gms Ghee
- 200 ml Milk
- 2 tsp Curds
- 2 tsp Red Chilli Powder
- 1 pinch Asafoetida
- 1 tsp Garam masala powder
- 1 tsp Dry ginger powder
- 1/4 tsp Cardamom Powder
- 2 tsp Fennel seed powder
- 1/4 tsp Kewra essence
- 2 gms Saffron
- 1/4 tsp Sugar
- Salt to taste
Preparation:
- First and foremost heat ghee in a pan.
- Add assafoetida, and mutton pieces, to the preheated ghee.
- Then while frying the ingredients, add curd to the mixture and keep frying until the paste turns pinkish in color.
- Now, add salt and water to the paste in the heated pan and mix them well.
- Next, add bayleaf, chilli powder, ginger powder to the concoction and keep the gas on and then, add about 1/2 lit water.
- While stirring, add 1tbsp fennel seeds and 1/2 tbsp garam masala to mixture and keep it simmering, until it is cooked properly.
- Next, take out the mutton pieces and place them separately.
- Now boil two liters of water and add 2tbsp salt to it.
- Take a piece of cloth and tie garam masala along with rest of the fennel seeds and put the small satchel in the boiling water.
- Now add rice to the already boiling water and cook on a light flame, till half done.
- Drain out the water from the rice and then, take a baking tray, place alternate layers of rice and mutton on top of each other.
- Finally add ghee and milk to the baking tray, and then place the dish in a preheated oven, until cooked completely.