This article brings to your simple and easy to make recipe of mouthwatering Nawabi Biryani.
Nawabi Biryani Recipe
As the name suggests this delectable non-vegetarian, rice dish first originated in the in the royal kitchens of Hyderabad and Lucknow. Endowed with the flavors fit for Emperors, Nawabi Biryani is rich with savory taste as well as aroma of various authentic Indian spices and also includes various dry fruits. This spectacular dish is quite popular among foodies, across the world and is made especially by the Muslim community on the occasion of Eid ul Fitr. In India Nawabi Biryani is eaten with great pleasure by Muslims as well as non-Muslims alike. Given below in the article is an uncomplicated recipe of Nawabi Biryani that you can prepare at home without any fuss and enjoy on various festive occasions with your family and friends.
Ingredients:
- 1/2 kg Basmati rice
- 1/2 kg Mutton (cut in pieces)
- 3 Onions (sliced)
- 1/2 tbsp Ginger-garlic paste
- 1 tsp Garam masala
- 3 Red chilies
- 1" piece Cinnamon
- 1/2 cup Curd (beaten)
- 3 Green Cardamoms
- 5 Peppers
- 5 Cloves
- 1/2 tsp Shahjeera
- 1/2 tsp Turmeric powder
- 1/4 cup Milk with Saffron
- 1 pinch - Coriander/Pudina, (chopped)
- 5 Jardalu (apricots)
- Dry fruits
- Ghee as required
Preparation:
- Fry the dry fruits and apricots in 2½ tbsps ghee with a little salt to taste.
- Now, grind the fried onions and red chilies to a fine paste.
- Marinate the mutton pieces with curd; ginger-garlic paste, onion paste, turmeric powder and salt let it rest for an hour.
- Next take a pressure cooker, add ghee and heat, then add the marinated mutton and pressure cook till done.
- Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice to it.
- Add salt, warm water so that comes 1½ inch above the rice and cook till the rice is done.
- Remove form the heat, spread out the rice so can cool and remove the whole spices.
- Now, in order to bring together the dish, begin by applying ghee to a bottomed vessel, and begin layering it first with the prepared mutton, with sprinkled garam masala, then cover it with rice, add another layer of ghee and then finally add saffron milk.
- At last add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
- Mix and serve hot garnished with chopped coriander and pudina.