Ingredients :
½ kg Basmati Rice (semi-cooked)
1 kg Boneless Meat (chopped into square pieces)
500 gms Curd
4-6 tsp Ginger-Garlic Paste
4-6 Green Chilli
8-10 Big Onions (sliced)
¼ cup Lime Juice
½ tsp Red Chilli Powder
½ A pinch of Caraway Seeds (Shahi Zeera)
5-6 twigs Coriander Leaves (chopped)
5-6 twigs Mint Leaves (chopped)
2-4 pinch Saffron, pods cardamom and Cinnamon
2-3 drops Saffron Colour
1-2 pods Clove
2 cup Oil
2 tsp Ghee
Salt (to taste)
Method
Smear the pieces of meat with ginger-garlic paste and keep them to marinate for about an hour. In the meanwhile, fry the sliced onions in a heated pan till light brown. Let the onions cool down and then crush them. Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat. Leave the meat as it is for another 1 hour.
Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water. Now spread half of the semi-cooked rice in a heavy bottomed vessel. Add saffron color, limejuice, ghee and the remaining onions over the rice. Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice. Now add the aromatic water in a circular motion over the rice. Now tightly cover the vessel with a lid. Keep it on a low flame.
Remove the vessel from the flame exactly after 15 minutes. Your Shahi Nawabi Biryani is ready to serve. Garnish with Coriander and mint leaves and serve hot.
½ kg Basmati Rice (semi-cooked)
1 kg Boneless Meat (chopped into square pieces)
500 gms Curd
4-6 tsp Ginger-Garlic Paste
4-6 Green Chilli
8-10 Big Onions (sliced)
¼ cup Lime Juice
½ tsp Red Chilli Powder
½ A pinch of Caraway Seeds (Shahi Zeera)
5-6 twigs Coriander Leaves (chopped)
5-6 twigs Mint Leaves (chopped)
2-4 pinch Saffron, pods cardamom and Cinnamon
2-3 drops Saffron Colour
1-2 pods Clove
2 cup Oil
2 tsp Ghee
Salt (to taste)
Method
Smear the pieces of meat with ginger-garlic paste and keep them to marinate for about an hour. In the meanwhile, fry the sliced onions in a heated pan till light brown. Let the onions cool down and then crush them. Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat. Leave the meat as it is for another 1 hour.
Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water. Now spread half of the semi-cooked rice in a heavy bottomed vessel. Add saffron color, limejuice, ghee and the remaining onions over the rice. Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice. Now add the aromatic water in a circular motion over the rice. Now tightly cover the vessel with a lid. Keep it on a low flame.
Remove the vessel from the flame exactly after 15 minutes. Your Shahi Nawabi Biryani is ready to serve. Garnish with Coriander and mint leaves and serve hot.
