Kashmiri Biryani Recipe
Kashmiri Biryani has a supreme taste. Kashmiri Biryani gets its taste from mutton mixed with rice and flavored with spices and garam masala. Kashmiri Biryani is adored by meat lovers.
Ingredients
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 2gms
Red chilli powder 2 tsp
Asafoetida A pinch
Garam masala powder 1/2 tbsp
Garam masala 1 tbsp
Fennel seed powder 1 tbsp
Fennel seeds 1 tbsp
Sugar 1/4 tsp
Salt as per taste
Directions
Fry asafoetida and mutton pieces in ghee.
Add curd and continue to cook for 10 mins on medium high flame.
Pour water and add salt to taste.
Mix well.
Add chilli powder, ginger powder and bay leaf.
Fry for a few minutes and add 1/2 litre water.
Add 1/2 tbsp garam masala powder and 1 tbsp fennel seed powder.
Simmer the mixture till the meat is done.
Remove mutton pieces and keep them separate.
Boil 2 litres of water and 2 tbsp salt.
Tie garam masala and 1 tbsp fennel seeds in a piece of cloth.
Put it in the boiling water.
Now add rice and cook on a low flame till half done.
Drain the rice and cool.
Alternately arrange mutton and rice layers in a baking tray.
Add milk and ghee.
Sprinkle the saffron and the kewra essence.
Cook in a preheated oven, covered with a foil, for 20 mins at 180C or 350F.
Add curd and continue to cook for 10 mins on medium high flame.
Pour water and add salt to taste.
Mix well.
Add chilli powder, ginger powder and bay leaf.
Fry for a few minutes and add 1/2 litre water.
Add 1/2 tbsp garam masala powder and 1 tbsp fennel seed powder.
Simmer the mixture till the meat is done.
Remove mutton pieces and keep them separate.
Boil 2 litres of water and 2 tbsp salt.
Tie garam masala and 1 tbsp fennel seeds in a piece of cloth.
Put it in the boiling water.
Now add rice and cook on a low flame till half done.
Drain the rice and cool.
Alternately arrange mutton and rice layers in a baking tray.
Add milk and ghee.
Sprinkle the saffron and the kewra essence.
Cook in a preheated oven, covered with a foil, for 20 mins at 180C or 350F.
