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Mughlai Mutton Biryani
  • STEP 1 :Marinade the Chicken with the following 
  • 2 Kg Chicken-4.4 pounds- 12 pieces per chicken
  • 5-6 cups cup oil or Ghee {Clarified Butter}
  • Raw Papaya -3 tblspn/ meat Tenderizer {Optional}
  • Yogurt - 2 cups thick greek yogurt 
  • Fried Onions- 2 cups {Optional}
  • Lemon Juice -1/2 tspn in Water for Boiling Rice
  • 2 tspns Cumin Powder
  • 2 tspns Coriander powder
  •  3 tablespoon each Ginger-Garlic Paste
  • Salt- 1/2 tspn or to taste 
  • 11/2 tspn Red Chilly Powder
  • 1 tblspn Garam Masala
  • Salt 11/2 tspn, 1 tspn turmeric
  • 2-3 tblspn Kewra Powder mixed with Zarda orange colour
  • 3-4 green slit chillies
  • 2 -3 tspn Biryani Masala 
  • 6-7 large Onions fry 
  • 2 tbspn Raisins
  • 20-25 cashews,20-25 almonds,2 tblspn Raisins
  • 1 Cup Mawa {Atar)optional 
  • Whole Garam Masala -2 bay leaves, 2-3 cinnamon stick, 6-6 green cardamoms, 8-10 ,laung.
  • Method Marinate the Chicken Overnight or 5-6 hours or 30 minutes before preparation .In a handi heat extra virgin Olive Oil / Ghee .Add the sliced onions, and fry till golden brown .Add coriander powder, Red Chiily powder, Ginger-Garlic Paste, dry spices also and mix well with hands. Add thick yogurt, mix and cover.Letthe  chicken cook till it becomes tender and oil seperates.

  • Method Of Preparation 
  • add the Ghee mix and keep fridge 1/2 to 1 hour.Bhuno or saute on high flame for 10-12 minutes .Add 4 cups water, and more to soften meat. Cover on low to medium about 30 minutes.Cover and cook low to medium until meat cooks completely. Take a seperate pot, add Rice , them meat and then coriander ,again layer rice and meat, onions green coriander, put a few cashew nuts, raisins, green chillies, kewra water. .Now keep covered. Take a tight cover. Cover with a cloth.Keep on 5 minutes on high flame and then 10 minutes on low flame.Tips - Cover with Aluminium foil and Serve hot on DUM Or high steam Hyderabadi Kacchi Biryani 
  • Refer To Chicken Korma to add to Biryani .
  • Ingredients Rice Preparation -Recipie applies to Mutton,Chicken Biryani 
  • 1 kg or 5 cups Rice ( Basmati Rice) {soak in water for 30 minutes}, 2 moti Elaichi, 4 green cardamoms, 1 star Anise, 1 tblspn Shah Jeera, 8-10 Black Peppercorns, 5-6 Dalchini (cinnamon sticks )make 2 pieces,3-4 green chillies, 4-5 Cloves/Laung, 3 tbspn salt.For 21/2 cups Rice 21/2 tspn salt or to taste 
  •  Step 2 [RICE PREPARATION}: 1 Kg Pure Basmati /Qila Rice. 1/2 hour soak in water for grains to rise . Add 1 tblspn black shahjeera, 5 tblspn salt for Rice, Kewra water 1 tblspn and yellow colour,1/2 tspn lemon juice .Take Basmati Rice.Boil Rice with 10 cups water for 41/2 to 5minutes.Add 4 tblspns oil . Boil the rice 80 % till it is tender but chewey and not soft and drain out excess water. Boil water on high flame. When high bubbling starts, add shahjeera, chillies,salt. When rice boils high, turn heat to low medium and 2 minutes only and drain.Heavy boil and then low to medium.To Assemble The Rice​Take a pan , add chicken ,add rice,spread, add the onions,coriander,kewra,orange food colour. Cover with foil and cover lid tight. Cover tight lid and cook for one hour in oven at 350 degrees. 
Mughlai Mutton Biryani-Published By Pias School Youtube on 01/14/2014
Preparation Time -2 Hours, Serves- 8