Veg/ Chicken/ Mutton Biryani
Recipe by- Sajesh Nair- Executive Chef, Taj Falaknuma Palace, Hyderabad
Portion: 04 people
| INGREDIENTS: | QTY: |
| CARROT, BEANS, GREEN PEAS/ CHICKEN CURRY CUT/ MUTTON CURRY CUT | 600 GM |
| RED CHILLY POWDER | 30 GM |
| GREEN CARDAMOM | 2 GM |
| SALT | 10 GM |
| GINGER GARLIC PASTE | 100 GM |
| MINT | 50 GM |
| CORIANDER FRESH | 100 GM |
| GARAM MASALA | 10 GM |
| GREEN CHILLY | 20 GM |
| CLOVE | 5 GM |
| CINNAMON STICK | 2 GM |
| DESI GHEE | 200 GM |
| ROSE WATER | 20 ML |
| FRIED ONION | 300 GM |
| CURD | 500 GM |
| SAFFRON WATER | 30 ML |
| RICE | 500 GM |
| TURMERIC POWDER | 2 GM |
Recipe by- Sajesh Nair- Executive Chef, Taj Falaknuma Palace
Method:
- Marinate the boiled vegetable or chicken curry cut or mutton curry cut in a vessel with ginger garlic paste, kashmiri red chilli powder, green cardamom powder
- Rest for 1 hour, mix garam masala, chopped mint, chopped coriander, green chilli, whole spices, fried onion & curd.
- Then boil water and add half of whole spices in it, boil rice up to 40 %.
- Place rice over marinated Vegetables or chicken curry cut or mutton curry cut and spread properly, sprinkle saffron on top and ghee
- Cook on dum for 20 – 25 min for veg biryani, 25-30 min for chicken biryani, 40 – 45 min for mutton biryani.
- Then give rest for 15 minutes
- Biryani is ready to serve.
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