From My Mother's Kitchen: Biryani (Rice With Meat Extract, Indian Spices and Herbs )

Mutton Biryani

Biryaani

My father Mr Hilal Ali Zaidi has been very fond of non vegetarian food. He is a key person who used to inspire my mother to cook dishes which tastes best of the best.

When ever I go to Bareilly to spend quality time with him, I always try to pamper my adorable father with his favourite dishes. I know, I am not able to get the taste of my mother's hand....but I try my level best to satisfy my daddy's crave of having good food as I do not forget to add a daughter's affection which makes my Mutton biryani tastier.....

onion, garlic , cumin seeds, black pepper, lal , safed ilayachi , dhania,clove, sauff ,

Yakhni Ingredients

Category- non vegetarian
People - 4-5
Time- 1 hour
Ingredients-
For yakhni ( meat and spices extract)

Mutton-1/2 k.g ,Big pieces and bone in( well washed )
Ginger-1 tea spoon,(chopped)
Garlic- 1 medium size bulb
Onion-1 medium size (cut into big pieces)
Cumin seeds (zeera) - 1 tea spoon
Black pepper (kali mirch)-10 pieces
Black cardamom (lal iyyachi)-4 pieces
Green cardamom (hari illaychi)- 6 pieces
Clove - 4 pieces
Fennel seeds (Sauf)- 2 tea spoon
Bay leaves- 3
Coriander seeds(Dhania sabut)- 1 tea spoon
Nut meg (Jaiphal powder)-1 pinch
Mace (Javitri)-2 flower
Cinnamon (Daal chini)-2 large stick pieces
Salt-1/2 tea spoon
Water -3 glass

Garlic Paste

Method

To prepare Yakhni (meat extract).... mix meat, spices, herbs, salt, all together in 3 glass of water and let it cook slowly on the low flame till meat gets half cook (only 3 whistle approx on the low flame). After 3 whistle, turn off the flame and let the lid open it self. When it is done, filter and squeeze the spices extract gently and take out the meat pieces in the plate (do not wash pieces) keep the yakhni (meat extract) aside.

Meat Extract (yakhni) for Biryani

(You can do it another way as you can tie up all the spices, herbs and roots (except onion and garlic) in a muslin cotton cloth , drop it in the cooker with meat pieces, salt and 3 glass of water. Spices will release the flavour in water while cooking and you can mix this prepared meat - spices extract directly in rice to cook biryani.)

Ingredients for Biryaani

Basmati Rice-( White/ brown as per your choice)-1 k.g,(socked in water for 30 min or as per rice quality and given instruction )
Cooking Oil - 8-10 table spoon
Onion (sliced)- 6 medium size
Bay leaves-4
Clove-4
Green cardomom-6
Garlic paste- 1 tea spoon
Ginger paste- 1/2 tea spoon
Cumin seeds (zeera)-1/2 tea spoon
Salt- 1/2 tea spoon
Safron colour( zard rang)- 1/4 tea spoon

Rose water- 2 table Spoon

Method

Take a big heavy bottom vessel , fry sliced onion Biryani (Rice With Meat Extract, Indian Spices and Herbs )till it turns light golden, in between add garlic- ginger paste, cumin seeds, clove , green cardamom , salt, and bay leaves in oil, stir 2-3 times, mix meat pieces, filtered meat extract (yakhni), salt and water soaked- basmati

rice with other ingredients.

Red Chili - Garlic Sauce
( lehsun- mirch ki chutney

Mix it altogether , add 1 more glass of water in the rice and bring it to boil on the medium flame , stir gently with a spatula. adjust the salt and close the lid. Now Cook it on the low flame till it well cooked .
When rice is done, turn off the heat, desolve 1/4 tea spoon safron (zard) colour in 2 table spoon of rose water and sprinkle on the pulao to get saffon and white rice flavour. Close the lid. Enjoy it pipping hot with shami kabaab,salad , garlic- red chili chutney and qorma .