Biriyani is one of the most popular dish in South Asia. Rice, meat, spices and yogurt are cooked in one pot which brings distinctive taste. There are various ways to cook biriyani and every region has an unique technique. Here we will explore Muslim style biriyani, that I relished as a kid. This recipe tops my list for a simple, yet a tasty biryani!!
Goat/ Lamb – 1/2 kg
Basmati rice – 2.5 cups
Bay leaf – 3
Cardamom – 3
Cinnamon – 1 stick
Cloves – 3
Cashews – 5(optional)
Green chillies – 3
Onions – 2 medium
G&G paste – 3 tbsp
Tomatoes – 2 medium
Red chilli powder – 2.5 tsp
Mint – 1/4 cup
Coriander leaves – 1/2 cup
Yogurt – 1/2 cup
Lemon – 1/2
Salt to taste
Step 1: Heat oil/Ghee in a cooker, add bay leaf, cinnamon, cardamom, cloves, cashews and saute. Then add green chillies and saute for a minute.
Step 2: Add onions, salt and saute until translucent, then add ginger& garlic paste and saute for 2 mins.
Step 3: Add tomatoes and cook until they are soft, then add red chilli powder and stir without burning. Then add mint and coriander leaves.
Step 4: Add yogurt to the masala and give a quick stir, add goat pieces and cook for 5 mins.
Step 5: Squeeze in lemon juice, add 2 cups of water and cover with lid and cook for 6-8 whistles. Remove lid after pressure is released.
Step 6: Add basmati rice(soaked 30 mins), add 1.5 cups of water and sprinkle the rest of mint, coriander leaves, ghee. Cover lid and cook in very low flame for 20 mins or 2 whistles.
- Adjust spice level as required.( I used an extra hot red chilli powder)
- Do not add biriyani masala for this recipe.
- For 2.5 cups of basmati rice add 3.5 cups of water and half cup of yogurt.
- For goat cook around 8-10 whistles and 5-7 whistles in case of lamb.
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