Hyderabadi special– Biryani Nawabi Recipe

Biryani Nawabi gets its name because of the liberal use of the dry fruits like raisins, apricot, almonds, cashew nuts and sunflower seeds.

INGREDIENTS:

• 750 grams Basmati rice
• 1 kg Mutton
• 5-6 medium Onions
• 1 tblsp Ginger-garlic paste
• 2 tblsp Garam masala
• 6 nos. Red chillies
• 1 cup Curds
• 2 nos. Cinnamon
• 6 nos. Cardamom powder
• 1 tblsp Shahjeera
• 10 nos. Black peppercorns
• 1 tblsp Turmeric powder
• 2 pinches Saffron
• 1/2 cup Milk
• 10 nos. Apricot
• 1 tblsp Almonds
• 1 tblsp Cashew nuts
• 1 tblsp Sunflower seeds
• 1 tblsp Raisins

METHOD:

• Heat 5 tbsp ghee and fry the almonds, cashew nuts, chironji, raisins, apricots (halved) till light brown in colour.
• Fry the onions till crisp.
• Grind the fried onions and chillies to a fine paste.
• Marinate the meat in beaten curds, ginger-garlic paste, onion-chilli paste, turmeric powder and salt for 1 1/2 hours.
• Heat 2 1/2 tblsp ghee and saute the marinated meat till it is dry and oil leaves the sides of the pan.
• Heat 2 tblsp ghee and fry the cinnamon, cardamom, shahjeera and black pepper till the seeds start spluttering.
• Add the drained rice and saute for 4-5 minutes.
• Add warm water. The level of water should be 1 1/2 inches above the rice level.
• Add salt as per taste. Cook till rice is done.
• Spread on a plate and remove the cinnamon, cardamoms and cloves.
• To Assemble
• Take a heavy bottomed pan and line it with ghee.
• Add the prepared mutton and sprinkle garam masala over it.
• Cover with cooked rice and dot with ghee.
• Make deep holes in the rice and add the saffron (soaked in 1/2 milk) and sprinkle fried nuts and onions.
• Cover the pan and seal the edges with dough.
• Heat a tawa and place the pan on top and cook on a very low flame for 20-25 minutes.
• Mix and serve hot garnished with chopped mint leaves.

shivaji……….. 😛