Saucepan@saucepan · Shared this recipeFollowIndian · dinnerMuslim BiryaniA South Indian style Muslim biryani made with chicken or mutton, fragrant spices, and basmati rice, cooked with a simple dum method.total55 minprep15 mincook40 minservings4Original recipe on indianhealthyrecipes.comKeep this recipeAdd a copy of Muslim Biryani to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 nutmeg, Very small piece/ jaiphal4 green cardamoms, / elaichi0.25 to ½ tsp Pepper corn, / kali mirch5 clove 5 cloves (/ laung), / laung1 cinnamon stick, Small / dalchini0.5 tsp fennel seeds, / saunf0.5 tsp stone flower, / kalapasi/ dagad phool12 mint leaves, / pudina12 stems coriander leaves, , small / daniya patta1.5 inches ginger, / adrak3 pods garlic, large , or 6 to 8 small/ lehsun2 green chilies, / hari mirch1 onion, large , chopped1 bay leaf, / tej patta1 black cardamom, small / badi elaichi4 green cardamoms, / choti elaichi4 clove 4 cloves (/ laung), / laung1 Cinnamon stick, / dalchini1 Star anise, / chakra phool2 strands mace, / javitri0.25 to ½ tsp shahi jeera0.5 kg chicken, or tender mutton2 cup basmathi rice, , aged3.25 ½ cups water3 tbsp OilSalt, as needed0.25 tsp turmeric0.25 tsp red chili powder1 tomato, medium0.5 cup curd, / yogurt / dahi1 tsp rose water, or kewraStepsClear checksTap an ingredient or step to check it off.1Step 1: Soak rice for at least 20 mins.2Step 2: Wash chicken or mutton under running water, drain off the water completely and marinate with little curd or lemon juice, salt and turmeric. Rub the meat with the marination for about 5 minutes keep this aside.3Step 3: Chop tomatoes, slice onions, keep them aside for later use.4Step 4: Pluck the mint and coriander leaves and wash in lot of water, set them to drain.5Step 5: Powder all the ingredients mentioned under "To powder" in a blender. Transfer this to a plate and keep it for later use.6Step 6: Make a paste of the green chilies, onions, mint, coriander leaves, ginger and garlic.7Step 7: Heat a heavy bottom pan, add spices mentioned under "To temper". Let them crackle.8Step 8: Add the onion mint paste to the pan and fry for about 2 to 3 minutes9Step 9: Add tomatoes, turmeric and salt. Cook or fry till the tomatoes turn soft. If needed you can cover the pot and make the tomatoes soft.10Step 10: Add chicken or mutton and fry on a low heat for 3 to 4 minutes.11Step 11: Add powdered masala and red chili powder and fry till it becomes fragrant12Step 12: Pour curd and mix. Cook until the meat turns tender, if mutton you can pressure cook for 1 to 2 whistles till it turns tender and soft. Cook till the oil begins to separate and the gravy thickens.13Step 13: Pour 3 ¼ cups water and add salt14Step 14: When the water begins to boil rapidly, drain off the water from the rice completely otherwise the rice turns mushy. Add the rice to the water and cook till it is 75% cooked. If the water is not sufficient, you can sprinkle hot water and stir.15Step 15: Drizzle kewra or rose water. Cover the pot with a tight lid. Place the biryani utensil on a hot tawa and dum it for about 5 to 7 minutes. Switch off the stove.16Step 16: Serve muslim biryani with onion raita and a salan.getsaucepan.com/r/f393ca82-b531-46ea-a72d-f338344dc923 · Original: https://www.indianhealthyrecipes.com/muslim-chicken-biryani-recipe/
