This Nawabi biryani is a rich flavorful dish. I have tried this dish long back during my early days of cooking when one of my Hyderabadi friends gave me the recipe. But maybe because I haven't learned certain techniques or didn't know to differentiate flavors like something between jeera and shahi jeera, I missed the real flavor of this dish even though it came out really good. But again the meat didn't get that soft, fall-apart texture from the dum cooking. So I always had the fear of ending up with hard meat and never tried this recipe again. But later, I found out it needed this secret ingredient which is the meat tenderizer or the more natural papaya paste. And one more thing I missed was Shahi Jeera, which gave the biryani a unique flavor. So recently when I happened to watch a show by Chef Venkatesh Bhatt, I finally reinvented my recipe and as a result, got this flavor rich biryani. Don't get put off by the number of steps. This is mess free cooking! Such a grand dish with easy cleaning. Do try and your comments are greatly appreciated.
INGREDIENTS:
Basmati Rice - 1lb
Coriander Leaves - 1/4 cup chopped
Mint Leaves - 1/4 cup chopped
Green Chilly - 1 split
Shahi Jeera - 1/4 tsp
Cardamom - 4 nos
Cinnamon - 3 inch piece
Cloves - 4 Nos
Water - As needed
Mutton - 2 lbs
Onion - 3 big
Papaya Paste -2 tsp
Yogurt - 1 cup
Ginger Garlic Paste - 2 tblsp
Turmeric Powder - 1tsp
Chilly Powder - 2 tsp
Shahi Jeera - 2 tsp
Coriander Leaves - 1/4 cup
Mint Leaves - 1/4 cup
Salt
METHOD :
First, thinly slice the onions and deep fry them in oil until golden brown. The onions should not be burned or the whole dish will get a bitter taste. After slicing the onions give them a squeeze to make sure the strips are well seperated. The onion should be added in medium high oil at first. Once they turn translucent, reduce the flame and keep stirring often to ensure all the onion strips are cooked and let it brown. Once it turns color remove them from oil into paper towel lined plates and let them turn crispy.
Clean the mutton and marinate it in papaya paste for about 15 mins. After 15 mins, add 3/4th of the golden fried onions, yogurt, ginger garlic paste, turmeric powder, chilly powder, shahi jeera, coriander leaves, mint leaves and salt and mix them well. Marinate this mutton for at least 45mins. You can even marinate overnite if you plan to make ahead, but make sure to bring it to room temperature at least 30 mins before making the biryani.
Now make the rice. Clean and soak the rice in room temperature water for 30 mins. In another big pot bring water to a brisk boil. When the water is boiling, add the soaked and drained rice along with the whole spices and green chilly, coriander leaves and mint leaves and add enough salt along with two tsp ghee. Bring this to a boil and set the timer for just 7 mins. When its time drain the water. Make sure all the spices and leaves stay with rice.
Meanwhile, get the tava ready for the dum process. On medium high flame heat a big tava. In a heavy bottomed pan or deep pot brush little ghee and add the marinated mutton(Its not cooked) to the pot and spread it out. Above this spread the half cooked rice and over the top dot with ghee and sprinkle enough salt and saffron strands. Cover tightly and leave it on medium flame for about 25mins and then simmer for about 10 mins.
Switch off the stove and leave it for 15 mins. Transfer the biryani to a serving tray and garnish with the reserved 1/4 part of golden fried onions and chopped coriander leaves. Serve with tomato jam.
INGREDIENTS:
Basmati Rice - 1lb
Coriander Leaves - 1/4 cup chopped
Mint Leaves - 1/4 cup chopped
Green Chilly - 1 split
Shahi Jeera - 1/4 tsp
Cardamom - 4 nos
Cinnamon - 3 inch piece
Cloves - 4 Nos
Water - As needed
Mutton - 2 lbs
Onion - 3 big
Papaya Paste -2 tsp
Yogurt - 1 cup
Ginger Garlic Paste - 2 tblsp
Turmeric Powder - 1tsp
Chilly Powder - 2 tsp
Shahi Jeera - 2 tsp
Coriander Leaves - 1/4 cup
Mint Leaves - 1/4 cup
Salt
METHOD :
First, thinly slice the onions and deep fry them in oil until golden brown. The onions should not be burned or the whole dish will get a bitter taste. After slicing the onions give them a squeeze to make sure the strips are well seperated. The onion should be added in medium high oil at first. Once they turn translucent, reduce the flame and keep stirring often to ensure all the onion strips are cooked and let it brown. Once it turns color remove them from oil into paper towel lined plates and let them turn crispy.
Clean the mutton and marinate it in papaya paste for about 15 mins. After 15 mins, add 3/4th of the golden fried onions, yogurt, ginger garlic paste, turmeric powder, chilly powder, shahi jeera, coriander leaves, mint leaves and salt and mix them well. Marinate this mutton for at least 45mins. You can even marinate overnite if you plan to make ahead, but make sure to bring it to room temperature at least 30 mins before making the biryani.
Now make the rice. Clean and soak the rice in room temperature water for 30 mins. In another big pot bring water to a brisk boil. When the water is boiling, add the soaked and drained rice along with the whole spices and green chilly, coriander leaves and mint leaves and add enough salt along with two tsp ghee. Bring this to a boil and set the timer for just 7 mins. When its time drain the water. Make sure all the spices and leaves stay with rice.
Meanwhile, get the tava ready for the dum process. On medium high flame heat a big tava. In a heavy bottomed pan or deep pot brush little ghee and add the marinated mutton(Its not cooked) to the pot and spread it out. Above this spread the half cooked rice and over the top dot with ghee and sprinkle enough salt and saffron strands. Cover tightly and leave it on medium flame for about 25mins and then simmer for about 10 mins.
Switch off the stove and leave it for 15 mins. Transfer the biryani to a serving tray and garnish with the reserved 1/4 part of golden fried onions and chopped coriander leaves. Serve with tomato jam.
Looks delicious!!
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