Mughlai Biryani Recipe

If you want to know Mughlai Biryani Recipe then here is Mughlai Biryani Recipe for you just read the Mughlai Biryani Recipe below:

Ingredients of Mughlai Biryani Recipe:

• For the meat: 1kg lamb/ chicken cut into 2″ pieces (if using chicken, use breast or thigh fillet)
• 4 large onions sliced thin
• 2 tsps garlic paste
• 2 tsps ginger paste
• 1/2 cup almonds
• 6 tbsps ghee/ vegetable/ canola/ sunflower cooking oil
• 1″ stick of cinnamon
• 5 cloves
• 3 pods cardamom
• 8 peppercorns
• 2 tsps coriander powder
• 1 1/2 tsps cumin powder
• 1 tsp garam masala
• 1 cup yoghurt
• Juice of 1 lime
• 1 cup chicken/ beef stock
• 2 tbsps finely chopped coriander leaves
• 2 tbsps finely chopped mint leaves
• Salt to taste
• For the rice: 2 cups Basmati rice
• Hot water
• Salt to taste
• 3 drops orange food coloring (optional)
• 3 drops green food coloring (optional)

How to Make  Mughlai BiryaniRecipe:

• Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes. After 10 minutes remove skins from all the almonds by pressing each one between your thumb and forefinger. The almonds will slip out of their skins!
• Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste in a food processor.
• Wash the rice in a sieve and add enough water to fully cover the rice – at least 4″ over the surface of the rice. Add salt to taste. Set the rice up to boil. Cook till almost done. To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm whitish core. Turn off the fire. Strain through a colander and keep drained aside.
• Heat 3 tbsps of oil in a pan and fry 2 of the onions till caramalized – golden brown. Drain and keep aside on paper towels for later use.
• Heat 3 tbsps of oil in another pan and add the whole spices – cinnamon, cardamom, cloves, peppercorns. Fry till the spices turn a little darker.
• Add the 2 remaining onions and fry till they are translucent.
• Add the ginger-garlic-almond paste and fry for 2-3 minutes.
• Add all the spice powders – coriander, cumin and garam masala and mix well.
• Fry till the oil begins to separate from the masala and then add the lamb/ chicken. Keep frying till the meat is fully sealed (it will become opaque and lose its pink colour).
• Now add the yoghurt, lime juice, stock, coriander and mint leaves and salt to taste (if needed). Mix well.
• Cover the pot and allow to cook till the meat is tender.
• If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes. Add the orange food coloring to one portion of the rice and the green food coloring to another portion of the rice. Leave the third portion white. With each portion, mix the rice till all the grains are well colored. Keep aside for 10 minutes after which you can mix all 3 portions of rice together in a bowl for use in the next step.
• Grease a deep baking dish and evenly layer the cooked rice, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice). Garnish with the previously caramalised onions. Cover the dish tightly. If the dish does not have a cover use 2 layers of aluminium foil (shiny side of both layers pointing down towards the rice) and secure on to dish with baking string.
• Put in a pre-heated oven set at 350 F/ 180 C/ Gas mark 4 for 20 minutes.
• Turn off the oven and let the dish sit in the oven till you are ready to eat. Only open when you are ready to eat. The way to serve Mughlai Biryani is to gently dig in with a spoon so you get through the layers.
• While Mughlai Biryani tastes great by itself, add a raita like Podina Raita.

Meatball Biryani Recipe

If you want to know the Meatball Biryani Recipe the here is
Meatball Biryani Recipe for you just read the
Meatball Biryani Recipe below

Meatball Biryani Recipe

Ingredients:

• 500 gms Basmati rice
• For the Kofta curry: 1 kg lamb/ beef or chicken mince
• 3 large onions chopped very fine
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 2 tbsps garam masala (to make your own, see recipe below)
• 3 tbsps tomato ketchup
• 1/2 cup coriander leaves chopped fine
• Salt to taste
• 4 large tomatoes cubed
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 bsp gaam masala
• 1 tsp chilli powder (optional)
• 5 tbsps vegetable/canola/sunflower cooking oil
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• To garnish: 1 large onion sliced finely
• 1 tbsp saffron strands
• 3 tbsps warm milk
• 3-4 tbsps fresh chopped coriander

Preparation of Meatball Biryani:

• Wash the rice. Soak it in warm water for 30 minutes. Cook the rice till amost done. Drain remaining water (if any) and keep aside.
• Put the minced lamb/ beef/ chicken, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a lage bowl and mix well.
• Form the mixture into equal sized balls and keep on a plate.
• Heat the oil in a pan and fry the sliced onion in it till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biryani later.
• In the same oil, add the remaining (finely chopped) onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute. Add all the spices – coriander, cumin, red chilli powder,garam masala, turmeric – and fry for 2-3 minutes.
• Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
• Add 1 cup of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
• Stir gently so as not to break the meatballs.
• Cook uncovered till the meatballs are done. There should not be more than 1 to 1 1/2 cups of gravy left at the end of this stage, so dry it as required.
• Soak the saffron strands in 2-3 tbsps of warm milk.
• Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and Koftas as follows: rice – Koftas – rice. End with a layer of rice.
• Pour the saffron infused milk all over the top of the last layer of rice.
• Garnish with the crispy fried onions, chopped corainder leaves. Cover the dish and seal tightly.
• Bake in a hot oven for 30 minutes.
• Serve hot with a raita and green salad of your choice.