Coming from the land of Biryani that is Hyderabad, Telengana my craving for Biryani from time to time is understandable. After having tried a multitude of recipes I zeroed upon this one which is a blend between a non-veg pullav and the colorful Biryani. This quick easy recipe is a sure shot heart winner. Do give it a try and let me know.

Ingredients ( Serves 4|total time taken 45 min) :

– Mutton 500 gm ( you can replace with chicken as well)

– Rice 450 gm (Basmati or regular also tastes as good)

For broth preparation

– Onion 1.5 big cut into medium sized cubes

– 5-6 cloves

– 2 cardamoms with cover

– 1/2 inch cinnamon stick

– 2-3 star anise

– 9-10 whole black peppercorns

– 1 -2 bay leaf

– 1 tbsp cumin seeds

– 1 tbsp carom seeds

– 1 pinch turmeric

– 1.5 tsp salt

– 1.5 tbsp ginger garlic paste

– 1/2 cup Pudina leaves

– 1/2 cup coriander leaves

For masala

– 1.5 big onion cut to small pieces or length wise

– 1 cup of curd (150 gm)

– 1 tbsp coriander powder

– 1/2 tbsp cumin powder

– 1/2 tbsp black pepper powder

– 1 tsp garam masala powder

– 1 tsp red chilli powder

– 1 tbsp Biryani masala powder

– 10-12 Pudina leaves

– 1 tbsp quantity of coriander leaves

– 2-3 green chillies slit

– 1 big tomato cut into rounds like in salads

– 1.5 tbsp ginger garlic paste

– 1.5 tbsp vegetable oil

For rice preparation

– 1 tbsp ghee

– 2-3 cloves

– 1-2 cardamoms

– 1/2 inch cinnamon stick

– 1-2 bay leaf

– 8-10 Pudina leaves

Recipe:

Preparing the broth

1. Put all the ingredients of the broth in a pressure cooker. Add water (such that it is twice the amount of rice taken). Boil at high flame for 1 whistle and reduce the flame to low leaving it for 8-10 min to heat. Then switch off the stove and wait for the pressure to release completely.

Preparing masala

1. While the above step happens take oil as listed above in a kadai and fry the onions for the masala until translucent.

2. Add the ginger garlic paste and fry till the raw smell goes.

3. Take curd in a bowl and mix the masala powders of black pepper, red chilli powder, cumin powder, coriander powder, garam masala powder and Biryani masala powder. Add 1 tsp salt and the Pudina leaves to the curd and mix well. You can even add some kosher salt for extra taste to the curd if available.

4. Add the mixed masala curd to the kadai and cook for 2-3 min on low flame. Add few coriander leaves for aroma.

5. Add the slit green chillies and the tomatoes cut in rounds. Do not try to mash the tomatoes or the green chillies.

6. Remove the lid of the pressure cooker with the broth and strain the broth into a tumbler for use later.

Using a ladle remove the mutton/chicken pieces alone and add them to the masala making kadai. Cook them with the masala for 5 min mixing them well. Then switch off the stove.

Preparing rice

1. In the empty cooker add the ghee and the whole garam masalas. Add the rice grains and fry for 5 min on a low-medium flame.

2. Add the clear broth kept aside to the cooker (1/4th quantity less than double of the rice quantity ).

3. Add the Pudina leaves and taste for salt. The broth should be mildly salty. Then put the pressure cooker lid and cook the rice until three whistles on a high flame and switch off the stove. Wait for the pressure to release completely.

Mixing the Biryani

Taking out little rice at a time from the cooker mix them well with the cooked Biryani masala in the kadai.

Once completely mixed serve the Biryani hot.

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