Slow cooking allows the flavor of every ingredient to mature. Also, reduce the amount of water by half and add only when necessary. You can prepare this biryani with chicken as well, which requires less cooking time. You can also reach out for the ready-made biryani masalas in the supermarkets, but they aren’t as good. Prepare the biryani masala beforehand and store it. Biryani requires a lot of effort, several spices, and patience. I’m sharing my favorite – Bombay Biryani.

The type of biryani varies from region to region and kitchen to kitchen. Hari mirch aur fried pyaz dal ker kitchen cloth & lid sa cover ker lein aur halki ancch per 10-12 minutes kliya steam cook ker lein.Biryani is the crown of Mughlai cuisine and a love shared by both Indians and Pakistanis.

Namak aur lemon juice dal ker mix karein aur tez ancch per pani kum ho janay tak paka lein (3-4 minutes). Remaining pulao masala dal ker ache tarhan mix karein.īoiled mutton yakhni ka saath dal ker ubal anay dein aur yakhni 2 & ½ Cups reh janay tak paka lein. Halki ancch per dahi,hari mirch paste aur adrak lehsan paste dal ker ache tarhan mix karei aur 1-2 minutes kliya paka lein. Pyaz dal ker ache tarhan mix karein aur light golden ho janay tak fry ker lein. Laung,badiyan ka phool,zeera aur sabut dhania dal ker ache tarhan mix karein. Pulao masala (1 tbs) dal ker ache tarhan mix karein aur dhak ker halki ancch per gosht gul janay tak paka lein (approx. Pot mein mutton,adrak lehsan paste,namak aur pani dal ker ache tarhan mix karein aur ubal anay ka bad scum ko remove ker lein. Spice mixer mein sabut dhania,saunf,zeera,sabut klai mirch,javitri,jaifil,laung,hari elaichi,badiyan ka phool,darchini,badi elaichi aur tez patta dal ker ache tarhan grind ker lein.Pulao masala tayyar hai. On low flame,add yogurt,green chilli paste,ginger garlic paste,mix well & cook for 1-2 minutes.Īdd boiled mutton along with its stock,bring it to boil & let stock reduce to 2 & ½ Cups.Īdd salt,lemon juice & mix well then cook on high flame until water is reduced (3-4 minutes).Īdd green chillies,fried onion,cover with kitchen cloth & lid then simmer cook on low flame for 10-12 minutes.

In a pot,add clarified butter & let it melt.Īdd cloves,star anise,cumin seeds,coriander seeds & mix well.Īdd onion,mix well and fry until light golden. In a pot,add mutton,ginger garlic paste,salt,water,mix well & bring it to boil then remove scum.Īdd pulao masala (1 tbs) & mix well,cover & cook on low flame until meat is tender (approx. In a spice mixer,add coriander seeds,fennel seeds,cumin seeds,black peppercorns,mace,nutmeg, cloves,green cardamom,star anise,cinnamon sticks,black cardamom,bay leaves & grind well.Pulao masala is ready! Chawal (Rice) Sella ½ kg (soaked for 30 minutes).Hari mirch (Green chilli) paste 1 & ½ tbs.Adrak lehsan paste (Ginger garlic paste) 1 tbs.Sabut kali mirch (Black peppercorns) 1 & ½ tsp.

Badiyan ka phool