I think everyone know that making briyani is a kind of art..Yes each step is really important in that, but with a little patience and practice you can become a briyani master. Specially ramzan briyani is one which sat in my to do list for ages. I finally thought to give it a try. I was so careful in each step and took my own time to prepare everything, since it was my first attempt. But the result was awesome..The briyani cameout with full of flavour and everyone loved it.
There are certain steps in making the perfect briyani..I have given everything perfectly here. I think this will help you a lot..Hope everyone will give this and try and enjoy your weekend guys..See you soon..
For Cooking Rice:
Basmati Rice - 1 kg
Salt- 2 tblspn
For Cooking Lamb:
Mutton / Lamb - 1 kg with Bone
Salt - 1 tsp
Turmeric Powder / Manjal podi - 1 tsp
Special Garam Masala Powder :
Cinnamon Stick - 1 Piece
Mace / Jathipathri- 3 piece
Coriander Seeds / Malli - 2 tblspn
Star Anise / Annachi mokku- 2
Cloves / Krambu - 6
Cumin Seeds / Jeerakam - 2 tsp
Oil- 1/2 cup
Ghee - 3 tblspn
Onion -3 large sliced thinly
Ginger Garlic Paste - 3 tblspn
Briyani Leaf - 1 chopped
Turmeric Powder / Manjal Podi - 1 tsp
Chilli Powder - 1 tblspn or to taste
Cumin Powder / Jeeraka Podi - 1 tsp
Green Chillies - 6 slit
Tomatoes - 5 large chopped finely
Curd - 1 cup
Salt to taste
Onions - 1 large Finely Sliced and Deep Fried
Cashews- 1/2 cup fried
Sultanas / Kishmish - 1/2 cup fried
Coriander Leaves / Cilantro - 1 cup finely chopped
Mint Leaves - 1 cup finely chopped
Saffron - a pinch soaked in 1/2 cup of warm milk
Ghee - 2 tblspn
Make the special garam masala powder. Dry roast all the ingredients given in that list on a low flame till it gets toasted and nice aroma comes from it. Let it cool a bit, now powder this till it is fine. Set aside.
Cook the Mutton. Take Cleaned mutton pieces in a pressure cooker. Add salt and turmeric powder to it. Cover it and cook for 6 whistle and simmer the flame for 15 mins. Switch off the flame and let the steam escape all by itself. Open the pressure cooker and set aside the well cooked mutton.
Cook the rice. Soak the rice for 30 mins. Drain it and set aside. Boil lots of water in a huge pot. Add a good amount of salt to it. Let this come to a boil. Once it starts to boil, add the soaked rice and cook till it is 3/4th cooked. The rice should be cooked, but should have a little bite in the center. It will take around 5-7 mins.Keep a close eye in this.
Make the toppings. Heat some oil in a pan. Fry some cashews and sultanas till it is golden. Set aside. Deep fry some onions till it is golden. Remove and set aside. Soak Saffron in warm milk and set aside. Chop your herbs and set aside.
Make the masala. Add ghee to the remaining oil in the kadai where the onions are fried. Add in the sliced onions and fry till light brown.
Add in ginger garlic paste and saute for a couple of mins.
Add in the spice powders and the briyani leaf and mix well.
Now add in the green chilli and mix well.
Add tomatoes and toss well with the masala.
Cover and cook for 5 mins till the tomatoes turn mushy.
Add the curd and give a stir.
Add in the prepared special garam masala powder, salt and mix well.
Add the cooked mutton pieces along with all the juice and mix well.
Cook a high heat till the gravy gets thick.
Assemble the briyani
Remove half the masala to a bowl. Spread the rest of the masala evenly in a huge pot.
Add half of the cooked rice, half of the chopped herbs, half of the fried nuts, half of the fried onions, half of the soaked saffron milk.
Now add half of the masala again on top. Followed by half of the cooked rice, half of the chopped herbs, half of the fried nuts, half of the fried onions, half of the soaked saffron milk.
Top with a couple of tblspn of ghee. Cover this with a tight fitting lid.
Place on a very low heat for 15-20 mins.
Turn off the heat and leave it for 15 mins.
Open the lid and fluff the rice so that everything is mixed well.
Serve with raita or any gravy.
1)Be careful while cooking rice, rice should be 3/4 th cooked, it will take very less time so keep a eye on it.
2)You can put the entire pot over a tawa on low heat if you feel that the rice will stick to the pot.
3)Make the gravy thick so that it doesn't make the rice soggy.
STEP 1: Make the Spice Powder
|These are the spices needed for the masala powder|
|Dry roast all these spices in a low flame|
|toast till they are nutty|
|take them in a spice grinder|
|and make into a powder|
STEP 2: Cook the Mutton / Lamb
|take your mutton in a pressure cooker with some salt and turmeric powder|
|cover them and cook|
|till the mutton is cooked|
STEP 3: Cook the Rice
|boil lots of water and add the rice in|
|cook till they are 3/ 4 th done|
Step 4: Prepare the Topping
|Now fry some cashews and raisan in oil|
|fry the onions too|
Step 5: Make the Masala
|Add ghee to the same oil|
|and saute some onions|
|add in ginger garlic paste|
|add some briyani leaf|
|now add the spice powders in|
|and mix well|
|add green chillies|
|saute them well|
|cover and cook|
|till they turn mushy|
|transfer this to a huge pot|
|add curd in|
|and the ground spice powder|
|add salt to this|
|add the cooked mutton along with any water in it|
|and cook on a very high heat till the masala is reduced|
|remove half of the masala to a bowl|
|spread the remaining evenly in the bottom of the pot|
|add half of the rice|
|top with lots of cilantro and mint leaves|
|add half of the fried nuts and kishmish|
|add half of the fried onions|
|pour half of the saffron milk|
|now top with the remaining half of the masala|
|add all the remaining rice|
|and some herbs|
|and your nuts|
|and all the fried onions|
|pour the rest of the saffron milk|
|add a spoon of ghee|
|cover the pan with a tight lid|
|and put over a very low heat|
|when it is cooked , mix well|