National’s Shehzada Biryani Recipe
Meat : 1 kg (i’ve taken Mutton)
Rice : 1 kg
Onion : 2
Yougurt : 1 cup (heaped)
Red chilli powder : 3tsp
Salt: to taste (use half in marination & half in boiling the rice)
Garam Masala Powder : 3 tsp
Jaifel Javetri powder: 1/4th tsp
Ginger garlic paste: 1tbsp (i hv used freshly chopped)
Papita paste: 3 tsp
Oil: 2 tbsp for marination, 4 tbsp for frying purpose
Ghee: 2 tbsp for topping
Green Masala: grind mint leaves, coriander leaves & green chillies..a/c to ur taste.
Tomatoes: 2-3 sliced or chopped
Kewra essence: 2tsp
Yellow colour or Zarda rang.
(Boil the rice with 2 sticks of cinnamon/daar chini, 6 cardamoms/ilaichi, 4 long &1-2green chilli..set aside.)(3/4th done.)
1_ Fry onions: by cutting in rings or sliced shaped,add a pinch of salt n make it golden brown on high flame in starting, then turn the flame on medium..take it out, dry n crush them wth hands, put aside.
2_Green Masala: Grind podina, hara dhania & hari mirch with a sip of water to make a paste.
3_Gather all marinating items : at 1 place. i.e. yougurt, red chilli powder, half garam masala, half green masala, half brown onions, half salt, g.g paste & papita paste..marinate the meat n set aside for 1 hour.
4_Cook the Marinated Meat: in a pan, put the meat n make it cook at low to medium flame till the meat gets 75% tendered.
5_Soaked Potatoes in coloured water: cut potatoes in cubes n soak them in yellow colored water for 5 to 10 mints.
6_Cook n fry potatoes: in 2tbsp of oil, add these potatoes wth 1 to 2 sips of its coloured water..on low flame…when water dries, fry them, take out n put aside.
7_Layering : In a big pan, put meat, then potatoes, chopped tomatoes, green masala, yellow color,jaifel javetri and then boiled rice on top.
8_Topping: Remaining fried onions, green masala, some tomatoes, yelow colr mixed wth kewra essence, garam masala and ghee.
Give it a dam for at least half an hour at low flame..by placing heavy weight on top of the pan lid.
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