Ingredients:
- 1 kg of mutton or chicken
- 500 grams of basmati rice
- 2 onions, sliced
- 2 tablespoons ginger-garlic paste
- 1 cup of yogurt
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 1 cup of oil or ghee
- 1 cup of dry fruits (cashew nuts, almonds, raisins)
- Saffron (a pinch)
- 2 bay leaves
- 2 cinnamon sticks
- 2 black cardamom pods
- 4 green cardamom pods
- 4 cloves
Instructions:
- Soak the rice in water for 30 minutes before cooking.
- In a large pot, heat oil or ghee and add sliced onions. Fry until golden brown.
- Add ginger-garlic paste and fry for 2 minutes.
- Add the meat and fry for 5-7 minutes until browned on all sides.
- Add red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt. Mix well.
- Add yogurt and stir until well combined.
- Add 3 cups of water and bring to a boil. Then, cover the pot and let it cook for 30 minutes on low heat until the meat is tender.
- In another pot, boil water and add soaked rice along with bay leaves, cinnamon sticks, black cardamom pods, green cardamom pods, and cloves. Cook until the rice is 80% done.
- Drain the water from the rice and layer it over the cooked meat in the pot.
- Sprinkle saffron and dry fruits on top of the rice.
- Cover the pot and cook on low heat for another 10-15 minutes until the rice is fully cooked and the flavors are well combined.
- Serve hot with raita or salad.
The Kashmiri Biryani is a delightful blend of spices, meat, and rice that will leave you wanting for more. The use of dry fruits and saffron in this biryani gives it a unique flavor and aroma that is distinctive to Kashmiri cuisine. This dish is perfect for special occasions, family gatherings, or any time you want to treat yourself to a royal meal. Try making this recipe and experience the taste of Kashmir in your own kitchen.
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