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Home | English Recipes | Rice, Biryani, & Pulao Recipes | Kashmiri Biryani
Kashmiri Biryani
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Posted By: shaheen, kolkatta
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Ingredients:

• Mutton 750 gms

• Basmati rice 1 kg

• Milk 200 ml

• Curd 2 tsp

• Dry ginger powder 1 tsp

• Bay leaf 2

• Ghee 150 gms

• Kewra essence 1/4 tsp

• Saffron 2 gms, soaked in 1/4 cup warm milk

• Red chili powder 2 tsp

• Asafoetida a pinch

• Garam masala powder 1/2 tbsp

• Garam masala 1 tbsp, Whole

• Fennel seed powder 1 tbsp

• Fennel seeds 1 tbsp

• Sugar 1/4 tsp

• Salt as per taste


Method:
• Fry asafoetida and mutton pieces in ghee.
• Add curd and continue to cook for 10 minutes of medium-high flame.
• Pour water and add salt to taste. Mix well.
• Add chilli powder, ginger powder and bay leaf.
• Fry for a few minutes and add 1/2 litre water.
• Add 1/2 tbsp garam masala powder and 1 tbsp fennel seed powder.
• Simmer the mixture till the meat is done.
• Remove mutton pieces and keep them separate.
• Boil 2 litres of water and 2 tbsp salt.
• Tie garam masala and 1 tbsp fennel seeds in a piece of cloth.
• Put it in the boiling water.
• Now add rice and cook on a low flame till half done.
• Drain the rice and cool.
• Alternately arrange mutton and rice layers in a baking tray.
• Add milk and ghee. Sprinkle the saffron and the kewra essence.
• Cook in a preheated oven, covered with a foil, for 20 minutes at 180C or 350F. Then ready to serve.
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bushra - shajah May 20, 2012
hyderabadi biryani

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Tehreem Hasham - Lahore May 20, 2012
Um.....dont know wht to say....amazing.. proud to be a part of it...:0

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Saeed Masood - faisalabad May 18, 2012
Like this home made sweets from my wife, she is my real chef :))

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