Katchi Biriyani

A community recipe by Mushfek

Not tested or verified by Nigella.com

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Introduction

This is a Mughal dish which used to be usually served in the court during a royal feast. This is my mom's recipe. Zeenat Quaiyum's Biriyani 4 Ramadan. Have fun!

Ingredients

Serves: 4 -6

Metric Cups

For the Biriyani

1 kilogram basmati rice (soak for 2 hrs)
2 kilograms mutton
3 onions (chopped)
2 onions (thinly sliced - keep for barista)
2 kilograms potatoes (soak for 1 hr)
½ kilogram ghee (clarified butter)
1 aarong dahi
6 tablespoons ginger paste

For the Ground Dried Masala

joitree
nutmeg
black peppercorns
cumin seeds
red chillies
bay leaves
6 cardamom pods

For the Biriyani

2⅕ pounds basmati rice (soak for 2 hrs)
4⅖ pounds mutton
3 onions (chopped)
2 onions (thinly sliced - keep for barista)
4⅖ pounds potatoes (soak for 1 hr)
1⅛ pounds ghee (clarified butter)
1 aarong dahi
6 tablespoons ginger paste

For the Ground Dried Masala

joitree
nutmeg
black peppercorns
cumin seeds
red chiles
bay leaves
6 cardamom pods

Method

Katchi Biriyani is a community recipe submitted by Mushfek and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat pot on low heat, put ghee, ginger paste, dry masala, dahi, fat onions, salt, ground masala, and saffron with red food color.

Add meat [beef/mutton]. Put on low heat and cook for 1½ hr.While beef is cooking, soak rice for 2hrs. Heat water in a big pot for boiling rice.

Par-boil for fluffiness [only 2min].Don't forget to boil the potatoes [and don't overcook the potatoes!]Strain and keep aside. Throw away the starch.In a big kadhai, add ghee, fry the thinly sliced onions until golden brown and crispy. Add the boiled potatoes in the golden onions and sprinkle a pinch of salt, and drops of water over the potatoes, for the onions to release their golden color make the potatoes golden brown.

Sprinkle 2 spoons of sugar and stir until lovely color. Set aside.

Layering for dum [baking for 1.5 hours]

Take a big pot and put some of the meat and gravy and fried potatoes at the bottom and sprinkle with saffron and a little khoya [you can use milk cream]. Then layer the par-boiled rice on top of the meat and potatoes. Now again make a second layer of meat and potatoes with gravy and sprinkle saffron and nuts and current seeds and cream. The last layer will be the rice sprinkled with cashew-nuts and current seeds and cover the pot with a heavy lid and close the sides of the pot with dough.Bake for 1.5 hours.

Do not open lid till serving time.

Heat pot on low heat, put ghee, ginger paste, dry masala, dahi, fat onions, salt, ground masala, and saffron with red food color.

Add meat [beef/mutton]. Put on low heat and cook for 1½ hr.While beef is cooking, soak rice for 2hrs. Heat water in a big pot for boiling rice.

Sprinkle 2 spoons of sugar and stir until lovely color. Set aside.

Layering for dum [baking for 1.5 hours]

Do not open lid till serving time.