How to make Moghal Biryani?

Answer 1

MOGHLAI BIRYANI
Pulao rice - 2 Cups
Mutton - 500 gm
Lime - 1
Almonds or Cashewnuts - 15-20 (1/3 cup)
Mint - a few sprigs
Fat - 6TBSP
Coriander leaves - 1/4 bunch
Onions - 1Cup
Ginger - 1 inch piece
Green chillies (finely Chopped) -
3-4 Garlic - 3 flakes
Curds - 1 cup
Milk - 100 ml or approx. 1/2cup
Red chillies(without seeds) - 4 to 5
Turmeric - a pinch
Cardamom - (2-3)
Cloves - (2-3)
Cinnamon - 1 inch stick
Bay leaf - 2
Sweet cumin a pinch
Saffron a little
Wheat flour paste enough to seal pan


Method
Wash, clean and cut the mutton into small pieces. Peel and slice the onions, coriander leaves and mint. Peel ginger and garlic. Grind ginger, red chillies, garlic and nuts into a fine paste. Heat fat. Fry onions till golden brown and crisp. Remove. Add bay leaf, ground masala, and fry. Add tepid water and cook with lid on till meat is tender and gravy is thick. Boil rice till three-fourths cooked. Add salt. Strain curds with a fine piece of muslin. Add powdered cloves, cinnamon, cardamom, sweet cumin, turmeric, chopped green chillies, coriander leaves and mint. Add lime juice and mix well. Add curds mixture to mutton. Stir well. Dissolve saffron in some milk and sprinkle over half the rice. In a strong pan put in layers of rice, mutton and fried onion. Repeat till all ingredients are used up. Pour remaining milk and fat over the rice. Cover pan and seal edges with wheat flour paste. Place in an oven 143 C (300F) for one hour and serve very hot.

Answer 2

Mughalai biryani:-


Preparation Time : 1 HOUR
Cooking Time : 30 MIN.
Serves / Makes : 04-May

Ingredients :-


2.CUPS OF RICE .SOAKED IN WATER FOR 30 MIN.
1.TBS REFINED OIL
1.CUP CILANTRO(CORIANDER)
1.CUP ONION RINGS
4-5 CLOVES OF GARLIC OR SCALLIONS IN WINTER
1.CUBE OF GINGER
1.CUP CHOPPED METHI
2.GREEN CHILLIS
2.NO LARGE TOMATO
1.CUP GROUND NUT SOAK IN WATER FOR 1 HOUR
2.TSP SALT
1/2.TSP GARAM MASALA
1/4.TSP CHAT MASALA
1/4.TSP LAL MIRCH
1/4.TSP CORIANDER POWDER.
1/2 CUP OF MIXED DRY FRIUTS.

Method:-


PREPARE THE PASTE OF ALL THE INGREDIENTS STARTING FROM CORIANDER TO TOMATO.NOW POUR 1.TBS OF REFINED OIL IN A PAN.WHEN IT IS HOT THAN ADD ALL THE GREEN PASTE AND DRY MASALAS.FRY IT TILL IT BECOMES GOLDEN IN COLOR.THAN ADD GROUND NUTS.KEEP THE WATER OF GROUND NUT.THAN ADD RICE AND MIX IT WELL WITH THE MASALA.THAN ADD 4 (ADD THE WATER OF GROUND NUTS TOO)CUPS OF WATER.ADD THE SALT STIR IT WELL AND COOK IT ON HIGH HEAT WITHOUT PLACING THE LID.WHEN ITS COOKED THAN PLACE THE LID FOR 1 MIN.PLACE THE PULAO IN SERVING DISH AND SPRINKLE THE DRY FRIUTS ON THE TOP.

Answer 3

INGREDIENTS:

2 Whole Chickens (Skinned)
(Marinade Ingredients)
1 pint of sour curd
2 tbsp chopped onion
1 tsp chopped garlic
2 tbsp of ground coriander
1 tsp of turmeric powder
1 tsp ground pepper
1 tbsp ground poppy seeds
1 tbsp of ground almonds

(for Rice)
2 lbs of basmati rice
1 lb of ghee or butter
1 onion
1 crushed clove of garlic
1/2 tsp of saffron
10 whole cardamoms
10 whole cloves
2 2" sticks of cinnamon

ingredients
This is very rich and authentic recipe just the way it was prepared at Moghul times.
You obviously need plenty of time to do this recipe.
The quantities specified are for a big party because that's when you cook this
kind of dish.
This kind of biryani preparation is a long and slow process.
Most of the cooking must be done on low heat.

(For Korma)
Cut chicken into large pieces and Marinate them in mixture
of marinade ingredients for at least 2 hours.
In 2 ozs. of ghee (or butter), fry lightly for 2-3 minutes the following:
1 tbsp of chopped onion, 2 cloves of garlic, 8 cloves, 6 cardamoms and 2 sticks of
cinnamon.
Add to this the marinated chicken and the whole of marinade, and allow the chicken
to cook in its own juice without adding any water.
Cover and cook on low heat until the chicken is tender.

(For Rice)
In a large vessel fry onions, garlic and spices in ghee.
Add rice and mix it lightly.
Continue frying on low heat for 4-5 minutes.
Add saffron, salt to taste and sifficient boiling water to cover the rice.
Cover the vessel and cook on low heat until the water is completely absorbed
and rice is cooked.
Occasional tossing of rice using a spatula may be required to avoid pulping.
Now work into it ½ lb. of raisins, ¼ lb of almonds, ¼ lb of pistachios and ½ lb of dry dates.

(Finish)
The blending of Korma and rice must be done carefully to prevent breaking up of meat or rice.
Take each piece of chicken and work it carefully into the rice,
using up as much of gravy as possible.
Cover the pan tight and stand it on very low (warm) heat.
Garnish this dish with silver leaf.

Serve the Biryani with Raita or some kind of light salad.