Nawabi Mutton Biryani With Burani Boondi Raita#SundayFunday

Biryani is an aromatic rice dish made with layers of tender meat pieces (or goat / lamb/ beef or chicken meat), fragrant basmati rice, deep fried onions, aromatic Indian spices.

This Nawabi Mutton Biryani recipe is easy to follow and is perfect for a party wherein you can prep a day before and assemble on the day of the party or feast, its not spicy it has minimum spices. If you feel intimidated by seeing so many ingredients, after following my recipe you no longer will!
For this biryani, used more mutton than rice, since mutton is very boney, so I used 750 grams mutton bone in and 250 grams boneless mutton.

Serves 8 - 10
Ingredients
To Boil The Rice
½ kg Rice
Whole Spices
1 Inch Piece Cinnamon
3 Green Cardamoms
6 Black Peppercorns
6 Cloves
½ Teaspoon Shahjeera
For The Mutton Marination
1 Kg Mutton - cut into medium big pieces
4 Button Red Chilies - soak and grind to a fine paste
1 Tablespoons Ginger Garlic paste
250 Grams Yogurt - whisked
¾ Cup Birista/Fried Onions - homemade
½ Teaspoon Turmeric powder
½ Teaspoon Salt
½ Cup Oil
Other Ingredients
6 Dried Apricots - fried
10 Cashewnuts - fried
2 Tablespoons Red Chilly Paste
1 Teaspoon Heaped Biryani Masala
2 Tablespoons Sambal Oleake or Red Chilly Paste
½ Cup Oil
1 Cup Water
¼ Cup Desi Ghee
¼ Cup Water
¼ Cup Brown onion
1 Teaspoon Garam Masala powder
¼ Teaspoon Saffron - crushed & soaked in ¼ cup milk
½ Cup Chopped Coriander leaves
½ Cup Mint leaves
2 Teaspoons Salt
Fried Potato Wedges - optional
Whole Spices
4 Cloves
1 Bay Leaf
1 Brown Cardamom
3 Petals Star anise
1 Inch Stick Cinnamon
3 Green Cardamoms
6 Black Peppercorns
6 Cloves
½ Teaspoon Shahjeera
Method
To Boil The Rice

Boil the rice with with the whole spices and salt till 90% nearly done.
Soak & grind the red chilies to a fine paste. Keep aside
Marinate mutton pieces with yogurt, ground chilly paste, ginger garlic paste, crushed brown onions, turmeric and salt. Refrigerate for 3 - 4 hours or better still overnight.

In a pressure cooker heat oil, fry the dried apricots and cashew nuts, keep aside. Now add the whole spices saute for a minute then add the marinated mutton, fry till oil surfaces, then add a cup water. Cover with the lid take one whistle on high. Reduce the flame to low then cook for 15 minutes. Swicth off the flame and let the cooker cool completely.
To Assemble

Heat ghee in a heavy bottom pan, add ¼ cup water, add the cooked mutton, sprinkle with garam masala powder, fried potatoes, with a generous sprinkle of mint, chopped coriander leaves. Now add the fried apricots and nuts, a sprinkle of fried onions, cover with rice followed by saffron milk. Cover tightly and keep it on high flame for 5 minutes then lower the flame and keep it on dum for 15 to 20 minutes.

Burani Boondi Raita

Ingredients
½ Cup Boondi
½ Kg Yogurt - whisked
½ Teaspoon Red chili Flakes
½ Teaspoon Cumin powder
¼ Teaspoon Black salt
For Tadka/Tempering
1 Tablespoon Desi Ghee
1 Teaspoon Mustard seeds
1 Green Chilly - chopped
6 Curry leaves- chopped
1 Tablespoon Chopped Garlic
2 Tablespoons Mint leaves
Coriander leaves for garnish
Method

In a mixing bowl add yogurt, whisk till creamy and smooth, add black salt, chili powder, roasted cumin.
Heat ghee in a pan, add mustard seeds, curry leaves, chopped green chilies, add chopped garlic, fry for a min, till garlic turns light golden, pour this tarka over the whisked yogurt, add chopped mint leaves and crisp boondi to the bowl before serving, garnish with mint leaves.

Serve Nawabi Mutton Biryani, hot garnished with chopped coriander and mint. Serve with Burani Boondi Raita.

Labels: Sunday Funday,Mutton,Biryani,Homemade Biryani Masala,Main course,Indian, Raita

• Bacon-Wrapped Sirloin Tip Roast from Palatable Pastime
• Confit Turkey Thighs from Food Lust People Love
• Dry Brined Roast Turkey Breast from Amy's Cooking Adventures
• Milk-Braised Pork Loin with Carrot Sauce from A Day in the Life on the Farm
• Nawabi Mutton Biryani with Burani Boondi Raita from Sneha's Recipe
• Roasted Lemon, Herb & Lavender Spatchcocked Chicken from Culinary Cam
• Stuffed Pork Loin Roast from Sid's Sea Palm Cooking
• Stuffed Turkey Breast with Gravy from Karen's Kitchen Stories

Tri Color Biryani Rice#SundayFunday

This Tri Color Biryani Rice is perfect to celebrate occasions like our Republic Day and Independence Day.

This is a quick and easy rice with goes well with any gravy.
Measurment - 250 Ml Cup
Serves 2
Ingredients
1½ Cups Basmati Rice
5 Cloves
2 Green Cardamoms
1 Brown Cardamon
1 Stick Cinnamon
1 Star Anise
1 Teaspoon Shahi Jeera
2 Bay Leaves
1 Teaspoon Salt or to taste
¼ Cup Oil
¼ Cup Brown Onions
3 Cups Hot Water
A Pinch Orange Color - mixed in a tablespoon water
A Pinch Green Color - mixed in a tablespoon water
¼ Teaspoon Shahi Biryani Essence
¼ Teaspoon Kewra / Screw Pine Water

Method
Wash the rice and soak the rice for at least 15 minutes. After 15 minutes drain all the water. Keep aside.

In a large pot/kadai, heat oil, add the whole spices, when they start to sizzle add the brown onions, rice, salt and lightly mix it. Add hot water and lightly stir it with a spatula. Bring it to a rolling boil. Cover with a lid and let it cook for 10 - 15 minutes or till the rice is nearly done and the water nearly evaporates. Add the shahi biryani essence and kewra water, mix it well.

Now add the color on top it (do not stir the rice), leave it on dum for 5 minutes

Or till the rice is full done.

  Tri Color Biryani Rice is ready

Serve garnished with brown onions.

This goes well with any gravy of your choice.
Labels: Veg Rice, Biryani, Vegan, Gluten Free, Main Course, Sunday Funday
For Sunday Funday we are sharing recipes to celebrate the Independence/National day of your country!

• Firecracker Hot Dogs from Food Lust People Love
• Mushroom Poutine from Mayuri's Jikoni
• Oreo Ice Box Cake from Karen's Kitchen Stories
• Patriotic Slushie from Amy's Cooking Adventures
• Tri Color Biryani Rice from Sneha's Recipe
• Watermelon Pizza from A Day in the Life on the Farm

Dum Chicken Rum Biryani#SundayFunday

This is super delicious and makes a complete meal. The rum gives a delicious taste to this biryani, try it and you will definitely love it. It's not spicy but yum!! I have added potatoes, since for me biryani is incomplete with potatoes, I love them in biryani.

Serves 3 as a complete meal 

Ingredients
For the Chicken Marination
420 Grams Chicken Pieces Biryani cut - I used 2 Large Legs
100 Ml Rum 1 Cup Yogurt - whisked
1 Tablespoons Lemon juice
1 Tablespoon Ginger Garlic Paste
½ Teaspoon Cumin powder
½ Teaspoon Garam Masala powder
1 Teaspoon Level Salt
1 Teaspoon Heaped Red Chili powder
½ Teaspoon Turmeric powder
1 Tablespoon Coriander powder
Orange color pinch 
1 Green Chilly - chopped 
½ Cup Fried Onion/Brista
¼ Cup Coriander leaves - reserve
¼ Cup Mint leaves 

¼ Cup Oil
For the Rice
275 Grams Basmati Rice 

2 Teaspoon Heaped Salt or To Taste
Whole Mixed Spices
1 Brown Cardamom
2 Green Cardamoms
1 Bay Leaf
5 Black Peppercorns
1 Stick Cinnamon
3 Cloves
½ Teaspoon Shahjeera 
Other Ingredients
¼ Cup Fried Onion/Brista 
½ Teaspoon Saffron Stradnds - Mix the strands in ¼ cup Milk
2 Medium Potatoes - cut into Big pieces - Optional 
2 Tablespoons Ghee/ Butter 
¼ Cup Mint leaves 
¼ Cup Coriander leaves

Method 

In a large bowl take chicken, and all the given ingredients under marination and mix very well, Keep it to marinate for at least 2 hours in the refrigerator.

Wash and soak the basmati rice for 15 minutes. In a large pot/vessel water, salt and all the whole spices bring to boil add the rice and cook the rice till it is half done /cooked drain the water.  

In a heavy bottom pot/ vessel add 2 tablespoon oil and ¼ cup water, add the chicken. top it with the potatoes, sprinkle a little coriander and mint leaves. 

Now spread the half cooked rice, sprinkle the remaining mint leaves, onion brista, saffron color 

Seal it with a foil, cover with a lid with dough Place a cast iron tawa/girdle on high flame and place the pot on it and cook on high flame for 12 minutes. Then reduce the flame to low and let it cook for 40 minutes. After 12 minutes then again make the flame to medium high and let it cook for 3 minutes. Switch off the flame and let it remain on the hot tawa for another 10 - 15 minutes. 

Here is ready!!

Perfectly done, it not burnt at the bottom.

Serve hot with Raita.

Enjoy.. it's super delicious!!

Labels: Biryani, Chicken,  Rum, Sunday Funday, One Dish Meal, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Rebekah of Making Mircales, the theme is Cooking with Beer/Alcohol.

• Autumnal Spinach Salad with Beer Vinaigrette by Amy's Cooking Adventures
• Braised Pork with Dunkel Bier Gravy by Palatable Pastime
• Dum Chicken Rum Biryani by Sneha's Recipe
• Irish Beef Guinness Stew by Culinary Adventures with Camilla
• Slow Cooker Beer-Braised Pot Roast by Making Miracles
• Spicy Beer Shrimp Potatoes by Food Lust People Love
• Whole Wheat Beer Pretzel Nuggets by A Day in the Life on the Farm

Chicken Biryani-Gujarati Style#SundayFunday

This is a Memoni Muslim style Gujarati Biryani, it's aromatic, mouth watering biryani with succulent chicken in fluffy rice and full of fragrance from the screw pine water. As you all know Biryani is a complete meal in itself, apt to suit all occasions; whether a hearty meal on a lazy Sunday or for a party, it's a scrumptious indulgence at the dining table - this is loved by one and all. 

This biryani you can assemble in advance and just an hour before you serve, keep it to cook, it's that easy to make.

Serves 3
Ingredients
For the Chicken Marination
425 Grams Chicken - made into biryani cut pieces
½ Cup Yogurt
1" Piece Ginger - grind to fine paste
5 Cloves Garlic - grind to fine paste 
½ Tablespoon Red Chilly Powder
½ Teaspoon Turmeric powder
½ Teaspoon Garam masala powder
1 Teaspoon Salt
¾ Teaspoon Roasted Coriander powder
¾ Teaspoon Roasted Cumin powder
Other Ingredients
¼ Cup Oil
¾ Cup Brown onion
¼ Teaspoon Nutmeg powder
¼ Teaspoon Mace powder
¼ Teaspoon Green cardamom powder
¼ Teaspoon Biryani color
1 Teaspoon Screw pine water
1 Large Tomato - sliced
4 Whole Green chilies
3 Tablespoons Coriander leaves
3 Tablespoons Mint leaves
3 Potatoes - boiled & halved
Ingredients for the Rice
Boil the Rice with these till full done
¼ Kg Rice
1 Tablespoon Salt
1 Bay Leaf
2 Cloves
½ Teaspoon Black Peppercorns
½ Teaspoon Cumin Seeds
½ Teaspoon Shahjeera
1 Stick Cinnamon
2 Green Cardamom
2 Brown Cardamom

Method 

Marinate chicken with yogurt, ginger, garlic, salt, red chilly, turmeric, cumin and coriander powders for 30 minutes.
Heat oil add the boiled and halved potatoes and fry on high flame till light golden, remove and keep aside. In the same pan add another tablespoon or two of oil and add the brown onion with marinated chicken, rinse the bowl with ¼ cup water and add that too, give it a good mix. Bring this to a boil on high flame, then reduce the flame to low, cover with a lid and let it cook till done and the gravy is saucy.
Mix the screw pine water and biryani color, keep aside. 

In a another thick heavy bottom pan add ¼ cup oil and water each then add half of the rice. Spread all the chicken with gravy then sprinkle whole green chilies , arrange the tomato

slices 

and the fried potatoes, then sprinkle the nutmeg, mace and cardamom powder, sprinkle half of the mint and coriander leaves then add the remaining rice sprinkle the screw pine water and color mix.

Dot it with butter and sprinkle the remaining coriander and mint leaves. Cover with a lid, keep on high flame for 5 minutes then on low flame for 20 minutes. After 20 minutes switch off the flame and let is rest covered for 5 minutes.
                             

Open give it a mix with a fork and serve with Raita of your choice.

This is delicious biryani, you will love it.

Labels: Biryani, Chicken, Gujarati, One Bowl, Sunday Funday, Complete Meal, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love. 

Sunday Funday: " Chicken Delights".   

• Chicken and Stuffing Bake from Palatable Pastime
• Chicken Biryani-Gujarati Style from Sneha's Recipe
• Chicken and Ramen Dump Dinner from A Day in the Life on the Farm
• Chicken Fajitas from Culinary Adventures with Camilla
• Creamy Spinach and Red Pepper Chicken from Making Miracles
• Saucy Pepperoni Roasted Chicken from Food Lust People Love
• The Best Brine for Whole Roast Chicken from Amy's Cooking Adventures

Malbari Style Beef Biryani With Cucumber Boondi Raita#SundayFunday

Today I am, sharing  a very popular Biryani known as Malabar Beef Biryani. Malabar style beef biryani has an amazing taste though the spice are not much. 

This is quick and easy biryani, have cooked meat and this will be ready in 30 minutes. In the end a tadka  is given on top. No colour or biryani masala is used. A delicious and quick biryani must try. I have made this with beef can make this of mutton.
This serves 2 - 3 as a complete and filling meal
Cup Measurement = 250 Ml
Ingredients

For the Rice
1 Cup Basmati Rice 
1 Tablespoon Sea Salt
1 Bay Leaf
2 Cloves
3 Black Peppercorns
1 Stick Cinnamon
For the Beef
350 Grams Boiled Boneless Beef   - cubed
2 Medium Tomatoes - Chopped
2 Medium Onions - sliced
¼ Cup Mint leaves
2 Whole Green chilies
½ Teaspoon Red Chilly powder
2 Tablespoon Tamarind juice
½ Teaspoon Turmeric powder
¼ Teaspoon Garam Masala powder - optional 
½ Teaspoon  Salt or to taste

1/3 Cup Oil
1 Teaspoon Ginger Garlic paste

For the Tadka 

1 Teaspoon Mustard seeds
6 Curry leaves
3 Dried Button Red chili
1 Lemons - cut into round slices
¼ Cup Oil
For Garnishing
1 Lemon - sliced
10 Mint Leaves
1 Tablespoon Coriander Leaves

Method

Boil the rice with all the whole spices and salt to taste. The rice should be fully cooked yet each grain should be separated. Drain all the water and keep aside.

Heat 1/3 Cup oil and add onion fry till brown , now add meat and the stock , tomatoes , red chili crushed , turmeric ,salt , ginger garlic and tamarind juice, lemon slice, green chilies, and on high flame let it come to a boil, now remove the lemon slices, cover and let simmer for 10 minutes

Or till it has just 1/2 cup of gravy is left in the pan.

Spread the rice on top, cover with a lid and keep it on medium high flame for 10 to 15 minutes.

After 15 minutes, it's done.

Give it a good mix

Heat oil in a small tadka pan, add mustard seeds, curry leaves, and button red chili when the sizzles pour this over the biryani.    

Garnish with little mint and coriander, sliced lemon and Enjoy!!

For the Cucumber Boondi Raita
1 Small Cucumber - diced
1 Small Tomato - diced
1/2 Cup Salted Boondi
1 Teaspoon Chopped Coriander Leaves
Few Mint Leaves
1 Cup Yogurt - whisked
Salt to taste
A Sprinkle of Chat Masala and Red Chilly powder

Method

Just mix all and its ready to serve.

Serve Malbari Style Beef Biryani With Cucumber Boondi Raita

Labels: Beef, Biryani, Main course, Sunday Funday, Kerala, Gluten Free

Sunday Funday: Let's Ring In The New Year 2021 With Your Special Dish!  

• Cheaters Collards and Ham from Sid's Sea Palm Cooking
• Ham and Black-Eyed Pea Soup from Karen's Kitchen Stories
• Lemon Poached Chicken and Leeks from Food Lust People Love
• Malbari Style Beef Biryani With Cucumber Boondi Raita from Sneha's Recipe
• Shrimp Chip Dip from A Day in the Life on the Farm
• Spicy Black-Eyed Pea Soup (Instant Pot) from Palatable Pastime