Biriyani from Persia

Needless to say that Biriyani was  a royal dish of Nawabs and Nizams , it derived from a Farsi word "Birian" and was brought to India by the Nawabs of Persia and Afghanistan. Just like the dish its history is equally interesting . But without wasting much of our time in Biriyani history lets get into this yummy recipe which I  made this Sunday for Dinner. 

Persian Biriyani

 Ingredients :

• Basmati Rice 1 cup
• Mutton 1 kg
• Large potatoes 3-4 
• Onions 4-5
• 2 Tomatoes
• Ginger garlic paste 4 tbs
• Mustard oil 5 tbs
•  Curd 1 cup
• Cumin powder 3 tbs
• Coriander powder 3 tbs
• Garam masala powder 2 tbs
• Red chilli powder 1 tbs
• Sauf 1/2 tbs
• Whole garam masala
• Salt to taste
• Saffron 3 tbs or Biriyani color
• Milk 1/2 cup 

Pudina , kaju and Kismish for garnishing

 Method for the Biriyani Rice:

• Soak the Basmati Rice in water for half an hour.
• Then boil the rice by adding whole garam masala and with 2-3 bay leafs.
• Once the rice is cooked , take one half of the rice in a separate plate or bowl and add Saffron ( which will be soaked in milk) for color.

Method for the Mutton curry :

•  In a pan add 5 tbs mustard oil and add the onion, once it became brown then add the boiled Mutton.

Persian Biriyani

•  After stirring with the onions add the curd and mix it well.

Persian Biriyani

•  Thereafter start adding the masalas.

Persian Biriyani

•  Stir for at least 5 to 10 mints with the masalas then add some water or Mutton stock and cover the pan.Once your Mutton is ready ladle it down in a bowl .

Persian Biriyani

• On top add the kesar(saffron) mixed rice and on top of the rice place the potatoes

Persian Biriyani

•  Then add same plain rice and then again put a layer of kesar rice.
• On top of kesar rice garnish your dish with fresh cut tomatoes,pudina , kaju and kismish.

Persian Biriyani

    Enjoy this royal dish with plain or pudina raita.