01 02 03 Twinkling Tina Cooks: A to Z Challenge Day #14 - N for Nawabi Biriyani 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

A to Z Challenge Day #14 - N for Nawabi Biriyani

Hello guys how is the mid week treating you? Yesterday I told you today I’ll share a super indulgent meat recipe today. And here I am today with the recipe of Nawabi Biriyani. India and Indian cuisine is famous for Biriyanis. You get a Mughlai Biriyani which is essentially a Mughal style of cooking, you get a Hyderabadi Biriyani which is a Nizami style of cooking, there is a special Kolkata style Biriyani which always contains a whole or halved potato, [This has a history, I’ll share that with the Kolkata Biriyani some other day]. And the fourth style is the Nawabi style or the Lucknowi Biriyani.

In case you are wondering what Biriyani is – it is a rice based preparation made with spices and meat or chicken. It originated in Persia and it came to India with the Mughals and it is still a hot favourite with almost every Indian.

Now this one is quite an elaborate recipe and you have many steps and quite a lot of ingredients, so read carefully. There are many ways of cooking biriyanis, some people cook meat and rice separately and then mix it, I do the way my mum does. We will cook both together.

All that you need

Meat & its marinade

  1. Meat – ½ kg [I am using goat meat, you can use lamb]
  2. Lemon juice – 1 tablespoon
  3. Salt – 1 teaspoon
  4. Turmeric powder – 1 teaspoon
  5. Chili powder – teaspoon
  6. Cumin powder – 1 teaspoon
  7. Coriander powder – 1 teaspoon
  8. Plain yogurt – 3 tablespoon
  9. Ginger Garlic paste – 1 tablespoon

For cooking the meat

  1. Ghee/Clarified butter – 1 tablespoon
  2. Vegetable oil – 2 tablespoon
  3. Whole Spices – 1 bay leaf, 1 cinnamon, 2 green cardamom, 1 black cardamom, 1 mace, 1 star anise
  4. Onion – 1 chopped
  5. Tomato – 1 chopped
  6. Salt – to taste

For the rice

  1. Basmati or long grain rice – 1 1/2 cup
  2. Ghee or clarified butter – 1 tablespoon
  3. Milk – 1 and ¼ cup
  4. Warm water – 1 and ¼ cup
  5. Salt – to taste
  6. Biriyani Masala – 1 tablespoon
  7. Rose water & Kewra water – 1 tablespoon each (for fragrance)
  8. Caramelised onions

Ok now let’s get started:

Marinate the Meat
Marinate the meat with the ingredients and keep in the refrigerator for 1 hr.

Cooking the Meat
Heat oil and ghee in a skillet
Add the whole spices when oil is hot
When they start to sputter add chopped onion and fry till translucent
Add ginger garlic paste and fry for 2 minutes
Add the marinated meat and fry
Add seasoning to taste
Cover and cook till water evaporates
You can pressure cook this from here else cook for 40 minutes with cover till meat is tender

Preparing the rice
 Wash rice and put it on a paper towel and let it dry
 When dry add ghee/clarified butter in a pan and fry the rice
 In a separate bowl mix water, milk, rose water, kewra water, salt, and biriyani powder

Cooking Biriyani
Now we will bring together the biriyani

In a heavy bottom pan pour little gravy from the meat – (this will prevent the rice from burning in any situation)
Put a layer of ghee mixed rice
In a second layer put meat
Continue this process for few more layers
On top put the caramelized onion slices
Pour in the milk and water mixture
Cover and cook in low flame for 20 minutes
Turn off gad and keep the cover on for 5 more minutes

And your Nawabi Biriyani is done
Serve with raita or salad.

Tip: the proportion of rice and liquid is very important to get the biriyani correct. If you increase the liquid quantity biriyani will become soggy. Liquid should be 1.5 times of rice. So if I am taking 1.5 cups of rice liquid should be 1.5 * 1.5 = 2.25 cups. Now divide it equally between water and milk so you get 1.12 cup of each. You can take about 1 n ¼ cup. 


Linking this post to A to Z Challenge 2014 for Day #14 - post starting with N. 
Visit A to Z and read awesome posts by bloggers. 
I am also participating in this challenge from my writing blog and I'm writing fiction this time. Visit The Sunny Side of Life and show some love.


Leave a comment below if you liked the recipe and want me to share some more. Watch out for a cooler in tomorrows post

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