Muslim biryani is a fragrant, layered rice dish featuring tender meat infused with whole spices like cardamom, cinnamon, and cloves, prepared in the South Indian wedding style. The dish uses fresh mint and coriander with warming spices to create complex aromatic depth.
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Soak rice for at least 20 mins.
Wash chicken or mutton under running water, drain off the water completely and marinate with little curd or lemon juice, salt and turmeric. Rub the meat with the marination for about 5 minutes keep this aside.
Chop tomatoes, slice onions, keep them aside for later use.
Pluck the mint and coriander leaves and wash in lot of water, set them to drain.
Powder all the ingredients mentioned under “To powder” in a blender. Transfer this to a plate and keep it for later use.
Make a paste of the green chilies, onions, mint, coriander leaves, ginger and garlic.
Heat a heavy bottom pan, add spices mentioned under “To temper”. Let them crackle.
Add the onion mint paste to the pan and fry for about 2 to 3 minutes
Add tomatoes, turmeric and salt. Cook or fry till the tomatoes turn soft. If needed you can cover the pot and make the tomatoes soft.
Add chicken or mutton and fry on a low heat for 3 to 4 minutes.
Add powdered masala and red chili powder and fry till it becomes fragrant
Pour curd and mix. Cook until the meat turns tender, if mutton you can pressure cook for 1 to 2 whistles till it turns tender and soft. Cook till the oil begins to separate and the gravy thickens.
Pour 3 ¼ cups water and add salt
When the water begins to boil rapidly, drain off the water from the rice completely otherwise the rice turns mushy. Add the rice to the water and cook till it is 75% cooked. If the water is not sufficient, you can sprinkle hot water and stir.
Drizzle kewra or rose water.Cover the pot with a tight lid .Place the biryani utensil on a hot tawa and dum it for about 5 to 7 minutes. Switch off the stove.
Serve muslim biryani with onion raita and a salan.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered heavy-bottomed pot on low heat with a splash of water to restore moisture.
heavy-bottomed pot with tight-fitting lid · mortar and pestle for grinding whole spices
Yes, this recipe works with both chicken and mutton. Chicken will cook faster and be more tender, while mutton requires longer cooking to achieve the desired softness. Adjust cooking time accordingly.
Serve with salan (spiced meat gravy), brinjal curry, or yogurt-based raita for a cooling complement to the spiced rice.
Stone flower adds a subtle earthy, umami depth that enhances the overall spice complexity without overpowering the dish.
Yes, biryani tastes better the next day as flavors meld. Store in an airtight container and reheat gently in a covered pot with a little water over low heat.
Fennel adds subtle sweetness and aids digestion. While traditional, you can reduce the amount if you prefer less licorice flavor, but omitting it entirely will change the taste profile.
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