4 must-dos for non-sticky aromatic biryani

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Master the art of making mouth-watering aromatic biryani with these shahi techniques:

Soaking | Steaming | Layering | Infusion

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Rita Arora's picture
Rita Arora

Nice tips and tricks

Recreate this technique to be celebrated as our Home Chef

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Biryani cooked by our Home Chefs:

<p>Marinate the mutton well for 5 to 12 hours for flavorful tasty biriyani. Also soak the rice for 30 minutes before cooking, the rice cooks faster and becomes fluffy.</p>

Sumitra Chowdhury

Marinate the mutton well for 5 to 12 hours for flavorful tasty biriyani. Also soak the rice for 30 minutes before cooking, the rice cooks faster and becomes fluffy.

Biryani Recipe:

Ingredients

For marinating

  • Mutton
  • Thick curd
  • Ginger–garlic paste
  • Green chilli paste
  • Yogurt (fresh and thick)
  • Biryani masala
  • Raw papaya paste
  • Cashew paste
  • Lemon
  • Onions (cut into fine thin slices and deep fried till crisp)

For aromatic rice

  • Fortune Biryani Special Rice
  • Green cardamoms (elaichi)
  • Cloves (laung)
  • Cinnamon stick (dalchini)
  • Peppercorns
  • Mace flower (javitri/ jayphal)
  • Star anise (chakra phool)

Other ingredients

  • Fortune Rice Bran Health Oil
  • Saffron (kesar) 1 large pinch soaked
  • Mint (pudina)
  • Coriander leaves (chopped)
  • Clarified butter (ghee)
  • Salt as per taste
Method
  • First, marinate mutton pieces with thick curd, ginger–garlic paste, green chilli paste, handful of fried onion, squeeze half of the lemon juice, salt, biryani masala. 
  • Technique in focus #1: Add papaya paste to the mix for succulent mutton. 
  • Marinate for at least 2 hrs.
  • Heat Fortune Rice Bran Health Oil in a pressure cooker. Add the marinated mutton and a bowlful of cashew paste. Cook for 3–4 whistles, set aside.
  • Wash, rinse & drain Fortune Biryani Special Rice and soak it in water for 15–20 mins. This will help the rice remain non-sticky.
  • Technique in focus #2: Add all the whole spices to a muslin cloth and tie a potli.
  • Heat 1 tbsp ghee in a pan, add boiling water and immerse the spice potli. Then add soaked rice, and salt.
  • Squeeze half a lemon when the rice has started to cook for non-sticky rice.
  • Parboil the rice and cook till it’s 3/4th done.
  • In a copper handi, add 1 tbsp ghee.
  • Technique in focus #3: Layer the base of the handi with sliced potatoes. So that the biryani does not stick to the bottom.
  • Sprinkle biryani masala followed by a heaped layer of rice. Garnish with chopped mint and coriander and then top with a layer of cooked mutton. Now add fried onion and then repeat the layers.
  • Pour in the saffron milk, seal the edges with dough and cover the handi with a heavy plate.
  • Cook for 20–30 mins.
  • Your shahi, aromatic biryani is ready to be served along with a raita of your choice!