Recipe - Biryani

Biryani - The Authentic One :)

 

After the initial failed attempts, this one ticked all the boxes. 

So how do you know you have done a good Biryani?

1. Grainy Rice - you can see each rice grain is separate, not like a spaghetti
2. Tender Meet - should break with a light spoon pressure and juicy
3. Proper Layering - the orange and yellow color shows proper layering
4. Great Look & Taste - salt, spices and oily shine

If all 4 boxes tick, you can call it the Authentic Biryani 🙂

Ingredients:

• Meat - 2kg
• Rice - 1.5kg
• Black pepper corns (kaali mirch) 
• Salt
• Tomato 1kg
• Onions 2 medium size
• Turmeric Powder
• Ginger Garlic paste
• Cinnamon (daar chini)
• Green cardamon
• Bay leaves (taizpaat)
• Red chilli powder
• Coriander and Mint leaves
• Biryani Masala
• Zarda Color (yellow food color)

Step-by-Step:

1. Put the meat in pressure cooker, add the following and mix well:
• Black pepper corns (kaali mirch) - 1tbs
• Salt - 2.5tbs
• Water - 3 cups
• Turmeric - 0.75tsp
• Ginger Garlic paste - 1.5tsp
2. Ensure the pressure cooker safety valves and warning mechanism's are all functional.
3.  Seal the cooker and put to flame high - when the pressure is built, lower the flame and cook for 30 mins (this is for beef - lamb or mutton will take less time).
4. After 30 mins release the steam from cooker and when the safety pin is down, open the cooker and check if the meat is tender. If not, repeat for another 10/15 mins of pressure cooking.
5. Once the meat is tender, take the meat and stock out separately.
6. Soak 1.5kg rice in water for half an hour, don't use cold water. After 30 minutes drain the water out - don't soak for more than that.
7. Grind 1kg tomatoes to make a liquid paste.
8. Slice cut 2 medium size onions.
9. Now heat 500ml oil in the final pot in which biryani will be cooked - as soon the oil gets medium hot, put onions in and fry so they become brown.
10. Once fried, take out the onions and also take out half of the oil and store in a separate bowl.
11. Heat up the remaining oil and add 3 pcs of Cinnamon, 5pcs of Green cardamon, 1tsp ginger and garlic paste and 1 cup water. Mix them well. Now add 1.5tsp salt and also 1.5tsp Red Chilli powder. Mix them all together until the color changes and then add the 1kg tomato paste. 
12. Now cook for 10/12 mins until the oil is separated - you should see the oil floating on the corners. 
13. Now add the meat and cook for another 5/7 mins. Do it slowly otherwise the already tender meat will start breaking up.
14. Add 2 tsp biryani masala (save 1tsp for later). Once the oil start getting separated, mix the meat stock. 
15. Mix it well slowly and cook for 15 mins until the color become dark. Make sure there is enough water in the pot so that some of the meat should still be in liquid. While this is happening, continue with the next step.
16. Take 2kg water in another wide pot (enough water that all rice dips well)
17. Add 2pcs Cinnamon (daar chini), 2pcs Bay leaves (taizpat) and 3tbs salt. Mix them.
18. Cover the lid and boil the water. When water is boiled, add the rice in water and slowly mix.
19. Boil just enough so that the rice gain length but still slightly hard. Don't completely cook otherwise they will become spaghetti. Taste and you should feel its not fully soft. As soon it reaches this stage, take the rice out. Rice grains should be separate, if not it means you over cooked and your biryani is doomed.
20. In the meat pot, cook until there is only enough liquid left so that not all rice will sink in i.e. a thick layer of rice should be above the liquid surface. Almost 60% of rice will be above the liquid.
21. Now add the fried onions on top of the meat in a layer. Don't add too much fried onions otherwise it will add a sweetish taste.
22. Now add rice on the top of it and spread it to make a layer. 
23. Spread 125ml oil (half of the remaining) over the rice.
24. Add a layer of coriander and mint leaves and also spread half tbs biryani masala on top and 1tsp zarda color (in cross).
25. Put tawa under the pot to block direct flame, block steam by adding cloth on the sides of the pod and cover the lid.
26. Cook for 5 mins on high flame and then 20/25 mins on low flame (dam).

This is how it will appear after the 20 minutes of slow cook session: