Tasty Kashmiri Biryani Recipe Masala

Tasty Kashmiri Biryani Recipe Masala 

Kashmiri Biryani is a traditional and aromatic rice dish from the Kashmiri cuisine, known for its unique blend of spices and flavors. Unlike the more common biryanis found in other regions of India, Kashmiri Biryani typically includes the use of yogurt, saffron, and dried fruits, giving it a distinct taste.

Here's a basic recipe for Kashmiri Biryani:

Ingredients:

For marinating the meat:

- 500 grams of mutton or chicken, cut into pieces

- 1 cup plain yogurt (curd)

- 1 tablespoon ginger-garlic paste

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon garam masala

- 1/2 teaspoon red chili powder (adjust to your spice preference)

- Salt, to taste

For the rice:

- 2 cups basmati rice, soaked in water for 30 minutes and drained

- 4-5 cups water

- 1-2 bay leaves

- 4-5 green cardamom pods

- 4-5 cloves

- 1-inch cinnamon stick

- Salt, to taste

For assembling the biryani:

- 1/4 cup ghee or vegetable oil

- 2 large onions, thinly sliced

- A pinch of saffron strands soaked in 2 tablespoons of warm milk

- 1/4 cup chopped mint leaves

- 1/4 cup chopped cilantro (coriander) leaves

- 1/4 cup fried onions (optional, for garnish)

- 1/4 cup mixed dry fruits (almonds, cashews, raisins)

- Rose water (optional), a few drops

Instructions:

1. Marinate the meat:

   In a large mixing bowl, combine the mutton or chicken pieces with yogurt, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, garam masala, red chili powder, and salt. Mix everything well, ensuring the meat is coated with the marinade. Cover the bowl and let it marinate for at least 2 hours, preferably overnight, in the refrigerator.

2. Cook the rice:

   In a large pot, bring the 4-5 cups of water to a boil. Add the soaked and drained rice, bay leaves, green cardamom pods, cloves, cinnamon stick, and salt. Cook the rice until it's about 70% done (parboiled). Drain the water and set the rice aside.

3. Prepare the biryani:

   - In a heavy-bottomed pot or a deep pan, heat the ghee or vegetable oil over medium heat. Add the thinly sliced onions and sauté until they turn golden brown and caramelized. Remove half of the fried onions and keep them aside for later use as garnish.

   - Layer half of the marinated meat over the fried onions in the pot. Spread half of the chopped mint and cilantro leaves, half of the soaked saffron milk, and half of the mixed dry fruits over the meat.

   - Now, layer half of the partially cooked rice on top of the meat and spices.

   - Repeat the layers by adding the remaining meat, mint, cilantro, saffron milk, and dry fruits. Finally, add the remaining rice on top.

   - Drizzle a few drops of rose water over the rice (optional) for added aroma.

4. Dum cooking (slow cooking):

   - Cover the pot with a tight-fitting lid. You can also seal the edges with dough or use a heavy object to keep the lid tightly closed. This process is called "dum cooking" and helps trap the steam, infusing the flavors into the biryani.

   - Cook the biryani on very low heat for about 30-40 minutes. Alternatively, you can place a tava (griddle) under the pot to ensure even distribution of heat.

5. Serve:

   - Once the biryani is done, gently fluff the rice using a fork, taking care not to break the rice grains.

   - Garnish the Kashmiri Biryani with the reserved fried onions and serve it hot with raita (yogurt dip) or a side salad.

Enjoy your delicious Kashmiri Biryani, a true treat for your taste buds!

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