Kashmiri Biryani Recipe

Ingredients:

• Add 750 gms Mutton
• Add 1 kg Chicken
• Add 1 kg Basmati rice
• Add 200 ml Milk
• Add 2 tsp Curds
• Add 1 tsp Dry ginger powder
• Add 1/4 tsp Cardamom powder
• Add 150 gms Ghee
• Add 1/4 tsp Kewra essence
• Add 2 gms Saffron
• Add 2 tsp Red chilli powder
• Add 1 Pinch asafoetida
• Add 1 tsp Garam masala powder
• Add 2 tsp Fennel seed powder
• Add 1/4 tsp Sugar
• Add Salt to taste

How to make Kashmiri Biryani:

• Fry asafetida and mutton pieces in ghee.
• Add curds to the misture and fry till it becomes pink.
• Add pour water and add salt to taste. Mix well.
• Add chilli powder, ginger powder and bay leaf.
• Fry for a few minutes and add ½ litre water.
• Add ½ tbsp garam masala and 1tbsp fennel seeds.
• Add simmer the mixture till well cooked.
• Removed mutton pieces and keep them separate.
• Boil 2 litres of water with 2 tbsp salt.
• Tie garam masala and remaining fennel seeds in a piece of cloth.
• Put it in the boiling water.
• Now add rice and cook on low flame till half done.
• Separate water from the rice.
• Alternately arrange mutton and rice layers in a backing tray.
• Add milk and ghee.
• Cook in a preheated oven till well done.