MORADABADI BIRYANI

Moradabad is situated at a distance of 167 km (104 miles) from the national capital, Delhi, on the banks of Ramganga river.The city is famous for brass handicrafts and is nicknamed Pital Nagri. This city is close to my heart because my grandparents belong to this city and today i m sharing a famouus recipe of this city i.e.

MORADABADI YAKHNI PULAO, it is also known as, MORADABADI BIRYANI.

 

 

 

 

Ingredients:

800 gms Goat’s meat with bones, cut into medium pieces

2 ½ cups Basmati rice, washed and soaked for ½ an hr,

 5 tbsp. Ghee 200 gms,

 Plain yoghurt,

 Whole spices - 1tbsp Cumin seeds,

 3 tbsp. Coriander seeds,

1tbsp Black Pepper,

 3 tbsp. Fennel seeds,

 2 Black Cardamom pods,

 12 Green Cardamom pods,

 4 Cinnamon stick,

 2 Mace,

 12 cloves,

 3 Bay leaves,

 Garam masala powder,

 2 Onions, medium size

 Ginger- 1 inch piece, roughly crushed,

 Garlic- 5 cloves, roughly crushed (skin on),

 1 tbsp. Ginger and Garlic paste,

 5-6 Green chillies, slit

 5-6 Mint leaves ( optional )

 ½ tsp. Food color (Orange)

 ½ tsp. Saffron 2 tbsp

 Rose water or Kevra

 4 cups boiling water

 Salt to taste

Method

Preparing the “Yakhni”

·       In a pressure cooker, add the mutton, boiling water, whole spices- 1 onion cut in 4 pieces, crushed ginger and garlic. Turn the heat on medium and cover and secure the lid tightly.

·       Cook the meat till the pressure cooker whistles 5-6 times (approx. 10 mins) or alternatively in a pot till the meat is done (approx. 40 mins).

·       Once it’s done, carefully release the pressure from the cooker and remove the lid, now separate the meat pieces from the broth. You might see some spices stuck to the meat, by all means remove them if you like or you can leave them as is. Drain the broth through a sieve and keep it aside. Discard the whole spices as their job is done.

Preparing the Biryani

·       Slice one onion and keep aside.

·       Heat the pressure cooker on a medium high flame. Add 2 tablespoon ghee, 1 bay leaf and fry for about 30 seconds, add the sliced onion and fry till they are slightly dark brown.

·       Remove some of the fried onion and keep aside on a paper towel for the garnish later on.

·       Add the ginger garlic paste to the cooker and sauté for 2-3 minutes and then add green chilies and garam masala. Now add plain yoghurt (Add a little water if it is thick) and stir and simmer for 5 minutes.

·       Add the cooked meat and salt, stir well and let the meat and the masala cook together for 5 minutes.

·       Add the Yakhni (broth) approx. 2 ½ cups, soaked and drained basmati rice, and ever so gently (you don’t want to break the rice) stir the rice through the broth and the meat. Now is the right time to check the salt, add more if needed.

·       Cover and secure the lid of the pressure cooker and after 2 whistles release the pressure and open the lid. Put the leftover ghee, 2 tbsp. 

·       Mix Rose water or kevra and food color and add it to the rice.

·       “Yakhni mutton biryani” is now ready to eat. Transfer the biryani in a serving dish and garnish with  Garam masala powder ,Mint leaves, Saffron and fried onions.

·       Enjoy the hot plate of Biryani with raita, and chutney.