MASTER CLASS FESTIVE FAMILY BIRYANI

Prep time : 15 mins

Cook time : 45 mins

Total time : 45 mins

Author :Vahchef

Main Ingredient : BASMATI RICE

(86 ratings)

103 reviews so far

Servings : 4 persons

Published date : February 08, 2019

Ingredients used in MASTER CLASS FESTIVE FAMILY BIRYANI

Method:

Master Marinade:

• Take oil (leftover oil of fried onions) in a bowl and add bay leaves, cardamom, cloves, cinnamon stick, and mace. Grate little nutmeg and add ginger garlic paste, coriander leaves, mint leaves, peppercorn, green chillies, salt and yoghurt. Mix them properly and add crushed fried onions then keep it aside for 30 min.

Vegetable Biryani:

• Take beans, carrot, green peas, potatoes and lime juice in a bowl. Add mint paste, green chilli paste, shahi jeera and kasoori methi. Now add the marinade sauce, almond powder and mix well. Fill the tiffin box with this marinade then add cashew nuts and keep it aside.

Egg biryani :

• Take 3 full spoons of the marinade in a bowl and add turmeric, crushed pepper, lemon juice. Mix all the ingredients and transfer it to the tiffin box. Now place two scooped potatoes on it and add the leftover marinade in this.
• Break two eggs in a bowl and fill the potato with this. Sprinkle crushed pepper on this and just keep it aside.

Chicken Biryani:

• Take 3 full spoons of the marinade in a bowl and add cashew nut powder, white pepper powder, and lemon juice. Now add brine chicken pieces and mix properly. Transfer this to the tiffin box.

Lamb biryani:

• Take lamb pieces in a bowl and add papaya paste, red chilli powder, and lime juice. Now rub or mix this with your fingers and keep in the fridge for 6 hours torest.
• Add 2 spoons of the marinade in this and after mixing transfer this in a tiffin box.

Khubani ka meetha:

• Soak khubani in water for 2-3 hours and remove the seeds. Boil them and mash it. Add the same soaked water and sugar then mix it. Keep it aside for a while.

Biryani rice (veg, chicken and lamb):

• Soak basmati rice for nearly 30 minutes. Add salt to the boiling water then add shahi jeera and oil (leftover oil of fried onions). Once water starts boiling add soaked rice and just mix it once. When rice is 75% cooked, switch off the flame and take one load of rice to fill in the box of lamb biryani.
• Repeat the same process for chicken biryani and tap the box so that the ingredients in it sets well. Add saffron water, ghee, and fried onions for each biryani and then close the lid to keep aside. Add ghee in the sweet. Add kevra water for lamb biryani and rose water for chicken biryani at the end and close the box. Now its time to cook all the recipes in a handi. Fill the surface with rock salt or sand.
• Scrape little of salt and place the lamb box first then the rest of the boxes. To build steam in the handi place an aluminium mould in between and fill it with rice water. Now start sealing the handi edges with dough and wet it with little water, then keep the lid on. Place some hot charcoal pieces on the lid and put some weight also.
• Let it cook on high flame for 15 minutes, medium flame for 30 minutes and slow flame for 15-20 minutes. After an hour remove the lid with the help of a spoon. Now very carefully with the help of cloth take the boxes out. Time to serve hot biryani with very special khubani ka meetha.