KASHMIRI BIRIYANI (Jammu and Kashmir)
Also known as the Yakhni biriyani, this traditional Biriyani is made traditionally with mutton and is relished in all parts of the country.
Ingredients
Mutton 1 inch pieces- 1/2 kilogram
Rice- 1 1/2 cups
Salt to taste
Fennel seed (saunf) powder- 1 tablespoon
Dry ginger powder- 1/2 tablespoon
Cloves- 3-4
Black peppercorns- 2-3
Cinnamon – 2 inch stick
Bay leaf – 1
Green cardamom powder- 1/4 teaspoon
Ghee -4 tablespoons
Caraway seeds (shahi jeera) -1 1/2 teaspoon
Asafoetida -a pinch
Green chillies stemmed -3
Mutton stock -3 cups
Yogurt -1 cup
How To Make
- Soak rice in three cups of water for half an hour. Drain and set aside.
- Mix mutton with salt, fennel powder, dry ginger powder, cloves, black peppercorns, cinnamon, bay leaves and green cardamom powder.
- Leave to marinate for about half an hour.
- Heat ghee in a pan. Add caraway seeds and asafoetida, sauté for a few seconds.
- Add the marinated mutton and sauté for two to three minutes. Add salt and whole green chillies. Add mutton stock and bring to a boil. Cover and simmer for ten minutes, stirring occasionally.
- In another vessel whisk yogurt till smooth and add it to the mutton little by little stirring all the time so that the gravy is uniform.
- Add drained rice and mix well.
- Cook on high heat. When the mixture comes to a boil, reduce heat and cook till both mutton and rice are done. Serve hot.