Kashmiri Biryani Recipe

Kashmiri Biryani Recipe

Description:

Kashmiri Biryani is a fragrant and mildly spiced rice dish that showcases the rich and diverse flavors of Kashmiri cuisine. Unlike its spicier counterparts, Kashmiri Biryani is known for its subtlety and emphasis on aromatic spices and saffron. It often features tender chicken or mutton, which is marinated in a blend of yogurt and spices, then layered with basmati rice and cooked to perfection. The inclusion of saffron adds a golden hue and a distinctive aroma, making this biryani both a feast for the eyes and the palate. This dish is perfect for special occasions and is sure to impress with its delicate flavors and fragrant aroma.

Ingredients:

• For the Marinade:

  • 500 grams chicken or mutton, cut into pieces
  • 1 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon Kashmiri red chili powder (for color)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste

• For the Rice:

  • 1.5 cups basmati rice
  • 4 cups water
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 bay leaf
  • Salt to taste

• For the Biryani:

  • 2 large onions, thinly sliced
  • 2 tablespoons ghee (clarified butter) or vegetable oil
  • 2-3 green chilies, slit (optional, for mild heat)
  • 1/2 cup milk
  • 1/4 teaspoon saffron threads
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon garam masala
  • 1/2 cup chopped fresh coriander leaves
  • 1/2 cup chopped mint leaves
  • 1/4 cup fried onions (optional, for garnish)
  • 1 tablespoon rose water (optional, for extra fragrance)

Instructions:

1. Marinate the Meat:

   • In a large bowl, combine the yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, garam masala, and salt.
   • Add the chicken or mutton pieces and mix well to coat evenly.
   • Cover and refrigerate for at least 2 hours, or overnight for best results.

2. Prepare the Rice:

   • Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes.
   • In a large pot, bring 4 cups of water to a boil.
   • Add the green cardamom pods, cloves, bay leaf, and salt.
   • Add the soaked rice and cook until it is 70% cooked (the rice should still be firm and not fully cooked).
   • Drain the rice and set aside.

3. Cook the Meat:

   • Heat the ghee or oil in a large pan over medium heat.
   • Add the fennel seeds, cumin seeds, and sliced onions. Cook until the onions are golden brown.
   • Add the ginger-garlic paste and cook for another minute.
   • Stir in the turmeric powder, coriander powder, black pepper powder, and garam masala.
   • Add the marinated meat and cook on medium heat until it is browned and cooked through (about 15-20 minutes).

4. Layer the Biryani:

   • Preheat your oven to 180°C (350°F) if you plan to use the oven for dum cooking. Alternatively, you can use the stovetop method.
   • In a heavy-bottomed pot or Dutch oven, layer half of the partially cooked rice at the bottom.
   • Spread the cooked meat mixture over the rice.
   • Layer the remaining rice on top of the meat.
   • In a small bowl, mix the saffron threads with the milk and drizzle this mixture over the top layer of rice.
   • Sprinkle the fried onions, coriander leaves, and mint leaves over the top.
   • If using rose water, drizzle it over the biryani for extra fragrance.

5. Cook the Biryani (Dum Cooking):

   • Oven Method: Cover the pot with a tight-fitting lid or aluminum foil. Place in the preheated oven and bake for 25-30 minutes.
   • Stovetop Method: Cover the pot with a tight-fitting lid. Place a heavy pan or a clean kitchen towel under the pot lid to seal in the steam. Cook on low heat for 20-25 minutes.

6. Serve:

   • Gently fluff the biryani with a fork to mix the layers.
   • Serve hot, garnished with additional fresh coriander and mint leaves if desired. Accompany with raita (yogurt sauce) or a side salad.

Enjoy the subtle and aromatic flavors of Kashmiri Biryani, a dish that beautifully captures the essence of Kashmiri cuisine.