Veal Biryani (Bachia ke gosht ki biryani)

Name: Veal Biryani (Bachia ke gosht ki biryani)
Total time: 7200 s
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1 Kg Veal; 2 Onions for Biryani Shorba; 1 Teaspoon Ginger paste; 1 Teaspoon Garlic paste; 1 Teaspoon Hara Masala (handful of coriander, mint, 5-6 Green Chilies and grind it); 1/2 tsp Turmeric powder; 2 1/2 Teaspoon Chilli Powder; 1 Teaspoon Coriander Powder; 5 Thin Green Chilies Chopped (optional) if you want less spicy do not put; 2 Teaspoon Salt for Meat Curry; 2 Teaspoon Salt for Rice; 1/2 Ltr Water; 1/2 Cup Yogurt; 5 Potatoes; 1/2 Cup Oil for curry; 4 Cups Rice; 1-1 1/2 tbs salt; Dry Condiments (cardamom, cloves, black pepper, cinnamon, cumin, nutmeg); Mint Leaves Few; 3 Tomatoes Sliced; 10-12 Whole Green Chilies; 3 Onions Fried; 1/2 cup Coriander / mint; 1 Lemon Sliced; 2 Tablespoons Milk; 2 Tablespoons Kewra Water; 1/2 teaspoon Zarda Rung

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

My family’s all time favorite Biryani

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

My family’s all time favorite Biryani

Saved

Ingredients

2 hrs

4 servings

1 KgVeal
For Biryani curry
2Onions for Biryani Shorba
1 TeaspoonGinger paste
1 TeaspoonGarlic paste
1 TeaspoonHara Masala (handful of coriander, mint, 5-6 Green Chilies and grind it)
1/2 tspTurmeric powder
2 1/2 TeaspoonChilli Powder
1 TeaspoonCoriander Powder
5Thin Green Chilies Chopped (optional) if you want less spicy do not put
2 TeaspoonSalt for Meat Curry
2 TeaspoonSalt for Rice
1/2 LtrWater
1/2 CupYogurt
5Potatoes
1/2 CupOil for curry
For Rice boiling
4 CupsRice
1-1 1/2 tbssalt
Dry Condiments (cardamom, cloves, black pepper, cinnamon, cumin, nutmeg)
Mint Leaves Few
For assembling
3Tomatoes Sliced
10-12Whole Green Chilies
3Onions Fried
1/2 cupCoriander / mint
1Lemon Sliced
2 TablespoonsMilk
2 TablespoonsKewra Water
1/2 teaspoonZarda Rung

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Steps

2 hrs

1

Take a pot and pour oil. Heat up and then add onions. Fry and take it once it tuen into reddish brown and keep aside.
2

Take green chilies and chopped well. Wash meat and keep aside.
3

In same pot add onions, once onions turn into pinkish colour add meat and fry.
4

Add ginger paste, garlic paste and hara masala.
5

Add chopped chilies, Turmeric and Red chilli powder.
6

Add Coriander powder, salt and fry
7

Whip yogurt and add in the meat curry
8

Fry properly. On the other side, boil water and add in meat curry. I use my mortar and pestle as a heavy thing on my pot as a pressure. If you are in a hurry, you can use pressure cook also. But it's better to cook meat without cooker. Meat will take 2-3 hours to get tender. If you want to take chicken, it will be easily get tender in 20-25 mins.
9

Soak rice for an hour. In the mean while, heat up the water with all the dry condiments and mint leaves.
10

Cut Potatoes, sprinkle salt and Zarda rung.
11

Prepare coriander, tomatoes, lemon and was whole chilies for layering.
12

Prepare milk with zarda rung and kewra with zarda rung.
13

Once meat gets tender, add potatoes and cook more for 15 mins.
14

In another pot, water is boiling for rice. Add Rice and salt
15

Boil Rice.
Tip: if you add 1 Tbs of Vinegar it will not too soft. For Biryani, usually we do not boil rice fully.
16

Once it done, take it out in strain. Add Meat curry in the rice pot followed by Tomato slices.
17

Sprinkle Brown Onion, Coriander, whole Green Chilies and then half rice.
18

In second layer add Coriander, fried onions and lemon slices. And add half rice Pour both for light and dark orange colour.
19

Put it for steam for 20 mins. Serve Biryani with salad and Raita.