Ramadan special: This super easy biryani recipe is delicious and takes under 45 minutes to make!

author_img Sonali S Published :  08th May 2020 08:12 PM   |   Published :   |  08th May 2020 08:12 PM

Veg/ Chicken/ Mutton Biryani
(Portion size: four people)

INGREDIENTS: 
Carrot, beans, green peas/chicken curry cut/mutton curry cut 600 gm
Red chilly powder 30 gm
Green cardamom 2 gm
Salt 10 gm
Ginger garlice paste 100 gm
Mint 50 gm
Coriander (fresh) 100 gm
Garam masala 10 gm
Green chilly 20 gm
Cloves 5 gm
Cinnamon sticks 2 gm
Desi ghee 200 gm
Rose water 20 ml
Fried onion 300 gm
Curd 500 gm
Saffron water 30 ml
Rice 500 gm
Turmeric powder 2 gm

Method:
 Marinate the boiled vegetable or chicken curry cut or mutton curry cut in a vessel with ginger garlic
paste, Kashmiri red chilli powder, green cardamom powder.
 Rest for 1 hour, mix garam masala, chopped mint, chopped coriander, green chilli, whole spices, fried
onion and curd.
 Then boil water and add half of whole spices in it, boil rice up to 40 %.
 Place rice over marinated Vegetables or chicken curry cut or mutton curry cut and spread properly,
sprinkle saffron on top and ghee.
 Cook on dum for 20 – 25 min for veg biryani, 25-30 min for chicken biryani, 40 – 45 min for mutton
biryani.
 Then give rest for 15 minutes.
 Biryani is ready to serve.

(Contributed by Sajesh Nair, Executive Chef, Taj Falaknuma Palace, Hyderabad.)

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