Bakrid biryani recipes: from Hyderabad's Kache Ghost ki Biryani to the Chettinad variant
Eid al-Adha is being celebrated today by Muslims around the world. A quintessential Eid spread is a meat lover's dream come true. And one of our most favourite Eid delicacies is the piping hot mutton biryani. This Eid, we bring the festivities home. After all, there is nothing like making some of the choicest biriyanis in the comforts of your own kitchen?
We have got you expert tips to make the perfect biryani - from the Kache Ghost ki Biryani to the Chettinad variant - and mouther watering recipes for the same.
Kache gosht ki biriyani by The Park Hyderabad
Mutton -1kg | Ginger garlic paste - 30gm | Degi chilli -10gm | Oil - 100ml | Ghee - 50ml | Salt -10gm | Turmeric - 5gm | Brown onion - 50gm | Curd -100gm | Mint - 30gm | Elaichi powder - 2gm | Cinnamon powder - 2gm | Green chilli paste - 10gm | Basmati rice - 600gm | Garam masala - 10gm | Saffron water - 20ml
Marinate the mutton pieces with oil. Add chilli powder, salt and ginger-garlic paste and leave it for at least two hours.
Take a biryani handi. Add the marinated mutton pieces with beaten curd, brown onion, garam masala and season it accordingly.
Boil water with whole spices and add soaked rice to it.
As and when the rice is slightly cooked, remove one-third of it and add it onto the marinated mutton making the first layering.
For the second layering, again take one-third of the rice which is half cooked. Rest of the rice to be almost cooked and to be added as the third and final layer.
Level the rice evenly in the handi and pour ghee and saffron milk on top of it.
Cover the handi with a lid and seal it with the help of a piece of dough.
Cook it for 50-55 min. Give it a rest for at least half an hour to one hour.
Open the lid by removing the dough and serve the biryani hot with accompaniments of salan and Dahi ki chutney.
Make a hole in the dough so the steam can pass out.
Reduce the flame as the steam rises.
Executive Chef, Rakesh Ghai of ITC Kakatiya, Hyderabad shares his recipe for Awadhi Gosht Biryani
Lamb Curry Cut - 400 gms | Basmati rice - 200 gms | Brown onions - 20 gms | Desi Ghee - 80 gms | Cloves - 4 gms | Cinnamon Sticks - 4 gms | Bayleaf - 4 gms | Green Cardamom - 4 gms | Cream - 40 ml | Beaten Curd - 100 ml | Salt To Taste | Yellow Chili Powder - 4 gms | Mace Cardamom Powder - 6 gms | Ginger Garlic Paste - 20 gms | Rose Water - 2 ml | Kewda Water - 2 ml | Slit Green Chillies -10 gms | Mint Leaves - 20 gms | Ginger Juliennes - 20 gms | Royal Cumin seeds - 1 gms | Lemon Juice - 10 ml | Water - 200 ml | Whole Wheat Flour dough = 40 gms (for lining the lid)
Heat ghee in a copper vessel (lagan) and add whole spices. When the crackle, add the lamb pieces and saute.
Add salt to the lamb pieces.
Add ginger-garlic paste and brown onions and saute again for a while.
Add beaten curd and saute till the oil separates. Now put the yellow chili powder and mace-cardamom powder.
Add water and cook the biryani lamb.
Parboil rice to 85%
Reheat jhol and place on a hotplate
Layer rice over the biryani jhol with ginger julienne, mint, green chillies
Cook on dum for 10 mins
Awadhi Handi Biryani from Oudh 1590, Kolkata
Chicken - 1 Kg | Basmati Rice - ½ Kg | Onions - 50 gms | Ginger - 25 gms | Garlic - 25 gms | Chili Powder - 1 tsp | Curd - 125 gms | Malai - 50 gms | Green Cardamoms - 5 | Cloves - 5 | Blades Mace - 2 | Almonds - 50 gms | Cinnamon - 10 gms | Salt To Taste | Saffron - 1 tsp | Mitha Attar (Sweet Attar) - 2-3 drops | Ghee - 200 gms | Kewra Water - 1 tsp | Boiled And Peeled Eggs - 2
Wash and clean the chicken. Finely slice the onions.
Extract the juice of ginger and garlic and keep aside.
Grind the cardamoms, cloves, mace and cinnamon.
Rinse and soak the rice for 1 hour. In a deep vessel fry the onions in ghee to golden brown colour and keep aside.
Remove half the ghee. In the remaining ghee, add almonds, chicken pieces, ginger-garlic extract, chilli powder, salt, ground masala, curd and sauté till the chicken turns to golden brown in colour.
Add 4 cups of water and cook on a slow flame till it becomes tender. Remove from fire and strain the chicken stock through a strainer.
Now on a ghee-greased griddle, place the chicken pieces and cook on a slow flame till it becomes dry and slightly crisp on both the sides by turning once. Remove and keep aside.
To the chicken stock, add malai strained through a muslin cloth. Keep aside.
Heat the remaining ghee, add the drained rice and sauté on a medium flame for 7 – 8 minutes till the rice grains are no longer lumpy.
Now line a cauldron with half the rice and then place a layer of chicken on it and again make a layer with the remaining rice.
Now dissolve the saffron in a tsp of kewra water and sprinkle on the rice also adding Mitha attar.
Pour the chicken stock on it, seal the lid with flour dough and put on ‘dum’ for 30 minutes.
Open and serve hot with fried onions and boiled eggs.
Mutton Pan Biryani by Chef Shaikh Istekhar Mohammed, The Black Rabbit
Mutton - 250 gm (5 pcs) | Basmati cooked rice - 200 gm | Chopped green chillies - 25 gm | Chop tomato - 50 gm | Kanda masala - 75 gm | Onion gravy - 100 gm | Curd - 50 gm | Garam masala - 5 gm | Briyani masala - 5 gm | MDH Kitchen King Masala - 2 gms | Kasoori Methi - 2 gms | Red chilli powder - 2 gms | Kewda water - 0.5 ml | Saffron water - 1 ml | Salt - 5 gm | Fried onion - 25 gm | Coriander leaves - 2 gm | Ghee - 150 ml
Pre-cook the basmati rice and mutton (cooked with oil,ginger-garlic paste, chop onion and red chilli )
In a pan, heat ghee. Add chopped green chillies, chopped tomato, kanda masala and sauté for a while.
Add the onion gravy, curd & powdered masala. Cook for a while. Add mutton pieces, cook for a minute, check for seasoning & remove it in a handi.
In the same pan, add cooked rice, ghee, yellow colour, saffron water, kewda water, salt, fried onion, sauté and mix well
Chicken Kizhi Biryani by Port Port Muziris, a Tribute Portfolio Hotel, Kochi.
Basmati rice - 1 and 1/2 cup | Chicken - 600 gm | Sliced onions - 1 | Garlic pods - 4 | Mint leaves - 1 small bowl | Turmeric powder - 1 teaspoon | Kashmiri red chilli powder - 1 teaspoon | Garam Masala - 1 teaspoon | Clarified butter - 3 tablespoons | Tomato - 1 | Curd - 2 tablespoon | Cashew nuts (fried) - 10 | Raisins (fried) - 10 | Pineapple - 2 slices | Onion beresta - 1 | Banana leaves - 2 | Aluminum foil | Oil - 2 tablespoon | 1 pinch of Saffron soaked in 1/2 cup milk | Cinnamon - 1 inch stick | Cloves - 5 to 6 | Nutmeg - half
Wash and soak rice in water for 20 minutes and discard the water and keep the rice in a sieve.
Keep all the ingredients including tomatoes and the curd ready.
Powder cinnamon, nutmeg and cloves keep them aside.
Marinate the chicken pieces with salt ginger garlic paste, salt, half a teaspoon of turmeric and Kashmiri red chilli powder.
Put oil in a frying pan and fry the chicken pieces and remove from oil and keep aside in a large pan.
Heat enough water to boil the rice and add cardamom, cinnamon and black pepper. After a while, mix garam masala, a single tablespoon of ghee and add the soaked rice and cook it till it's 90% done.
Discard the water and let it cool for some time. Heat another pan and put the rest of the ghee and oil and sauté the sliced onions and garlic.
Add the rest of the dry ingredients and mix well. Add tomatoes and fried chicken, and let it cook for some time.
Add the curd and powdered cinnamon, nutmeg and cloves and sauté.
Add a little water and cover it to make the chicken pieces tender.
Dry almost all the gravy and keep aside. Now, turn flame to low and put the banana leaves to make it soft (this will help fold the leaves without tearing them).
Take a large bowl and cover its bottom with aluminium foil. Then, place the banana leaf and add cooked rice and chicken on top of it.
Put the second layer of rice and put beresta fried cashew nuts and raisins, saffron milk and pineapple slices and a few mint leaves.
Make a potli. Now, in a dip bottom pan heat one cup of water and carefully put the potli into it.
Cover with a lid and cook for ten minutes.
Now serve the lip-smacking Kizhi biryani with onion rings and raita of your choice.
Chettinad Mutton Biryani by MasterChef at The Park Chennai, Chef Baskar Ramdass
Mutton – 1.5 kg | Basumati Rice - 1 kg | Refined Oil - 125ml | Chilli powder – 25 gms | Garlic paste - 100gms | Ginger paste - 125 gms | Turmeric – 1 pinch | Small Onions - 400 gms | Tomato – 200 gms | Green chilli - 5 | Whole garam masala – 30 gms | Curd – 150 ml | Coriander leaves - 150 gm finely chopped | Mint leaves - 150 gm finely chopped | Juice of 1 Lemon | Salt to taste
For dry spice powder
Cloves- 10 gm | Starainse - 15 gm | Cinnamon - 15 gm | Khus khus -10 gms | Black pepper - 15 gms | Jeera -10 gms |
For wet spice paste
Sonuf - 10 gms | Khus khus - 10 gms | Jeera -10 gms | Fresh coconut - 1/2 | Small onion - 50 gms | Cashewnut Soaked - 50 gms
Soak the rice in lots of water. Set aside.
Heat oil in a pan and add whole garam masala and wet spice paste and cook that for 10
seconds. Add in the garlic paste. Fry for 2-3 minutes on medium flame.
Add in the ginger paste. Fry for another 2-3 minutes until the raw smell of the ginger goes off.
Add in the green chilli, mutton, the mint and coriander leaves, small onions, tomatoes, salt,
yoghurt and lime juice. Add the water. Mix well to combine. add dry spice powder.
Cover and cook the mutton for 18 mins on medium flame.
Bring a pot of water to a boil and add in the soaked rice. Add in the salt. Cook until the rice is half done.
Drain the water and add the rice to the mutton. Mix well to combine. Cover the dish. Heat the tawa and put the mutton biryani vessel on top of the tawa and allow it to cook on low flame for15 minutes.
Ambur Biryani from Southern Spice, Taj Coromandel sous chef Shankar Padmanabhan
Mutton medium pieces - 500 gm | Jeera samba rice - 300 gm | Onion sliced - 150 gm | Tomatoes chopped - 100gm | Ginger garlic paste - 70 gm | Thick curd - 50 gm | Chopped coriander - 20 gm | Chopped mint - 20 gm | Cloves - 4 | Cinnamon stick - 3 gm | Bay leaf - 1 | Cardamom - 3 | Salt to taste | Ghee - 30 ml | Sunflower oil - 125ml |
For the paste
Dried long red chilly - 40 gm
Soak the dried chilli in water for 30 minutes. Strain it and grind to a smooth paste by sprinkling water. Set aside.
Wash the jeera sambha rice twice and soak in water for half an hour.
Clean and wash the chicken, strain the water.
Heat water and add 1 tablespoon of water to it. Add some salt. When the water boils add the jeera sambha rice and cook till it is 3/4th cooked.
Strain the rice and place on a flat tray.
In a separate thick bottom vessel, heat the remaining oil. Add the cloves, cinnamon, bay leaf and cardamom.
Now add the sliced onions and cook till it turns brown. Combine the ginger garlic paste and cook further.
Add the mutton pieces and sprinkle salt. Add chopped coriander and mint and mix well.
Add the chopped tomatoes now and cook till the raw flavour of the tomato disappears.
Combine the red chilli paste to the mixture and cook till the mutton is 3/4th done.
Remove some mutton mixture and set aside.
Keema biriyani by Manish Uniyal, Head Chef, Hyatt Centric MG road Bangalore
Mutton mince - 500 gm | Basmati rice, soaked - 2 cups | Fried onions - 1 cup | Clarified butter or oil - 2 tablespoon | Onion, chopped - 1 large | Tomatoes, chopped - 2 | Green chilies, chopped - 4 | Ginger garlic paste - 1 tablespoon | Cinnamon stick - 1 | Green cardamom - 2 | Black cardamom - 1 | Cloves - 3 | Black peppercorns - 4 | Cumin seeds -1 teaspoon | Red chili powder -1 teaspoon | Garam masala powder -1 teaspoon | Few saffron strands, dissolved in ¼ cup milk | Salt to taste
Washed rice properly with a few changes of water and soaked in the water for 30 minutes.
Heat oil in a large pan over medium-high heat add cinnamon, green cardamom, black cardamom, black peppercorns cloves, and cumin seeds, as they start to crackle add chopped onion and cook until it is translucent.
Add tomato and mince to the pan. Stir and cook for 25 minutes or until well browned.
Season with red chilli powder and salt. Mix well.
Sprinkle garam masala and green chillies over it.
Meanwhile, Bring a large pot of lightly salted water to a boil. Cook the rice in boil water until half cooked. Strain well and set aside.
Layer the half-cooked rice, keema, fried onion in a large pot. Again, repeat the layers for the rice, keema, fried onion, and saffron milk.
Sprinkle mint and coriander leaves over it.
Cover with a lid and cook for 15 minutes until steam starts to come out, serve it with raita
Inputs from Sonali Shenoy, Harini Prasad, Paulami Sen, Ayesha Tabassum, Rashmi Rajagopal Lobo, Farah Khatoon, and Likhitha P Nair