Producer: Mehak Pal Editor: Nisha Dubey
Kashmiri biryani is a flavourful mix of locally sourced aromatic spices, basmati rice, and meat. Try this tasty Kashimiri-style biryani recipe at home to impress your family and guests.
Ingredients Mutton - 500 gm Basmati Rice - 1/2 kg Milk - 150 ml Yoghurt - 1 tbsp Bay Leaf - 2 Dry Ginger Powder - 1/2 tsp Ghee - 80 gm Saffron Strands - 2 gm Warm Milk - 1/4 cup Asafoetida - A pinch Red Chilli Powder - 1 tsp Garam Masala Powder - 1/2 tsp Fennel Seed Powder - 1/2 tsp Fennel Seeds - 1/2 tbsp Sugar - 1/4 tsp Salt - As per taste Water - For boiling Cashew Nuts - For garnishing Raisins - For garnishing Kewra Water - As per taste Cranberries - 1/2 tsp Mint Leaves - For garnishing
Step 1 Boil water and add salt to it. Now, tie the fennel seeds in a piece of cloth and put them in the boiling water.
Step 2 Add rice and cook on low flame until done. Drain the rice and allow it to cool.
Step 3 Now, in a pan, fry mutton pieces and asafoetida in ghee. Add yogurt and continue to cook. Pour water and add salt to taste. Mix well. Add red chilli powder, dry ginger powder, and bay leaf.
Step 4 Add garam masala powder and fennel seed powder. Simmer the mixture till the mutton is cooked well.
Step 5 Once cooked, remove the mutton pieces from the mixture and allow them to cool. Take a baking tray and arrange the mutton pieces and rice nicely. Add milk and ghee.
Step 6 Garnish it with fresh mint leaves, saffron strands, kewra water, and dry fruits, and cook in a preheated oven, covered with foil for some time.