Aromatic Muradabadi Biryani

Ingredients

• 500 g Meat (Beef or Mutton) (Cut into pieces)
• 2 cup Basmati Rice (Soaked for 30 minutes)
• 0.5 cup Cooking Oil (Or ghee)
• 4 Green Cardamom (Whole)
• 1 piece Mace (Javitri) (Small blade)
• 5 Cloves (Laung) (Whole)
• 1 tsp Cumin Seeds (Jeera) (Whole)
• 2 tbsp Ginger-Garlic Paste (Freshly ground preferred)
• 6 Green Chilies (Slit or crushed)
• Salt (To taste)

Steps

1. 1

   Place 500g of meat in a pressure cooker with enough water to cover it. Close the lid and cook for 20 to 25 minutes until the meat is completely tender.

2. 2

   Once cooked, separate the meat pieces from the stock (yakhni). Reserve the stock for later use in cooking the rice.

3. 3

   In a large heavy-bottomed vessel, heat oil or ghee. Add the whole spices: green cardamom, mace (javitri), cloves (laung), and cumin seeds (jeera). Sauté until they become fragrant.

4. 4

   Add the ginger-garlic paste and green chilies to the vessel. Sauté for a minute until the raw smell of the paste disappears.

5. 5

   Add the boiled meat pieces to the vessel and fry them with the spices for a few minutes until lightly browned.

6. 6

   Pour in the reserved meat stock (yakhni). If the stock is not enough to cook the rice (usually 1.5 to 2 cups of liquid per cup of rice), add plain water to reach the required volume.

7. 7

   Bring the liquid to a boil, then add the soaked basmati rice and salt to taste. Stir gently to combine.

8. 8

   Cook on high heat until most of the water has evaporated and small holes appear on the surface of the rice.

9. 9

   Reduce the heat to the lowest setting, cover the vessel tightly with a lid (dum), and cook for another 10-15 minutes until the rice is fluffy and fully cooked.

Notes

Muradabadi Biryani is distinct because it uses fewer ground spices and no tomatoes, resulting in a white-colored, highly aromatic dish. Serve with a spicy red chili chutney or raita.

Nutrition per serving

• Main Course
• Biryani
• Meat
• Indian
• Pakistani
• One-Pot
• Pressure Cooker