Eid Biryani is the one meal I think most families look forward to on Eid day. Each family has their own traditional recipes but the way we cook and serve Biryani in UK is very much different to the way it’s cooked here is South Africa.
In UK we layer our Biryani and cook the meat with a few different spices and herbs and we don’t add any dals to our biryani.
I am sharing my Biryani with you today I hope you enjoy it and if you do make this recipe leave a comment below to let me know your thoughts on this recipe.
There is also a step by step tutorial on my Instagram page @behindkitchendoors
Recipe Credit: Behind Kitchen Doors
Add 1 small chopped onion to a pot with 1 and half kg cut and washed mutton. Add 1 teaspoon salt, 1 teaspoon turmeric powder, 3 star anise, 2 teaspoon crushed ginger, 2 teaspoon crushed garlic, mix all together and braise for 10 mins. Add enough boiling water to cover the meat and let the meat cook till tender.
Soak 4 cups rice in water strain and boil with 2 teaspoon salt till half cooked. Stain and set aside
Peal and cut 7 potatoes in 4s deep fry till soft and set aside
In a small pot take 2 pinches of saffron and heat till the aroma comes through. Add 1/4 cup water and boil for 2 mins. Set aside
Take a large pot and heat 1/3 cup oil with 2 tablespoon whole cumin, 4 whole sliced green chillies, 4 cardamom pods, 2 cinnamon sticks, 4 whole black peppers, 4 thinly slices of mace. Add 4 finely sliced onions and braise till onion turns brown in colour.
Add 2 tablespoon crushed ginger, 2 tablespoon crushed garlic, 1 and half teaspoon crushed green chillies, 1 tablespoon freshly chopped fenugreek, 1 tablespoon freshly chopped coriander and braise together for 3-5 mins
In the above mixture add 2 can crushed tomatoes, 2 teaspoon garam masala, 2 teaspoon coriander powder, 1 teaspoon cumin powder, 2 teaspoon salt, 1/2 teaspoon turmeric powder, 1 half teaspoon chilli powder, mix together and cook for 15 mins on medium heat with pot covered.
Once the meat is cooked (all water must be dried out) add meat into the tomato and cook for a further 15mins
Take a large wide oven proof pot. Keep all the elements in front of you
Meat masala (cooked above)
Half boiled rice
At the bottom of your pot add about 5 tablespoons of clarified butter, add 5 tablespoon yogurt in between the clarified butter, layer half the rice on top, add half of the saffron water, layer evenly all your meat masala, add half of the fried potatoes, add balance of the saffron water on top, add more clarified butter on top. Top with the balance of the rice and potatoes, add fried onion, chopped coriander and add 1/3 cup water.
Cover the pot and cover the lid with foil put back onto the stove on medium heat, once the aroma of the Biryani comes through you can lower your heat and allow the rice to steam till fully cooked (approx 30-45mins)
Add into a preheated oven for 15 mins