Bawarchi Style Muradabadi Yakhni Biryani
ID: 87124b93...
A highly fragrant, flavorful, and mild-spiced Bawarchi-style Muradabadi Yakhni Biryani made with perfectly cooked mutton, aromatic spices, and fluffy basmati rice, served alongside a refreshing carrot-tomato raita.
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🍳 Cooking Flow
Sear the meat with onions, whole spices, ginger-garlic paste, and a blended green chilli-spice paste. → Add yogurt and tomatoes, then pressure cook the meat with 1 cup of water until tender. → Boil the basmati rice with spices, salt, and kewra water until it is 90% cooked, then strain. → Add milk, kewra, and rose water to the meat, then layer with cooked rice, food color, and reserved water. → Dum cook on low heat for 15-20 minutes, let it rest, and serve with a fresh vegetable raita.
Cooking Steps
Brief Cooking Order
Sear the meat with onions, whole spices, ginger-garlic paste, and a blended green chilli-spice paste. → Add yogurt and tomatoes, then pressure cook the meat with 1 cup of water until tender. → Boil the basmati rice with spices, salt, and kewra water until it is 90% cooked, then strain. → Add milk, kewra, and rose water to the meat, then layer with cooked rice, food color, and reserved water. → Dum cook on low heat for 15-20 minutes, let it rest, and serve with a fresh vegetable raita.
Introduction
A highly fragrant, flavorful, and mild-spiced Bawarchi-style Muradabadi Yakhni Biryani made with perfectly cooked mutton, aromatic spices, and fluffy basmati rice, served alongside a refreshing carrot-tomato raita.
Step 1
Heat 1 cup of oil in a pressure cooker and add sliced large onion. Sauté until lightly golden.
Step 2
Add whole spices (fennel seeds, cumin seeds, black cardamom, star anise, cinnamon sticks, cloves, black peppercorns) and fry until onions turn golden brown.
Step 3
Add 1 kg of meat and sauté on high heat until the color turns off-white.
Step 4
Add ginger-garlic paste and 1 tbsp of salt. Sauté for 3-4 minutes on medium heat.
Step 5
Blend green chillies, green cardamom, nutmeg, mace, and a little water in a mixer to form a smooth paste. Pour this paste into the meat mixture and mix well.
Ingredients List
Important Notes
If using sela (parboiled) rice instead of basmati, ensure it is soaked for at least 1.5 to 2 hours before boiling.
Using a kitchen towel to seal the lid during the dum process traps steam and prevents water droplets from falling back onto the rice, keeping the grains fluffy.
Let the biryani rest for 8-10 minutes after turning off the heat before mixing to prevent the hot rice grains from breaking.
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