Here Is Kashmir Style Biryani Recipes To Celebrate The Day

1. Kashmir-Style Biryani

Tender mutton pieces and rice infused with the essence of saffron and kewra water, this Kashmir-style Biryani is something you'll truly relish.

Eid is just around the corner and I wanted to share this special biryani of Kashmir…

Eid celebration is literally incomplete without biryani. Biryani has always been the main attraction of Eid in my family. When I was with my mom, on almost all Eid I used to wake up to the aroma of Biryani. Now, this is the one thing that I miss terribly: waking up to the pleasant seducing aroma of biryan

Ingredients

Cooking Chicken:

• Chicken, bone in or use legs- 12 pieces
• Chili powder- 1tsp
• Turmeric powder- 1/4 tsp
• Fennel powder- 1 tsp
• Salt- to taste

Other Ingredients:

• Oil- 1/4 cup
• Onion, thinly sliced- 4
• Whole Cloves- 3
• Cardamom- 3
• Cinnamon stick- 2 inch
• Whole black pepper- 8
• Ginger- Garlic paste- 1 tbsp
• Fennel seeds- 2 tbsp
• Coriander seeds- 3 tbsp
• Yogurt, not sour- 3/4 cup
• Milk- 1/4 cup
• Apple, red delicious chopped- 1/2 cup or 1/2 apple
• Raisins- 2 tbsp
• Water- 1 1/2 cups ( we’ve already added 1 cup yogurt+milk combined)
• Basmati Rice, washed- 1 3/4 cups
• Salt- to taste

For final cooking:

• Yogurt, not sour- 1/4 cup
• Milk-5 tbsp
• Saffron- few strands

Garnishing:

• Fried onions in oil- 1/2 cup
• Roasted almonds in ghee- 10
• Roasted cashew nuts in ghee- 10
• Roasted raisins in ghee- 7

Instruction

• Wash the chicken thoroughly and add chili powder, turmeric powder, fennel powder and salt to it.
• I used chicken legs, you could use other parts as well.

• Cook the chicken in a pressure cooker along with 1/4 cup water until 1 whistle.

• Don’t over cook the chicken as you will be cooking it along with the rice.
• If there is any water along with the cooked chicken, don’t discard it you could use this water to cook rice.
• Heat a large non-stick cooking pot over medium heat.
• Add oil, add the whole cloves, cardamom, cinnamon and whole pepper to the oil
• Add the onions and little salt, saute till it gets tender and light golden in color.

Add ginger-garlic paste and saute for few seconds.

• Add water and let it come to a boil. ( if you have any water from the cooked chicken use that water)
• Add the washed basmati rice to it.
• Cover the pan with its lid and let the rice cook for about 15-20 minutes.
• Check frequently whether the rice has cooked, as the cooking time might vary with different kinds of basmati rice.
• When the water has evaporated and rice has just cooked, gently combine the rice and chicken together.

• Lower the heat.

For garnishing:

• Fry the onions in oil until it’s golden brown in color.
• Fry the cashew nuts, almonds and raisins in ghee till its golden in color.

Final cooking:

• In a bowl, combine 1/4 cup yogurt, 5 tbsp milk and saffron.
• Spread this mixture over the cooked rice to form a layer.

Serve this kashmiri Biryani along with Raita, pickles etc.