Nawabi Biriyani

Nawabi Biriyani taste very much nawabi, feel like an emperor, it shot its an item in which you have mutton keema, chicken and egg. Its a great dish to fill both once tummy and heart.

INGREDIENTS:

Basmati rice (1 kg).

Brown crispy fried onions (500gms).

Cooked Mutton keema (300gms).

Cooked chicken (800 gms).

Boiled Eggs and Potatoes (4-5).

Garam masala powder  and whole garam masala.

Chopped coriander leaves and mint leaves.

Ghee(7-8 Tablespoons).

Jayfal- jayatri powder.

Meetha attar, kewra water and gulab jal(2-3 drops).

PROCEDURE:

Semi-Cook the rice in boiling water along with whole salt, garam masala, pudina leaves and coriander leaves, now when u find the rice is cooked just drain  the water so that no water remains, else the rice will get more cooked than required, ( over cooking the rice will spoil the taste and texture of Biriyani).

Now in a big vessel add ghee, whole garam masala, and then layer the rice keema, then rice chicken, fried onions, jayfal- jayatri powder coriander & mint leaves, add potatoes, eggs and again layer it same way i.e., rice-keema-rice- chicken- fried onions-jayfal&jayatri powder, continue the process till whole of rice is layered top garnish with fried onions, chopped leaves,garam masala powder, jayfal-jayatri powder, ghee and saffron mixed water, on the top. Add metha attar, kewra water and gulab jal. Now close the lid of biriyani vessel and place it on  very lower flame for 25-30min, now as the biriyani gets cooked nice aroma lingers all around, keep monitoring so that the bottom dont get burnt up. Now as you find biriyani is done serve it on plate by removing it from vessel but in layers so that one can taste all layers. Am sure you will only receive praises for such a royal biriyani.

If not so cautious about health then add kaju and kismiss, it give you more nawabi like feeling. For chicken and keema check other receipes from my blog... safe cooking.