Khashir Biriyani/Mutton Biriyani
Kashir Biriyani is a traditional biriyani recipe in Bangladesh. It is a nice combination of rice and mutton. This is a delicious mutton Biriyani. Mutton can be substitute with beef or chicken.So let’s know how to cook mutton biriyani at home.
- Rice ingredients:
- Polau rice-chinigura/kalijira/bashmoti - 500 gm
- Whole cardamon - 4 pieces
- Whole cinnamon - 2 pieces
- Bay leaves - 2
- Cloves - 4
- Ginger paste - 1 teaspoon
- Onion - 1/4 cup chopped
- Ghee/oil - 4 tablespoon
- Green chilies - 4-5
- Salt - to taste
- Mutton ingredients:
- Mutton - 1 kg
- Ghee/oil - 1/4 cup
- Chopped onion - 1/2 cup
- Ginger paste - 2 tablespoon
- Garlic paste - 1 tablespoon
- Cumin paste - 1 teaspoon
- Coriander powder - 1/2 teaspoon
- Red chili powder - 1 teaspoon
- Plain yogurt - 1/2 cup thick
- Joiphal(nutmeg) powder - 1/2 teaspoon
- Jaitri(mace) - 1/2 teaspoon
- Cardamon powder - 1/2 teaspoon
- Cinnamon powder - 1/2 teaspoon
- Milk - 1/4 cup
- Sugar - 1 teaspoon
- Salt - to taste
- Biriyani ingredients:
- Fried onion - 1/2 cup
- Green chilies - 4-5 numbers
- Kewra essence - 1 tablespoon
- Raisins(kishmish) - 1 tablespoon
- Dried prunes (alu bukhara) - 6 pieces
- Clean and rinse the mutton.
- Marinate with yogurt and red chili powder for half an hour. Set aside.
- Heat ghee in a medium pan and fry onion until soft.
- Add ginger paste and fry a little.
- Place the marinated mutton, garlic paste, cumin paste, nutmeg powder, mace powder, cardamon powder, cinnamon powder and salt.
- Keep stirring until oil is separated from gravy.
- Mix milk and sugar.
- Add one cup of water and keep on medium high heat.
- If you need add more water for cook.
- Cover and cook until tender.
- Once cooked and water water dries up, remove from heat and keep aside.
- Wash and drain rice.
- Heat ghee in medium sauce pan, fry onion and whole garam masala-cinnamon, cardamon, cloves and bay leaves a little.
- Pour the rice and fry a little.
- Then pour 4 cups of water, salt and green chilies.
- Bring to boil on a medium high heat until water dries up.
- Once the water dried, reduced heat to low and place a tawa/tava under it.
- Cover and cook for 10 minutes on a very low heat.
- Remove the cover of the rice and place the cooked mutton over rice.
- Sprinkle with fried onion, raisins, green chilies and kewra essence.
- Place the alu-bukhra over it.
- Cover and keep another 20 minutes on a very low heat.
- Remove the cover once the biriyani aroma starts to come out.
- Turn off the heat.
- Mix the rice and mutton gently before serving.
- Serve hot with salad and borhani.