Thinking of cooking in the afternoon? Tell me, how about a hot raw biryani and a glass of cold borhani? You can try cooking at home, but I will share the best recipe of raw biryani with you today.
Let's see what ingredients are needed and how to make raw biryani.
Materials
- Khasi meat - 1 kg
- Salt-1 table spoon
- A small piece of coal (to remove the smell of mutton, will be used later)
- Foil paper- a big one
To marinate the meat
- Ginger paste - 2 tablespoons
- Garlic paste - one and a half tablespoons
- White pepper powder - 1 teaspoon
- Cardamom powder - 1 teaspoon
- Cinnamon powder - 1 teaspoon
- Nutmeg powder - half a teaspoon
- Jayatri powder-half teaspoon
- Chili powder - 1 tbsp
- Ghee-4 tablespoons
- Milk-half cup
- Saffron - 1 pinch
- Tokadai-one cup
- Salt - 1 teaspoon
For cooking biryani rice
- Basmati rice - half a kg
- Bay leaves - 2
- Clove - 1 teaspoon
- Cinnamon - 2
- Cardamom - 5/6
- Salt- to taste
For the layer of biryani
- Kebabchini - 1 teaspoon
- Shahi cumin - half a teaspoon
- Wood almond powder - 2 tablespoons
- Raisins - half a table spoon
- Keora water - 1 tablespoon
- Bershata-1 cup
- Ghee / Butter / Oil - 2 tablespoons
- Potatoes - 4/5 pieces
- Raw pepper - 5/6
- Black cardamom-2
- Potato bokhara-5/6
- Mix red flour and make mayan
Method
1. Wash the meat well to marinate. Take water in another big pot and add salt in it. Soak the meat in this salt water for 1 hour. This will soften the meat and the salt will penetrate well.
2. After 1 hour, pick up the meat and squeeze the water with a kitchen towel. Now put a small steel bowl inside the meat. Put the preheated charcoal in a steel bowl and add a little oil. Then cover the whole with foil paper. This will remove the smell of castrated meat and a nice smell will come out. After 15 minutes, remove the foil paper, charcoal, bowl.
3. Now add ginger, garlic, white pepper powder, cardamom powder, cinnamon powder, nutmeg powder, jaggery powder and chilli powder to the meat one by one. Then add ghee, milk, saffron, tokadai, salt. Spread everything together and marinate for 1 hour.
4. Now take the meat in the pot in which the biryani will be cooked. Add bay leaves, cloves, cinnamon, cardamom, salt, kebab sugar, cumin seeds, wood almond powder and raisins one by one. Now add potatoes and chillies. Potatoes should be lightly fried with a little salt and turmeric.
5. To make biryani rice, take the same amount of water in another pot and add cinnamon, cloves and bay leaves. Now add basmati rice and salt. It takes 8 minutes to cook.
6. Then take down the rice. Now spread the hot basmati rice on the pot in which the meat is kept. Cover with 3 tablespoons of ghee, keora water, liquid milk, green chillies, potato chips and saffron one by one.
7. Now stick the prepared red flour around the pot. No direction should be open. Now heat a pan, put the pot on it and cook for 10 minutes. Keep the stove on high at this time. After 10 minutes, reduce the heat completely. Hold the pan for 1 hour. After 1 hour, you will see that the dough is gradually hardened, remove the dough with a knife and open the lid.
8. Looks raw and smells nice. Once the raw biryani is done, serve hot with a glass of borhani.
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