Hello friends,
I again welcome you to my recipe blog. This time I’m up with a scrumptious and mouth-numbing recipe and that’s the Degi Biryani recipe, authentic Pakistani-style biryani.
I have tried so many biryani recipes but this is the best recipe I’ve ever come across or you can say the closest one to “Shadiyon wali Biryani”. A must say!
If you are a true biryani lover means you always have some space for biryani then you must give it a try.
Bonus Tip:
Here I’m sharing the complete procedure of how to assemble the layers to get that final look of degi biryani.
Lets move to the recipe.
Ingredients
- Beef/Mutton 1 kg
- Tail (Oil) 1/3 cup or as required + 3 tbsp
- Dahi (Yogurt) 1/2 Cup + 3 tbsp
- Haldi powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Kuti Lal mirch ( crushed red chilli) 1 tsp
- Namak (Salt) ½ tbs or to taste
- Safaid Zeera (white cumin seeds) 1tbsp
- Dhania powder (Coriander powder) 1 1/2 tbsp
- Long (Cloves) 6
- Badiyan k Phool (Star anise)4
- Taiz part (Bay leaves) 3
- Badi ilaichi (Black cardamom) 3
- Choti ilaichi (Green cardamom) 4
- Kali Mirch (Whole black peppercorn) 10 – 12
- Dar chini ( cinnamon) powder 1/2 tsp
- Long (Cloves) powder 1/2 tsp
- Badi ilaichi (black cardamom powder) 1/2 tsp
- Choti ilaichi ( green cardamom powder) 1/2 tsp
- Adrak lehsan (Ginger garlic paste) 2 tbsp
- Timatar (tomatoes) 4+2 sliced
- Hari Mirch (Green chilli) paste 1 tbsp
- Hari Mirch (Green chillies) 4-5
- Pyaz (Onion) fried – 2 large
- Podina (Mint leaves) chopped 3 tbsp
- Hara dhania (Fresh coriander) chopped 3 tbsp
- Lemon sliced 1 large
- Water 2 cups + 1/2 cup
- Aloo (potatoes) boiled 2 medium-sized
- Chicken powder 1 tbsp
- Zarda rang ( orange food colour) 1 tsp
- Kewra essence 1/2 tsp or zafrani kewra 1 tbsp
- Chat masala 1 tbsp
- Garam masala (allspice) powder 1/2 tsp
- Chawal Sela (Rice Sela) 1 kg
Directions:
In a bowl add beef, 1/2 cup yoghurt, turmeric powder, red chilli powder, salt, coriander powder, cumin seeds, ginger garlic paste, green chilli paste, kewra essence, 4 tomatoes, all whole spices and all powdered spices. Marinate the beef for 1 hour or overnight.
In a pot add water and bring it to a boil. Add in salt, 3 tbsp oil and rice and let it cook until ¾ done (approx. 7 – 8 minutes), take out 1 cup of boiled rice water and set aside, then strain the rest of the water.
In a pot, add cooking oil and introduce marinated beef and stir fry for 2-3 minutes.
Add 2 cups of water, cover & cook on low flame for 45 minutes or until meat is soft and tender.
Remove the lid and cook on high flame until oil separates. Now turn the flame off.
Add 1/2 cup water and simmer for a minute.
In a separate bowl, combine the brown onion with, green chillies, 2 tomatoes (sliced), lemon ( sliced), chat masala powder, and garam masala powder. Spread evenly on the meat qorma.
In another bowl, add yoghurt, ready-made biryani masala, food colour, and 1/2 tsp of ginger garlic paste, mix well and spread this mixture evenly on meat qorma as well.
Add the layer of boiled potatoes now.
Now on top spread boiled rice, cover & steam, and cook on high flame for 3 to 4 minutes then open the lid and pour the remaining rice water evenly on the rice, cover and cook again on low flame for 8-10 minutes or until the rice is done and flavours meld.
Mix the biryani and serve with raita and Pakistani salad
If you try this super yummy recipe, don’t forget to get a picture and share it with me on my Instagram @sadiyahroomi so I can see how inspired and creative you’ll get with my recipes.
