Kashmiri Biryani-How to Make

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 biryani.

On Eid I usually end up making my mom’s special biryani. However, for this Eid I decided to try something different and my search finally ended when I got the biryani recipe all the way from Kashmir. Kashmir, one of the beautiful states in India which has earned the sobriquet of being the “paradise on earth”.

I came across this recipe on a cooking channel, I noted down the recipe and tweaked quite a bit. This recipe was in deed a different one compared to my usual biryani recipe. In Kashmiri biryani, they add fruits, nuts and milk to make it rich and divine. I was truly blown away by the taste of this biryani, it had a very mild flavor yet scrumptious.

Happy Eid to all my readers!

Kashmiri Biryani

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 the cooked chicken.
  • Add the fennel seeds and coriander seeds to it.
  • Add yogurt and milk, combine everything well.
  • Now, add the chopped apples into it.
  • Add the raisins, give it a stir.

  • 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.

  • Spread the fried onions, nuts and raisins over it.
  • Cover the pot with its lid. You could even cover with aluminum foil.
  • Lower the heat and let it simmer for 10 minutes.
  • After 10 minutes, remove from the heat and let stand for 15 minutes.

  • Serve this kashmiri Biryani along with Raita, pickles etc.

Tips:

  • You could use Goat or Lamb instead of chicken.
  • Leftover biryani could be refrigerated and it tasted delicious.

 

Kashmiri Biryani-How to Make
 
Ingredients
Cooking Chicken
  • Chicken, bone in or use legs- 12 pieces
  • Chili powder- 1tsp
  • Turmeric powder- ¼ tsp
  • Fennel powder- 1 tsp
  • Salt- to taste
Other Ingredients
  • Oil- ¼ 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- ¾ cup
  • Milk- ¼ cup
  • Apple, red delicious chopped- ½ cup or ½ apple
  • Raisins- 2 tbsp
  • Water- 1½ cups ( we've already added 1 cup yogurt+milk combined)
  • Basmati Rice, washed- 1¾ cups
  • Salt- to taste
For final cooking
  • Yogurt, not sour- ¼ cup
  • Milk-5 tbsp
  • Saffron- few strands
Garnishing
  • Fried onions in oil- ½ cup
  • Roasted almonds in ghee- 10
  • Roasted cashew nuts in ghee- 10
  • Roasted raisins in ghee- 7
Instructions
  1. Wash the chicken thoroughly and add chili powder, turmeric powder, fennel powder and salt to it.
  2. I used chicken legs, you could use other parts as well.
  3. Cook the chicken in a pressure cooker along with ¼ cup water until 1 whistle.
  4. Don't over cook the chicken as you will be cooking it along with the rice.
  5. If there is any water along with the cooked chicken, don't discard it you could use this water to cook rice.
  6. Heat a large non-stick cooking pot over medium heat.
  7. Add oil, add the whole cloves, cardamom, cinnamon and whole pepper to the oil
  8. Add the onions and little salt, saute till it gets tender and light golden in color.
  9. Add ginger-garlic paste and saute for few seconds.
  10. Add the cooked chicken.
  11. Add the fennel seeds and coriander seeds to it.
  12. Add yogurt and milk, combine everything well.
  13. Now, add the chopped apples into it.
  14. Add the raisins, give it a stir.
  15. Add water and let it come to a boil. ( if you have any water from the cooked chicken use that water)
  16. Add the washed basmati rice to it.
  17. Cover the pan with its lid and let the rice cook for about 15-20 minutes.
  18. Check frequently whether the rice has cooked, as the cooking time might vary with different kinds of basmati rice.
  19. When the water has evaporated and rice has just cooked, gently combine the rice and chicken together.
  20. Lower the heat.
For garnishing
  1. Fry the onions in oil until it's golden brown in color.
  2. Fry the cashew nuts, almonds and raisins in ghee till its golden in color.
Final cooking
  1. In a bowl, combine ¼ cup yogurt, 5 tbsp milk and saffron.
  2. Spread this mixture over the cooked rice to form a layer.
  3. Spread the fried onions, nuts and raisins over it.
  4. Cover the pot with its lid. You could even cover with aluminum foil.
  5. Lower the heat and let it simmer for 10 minutes.
  6. After 10 minutes, remove from the heat and let stand for 15 minutes.
  7. Serve this kashmiri Biryani along with Raita, pickles etc.
Notes
You could use Goat or Lamb instead of chicken.
Leftover biryani could be refrigerated and it tasted delicious.

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