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Satrangi Biryani.

Ingredients:

  • Basmati Rice 750g (4 Cups)
  • Water as required
  • Water 3 litres or as required
  • Darchini (Cinnamon sticks) 2
  • Badiyan ka phool (Star anise) 1
  • Hari elaichi (Green cardamom) 2
  • Laung (Cloves) 5-6
  • Tez paat (Bay leaves) 2-3
  • Pyaz (Onion) fried 2-3 tbs
  • Namak (Salt) 1 tbs or to taste
  • Sirka (Vinegar) 1 & ½ tbs
  • Badam (Almonds) 24-25
  • Pyaz (Onion) fried ½ Cup
  • Water ½ Cup or as required
  • Dahi (Yogurt) 1 Cup
  • Cream ¼ Cup
  • Lal mirch powder (Red chilli powder) ½ tbs or to taste
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Lal mirch (Red chilli) crushed 1 tsp
  • Garam masala powder 1 tsp
  • Dhania powder (Coriander powder) 1 & ½ tbs
  • Lemon juice 3 tbs
  • Cooking oil ½ Cup
  • Mutton mix boti 750g
  • Zeera (cumin seeds) ½ tbs
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Hari elaichi (Green cardamom) 5-6
  • Namak (Salt) ½ tbs or to taste
  • Haldi powder (Turmeric powder) ½ tsp
  • Adrak lehsan paste (Ginger garlic paste) 2 tbs
  • Water 2 & ½ Cup or as required
  • Tamatar (Tomato) chopped 2
  • Podina (Mint leaves) 2-3 tbs
  • Hara dhania (Fresh coriander) chopped 2-3 tbs
  • Aloo bukhara (Dried plum) 8-10
  • Water 1 tbs
  • Orange food color 2-3 drops
  • Green food color 2-3 drops
  • Red food color 2-3 drops
  • Yellow food color 2-3 drops
  • Podina (Mint leaves) chopped 1-2 tbs
  • Hara dhania (Fresh coriander) chopped 1-2 tbs
  • Pyaz (Onion) fried
  • Hari mirch (Green chillies) 2
  • Podina (Mint leaves) chopped 1-2 tbs
  • Hara dhania (Fresh coriander) chopped 1-2 tbs
  • Pyaz (Onion) fried 1-2 tbs
Directions:

In a bowl,add rice,water,wash thoroughly and soak for 20 minutes then strain soaked rice & set aside.
In a pot,add water,cinnamon sticks,star anise,green cardamom,cloves,bay leaves,fried onion,salt, vinegar,mix well & bring it to boil.

Add soaked rice,mix well & boil until 3/4th done (8-10 minutes) then strain & set aside.
In spice mixer,add almonds and blend well.
Add fried onion,water and blend to make a paste & set aside.
In a bowl,add yogurt & whisk well.
Add cream,almond & onion paste,red chilli powder,cumin seeds,red chilli crushed,garam masala powder,coriander powder and lemon juice,whisk well.Spiced yogurt is ready!
In a wok,add cooking oil,mutton mix boti & mix well until it changes color.
Add cumin seeds,black peppercorns,green cardamom,salt,turmeric powder,mix well & cook for 2-3 minutes.
Add ginger garlic paste,mix well & cook for 4-5 minutes.
Add water,mix well and bring it to boil,cover & cook on medium low flame for 40-45 minutes or until meat is tender then cook on high flame until oil separates.
Add tomatoes,mix well & cook for 2-3 minutes.
Now add prepared spiced yogurt,mix well & cook on medium flame for 8-10 minutes or until oil separates.
Add mint leaves,fresh coriander leaves & mix well.
Add dried plums,mix well & set aside.
In 4 separates small bowls,add water,orange food color,green food color,red food color,yellow food color,mix well & set aside.
In a pot,add half quantity of boiled rice,half quantity of prepared mutton gravy,mint leaves,fresh coriander,fried onion,green chillies,boiled rice,prepared mutton gravy & remaining boiled rice.
Spread dissolved red food color,green food color,orange food color & yellow food color,mint leaves, fresh coriander,fried onion,cover & steam cook on low flame for 18-20 minutes.
Serve with salad & raita!
 
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