Story ProgressBack to home
Kashmiri-Style Biryani Recipe
How to make Kashmiri Style Biryani
A melting pot of tender mutton pieces, rice, dry fruits and saffron infused with the essence of kewra - this Kashmiri Style Biryani is great for treating special guests to a feast.
- Total Cook Time1 hr
- Prep Time 40 mins
- Cook Time 20 mins
- Recipe Servings4
Ingredients of Kashmiri-Style Biryani
- 500 gms Mutton
- 1/2 kg Basmati Rice
- 150 ml Milk
- 1 tbsp Yogurt
- 2 Bay Leaf
- 1/2 tsp Dry Ginger Powder
- 80 gram Ghee
- 2 gram Saffron Strands
- 1/4 cup Warm Milk
- A pinch of Asafoetida
- 1 tsp Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Fennel Seed Powder
- 1/2 tbsp Fennel Seeds
- 1/4 tsp Sugar
- to taste Salt
- 2 litre Water (for boiling rice)
- 1/2 litre Water (for cooking mutton)
- Cashew Nuts (for garnishing)
- Raisins (for garnishing)
- to taste Kewra Water
- 1/2 tsp Cranberries
- Mint Leaves (for garnishing)
How to Make Kashmiri-Style BiryaniHideShow Media
First, boil 2 litres of water and add salt to it. Now, tie fennel seeds in a piece of cloth and put in the boiling water.
Add rice and cook on low flame until done. Drain the rice and allow it to cool.
Now, in a pan, fry mutton pieces and asafoetida in ghee. Add yogurt and continue to cook for 10 mins on medium-high flame.
Pour water and add salt to taste. Mix well. Add red chilli powder, dry ginger powder and bay leaf. Fry for 2-3 mins and add water.
Next, add garam masala powder and fennel seed powder. Simmer the mixture till the mutton is cooked well.
Once cooked, remove the mutton pieces from the mixture and allow them to cool.
Now, take a baking tray and arrange the mutton pieces and rice nicely. Add milk and ghee.
Garnish it with fresh mint leaves, saffron strands, kewra water, dry fruits and cook in a preheated oven, covered with a foil for 20 mins at 180C or 350F until ready to serve.