Eid Mubarak - Celebrate with an authentic Bangalore Biriyani

Biriyani is a traditional favorite which is especially eaten at religious festivals and weddings. There are many kinds of Biriyani and Bangalore Biriyani is a popular recipe from Bangalore, Karnataka, India. This is one of those recipes that looks a LOT more complicated that it actually is. I'm also going to include the video I made while in Bangalore learning this recipe.

Ingredients

Marinate the meat 3 kgs or 6.5 lbs Mutton or Lamb shoulder cut in pieces Turmeric Red Chilli powder Gravy 3 cups Oil 3 Cinnamon sticks 10-12 Cardamoms and cloves 8 cups sliced red Onions 8 tsps Ginger & Garlic paste 6-9 tsps red Chilli powder 3-4 tsps Turmeric 5 tsps Garam Masala 6 cups sliced Tomatoes 18 green Chillies slit horizontally 1/2 + 1/4 cup chopped Coriander leaves 1/4 cup Lemon juice 3 - 4 tbsp salt or to taste 3 cups stirred Yogurt 1 1/2 cup Ghee 3 - 4 sliced fried Potatoes (half cooked) 1/2 + 1/4 cup chopped Mint Fried onions Yellow food colouring Rice 19 cups Basmati rice soaked for 1 hr in water Whole spices 3 green Chillies Marinate the meat for a few hours or overnight

In a large cooking pot add the oil and when heated add all the whole spices followed by the onions and cook till golden brown

Add the ginger and garlic paste, the chilli powder, turmeric and garam masala and mix

Add the tomatoes, cover and cook till the tomatoes are mushy for about 10 mins

Add the green slit chillies and 1/2 cup coriander and follow that with the meat

Add the lemon juice and salt and combine

Follow this with the stirred yogurt and ghee Cover and cook for 15 mins before adding the half cooked potatoes

Add mint, cover and cook for about 30 mins till the meat is tender

In another pot add double the amount of water as the rice and bring to the boil together with salt, some whole spices and 3 green chillies

Add the rice and cook till half done

Drain and keep aside to drain

In another large vessel, add a layer of rice, make a well in the center and add some meat in the well as well as a layer on top of the rice

Add another layer of rice with another layer of the meat and gravy

Also add more chopped coriander, mint and fried onions in between and on top of the final layer

Also add some yellow food coloring at the top

Seal the vessel with some foil, you can also use a wet cloth or dough to make the vessel airtight Use a pan or kadai under your vessel so the heat is not directly touching your vessel and cook for about 40 mins. You can also use the oven

Mix the grains and meat together with a large fork and serve

Video: https://www.youtube.com/watch?v=hAi7AwIazzM&feature=youtu.be

bon appetit