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Bangalore Biriyani

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Bangalore Biriyani

	4.0 Stars based on 292 Reviews
Author : rehuleo...	Published On : May 1, 2010
Preparation Time: 30min	Recipe Type : NonVeg-Main
Cooking Time : 45 min	Standing Time : 45
Yield : 4 (4 servings)	Ingredient : Tomatoes

Description : This Biriyani is cooked in most of the Bangalorian weddings and houses in Bangalore .Use the special Zeera Samba rice only. We call this Akhni ki Biriyani as well.

Recipe of Bangalore Biriyani
Ingredient Name	Unit	Quantity

Chilli powder as prefered	0
Coriander leaves	cup	1
Garam Masala powder	tbsp	1
Ginger Garlic Paste	tbsp	1
Green Chilli	number	5
Lemon	number	1
Mint leaves	cup	1
Mutton/Chicken	grams	1000
Oil	grams	100
Onion	grams	250
Rice (Zeera Samba)	grams	1000
Safron Color in Water	cup	1
Salt as Prefered	0
Tomato	grams	250
Turmeric	tsp	1/2
Directions \| How to make Bangalore Biriyani

1. Make thin Slices of Onion and Tomato. 2. Heat Oil in a Large Vessel and fry the Onions with 3 Green chilies till the onions turn light brown then add Ginger garlic paste and fry well. (Add little salt while frying the onions) 3. Now add sliced tomato and cook well till the Oil oozes out in the sides. 4. When you know that the Tomato’s have cooked add the meat and add Half Mint leaves and Half cup of coriander leaves. 5. Close the lid and let the Meat cook Half (do not cook too much leave it half cooked so that it cooks completely with the Rice later) 6. Add Chili powder, Garam masala powder and turmeric to the meat when you know that it is half cooked. Simmer the flame and let the oil float on top. 7. Drain the oil that is floating on top of the Akhni or the meat curry that is prepared and mix lemon juice to that. 8. Now on the other side of the Stove take a big vessel, Boil water, salt, and 2 green chili with few Mint leaves. Add the soaked rice to this. 9.When the Rice is cooked half spread the layer of the rice on the Akhni and make holes using a spoon and pour the mixture of drained oil and lemon juice in that holes. 10. at the end sprinkle the remaining Mint leaves and Coriander leaves on top of the rice, also spread few spoons of saffron color. Close it tight and let it steam for 45 Minutes in a low flame .
Recipe Tips	Serving Ideas
Do not burn the Akhni too much.	Can be served with Curd Raitha

Video to be uploaded very soon...

Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Bangalore Biriyani

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