|Published||May 1, 2010||Cooking Time||45 Minutes|
|Recipe Type||Non Veg-Main||Preparation Time||30 Minutes|
|Ingredient||Tomatoes||Standing Time||45 Minutes|
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
|Safron Color In Water||1||Cup|
|Rice (Zeera Samba)||1000||Grams|
|Salt As Prefered|
|Chilli Powder As Prefered|
|Garam Masala Powder||1||Tablespoons|
|Ginger Garlic Paste||1||Tablespoons|
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 .
Do not burn the Akhni too much.
Posted May 1, 2010