Biryani is one of the most well-known dishes in South Asia and needs no introduction. Everyone loves to eat Biryani all around the world. Strong flavors, Fragrant spices, and Vibrant colors are just so irresistible. Each bite is full of flavor and well worth the time and effort.
Although there are many different types and variations of biryani, each has its own distinct flavor and aroma. Biryani is such a popular dish that no occasion would be complete without it. Not only does this recipe have a delicate flavor, but it is also a good option to include on a party menu alongside spicy foods. It also goes well with Shami Kababs and Raita. This recipe is particularly popular among both children and adults due to its mild flavor.
It has few ingredients and is easy to make. I fell in love with this Sada aromatic biryani after learning the recipe from my oldest sister a few years ago. If you give it a shot, you will be hooked for life!
Sada Biryani
4
servings5
minutes55
1
hourDehli ki Sada Biryani requires few ingredients and is simple to prepare. This Sada Dehli Biryani has a delicate flavor.
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Ingredients
1/2 kg Mutton or Beef with bone-in
10 12 cloves
10 12 small cardamom
1 teaspoon ginger paste
1 teaspoon garlic paste
salt as per taste
1/2 teaspoon red chili powder
4 green chilies
- Yogurt Mixture
1/2 cup yogurt
1 1/2 tablespoons sugar
1 1/2 teaspoon kawara essence
1/4 teaspoon nutmeg and mace powder combined
1/2 teaspoon cardamon powder
1/4 tsp saffron or 1/4 tsp food color
Julien cut ginger 2-inch piece
1/2 cup oil
- Boil Rice
400 gm rice
1 bay leaf
1 tsp salt
1 star anise
3 tablespoons vinegar or lemon juice
Directions
- Combine meat, salt, cardamom, cloves, ginger garlic paste, red chili powder, cumin, and green chilies in a large, heavy-bottomed pot. Add enough water to make the meat tender.
- When the meat is 90% tender, there should be about 1/2 cup of gravy left.
- Soak rice for 30 minutes after washing it.
- Boil water with salt, bay leaf, star anise, and vinegar or lemon juice in a large pot.
- Once boiled, add the soaked rice and cook for another 80% of the time. Drain all the water.
- Now whisk the yogurt and combine all the ingredients listed under the yogurt mixture
- Pour the yogurt mixture over the meat.
- Now add rice and pour 1/2 cup of oil on top.
- Tightly layer the lid with a kitchen towel or foil. Cover the pot.
- Keep the flame on low and steam it for 15 to 20 minutes.
- Mix thoroughly before serving.
Notes
- Use bone-in mutton or beef meat for the best results.
- If saffron is unavailable, yellow food coloring can be used instead.
- Using lemon juice will help keep the rice grains separated.
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