Pakistani food Biryani: Biryani nicely made, is a pleasure to behold and eat! Fragrant long-grained rice is layered with meat or vegetables that have been cooked in a mixture of spices. This has to be one of my favorite foods! With Biryani food, it is not just the taste that has me going ga-ga! I love how it is a meal in one dish! Serve my Biryani with a yogurt Raita and Kachumbar salad. My biryani food can be made with chicken, mutton, goat meat or mixed vegetables! My personal favorite however, is goat meat so I've used it in this recipe. Follow the same instructions for chicken or mutton if you choose to use them instead.

Pakistani food Biryani is very famous in pakistan and some other countries like India, Srilnaka, nepal and nowadays in Afghanistan too, Its mostly their favourite food and people eat biryani outside in restaurants or prepare at home in special occassions, like engagements, weddings,parties and etc.

Ingredient is explained in English and aswel as in Urdu. So please dont be confused.

 Ingredients:

• 500 grams of Basmati Rice (washed & drained)
• 1 kilogram of Mutton (cut into 2" pieces)
• 1 (2" piece) of Raw Papaya (Kacha Papita) (made into a paste)
• 5 large Onions (peeled, finely sliced and fried until crisp) (or you may use ready fried onions)
• 4 sticks of Cinnamon (Dal Cheeni)
• 2 Big Black Cardamoms (Bari Kaali Ilaichi)
• 6 small Cardamoms (Choti Ilaichi)
• 6 Cloves (Long)
• 2 Bay Leaves (Tezz Patta)
• 1 tsp. Whole Black Peppers (Kaali Mirch)
• 1 tsp. Cumin Seeds (Sufaid Zeera)
• 2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
• 1 tsp. of Turmeric Powder (Pisi Haldi)
• 1 tsp. Ginger Paste (Pisi Adrak)
• 1 tsp. Garlic Paste (Pisa Lehsan)
• 1 ½ cups Plain Yogurt (beaten)
• 2 pinches of Saffron (Zaffron) (dissolved in warm water)

 Ingredients for rice:

 

• A handful of Mint Leaves (Podina) (chopped)
• 1 Big Black Cardamom (Kaali Baari Ilaichi)
• 2 Cinnamon Sticks (Dal Cheeni)
• 2 Small Cardamoms (Choti Ilaichi)
• 3 Cloves (Loung)
• A handful of Kothmir
• Salt (to taste)
• 5 tbsp. Clarified Butter (Ghee) or Refined Oil

Direction:
 
To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.
Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste.
Cook the rice till ¾ done and then drain in the colander.
Remove the whole masala. Melt the clarified butter and set aside.

Assembly:

Take a heavy-bottomed pot and add the marinated mutton and ½ of the melted clarified butter.
Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining clarified butter, saffron milk and lemon juice. Cover and seal the pot with atta paste. Place over high heat for 20-25minutes.
Lower heat and cook for another 45 minutes. And your Pakistani biryani food is ready.

.Zohrahabibi@