Foolproof Pakki Biryani

Biryani is the ultimate challenge for a cook. You do everything exactly the same and it turns out different every time, either the rice is not fully cooked, too soggy, too dry and so on. It's because there are too many variables, i.e quality of rice and meat, size of the pot, amount of heat, cooking time etc. Of course sometime it will be perfect, but when you are having guests coming for dinner, you want to be sure. 

After many many failed attempt and hit & miss I came up with this foolproof version. Here chances are minimised, since meat and rice is fully cooked and layered. Then the pot is sealed and put on DUM or very low heat for for the rice to absorb all the flavour and moisture from the meat.This type of biryani is called Pakki Biryani.

Servings: 10 to 12 

Ingredients:

1. Meat 2 kg
2. My Biryani Masala 2 tbsp (Click here) 
3. Yogurt 2 tbsp
4. Lemon juice of 2 lemons
5. Garlic Ginger paste. 2 tbsp
6. Oil. 1 cup
7. Ghee. 2 tbsp
8. Salt. 2 tbsp
9. Milk.1 cup
10. Ghee 1 tbsp.
11. Raisins 1 cup
12. Cashew nuts 120g (1 cup)
13. Rose water 1/4 cup
14. Saffron 0.4g (1 tsp)
15. Rice 1 kg
16. Shallots (or onion) 400 gm
17. Green chilli 4-6

Marinade:

1. Meat 2 kg
2. My Biryani Masala 2 tbsp
3. Yogurt 2 tbsp
4. Lemon juice of 2 lemons
5. Garlic Ginger paste. 2 tbsp
6. Oil. 1 cup
7. Ghee. 2 tbsp
8. Salt. 2 tbsp

• Mix all the above and marinade for 2 hours
• After 2 hours, slow-cook the meat covered for 1 hour and uncovered for another 1 hour so that the gravy is reduced to a thick masala and the level is not above the meat.

Meanwhile:

• Blend Cashew nuts and Raisins and add to the already cooking meat and mix.
• Make fried onion (Beresta) 2 - 4 cups > set aside
• Add the Saffron in 1 cup of hot milk and stir > set aside

After meat is cooked for 2 hours

• Boil 4 litres water
• Add 2 tbsp salt
• 2 tbsp oil
• Add Rice in boiling water and boil for 10 mins
• Drain

Layering: (in a wide and large enough Biryani pot)

• Layer meat and rice (3-4 layers)
• Between each layer sprinkle fried onions and saffron-milk
• On top layer also sprinkle rose water and place 4-6 green chillies
• Seal the pot with aluminium foil and place the lid over.
• Keep it on very low heat (Dum) for 1 hr. (use a Tawa or heat diffuser under the pot to prevent burning)

Serving: Since it's layered, no need to mix, just dig out the Biryani from one side and place on the serving dish with some fried onion and green coriander sprinkled over to garnish.