Degi Yakhni Biryani

Degi Yakhni Biryani Recipe

Ingredients:

For Yakhni (Broth):

• 1 kg mutton or beef (with bones)
• 1 large onion, sliced
• 1 whole garlic bulb, cut in half
• 1-inch ginger piece, sliced
• 2-3 bay leaves
• 1 black cardamom
• 3-4 green cardamoms
• 5-6 cloves
• 1 cinnamon stick
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• Salt to taste
• 6-7 cups water

For Rice:

• 3 cups basmati rice (soaked for 30 minutes)
• 2-3 cloves
• 2 bay leaves
• 1 cinnamon stick
• 1 tsp cumin seeds
• Salt to taste
• Water for boiling

For Biryani Masala:

• 1/2 cup oil or ghee
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 2-3 green chilies, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tbsp coriander powder
• 1/2 cup yogurt
• Fresh coriander and mint leaves, chopped
• 1/4 cup lemon juice

For Layering:

• A pinch of saffron (soaked in 2 tbsp warm milk) or yellow food color
• 2 tbsp ghee or butter
• Fresh coriander and mint leaves for garnish
• 1/4 cup fried onions

Instructions:

1. Preparing the Yakhni (Broth):

• In a large pot, add the meat, sliced onion, garlic, ginger, bay leaves, black cardamom, green cardamoms, cloves, cinnamon stick, fennel seeds, coriander seeds, cumin seeds, and salt.
• Add water and bring it to a boil. Then reduce the heat and let it simmer until the meat is tender (about 1-2 hours).
• Once the meat is cooked, strain the yakhni (broth) and set the meat aside. Keep the broth for cooking the rice.

2. Preparing the Rice:

• In a separate large pot, bring water to a boil and add cloves, bay leaves, cinnamon stick, cumin seeds, and salt.
• Add the soaked rice and cook until 70-80% done (the rice should still have a bite). Drain and set aside.

3. Preparing the Biryani Masala:

• Heat oil or ghee in a large pot and fry the sliced onions until golden brown and crispy. Remove a portion of fried onions for garnishing.
• Add the ginger-garlic paste and sauté until fragrant.
• Add the chopped tomatoes and green chilies, and cook until the tomatoes soften.
• Add turmeric powder, red chili powder, garam masala, cumin powder, and coriander powder. Cook until the oil separates.
• Add the cooked meat and mix well with the masala.
• Stir in yogurt, chopped fresh coriander, mint leaves, and lemon juice. Cook for a few more minutes.

4. Layering the Biryani:

• In the pot with the meat masala, layer half of the cooked rice over the meat mixture.
• Drizzle saffron milk (or yellow food color), ghee, and sprinkle fried onions, fresh coriander, and mint leaves.
• Add the remaining rice as the final layer.
• Garnish with more saffron milk, ghee, and fried onions.

5. Dum Cooking (Steaming):

• Cover the pot tightly with a lid or seal it with dough to lock in the steam.
• Cook on low heat for 20-25 minutes (you can place a tawa underneath the pot to prevent direct heat).
• Once done, carefully mix the biryani to combine the layers without breaking the rice grains.

6. Serving:

• Serve hot with raita, salad, and a squeeze of lemon juice.

Enjoy your flavorful and aromatic Degi Yakhni Biryani!