Muradabadi Biryani

We here in mumbai would call this a pulao more than a biryani , but this is how Muradabadi biryani is . And I wanted to recreate this since I ate it in Ajmer . V mildly spiced n delicious.

Firstly pressure cook 1 kg mutton / chicken along with 1 roughly chopped onion , 10-12 garlic cloves ( whole garlic pod with skin is used in original recipe but I used peeled as I had that ) , 4 tbsp koota Dhanya , 2 tbsp kooti saunf , 1 tbsp whole black pepper,2-3 tej patta ,5-6 green elaichi, 2 badi elaichi , 3-4 laung ,and 2-3 pc dalchini . Add salt to taste and 5 cups water and pressure cook till done .

In another vessel heat oil and fry 3 sliced onions till golden and remove . In the same oil put , 3-4 whole green chilli, 2 green elaichi , 2-3 pc tej patta , half tsp zeera , 2-3 laung , 2 pc dalchini and sauté . Add 3 tbsp garlic paste , 2 tbsp ginger paste, 1.5 tbsp green chilli paste and sauté well till fragrant and changes color . Then add 1 cup dahi , 1 tsp garam masala powder, half tsp black pepper powder , sauté well and strain and add the entire stock from the meat . Also pick up each pc of meat and add it . Bring to a boil add potatoes if u like ( potatoes are not used in this recipe but my family likes so I have put) and add salt for the rice and 3 cups of soaked basmati rice and mix well . Cover and cook till water is dry ( don’t stir in between) . Keep on low heat on dum and on top add little red color dissolved in 4-5 tbsp water , 2 tsp kevra essence, and the fried onions that we had made in the start . Let it stay on dum for 5-7 mins and mix with light hands . Serve hot.