Sufiyani Zam Zam Biryani
This is a musttttt try recipe and is surely completely bhatyara style .
In a vessel heat 3/4th cup oil and 100 gms of butter . Add 1 tsp zeera , 7-8 laung , 5-6 green elaichi , 4-5 pcs of dalchini , 1 tsp black pepper , 3 black elaichi, 2 badiyan , and 2-3 taj patta . Saute for a few seconds and add 3 finely chopped onions and salt and fry well till it just starts to turn golden ( dont let it turn golden) .
Then add fresh ginger garlic green chilli paste equivalent to 1 tbsp green chilli paste , 2.5 tbsp garlic paste , 1.5 tbsp ginger paste ( it’s better to grind all 3 fresh together) sauté really well and put 750 gm mutton and sauté more then add 250 gm Dahi , 2 tsp garam masala powder and some chopped coriander and sauté . Then pressure cook the mutton till it’s almost done ( 90 percent done as we will now cook chicken also with it ) . Then add 750 gm chicken and sauté and pressure cook for 2 whistles on high heat ( if you want you can also add gurda and kaleji cubes along with the chicken ).
Then
Add paste of a handful each of kaju and Badam, half cup cream or malai , 1 tsp white pepper powder and 1 cup of milk . Cook little more and lastly mix in juice of half lime . Switch off heat and keep aside .
For kofta ( I’ve made in chicken if you wish u can follow the same in mutton . You will just have to put 2-3 slices of bread in the marination)
Mix 300 gm boneless chicken cubes ( or mutton: beef keema ) and marinate with 1 tsp each of ginger and garlic paste , 1 small roughly sliced onion , some chopped coriander , 1 tsp garam masala powder and some chopped coriander. Mix well and blend in small portions to a fine mince . Make balls and fry and keep aside .
Boil 1 kg washed and soaked basmati rice with whole garam masala and salt and strain .
To layer the biryani take a big vessel and put a thin layer of boiled rice . Then put the complete white gravy and sprinkle fried kofta and boiled egg wedges.
if you want to put potato wedges inside the biryani then cut potato wedges and fry till done and golden. And put it at this stage along with the kofta and egg . As I have used coloured potatoes I have not put it inside ).
Then put the remaining rice and drizzle the oil on top in which you have fried the koftas . ( around half cup oil )
Put the vessel on a tava and cook on high heat for 15 min and low heat for half hour .
Switch off heat and Let rest for half hour and serve hot . I’ve serve the biryani with coloured potato wedges as that’s a factor of zam Zam cooking. If you wish you can add potatoes inside the biryani.