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Nalli Biryani Recipe

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bisma from khi
Ingredients
  1. For BOiling RIce:
  2. BOiling Water as required
  3. Namak (Salt) 1 & ½ tbs
  4. Tez paat (Bay leaves) 2
  5. Zeera (Cumin seeds) 1 tsp
  6. Badiyan ka phool (Star anise) 2
  7. Darchini (Cinnamon sticks) 2
  8. Sabut kali mirch (Black pepperCorns) ½ tsp
  9. Cooking Oil ½ tbs
  10. Sirka (Vinegar) 2 tbs
  11. Chawal (RIce) 700 gms (soaked)
  12. For Qorma:
  13. Cooking Oil ¾ Cup Pyaz (Onion) slIced 3 medium
  14. Adrak lehsan paste (Ginger Garlic paste) 2 tbs
  15. Tez paat (Bay leaves) 2
  16. Zeera (Cumin seeds) ½ tbs
  17. Laung (Cloves) 5-6
  18. Darchini (Cinnamon sticks) 2-3
  19. Badi elaichi (Black Cardamom) 2
  20. Hari elaichi (Green Cardamom) 5-6
  21. Badiyan ka phool (Star anise) 3-4
  22. Jaifil (Nutmeg) 2 small pieces
  23. Javatri (Mace) 2 pieces
  24. Beef mix boti ½ kg
  25. Nalli (Bone marrow) ½ kg
  26. Lal mirch powder (Red chili powder) 1 tbs or to taste
  27. Haldee powder (Turmeric powder) 1 tsp
  28. Lal mirch (Red chili) crushed ½ tsp
  29. Dhania powder (Coriander powder) ½ tbs
  30. Namak (Salt) 1 tbs or to taste
  31. Tamatar (Tomatoes) peeled & cubes 3 large
  32. Hari mirch (Green chili) crushed 1 tbs
  33. Pani (Water) 2-3 Cups or as required
  34. Dahi (Yogurt) whisked 1 Cup
  35. Garam masala powder 1 tsp
  36. Aloo bukhara (Dried Plums) 10-12 soaked
  37. Podina (Mint leaves) chopped ½ Cup
  38. Biryani Essence ¼ tsp
  39. Doodh (Milk) ¼ Cup
  40. Zarda ka rang (Yellow food color) ½ tsp or as required
  41. Ghee 2 tbs
Method
  • In boiling water, add salt, bay leaves, cumin seeds, star anise, cinnamon sticks, black peppercorns, cooking oil and vinegar, mix well and bring it to boil.
  • Add rice and boil until ¾ done then strain & set aside.
  • In pot,add cooking oil,onion and fry until light golden.
  • Add ginger garlic paste and mix well.
  • Add bay leaves, cumin seeds, cloves, cinnamon sticks, black cardamom, green cardamom, star anise, nutmeg, mace and mix well.
  • Add beef mix both and mix well until changes color.
  • Add bone marrow and mix well.
  • Add red chili powder, turmeric powder, red chili crushed, coriander powder, salt and mix well for 3-4 minutes.
  • Add tomatoes and mix well, cover and cook on low flame until tomatoes are soft.
  • Add green chilies and mix well.
  • Add water and mix well, cover and cook until meat is tender (approx. 1 hour).
  • Now remove cooked bone marrow and set aside.
  • Cover and cook until gravy is reduced to half quantity.
  • Add yogurt, mix well and cook until oil separates (4-5 minutes).
  • Add garam masala powder and mix well.
  • Add dried plums and mix well.
  • Add mint leaves, boiled rice, and biryani essence.
  • In milk, add yellow food color, mix well and add in it.
  • Add ghee, cooked bone marrow, cover and steam cook on low flame for 10-15 minutes.
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