இன்னைக்கு செம்ம விருந்து 😋

Ingredients

• 500 g Basmati Rice (rinsed and soaked for 30 minutes)
• 400 g Chicken Thighs (cut into bite‑size pieces)
• 400 g Mutton (goat meat) (cut into cubes, bone‑in preferred for flavor)
• 4 pcs Eggs (hard boiled, peeled)
• 2 large Onion (thinly sliced)
• 2 medium Tomato (chopped)
• 2 tbsp Ginger Garlic Paste (store‑bought or homemade)
• 2 pcs Green Chilies (slit lengthwise)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1/2 tsp Turmeric Powder (for color and earthiness)
• 2 tbsp Biryani Masala (store‑bought blend)
• 100 g Plain Yogurt (room temperature)
• 3 tbsp Ghee (clarified butter for richness)
• 2 tbsp Cooking Oil (neutral oil like sunflower or canola)
• 1/4 cup Fresh Coriander (chopped)
• 1/4 cup Mint Leaves (chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• to taste Salt

Instructions

1. Rinse and Soak Rice

   Rinse the basmati rice under cold water until water runs clear, then soak in water for 30 minutes.

   Time: PT30M

2. Prepare Vegetables and Aromatics

   Thinly slice onions, chop tomatoes, slit green chilies, and set aside. Mince ginger‑garlic paste if using fresh.

   Time: PT10M

3. Marinate Chicken

   In a bowl combine chicken pieces with 1 tbsp yogurt, 1 tsp ginger‑garlic paste, 1/2 tsp red chili powder, 1/4 tsp turmeric, 1 tsp biryani masala, and salt. Mix well and let rest for 15 minutes.

   Time: PT15M

4. Marinate Mutton

   Toss mutton cubes with the remaining yogurt, 1 tsp ginger‑garlic paste, 1/2 tsp red chili powder, 1/4 tsp turmeric, 1 tsp biryani masala, and salt. Rest for 15 minutes.

   Time: PT15M

5. Fry Onions

   Heat 2 tbsp oil and 1 tbsp ghee in the large pot over medium heat. Add sliced onions and fry until deep golden brown, stirring frequently.

   Time: PT10M

   Temperature: Medium heat

6. Cook Chicken Chili

   Add marinated chicken to the pot, stir in remaining ginger‑garlic paste, green chilies, and tomatoes. Cook, uncovered, for about 15‑20 minutes until chicken is 75% done.

   Time: PT20M

   Temperature: Medium heat

7. Cook Mutton

   In a separate deep frying pan, melt 1 tbsp ghee over medium‑high heat. Add marinated mutton and sear on all sides, then add a splash of water, cover, and simmer for 35‑40 minutes until tender.

   Time: PT45M

   Temperature: Medium‑high heat

8. Boil Partially Cooked Rice

   Drain the soaked rice. Bring a large pot of water to a rolling boil, add salt, then add rice. Cook for 5‑6 minutes until 70% done, then drain.

   Time: PT10M

   Temperature: Boiling

9. Layer the Biryani

   In the original pot with chicken, spread half the rice over the chicken layer. Sprinkle half the chopped coriander, mint, and lemon juice. Add the cooked mutton pieces, then the remaining rice. Top with the rest of coriander, mint, and lemon juice. Dot with the remaining 1 tbsp ghee.

   Time: PT5M

10. Seal and Steam (Dum)

    Cover the pot tightly with a lid or seal with aluminum foil, then place the lid. Reduce heat to low and let steam for 25‑30 minutes.

    Time: PT30M

    Temperature: Low heat

11. Hard‑Boil Eggs

    While the biryani steams, place eggs in a saucepan, cover with water, bring to boil, then simmer 9 minutes. Cool, peel, and set aside.

    Time: PT15M

    Temperature: Boiling

12. Serve

    Gently fluff the biryani, arrange boiled eggs on top, and serve hot with raita or salad if desired.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

80 g

Fat

20 g

Fiber

3 g