ఇది మా అమ్మ style🤓

Ingredients

• 500 g Chicken Pieces (bone‑in, skin removed)
• 500 g Mutton Pieces (bone‑in, cut into bite‑size cubes; optional if you prefer only chicken)
• 2 cups Basmati Rice (rinsed and soaked 30 min)
• 1/2 cup Green Gram (Mung Beans) (dry, soaked 1 hour before cooking)
• 2 medium Tomato (chopped)
• 2 large Onion (thinly sliced)
• 2 Green Chili (slit lengthwise)
• 1/4 cup Fresh Mint Leaves (roughly chopped)
• 1/4 cup Fresh Coriander Leaves (roughly chopped)
• 1 medium Eggplant (Vankaya) (cut into 1‑inch cubes)
• 1 cup Bottle Gourd (Sorakaya) (cubed)
• 2 tablespoons Tamarind Pulp (dissolved in 1/4 cup warm water)
• 1 teaspoon Jaggery (optional, for a hint of sweetness)
• 3 tablespoons Ghee (or neutral oil)
• to taste Salt
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 2 tablespoons Biryani Masala (store‑bought or homemade)

Instructions

1. Soak Green Gram

   Rinse 1/2 cup dry green gram and soak in water for at least 1 hour.

   Time: PT1H

2. Cook Green Gram in Pressure Cooker

   Drain the soaked beans, add fresh water (enough to cover by 1 inch) to the pressure cooker, close the lid and cook on medium heat until you hear the first whistle. Then reduce heat and cook for another 5 minutes before turning off.

   Time: PT15M

3. Blend Bean Paste

   Transfer the cooked beans (including the cooking water) to a blender. Blend until smooth, adding a little extra water if needed to achieve a thick but pourable paste. Set aside.

   Time: PT5M

4. Prepare Vegetables

   While the beans are cooking, chop tomatoes, slice onions, slit green chilies, cube eggplant and bottle gourd, and roughly chop mint and coriander.

   Time: PT10M

5. Season Vegetables

   In a mixing bowl, toss the chopped vegetables with ½ tsp salt, ½ tsp black pepper, ½ tsp turmeric, and a pinch of red chili powder. Let them sit for 5 minutes.

   Time: PT5M

6. Make Tamarind‑Eggplant Broth

   Heat 2 tbsp ghee in the large pot over medium heat. Add half the sliced onions and sauté until golden. Add the eggplant cubes, 2 tbsp tamarind pulp (dissolved in ¼ cup warm water), and a pinch of jaggery. Cook, stirring occasionally, for about 15 minutes until the eggplant is soft and the broth thickens.

   Time: PT15M

   Temperature: Medium

7. Brown the Meat

   In a separate pan, heat 1 tbsp ghee, add the remaining onions and sauté until translucent. Add chicken and mutton pieces, sprinkle 1 tbsp biryani masala, ½ tsp red chili powder, and a little salt. Sear on high heat for 5‑7 minutes until the meat develops a light brown crust.

   Time: PT7M

   Temperature: High

8. Combine Bean Paste and Broth

   Add the green‑gram paste to the tamarind‑eggplant pot, stirring gently. Let the mixture simmer for another 5 minutes so flavors meld.

   Time: PT5M

   Temperature: Medium

9. Parboil Basmati Rice

   Bring a large pot of water to a rolling boil, add ½ tsp salt and the soaked basmati rice. Cook for 5‑6 minutes until the grains are 70‑80% done. Drain and set aside.

   Time: PT8M

   Temperature: Boiling

10. Layer the Biryani

    In the large pot with the bean‑tamarind broth, spread the seared meat evenly. Sprinkle half of the chopped mint and coriander. Layer the parboiled rice over the meat, then add the remaining herbs on top. Drizzle the remaining 1 tbsp ghee over the rice for richness.

    Time: PT5M

11. Dum (Steam) Cooking

    Cover the pot with a tight‑fitting lid (or seal with dough). Reduce heat to low and let the biryani steam for 20‑25 minutes until the rice is fully cooked and the meat is tender.

    Time: PT25M

    Temperature: Low

12. Rest and Serve

    Turn off the heat and let the biryani rest, covered, for 10 minutes. Gently fluff with a fork, garnish with extra mint and coriander, and serve hot.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

70 g

Fat

22 g

Fiber

8 g