Ammi ki Biryani

I learnt this Biryani from my Mother-In-Law. And I love the way she makes it, just perfect mix of the spices and delicious . My Mother in law hasn’t been cooking regularly for quiet some time. She enjoys her retirement since she has daughter in laws to take care of everything needed to run the house. My husband moved to USA at the age of 23 and none of his brothers were married then, so he would always miss the flavors of food cooked by his mom. The hardest part was that he missed the transition of his mother giving away the cooking turns to his sister laws and whenever he visited India, his taste buds would miss his mother’s food and that could not be replaced by the food cooked by his amazing sisters and sister in laws.

By the way, my sister in laws are amazing cooks and some of their dishes are just hard to try out. They have their own charisma which makes their dishes very flavorful. So, one fine day, while enjoying our vacation, I made it a point to jot down how my mother in law made her one in a million Biryani and she was kind enough to share everything she did, with me. As soon as we returned, I made this Biryani and since then, this is my husband’s most favorite. My kids love it too. Something about the spices is such that this Biryani tastes better with goat/ lamb than with chicken, but then again, chicken is also delicious, if that’s your preference.

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Ammi ki Biryani

Biryani from Bangalore, a recipe from my Mother in law...

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Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

1 hour

Passive Time

40 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 Kg Mutton [ with bones] cut to medium to small size pieces
• 1 Kg Long grain Basmati Rice Wash and soak for 30 minutes
• 5 No. Onions sliced
• 5 No. Tomatoes chopped
• 3 TBLSP Ginger garlic paste
• 4 No. Green cardamom
• 2 No. Cinnamon stick
• 6 No. cloves
• 2 No. Bay leaves
• 1.5 cups Mint leaves chopped
• 1.5 tsp Kashmiri Red chili powder
• 1 tsp Salt More or less according to your taste
• 1 TBLSP Coriander powder
• 1 tsp Turmeric Powder
• 1 cup Coriander leaves chopped
• 8 No. Green chilies sliced
• 5 TBLSP Lemon juice
• 1.5 cups olive oil
• 1 cup Yoghurt

Cuisine Indian, Mughlai Prep Time 10 minutes Cook Time 1 hour Passive Time 40 minutes Servings people MetricUS Imperial Ingredients 1 Kg Mutton [ with bones] cut to medium to small size pieces 1 Kg Long grain Basmati Rice Wash and soak for 30 minutes 5 No. Onions sliced 5 No. Tomatoes chopped 3 TBLSP Ginger garlic paste 4 No. Green cardamom 2 No. Cinnamon stick 6 No. cloves 2 No. Bay leaves 1.5 cups Mint leaves chopped 1.5 tsp Kashmiri Red chili powder 1 tsp Salt More or less according to your taste 1 TBLSP Coriander powder 1 tsp Turmeric Powder 1 cup Coriander leaves chopped 8 No. Green chilies sliced 5 TBLSP Lemon juice 1.5 cups olive oil 1 cup Yoghurt

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Instructions

1. Heat oil in a large pan. Add the garam masalas ( bay leaf, cardamom, cinnamon and cloves ) and fry.

   
2. After 2-3 minutes add the onions and fry till golden brown in color.

   
3. Once Onions turn brown, take half out to use for garnishing later

   
4. Add 1/2 cup of mint and the green chilies and fry with onions for 5 minutes.

   
5. Now add the ginger- garlic paste and cook till the smell of garlic goes away.

   
6. Add the lamb, chilli powder, turmeric powder and some salt and mix well. Add one cup of water. Cook till the lamb is cooked and done. Now remove the oil from top in a small bowl and keep aside.

   
7. Now add the other ingredients to the meat- tomatoes,coriander leaves, remaining mint, lemon juice . Cook for 5-7 minutes.

   
8. Add Coriander Powder.

   
9. Add yogurt and Cook till the oil separates from the pan.

   
10. This is how your chicken should look once the yakhni is ready.

    
11. Meanwhile in another large pan boil some water with salt and 1 tsp oil and add the soaked rice to boiling water and cook till half done. Drain the water out while rice is in the sieve and keep it aside.

    
12. Now mix the half-cooked rice with the lamb in the other pan. Mix well and layer the rice evenly with the yakhni to blend the spices with the rice.

    
13. Finally pour the oil removed from the lamb earlier. Cover the pan with a tight lid and cook on very low flame till the rice is done for 20 minutes or bake this in the oven ( only if the pan is oven safe) at 350 F for 30-40 minutes.

    
14. Serve with Dalcha or Onion Raita.

    

Recipe Notes

• By adding oil to the boiling water, the rice won't stick to each other and it will be grainy.
• When boiling the rice, mint and lemon rind/ zest can also be added to make more flavorful .
• The Rice is done when the grains show the first sign of being top of the water surface. If you take a grain in hand, its soft from the middle and still hard from the side.