My love for biriyani..n specially nonveg is unending..as the saying goes.."If you really need to reach a man's heart it goes through his tummy"...Made this chole keema dum handi biriyani for my Hubby!!
It starts with making of biriyani masala(for me i love making fresh masalas at home).
3-4 cardamom,2 cinnamon sticks,2 bay leaf,2-3 sukhi mirchi,1tbsp sabut jeera,dhania,fennel,2-3 cloves,1 nutmeg,1 star anise,1 jaiphal,2 badi elaichi or black cardamom..roast on low flame and grind it..keep it ina air tight container for future use.
take 2 cups of basmati rice,par boil with minimal water with1 drop of kewra water or white rose water.
method:deep fry 2 onions and keep aside...now ina kadhai/pan/handi put 2 tbsp of oil and 1 tbsp of ghee..put 2 elaichi 1 dalchini and 2 bay leaf with 5-6 pods of kali mirch,when it splutters add 2sliced onions,when d onion is golden fried add 3 tbsp of ginger garlic paste,add red chilli powder jeera n dhania powder and turmeric powder and mix it properly..let all d masalas fry for some time,now add 2 cups of boiled chick peas/kabuli chana and 2 cups of keema(i used chicken keema..one can use mutton keema but it shud b boiled in cooker for 2 whistles atleast),now mix d both ,add salt accordingly and add coriander and pudina paste 3 tbsp ,mix it n den add 2 tbsp of d homemade biriyani masala and cover d lid for 5 mins or till masalas release oil..now add 1 cup of water and let it cook for 5-7 mins...aftr 5-7 mins open d lid n switch of d gas...now in a handi/pot ..first layer d bottom with biriyani mix,now add laddles of rice,spread some golden fried onions and pudina leaves,again give a layer of masala,rice topped with onions nd pudina leaves..make a small hole in d rice n add saffronwater (kesar dipped in warm water)..seal it with aluminium foil and seal d sides with atta.
keep d handi/pot on a large pan and keep it on low flame for 20 mins or so...serve it with any kind of raita...chole keema dum handi biriyani ..bingo
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