This Kashmiri Style Biryani with its soft mutton chunks, rice, dry fruits, and saffron infused with the essence of kewra is the perfect dish for feeding special guests.

Table of Contents

Ingredients for special Kashmiri style Biryani:

500 grams of mutton
500 g of Basmati rice
One hundred fifty milliliters of milk
One tablespoon yogurt
A pair of Bay Leaf
Half a teaspoon powdered ginger
Eighty grams of Ghee
Saffron Strands, 2 grams
One-fourth cup heated milk
A small dose of Asafetida
1 teaspoon powdered red chili
1/8 teaspoon powdered garam masala
Fennel Seed Powder, 1/2 tsp
Fennel Seeds, 1/2 tablespoon
One-fourth teaspoon sugar
to experience salt flavor
Two liters of water (to boil rice)
Half a liter of water (to cook mutton).
Cashew Nuts (to be used as garnish)
Raisins, used as garnish
to experience Kewra Water.
A half-tsp of cranberries
Mint leaves, used as a garnish

Let’s cook!

Lets cook Kashmiri Style Biryani Firstly, in a pot, bring two liters of water to a boil and add salt. Now, place the cloth-wrapped fennel seeds in the boiling water. Add the rice and cook it through over low heat. After draining, let the rice cool.

Style Biryani

Now, cook Kashmiri Style Biryani with chunks of mutton in ghee in a pan. Cook for an additional 10 minutes on medium-high heat after adding the yogurt. Add salt to taste and pour in water. Blend thoroughly. Add the bay leaf, dry ginger powder, and red chili powder. After 2 to 3 minutes of cooking, add water. Add the fennel seed powder and garam masala powder next. Cook the mixture until the mutton is thoroughly cooked.After the mutton pieces are cooked, take them out of the mixture and let them cool. See also more delicious by Best biryani recipes

Do The layering:

Next, place the rice and mutton pieces in a nice arrangement on a baking tray. Stir in ghee and milk.

Garnishing:

Garnish with fresh mint leaves, saffron strands, kewra water, and dry fruits. Bake, covered with foil, for 20 minutes at 180C (350F) in a preheated oven, or until it’s ready to serve. Enjoy your meal

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