Briyani has always been a satisfying hunger for all age groups.Â The word “Briyani” means fried before cooking. Briyani is an authentic Mughal Dish and was invented in the 16th century. But many historians believe that Biryani was mainly originated from Persia. This dish was bought in India by the Mughals. Further, this dish was developed and experimented with by the Mughals in their Mughal Kitchen. There is a popular story known to everyone related to this biryani. Being a biryani lover you should also know this story. The story says that during the wars Mumtaz Begum, wife of Mughal King Shah Jahan, once visited the army barracks, where the soldiers lived, and found the Mughal Soldiers looked undernourished as the wars were going on and the soldiers did not get enough food. Seeing this she decided to prepare food that contains a balanced diet for the soldiers. So that the soldiers could get a proper meal. She prepared a dish with meat and rice mixed up with many spices and cooked over firewood. The food was so yummy that from then this mixture of rice and meat with spices has become worldwide and is now popularly known as briyani.
Briyani is traditionally cooked over charcoal in an earthen pot, unlike in ancient times.Â There are many other ways of preparing biryani. Briyani is famous all over India and also across the globe. The main ingredient used in preparing biryani is rice, meat, and spices. Every state has there own style of preparing this dish. Every state has some specialty and uniqueness in preparing the dish and its taste is different. All the types of biryanis are equally yummy and mouthwatering.
Briyani on the menu card is a must for all Bengali Occasions. And Biryani means Biryani of Arsalan. Arsalan’s Biriyani is famous all over. The Mutton Handi Biryani Of Arsalan is just outstanding. And if you want to make Biryani at your home and want the same taste of Arsalan biryani then you must check this recipe of Arsalan’s Mutton Handi Biriyani. The most interesting fact about this handi mutton biriyani is that the layering of this biriyani is done on a earthen pot.
For making this recipe we need to first dry roast all the spices needed for biriyani masala. And then grind them to powder and keep them aside. Next, we need to wash the basmati rice with water and soak them for 30 minutes and then after 30 minutes drain the water nicely and keep it aside. On the other hand, you need to add salt, yogurt, powdered biriyani masala, onion paste, garlic paste, ginger paste, red chili powder, and some ghee to the mutton and the potatoes. Mix them very well and keep them for marination for about 8 hours. This means if you want to make the biriyani in the evening then you need to marinate them in the morning.
Next, heat oil in a pan and fry the onions very nicely till the color turns golden brown. Next in the same pan of oil add the potato and the marinated mutton. Also, add little kewra water to it. Mix them well and Stir them continuously. Cook the mutton on a low flame. Let the mutton be cooked up to 80% and keep them aside.
Now take water in another pot and add 1 tablespoon of biriyani masala and salt as per taste. Let the water come to a boil and then add the rice to it. Let the rice be cooked up to 70% and then keep them aside.
Now take an earthen pot and do the layering by putting the potatoes at the bottom then the mutton and then the rice and on the top add the fried onions. In this way complete the full layering. Now take 1 cup of ghee and add little honey, khoya kheer, and Kesar. Mix them very well. Now add this mixture to each layer very nicely. Now cover the lid of the pot very nicely by putting kneaded flour so that the lid is covered tightly. Now cook them for 30 minutes on low flame. After 30 minutes switch off the flame and again cook them on stand-by for more 30 minutes. Our most loved Arsalan Biriyani is ready to serve.
Enjoy this Arsalan taste of biriyani at your home with everyone at your lunch or dinner.
ARSALAN MUTTON HANDI BIRIYANI
- 1 kg mutton
- 700 grams basmati rice
- 8 jumbo sized potatoes peeled
- 5 jumbo sized onions chopped
- 4 tablespoon onion paste
- 5 tablespoon garlic paste
- 5 tablespoon ginger paste
- salt as per taste
- 2 tablespoon red chili powder
- 300 grams curd
- 1 cup ghee
- 1 cup oil
- 8 cardamom
- 8 cloves
- 2 cinnamon stick
- 4 bay leaf
- 4 dried red chili
- 5 tablespoon kewra water
- 1 cup flour
- 2 teaspoon saffron
- 2 cup milk
- 1 cup khoya
- 2 mace
- 2 star anise
- 2 tablespoon honey
- Take a pan and add the cloves, cardamom, bay leaf, dried red chili, cinnamon stick, star anise, and mace.
- Dry roast them very nicely on low to medium flame.
- When an aroma comes out from the ingredients, switch off the flame.
- Now take a grinder and grind them to powder.
- Our Biriyani masala is ready and keep them aside.
- Now wash the basmati rice with water and soak them in the water for 30 minutes.
- After 30 minutes drain the water nicely and keep it aside.
- Take a bowl and add the mutton and the potatoes to it.
- Add salt according to taste, yogurt, 2 tablespoons of powdered biriyani masala, onion paste, garlic paste, ginger paste, red chili powder, and some ghee to the mutton and the potatoes.
- Mix them very well and keep them for marination for about 8 hours.
- Heat oil in a pan and then fry the onions very nicely till the color turns golden brown.
- Keep them aside.
- In the same pan of oil add the potato and the marinated mutton.
- Add 1 tablespoon kewra water to it.
- Mix them well and Stir them continuously.
- Cook the mutton on a low flame.
- Let the mutton be cooked up to 80% and keep them aside.
- Now take 6 cups of water in another pot
- Add 1 tablespoon of biriyani masala and salt as per taste.
- Let the water come to a boil
- Add the rice to it.
- Let the rice be cooked up to 70% and then keep them aside.
- Now take another clean pot for the layering of the biriyani
- Do the layering of the biriyani by putting the potatoes at the bottom then the mutton and then the rice and on the top add the fried onions.
- In this way complete the full layering.
- Now take 1 cup of ghee and add little honey, khoya kheer, and saffron.
- Mix them very well.
- Now add this mixture and the milk to each layer very nicely.
- Now cover the lid of the pot very nicely by putting kneaded flour so that the lid is covered tightly.
- Now cook them for 30 minutes on low flame.
- After 30 minutes switch off the flame and again cook them on stand-by for more 30 minutes.
- Our Mutton Handi Biriyani is ready to serve.