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Biryani Platter

Jan-20-2019
Menaga Sathia
150 minutes
Prep Time
75 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Biryani Platter RECIPE

Biryani platter its always comfort food for me.it consists of Mutton biryani,Chicken tandoori,Raita,Side Gravy,Boiled egg&Rasmalai

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Indian
  • Main Dish

Ingredients Serving: 4

  1. For Mutton biryani :
  2. Mutton -1/2 kg
  3. Salt- to taste
  4. ghee -2 tbsp
  5. Oil-1/4 cup
  6. Onion-4,finely chopped
  7. Tomato-4,finely chopped
  8. Ginger garlic paste-2 tbsp
  9. curd -2 tbsp
  10. Garam masala-1/2 tsp
  11. Basmati-4 cups
  12. Red chilli powder-1 tbsp +2 tsp
  13. lemon Juice-1 tbsp
  14. mint leaves- Hand fistful
  15. coriander leaves- Hand fistful
  16. Bay leaves-2,Cardamom-2,Cloves-4,Cinnamon-1
  17. For Raita :
  18. onion -2 ,chopped lengthwise
  19. carrot - 1/4 cup,grated
  20. coriander leaves-1 tbsp, finely chopped
  21. salt - to taste
  22. Thick Curd-3/4 cup
  23. For chicken Tandoori :
  24. chicken thigh -4
  25. Tandoori Masala-1/4 cup
  26. salt - to taste
  27. lemon Juice-1 tbsp
  28. Red food colour -1/2 tsp
  29. curd - 2tsp
  30. butter -for brushing
  31. For Boiled egg :
  32. Egg-4
  33. vinegar -1 tsp
  34. For Biryani Side Gravy :
  35. Tomato-1,finely chopped
  36. turmeric powder-1/2 tsp
  37. Kashmiri chilli powder-1 tsp
  38. Finely ground coconut paste -1 tbsp
  39. Bay leaves-2
  40. Kasuri methi-1 tsp,crushed
  41. coriander Powder-1/2 tsp
  42. coriander leaves-1tbsp,chopped finely
  43. To Grind 1 :
  44. Cardamom-1,Cinnamon stick -1/2 inch, Star anise-1 petal, Clove-2
  45. coriander seeds -1 tbsp
  46. Pepper-1 tsp
  47. Jeera,Fennel seeds - each 1/2 tsp
  48. To grind 2:
  49. Small onion -10
  50. Green chilli-2
  51. ginger -1/2 tsp, chopped
  52. Garlic-3 pods
  53. Salt-to taste
  54. oil -1/4 cup
  55. For Rasmalai :
  56. paneer -250 gram
  57. sugar - 1&1/2 cups +1/2cup
  58. Milk-2 cups
  59. cardamom powder-1/4 tsp
  60. Melon seeds-2 tsp
  61. saffron - few strands

Instructions

  1. For Biryani : Marinate the Mutton with Curd and 2tsp red chilli powder for 10mins. Then pressure cook upto 4 whistles. Keep aside.
  2. Wash and soak the basmati for 10mins and drain the water.
  3. In a pressure cooker heat oil,temper with whole garam Masala, add the onion, saute Well.then add the ginger garlic paste.
  4. Once the Raw smell goes away add the chopped tomato. Once it turns mushy add the cooked Mutton and remaining red chilli powder. Saute Well.
  5. Measure the Mutton cooked water, along with add water.take 6 cups water totally for 4 cups Rice.
  6. Add water,salt.boil it.add the soaked Rice,mint and coriander leaves,lemon juice. Pressure cook it 1 whistle,reduce the flame. Cook it for 5 mins.switch off the flame.
  7. Once the pressure settled down, add the ghee and gently mix with fork. Keep it aside.
  8. For Raita : Mix all the ingredients in a bowl. Keep it aside.
  9. For Tandoori : Make slit here and there on the chicken thigh.
  10. Mix the all ingredients in a bowl except butter.marinate it for 30 mins.
  11. Preheat the oven at 210°C .place the chicken on the greased tray.Bake it for 35 mins.Flip and cook the chicken in between.
  12. Once it Cooked Well, brush it butter on both sides .keep it aside.
  13. For Boiled Egg :In a vessel boil the eggs with enough water along with vinegar.
  14. Cook it for 8 mins, once cooled down, remove the shell and keep it aside.
  15. For Biryani Side Gravy :First grind the ingredients given for To grind 1, to a fine powder. Then along with add the ingredients To grind 2, in a pulse mode.
  16. In a kadai add oil and temper with Bay leaves, kasuri methi,coriander leaves. Then add the ground paste. Saute Well in low flame until Raw smell goes away.
  17. Then add tomato,salt cook it until it turns mushy. Finally add the turmeric powder, kashmiri red chilli powder, coconut paste and required water.
  18. Boil it until oil floats on top.switch off the flame. the key ingredient of the gravy is slow cook and patience.
  19. For Rasmalai : Take the paneer in a plate.knead it with your palm until you feel oil .Then make equal size ball.
  20. Gently press the each ball like a disc. In a pressure cooker add the 1&1/2 cups sugar and 2 cup water.boil it and add the Rasmalai. Cover with lid and cook it Well for 7 mins. Dont put the weight.
  21. In a vessel boil the milk, add the sugar,Cardamom powder, saffron strands mix Well.
  22. Meanwhile once the pressure settled down ,gently squeeze out the each rasamalai from the Syrup .
  23. Add the Rasmalai in Boiled milk.once the milk cooled down completely place it in fridge for 30mins.
  24. Finally arrange the Mutton biryani, Chicken Tandoori, Raita,Biryani Side Gravy, Boiled Egg and Rasmalai on serving plate and serve with love.

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