Sunday, September 30, 2012

Mazaidar veal biryani(tasty veal pilaf)

Assalamo alaikum,

It's been a while a made some biryani , it's a special dish for special occasions and today specially Friday and my two kids are getting hotshot awards at their school,I'm so excited and happy for them yay!!!!

So here we go


For curry

2 pd veal cut into medium size pieces

4 onions sliced

5 medium size tomato chopped

5 garlic clove shredded

2 tsp ginger chopped

2 tsp corriander powder

11/2 tsp chilli powder

Salt to taste

1/4 tsp turmeric powder

2 cardamom

1 bay leaf

1/2 inch cinnamon stick

6 black pepper corn

4 cloves

1/2 cup plain yogurt

2 green chillies

Oil 2 tbsp

For rice:

3 cups saila basmati rice (parboiled rice ,can be found at south Asian store)


Soak it for 45 mins

Mint leave 1/2 bunch

1 bay leaf

5 Blake pepper corn

2 cardamom

3 cloves

1/2 inch cinammon stick


One green chili

1 tsp cumin seeds

1 small onion fried

1/2 bunch cilantro

Pinch of orange food coloring



In a pot heat oil and then 4 sliced onion and brown


and add garlic and ginger cook on medium high heat until it fragrant,until its fragrant


Add washed meat ,bay leaf, cardamom, cloves, cinnamin stick,pepper corns to it and cook it on high heat after a few minute around 5 minute add yogurt to meat and cook again on high heat avoiding any burning.


Now add chopped tomatoes cook and then add corriander powder, chilli powder, salt and turmeric ,cook on high for 4 minutes, after that add 1/4 cup of water and cook on low heat until meat is tender ,around an hour or so.


When meat is tender put your curry aside.

Fill a big pot with water add your whole spices and mint leaves in it and 2 tsp of salt and bring it to boil


Add your soaked rice to boiling water and cook until your rice is almost tender and drain it in a big sieve.


Now the interesting part begins that is layering your biryani , alternatively layer your pot with rice, curry ,chopped cilantro , chopped mint , fried onions , rice ,curry , chopped cilantro and mint,fried onions , sprinkle food coloring .


Now cover your pot the lid and put in on a flat griddle ( tawa) on the stove ,for 2 to 3 minutes high heat and then lower the heat ,put it on dumm ( it will infuse the flavors of curry into the rice) for almost 20 mins.When you will lift the lid carefully you will see steam coming out and rice will be completely tender and delightful aroma coming out .

Serve your Mazaidar veal biryani with raita and salad. enjoy!!!

Raita Recipe:

1 cup yogurt

1/4 tsp cumin seed roasted and grinder


Salt to taste

Water ( optional)


Mix together grounded cumin seeds, salt and yogurt .enjoy with biryani