Degi Biryani/Shadiyon Wala Maza by Hamida dehlvi

Degi biryani recipe is regarded as one of the most popular recipe of Pakistani cuisine. IF YOUR FAMILY FALLS AMONG THOSE TOO THEN YOU CAN USE THIS RECIPE TO WIN THE HEART OF NOT FAMILY BUT ALSO FRIENDS. IT IS A FLAVORSOME ON TOP OF DELICIOUS DISH. SO SET YOUR INGREDIENTS AND MUST TRY THIS DEGI BIRYANI RECIPE. By following the Degi biryani recipe as it is listed will get you perfect taste. Serving: 8-10 persons INGREDIENTS: Beef meat (Bong) – 1.25kg Basmati Rice – 1 kilo (Washed & soaked) Ghee – 1 cup Garlic – 5 whole medium (lehsan) Ginger – 2 large piece (cut in sliced) Onion – 2 medium sized (chopped) Fennel Seeds – 2tbsp Coriander Seeds – 2tbsp Salt – as needed Yogurt – 300 gm Caraway seeds (shahi zeera) – 2 tbspblack cumin Laung (Cloves) – ½ tsp Star anise – 3 Cinnamon stick – 3/4 Bay leaf – 3 Black pepper – ½ tsp Black cardamom – 3 Green cardamom – 1tbsp Jaifil (Nutmeg) – ½ piece Javatri (Mace) – 1 piece Long pepper – 4 Grated ginger – 4 tsp Green chillies – 3 tbsp (chopped) Food color – 1 tsp Kewra water – 4 tbsp Rose water – 4 tbsp Saffron – 1 pinch Milk – Half Cup Asli ghee – 1 tbsp INGREDIENTS OF GARAM MASALA POWDER FOR BIRYANI: Green cardamom – 2tbsp Caraway seeds (shahi zeera) – 2 tbsp Laung (Cloves) – ½ tsp Jaifil (Nutmeg) – ½ piece Javatri (Mace) – 1 piece METHOD: 1. In a cooking pot put meat, garlic, ginger, 1 chopped onion, fennel+coriander+caraway seeds, salt, cloves, star anise, cinnamon stick, bay leaf, black pepper, black cardamom and green cardamom, nutmeg, mace, long pepper and mix everything with some water, cook on medium heat till meat is tender and spices leave their essence. 2. Meanwhile, in boiling water add soaked rice, 3 tablespoon salt, half piece of lemon juice and cook it. 3. When the rice is almost cooked, drain it and set aside. 4. Now separate meat and all spices and garlic from stock. 5. Strain & mash the whole garlic pulp and mix it with meat stock. 6. In another pot , put remaining chopped onion and fry till lightly browned. 7. Then add yogurt and stir, now put grated ginger, chopped green chillies, meat stock, garam masala powder and food color. 8. When masala is done and the water dries add boiled meat, simmer for few minutes. 9. Now spread whole rice on top, add remaining meat stock, kewra water, rose water and saffron milk. 10. Lastly add 1 tablespoon garam masala powder, cover and put on dum for 15 to 20 minutes. Serve hot with mint sauce and raita.