Bangalore Shaadi Biryani/ How to make Bangalore Biryani 

Making a good authentic Bangalore biryani has always been tricky for me. After trying to make it many  times i have finally succeeded with a perfect recipe and i would like to share with you all.
Follow the recipe just the way i have mentioned it along with the measurements and you will enjoy the same biryani we get to eat at the Bangalorean weddings.
Well, this is the only picture i have of my biryani because my husband doesn’t spare me a moment to click a decent picture. Just cant wait to have his favourite biryani 😀
You can serve this biryani with raita and baigan or tomato bharta.
This recipe is for 700 grams biryani. Serves for 2.
You can increase or decrease according to your required quantity.
Ingredients
Onion- 1 sliced
Tomato-2 sliced
Fresh coriander leaves- handful
Meat- mutton/beef/chicken- 300grams with fat
Jeera Rice – 300 grams
Cloves-4
Cinnamon- 1inch piece
Cardamon-2
Mint leaves- 7+ 3
Ginger and garlic paste- 4 tbs
Red chilli powder-1 tsp
Coriander powder-1/2 tsp
Garam masala powder-1/4th tsp
Yogurt-1tsp
Vinegar- 1tbs
Butter 1tbs
Oil- 5tbs
 
Important : When we cook this biryani we don’t use a spoon to mix the ingredients until a certain stage. Believe me it might look like its making no sense but i tried either ways and i highly recommend to only shake the pot so nothing sticks on to the bottom. 
 
                                                                                  For reference of the pot i used.


 
Method: In a wide hot non stick pot first pour in the oil , 7 mint leaves , cardamom, cinnamon and cloves, sliced onions and shake the pot and let it cook until slightly golden. Add in the meat (i used mutton) , salt , red chilli powder, coriander powder, garam masala, and 2 tsp ginger garlic paste now . (It might look like its piling on and its not cooking uniformly but don’t worry its going to taste amazing.)
Close the lid and cook for 5 mins with the lid closed.
After 5 mins add sliced tomatoes, 1 tsp of remaining ginger garlic paste, handful of coriander leaves , 1 tsp yogurt and close the lid and shake the pot slightly.
Meanwhile wash your rice and soak it for 10 mins. Keep some water to heat add vinegar, salt 1 tsp and 3 mint leaves. and add rice and let it cook only until 60% done. strain and keep the rice ready.
Simultaneously, keep checking the meat mix mutton would’ve released its juices and fats there will be slight gravy. Gently shake the pot before you add the rice in. Now you can use a spatula and mix the rice in the gravy very gently. We want to make sure we don’t break the rice. Now put 1 tbs of butter and close the lid and seal with towel so the flavours remain intact and steam for 10-15mins on low flame . Once its cooked use a spatula and mix the biryani thoroughly and serve hot.
Try it out and let me know how do you like it. For further questions or help contact me on instagram @yummylah_foodstudio