Famous Muradabadi Biryani Recipe | Authentic Muradabadi Gosht Ki Biryani | Fragrant Yakhni Biryani

Muradabadi Yakhni Biryani Ingredients 1 cup oil (save 1/4 cup for later) 2 medium onions (sliced) 2 tsp cumin seeds 1 tsp black peppercorns 2 pieces cinnamon (2-inch each) 2 star anise 5–6 cloves 6–7 green cardamoms 1 black cardamom 2–3 bay leaves 1 kg mutton or beef ( i have used buffalo meat ) 2 tbsp ginger garlic paste 2 tsp salt (adjust to taste) 14–15 green chilies 1 cup (250 g) fresh yogurt 1½ tbsp fennel seeds 1 tbsp coriander seeds Small piece of nutmeg 1 piece mace 4–5 tbsp green chili pickle 6 cups boiling hot water 4 cups (800 g) basmati long grain rice (soaked 30–45 minutes) 1 tbsp kewra water or food essence 2 tbsp desi ghee (optional) Little orange/red food color Chopped green chilies for garnish Red Chutney Ingredients 2 medium tomatoes 4–5 red chilies 1 tsp salt 1 large garlic clove 1 tsp vinegar or lemon juice 3–4 tbsp water #MuradabadiBiryani #YakhniBiryani #MuradabadiYakhniBiryani #BiryaniRecipe #ChickenBiryani #MuttonBiryani #GoshtBiryani #IndianFood #PakistaniFood #HomemadeBiryani #DesiFood #EasyBiryaniRecipe #StreetStyleBiryani #RiceRecipe #Foodie #CookingChannel #CookWithLubna #BiryaniLovers #SpicyFood #TraditionalRecipe Heat oil in a pressure cooker and lightly fry sliced onions with whole spices until soft. Add mutton or beef and fry on high flame until the meat changes color slightly. Add ginger garlic paste and salt, then sauté for 3–4 minutes. Add green chilies and fresh yogurt. Mix well and cook until water releases. Cover the cooker and cook until meat is 90–95% done. Grind fennel seeds, coriander seeds, nutmeg, and mace into a fine powder. Add this spice powder and green chili pickle to the cooked meat and sauté for a few minutes. Transfer everything to a large pot and add boiling hot water. Add kewra water, remaining green chili pickle, soaked basmati rice, and salt. Cook on high flame until the rice starts boiling well. Gently mix once, cover tightly, and cook on low flame for 12–15 minutes until rice is fully cooked. Prepare the red chutney by blending tomatoes, red chilies, garlic, salt, vinegar, and water. Pour hot reserved oil and desi ghee over the biryani. Add chopped green chilies and little food color. Let the biryani rest for 10–12 minutes before serving. Serve hot with spicy red chutney. muradabadi biryani,muradabadi yakhni biryani,muradabadi gosht biryani,yakhni biryani recipe,authentic muradabadi biryani,mutton biryani recipe,beef biryani recipe,chicken biryani,biryani recipe,homemade biryani,street style biryani,indian biryani,desi biryani,easy biryani recipe,restaurant style biryani,fragrant biryani,spicy biryani,long grain rice biryani,muradabadi pulao,red chutney for biryani,cook with lubna,biryani lovers,traditional biryani recipe