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Jammukashmir · Dinner

Wazwan Style Biryani

Traditional 1. Wazwan Style Biryani recipe

🧺 Ingredients

• 600g lamb/mutton (leg or shoulder, cut into 2-inch pieces, 600g)
• 1.5 cups basmati rice (300g, uncooked)
• 3 cups water (720ml)
• ½ cup ghee (120g)
• 3 medium onions (240g, thinly sliced)
• 1 cup yogurt (240g, full-fat, room temperature)
• 1.5 tbsp ginger-chilli paste (18g)
• 1 tsp salt (5g)
• 1 tsp red chilli powder (3g)
• ½ tsp turmeric powder (1.5g)
• ½ tsp garam masala (1g)
• 1 tsp ginger powder (3g)
• 6 green cardamom pods (crushed, 6g)
• 2 black cardamom pods (crushed, 2g)
• 6 cloves (3g)
• 2 inch cinnamon stick (6g)
• 2 tsp fennel seeds (3g)
• 2 tsp cumin seeds (3g)
• 6 bay leaves (2g)
• 4-5 saffron threads (0.4g), soaked in ¼ cup milk
• ¼ cup ghee (60g) for frying onions and nuts
• 4 tbsp cashews (30g)
• 3 tbsp almonds (18g, sliced)
• 2 tbsp raisins (15g)
• 2 tbsp chopped mint (4g)
• 1 tbsp chopped coriander (3g)
• 1 cup water (240ml) for meat cooking

👩‍🍳 How to make Wazwan Style Biryani

1. Heat ¼ cup ghee in large pan on medium heat
2. Fry sliced onions 5-6 min until deeply golden-brown and caramelized (onions release sweetness)
3. Remove half the onions to plate with slotted spoon (for garnish)
4. To remaining onions in pan, add ginger-chilli paste, fry 1 min (coats onions)
5. Remove onion-paste mixture to separate bowl
6. Blend or mash this mixture to coarse paste, stir with ½ cup yogurt
7. In same pan with remaining ghee, heat on high heat
8. Add meat in batches, sear 1 min per side until browned
9. Once all meat is in pan, fry 4-5 min stirring occasionally until golden
10. Add ground spices (red chilli, turmeric, ginger powder, garam masala), stir 1 min
11. Add onion-yogurt paste, stir well 2 min
12. Add salt, cover, cook on medium heat 3-4 min
13. Pour 1 cup water, add whole spices (cardamom, cinnamon, cloves, bay leaves, fennel, cumin)
14. Cover tightly, reduce to low heat, simmer 30 min until meat is 3/4 cooked
15. Rinse rice 3-4 times, soak 30 min, drain
16. Bring 3 cups water to boil with ½ tsp salt
17. Add drained rice, boil 5-6 min until rice is 3/4 cooked (grains still firm inside)
18. Drain rice through colander immediately
19. In biryani pot (heavy-bottomed with tight-fitting lid):
20. Layer: half of partially cooked meat with gravy
21. Top with half of partially cooked rice
22. Add remaining meat with gravy
23. Add remaining rice on top
24. Scatter saffron milk over rice
25. Top with fried onions, mint, coriander
26. Cover rice layer with foil, then place tight lid
27. Cook on high heat 2 min (listen for sizzle to indicate steam forming)
28. Reduce immediately to low heat
29. Cook 18-20 min on low until rice absorbs remaining liquid
30. Meanwhile, heat 2 tbsp ghee, fry cashews 2 min until golden, add almonds 1 min, add raisins
31. Turn off heat for biryani, let rest 5 min covered (rice finishes cooking from residual heat)
32. Fluff gently with fork, don't stir (keeps biryani layered)
33. Garnish with fried nuts, extra fried onions, remaining herbs
34. Visual cue: Layered rice and meat visible when spooned, golden grains, aromatic cardamom-saffron aroma, golden nut garnish, individual grains separated
35. ---

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