Virsa Biryani Masala

Virsa Biryani is a flavorful and uniquely layered South Asian rice dish. You will need 1 packet of Virsa Biryani Masala (60g), 1 kg chicken/beef/mutton, 1 kg Basmati rice.

Ingredients

For the Meat (Beef or Chicken):

• Meat (beef/chicken/mutton), boneless or bone-in 1 kg

• Tomatoes, sliced about 4 big

• Cooking oil, 1.5 cup

• Onions, thinly sliced, 2 large/ 4 medium sized

• Ginger-garlic paste, 2 tbsp

• Dried plums (Aloo Bukhara), 8-10

• Cumin seeds, 2 tsp

• Fresh mint and coriander leaves, 1/2 bunch each of them, chopped

• Green chilies, 4 sliced and 4 whole

• Yogurt, 500gms

• Virsa Biryani Masala, 1 packet (60 gms)

For the Rice:

• Basmati rice, soaked for 30 minutes 1 kg long-grain

• Whole spices:, 1-2 black cardamoms, 4 green cardamoms, 2 cinnamon sticks, 1 tsp black peppercorns, 6-8 cloves , 3 star anise

• Salt (for the boiling water) 3 tbsp

• Kewra water or biryani essence 3-4 drops

• Yellow or orange food color  ½ tsp

Cooking Instructions

1. Prepare the Meat Gravy (Qorma)

• Heat the oil in a large pot and fry the onions until they turn golden brown

• Tomatoes, sliced about 4 big

• Add the ginger-garlic paste and whole spices. Sauté for 2 minutes until fragrant

• Add the meat and fry until it changes color

• Stir in the tomatoes, half of the fresh mint, coriander leaves, and green chilies and add Virsa Biryani Masala. Cook on low heat until the meat is tender and the oil separates

• Add the dried plums and yogurt. Cook until all the water has dried up, then set the masala aside

2. Boil the Rice

• In a separate large pot, bring water to a rolling boil. Add salt, whole green chilies and whole spices.

• Drain the soaked rice and add it to the boiling water. Boil until the rice is about 80% cooked (it should have a slight bite to it).

• Drain the water completely.

3. Layering the Biryani

• Add a small amount of oil to the bottom of your heavy-bottomed pot and spread a layer of the boiled rice.

• Add a layer of half the rice, then a layer of meat, and finally the remaining rice as the top layer. .

• Garnish with the remaining fresh mint leaves, coriander leaves, and green chilies. 

4. The Dum (Steaming)

• Cover the pot with a tight-fitting lid (you can wrap it in a clean cotton kitchen towel for a better seal).

• Cook on medium-high heat for 3-4 minutes, then lower the heat and let it steam (dum) for 10-15 minutes.

• Once done, carefully mix before serving. 

Tips: For meat, use breast, ribs & shoulder cuts. Mix before serving.